PARIS: Cheese is making a delicious comeback in gastronomic circles. From glorious dishes of pasta served in cheese wheels, to fresh takes on the traditional Swiss raclette — a dish of melted Alpine cheese over vegetables or charcuterie — cheesy creations are taking over social media sites and have international foodies drooling. But when it comes to serving cheese in our own homes, we often resort to tried, tested and admittedly boring staples.
So the next time you wish to impress discerning guests with a sophisticated cheese board worthy of a Michelin-star restaurant, ditch the cheddar and take the advice of experts at the Isigny Ste Mere production facility in Normandy.
The dairy cooperative is famous for its cream, cheese and butter, and is located in the dairy heartland of France, known for its rolling green pastures and herds of wandering cows. Arab News toured the facility to find out more about how the cheese is made and how it is best served.
Normandy is widely celebrated as the dairy capital of both France and Europe, and boasts a clutch of Protected Designation of Origin (PDO) cheeses, a status that is awarded by the EU and is only achieved when cheese is made the traditional way using top-quality ingredients sourced from farms in a particular area.
So if you are a cheese lover and want to learn more, read on for a guide on which cheeses to serve up at your next soiree. If you wish to host the ultimate cheese-tasting party, a top tip is to cleanse your palette with water, bread or a sweet apple between cheeses, according to award-winning cheese-monger Francois Robin, who is one of only 22 “Meilleurs Ouvrier de France” in the cheese category.
Camembert
Perfect for dipping, camembert is a popular pre-dinner snack, and can be baked in the oven until it is gooey and hot. Simply pierce the top of the cheese with a sharp knife and slide pieces of garlic and thyme into the small slits. Place the cheese on a baking tray in its box and drizzle over with olive oil, cook at 200 degrees Fahrenheit until the center is perfectly melted, and scoop up the cheese with vegetable sticks on crackers.
At the Isigny Ste Mere facility, the unpasteurized milk that goes on to become PDO Normandy camembert is heated in vats and then seeded with lactic cultures and rennet. The rennet curdles the milk before the molds are filled, layer by layer, by hand or with a mechanical ladle, in a humid room beset with a maze of pipes. Each layer rests for 45 minutes before the next layer is added, ensuring the cheese is supple.
The camembert is then salted and put to rest in a well-ventilated, cold room called a hâloir, where it ripens for 12 days. It is then packed into wooden boxes and continues to ripen, with four weeks considered the full ripening period for a round of camembert. At this stage, it is gooey and creamy all the way through, as opposed to the chalky centers of a camembert that has only ripened for two weeks.
Pont l’Evèque
Pont l’evèque is a subtle, soft rind cheese that matches perfectly with camembert, but can be differentiated due to its square shape. You will notice a faint whiff of hazelnuts when you enjoy this particular cheese, best served with dried figs and freshly made bread.
It is one of the oldest French cheeses still in production, and can be traced back to the 12th century, when it was called d’Angelot. In the 17th century, the name was changed to reflect the village in which it was made, Pont l’Evèque in Normandy.
At the Isigny Ste Mere facility, which produces a PDO pont l’evèque, milk is heated and rennet is added to coagulate it before the curd is cut and the whey is drained off. The product is left in molds for four days and salted on the fifth, before being washed in salt water on the seventh day. The cheese is then left to ripen in the hâloir for anywhere between 13 days and six weeks.
Mimolette
If you are looking to liven up your cheese board with a wild card, a strong, hardy mimolette is the way to go. This cannonball-like hard cheese is a shocking orange color and has a sweet, almost caramelized taste with a fudgy finish.
The electric color is due to the use of fruit from the Central American anatto tree in the production process. The hue was chosen by King Louis XIV in the 18th century to distinguish French cheeses from Dutch products, according to the Isigny Ste Mere tour guide. This cheese is best served with date syrup and fresh bread or a sweet onion relish, and can also be sprinkled over a green salad.
The mimolette at Isigny Ste Mere, which was awarded the coveted label rouge sticker signifying high quality, is made with milk that is then heated and seeded with lactic cultures to develop the flavor. Rennet is added, followed by a natural coloring agent from the anatto fruit. The resulting curd is cut, allowing the whey to drain off, and then pressed and cut into cubes. After this, it is placed into cloth-lined molds before being pressed for a second time.
At this stage, the cheese takes on its distinct final spherical shape, and is placed in a saline bath for 72 hours before it heads to the curing chamber, where it develops a thin layer of mold. This cheese is not for the fainthearted, as the fine coat of mold is typically burrowed into by cheese mites. These creatures take off the layer of mold and give the cheese its finished look.
Perfect your cheese platter with tips from France’s dairy heartland
Perfect your cheese platter with tips from France’s dairy heartland
Where We Are Going Today: ‘Speranza cafe’ in Jeddah
“You wanted cake? You got cake. Now, eat it!” If you are familiar with the film “Matilda,” you probably remember the iconic scene where a student is forced to devour an enormous, ultra-rich chocolate cake as punishment. Now, imagine experiencing that same chocolatey indulgence, but this time, purely for pleasure.
Speranza Cafe in Jeddah’s Al-Safa district offers the Matilda Cake and brings that unforgettable moment to life, minus the scary principal. Instead, you will be treated to a decadent, multi-layered chocolate masterpiece that is as delightful to look at as it is to eat.
I had the pleasure of trying it myself, and let me tell you, it was a feast for both the eyes and the taste buds.
Pairing it with a latte made the experience even better. The coffee came with two complimentary mandarin biscuits, adding a zesty contrast to all that rich chocolate.
Speranza is spacious with two indoor floors and a charming rooftop area, exuding a modern-bohemian vibe that is both cosy and stylish.
The Arabic music selection adds to the warm, inviting ambience, making it the spot for a catch-up with friends.
And if chocolate is not your thing, Speranza’s menu has plenty more to offer including croissants, Danish pastries, pistachio and raspberry cakes, tiramisu and banoffee cake.
Coffee lovers will appreciate the giant cold brew prepared right in front of you.
With affordable prices and an experience worth every bite, I will be coming back for that cake.
For more information visit @speranzacafe on Instagram.
More than 300 aspiring chefs taking part in seafood cooking workshop in Riyadh
- Workshops organized by Saudi Chefs Association
- Sessions blend traditional Saudi methods, international expertise
RIYADH: More than 300 cooking enthusiasts are taking part in a three-day seafood cooking workshop in Riyadh in which top chefs are sharing their expertise.
Organized by the Saudi Chefs Association, the event is a highlight of the Saudi International Fisheries Exhibition, which is taking place until Feb. 5 at the Riyadh International Convention and Exhibition Center.
The workshop provides participants with an opportunity to learn from renowned Saudi and international chefs and features more than 20 seafood recipes drawing on traditional regional dishes.
The event is led by Yasser Jad, president of the Saudi Chefs Association, who spoke of the importance of mentorship and hands-on experience in the culinary industry.
Jad said: “Each day we hold six interactive sessions, featuring two master chefs who mentor two young chefs from different culinary schools, including students from HTMi Saudi Arabia, a leading hospitality and culinary institute.”
The association serves as a professional network, supporting chefs at all levels with practical training.
Jad added: “This is how chefs have always learned — by working side by side with experienced mentors. Masterclass continues that tradition in a structured, engaging environment.”
The masterclass workshop focuses on both traditional Saudi recipes and international seafood dishes.
Jad said: “We are proud to conduct this kind of workshop. Our goal is to preserve and modernize Saudi cuisine, ensuring that young chefs understand its history while also exploring contemporary techniques.”
Those participating work with fresh, locally sourced seafood, learning techniques for cleaning, filleting, marinating, and cooking different types of fish and shellfish.
Now in its fourth edition, the Saudi International Fisheries Exhibition is organized by the National Livestock and Fisheries Development Program under the Ministry of Environment, Water and Agriculture, with the participation of various public and private sector entities.
The event highlights sustainable seafood initiatives, aquaculture advancements, and cutting-edge fishing technologies. Visitors can explore live aquaculture systems and experience seafood tastings and interactive exhibits showcasing the latest industry innovations.
For the Saudi Chefs Association, education plays a key role.
Jad said: “We want chefs to understand the value of local seafood, both from a culinary and environmental perspective.
“By supporting local fisheries, we strengthen Saudi Arabia’s food security and culinary identity.”
Where We Are Going Today: ‘Amorino’ in Jeddah
- Amorino offers three sizes — small, medium and classic — starting from SR23 ($6), allowing you to mix and match your favorite flavors, whether a fruity refreshment or rich, nutty delight
Amorino gelato has opened in Jeddah, bringing a taste of Italy to the heart of Saudi Arabia.
With hundreds of branches worldwide including in France, the US, Spain, Germany, England and Morocco, Amorino is known for its organic, natural gelato, crafted without artificial colors or flavors, and featuring a variety of plant-based options.
Amorino is famous for its stunning flower-shaped gelato, allowing customers to mix multiple flavors into one edible masterpiece. I opted for a refreshing combination of mango, strawberry, pistachio and orange, topped with a delicate macaron for an extra touch of indulgence.
The freshly baked cone, coated with chocolate and crushed almonds, added a delightful crunch, perfectly complementing the creamy gelato.
Amorino offers three sizes — small, medium and classic — starting from SR23 ($6), allowing you to mix and match your favorite flavors, whether a fruity refreshment or rich, nutty delight.
For those who enjoy coffee with a twist, Amorino offers the classic affogato — a scoop of vanilla, chocolate, or coffee gelato topped with a shot of freshly brewed espresso — creating the ultimate hot-and-cold treat.
Amorino’s menu also features a selection of delicious gelato cakes, including strawberry and raspberry, vanilla and hazelnut praline, and mango and passion fruit.
Eggless and vegan options are also available, as well as crepes, waffles, hot chocolate, fresh juices, and gelato macarons.
For special occasions, Amorino offers catering services with a beautifully designed gelato booth, which can add a unique flair to any event.
It is available on food delivery apps and located at U-Walk, Al-Zahra district.
For more information check @amorino_sa on Instagram.
Where We Are Going Today: ‘La Calle’ in Jeddah
- The La Calle sandu is a club sandwich layered with fried eggs, smoked chicken breast and Jack cheese, served with crispy homemade potato chips
La Calle is a great spot for breakfast, casual lunches or relaxed evening gatherings in Jeddah.
I spent a Saturday morning there with friends and we enjoyed a vibrant breakfast. The menu offered a variety of options, ranging from Mediterranean flavors to sandwiches, eggs Benedict, fresh juices, and more.
We opted for four main dishes, including the avocado tuna sandu. My personal choice was the smoked salmon Benedict, a visually appealing dish with two medium-poached eggs served on a buttery muffin, topped with a beetroot hollandaise sauce that gave it a striking pink hue, drizzled with olive oil and balsamic glaze. While beautifully presented, the eggs could have been more seasoned, and the sauce lacked depth in flavor.
The La Calle sandu is a club sandwich layered with fried eggs, smoked chicken breast and Jack cheese, served with crispy homemade potato chips.
Another standout dish was the Arabic breakfast, which captured the essence of authentic Arabian flavors. Served on a beautifully arranged tray, it included ful, pickles, hummus, falafel, honey and cream, a delightful combination that brought a taste of tradition to our table.
La Calle also offers a range of nutritious options including granola bowls, salads and vegan dishes. As for dessert, we indulged in the classic creme brulee — the caramelized sugar crust had the perfect crunch, making every spoonful a treat.
The service was great, with friendly staff and quick responses. The ambience was warm and inviting with large glass windows that allowed natural sunlight to flood the space, complemented by soothing background music.
Located on Prince Sultan Road, La Calle is open from 8 a.m. to midnight.
For more information visit @lacalle.sa on Instagram.
Riding the wave: Is the craze for sea moss supported by science?
- Natural product promises variety of health benefits
- Saudi dietary expert weighs in on supposed superfood
RIYADH: The global wellness industry in recent years has seen an influx of superfoods and natural remedies, each promising transformative health benefits.
Among these, sea moss, also known as Irish moss, has rapidly gained traction with health and beauty enthusiasts.
The trend has reached Saudi Arabia, where the wellness market is evolving rapidly, driven by a growing awareness of natural remedies and holistic health practices.
Saudis have a long history of using natural remedies, such as black seed oil and honey, for health and wellness. Sea moss fits seamlessly into this tradition as a plant-based, nutrient-dense option.
Sea moss is a type of red algae scientifically known as chondrus crispus. It thrives along the rocky coasts of the Atlantic in regions like Ireland, the Caribbean, and North America.
Traditionally used in Caribbean and Irish cultures, sea moss is valued for its nutrient-rich composition and versatility.
It is today branded as a superfood, finding its way into smoothies, skincare products, and supplements.
But is the hype over this supposed panacea supported by science?
Najla Al-Mutairi, a dietician at Aster Sanad Hospital in Riyadh, told Arab News that sea moss does contribute to overall nutrient intake, particularly for those with mineral deficiencies.
She said: “It is rich in essential vitamins and minerals, including iodine, calcium, magnesium, potassium, and vitamins A, C, E, and K.”
Al-Mutairi added that sea moss enhanced energy levels and improved thyroid function.
It is also packed with antioxidants, which combat oxidative stress, and has antiviral and antibacterial properties that support the immune system.
She said: “Sea moss contains prebiotic fiber, which nourishes gut bacteria, aiding digestion and promoting a healthy gut microbiome.”
Al-Mutairi spoke of the skin benefits of sea moss as it hydrates the skin and provides essential nutrients like vitamins A and E, improving skin elasticity and reducing inflammation.
“For weight loss, its high-fiber content helps with satiety and regulates appetite,” she said.
Sea moss also contains anti-inflammatory compounds like omega-3 fatty acids and bioactive minerals that may alleviate joint pain and reduce inflammation.
But while sea moss offers numerous benefits, moderation is key.
Al-Mutairi said that overconsumption can lead to excessive iodine intake, causing thyroid dysfunction. High doses might also upset the digestive system due to its fiber content.
She added: “Pregnant women and children should consult a healthcare provider before using sea moss to avoid iodine-related complications or allergic reactions.
“While sea moss offers health benefits, some claims, like it being a miracle cure for chronic diseases, lack scientific backing.”
It is essential to approach these claims critically and rely on evidence-based information, she added.
Valerie Daccache, who works with the Jeddah-based brand Migrante, stressed the importance of correcting misconceptions about sea moss.
She told Arab News: “Many sellers make misleading claims, like saying sea moss is high in collagen because of its gel texture. That’s not true — it stimulates collagen production but contains very little collagen itself.”
The demand for sea moss in Saudi Arabia continues to grow as more people prioritize health and wellness, according to Bassma Idrees, co-founder of Zulu Sea Moss.
Idrees said: “The response from Saudi customers has been amazing. We’ve received incredible feedback and continue to grow.”
The company has developed flavors tailored to Saudi tastes, such as karkade (hibiscus), dates, and cinnamon.
Customers in the Kingdom are finding endless ways to incorporate sea moss into their routines, and Idrees added: “We’ve seen people use sea moss in everything — from soups and desserts to face masks and hair treatments.”
Health-conscious individuals are adding it to smoothies, teas, and even pre-workout drinks.
“It’s incredibly versatile,” said Daccache.
Idrees explained how her personal journey led to the creation of the brand. She said: “I was introduced to sea moss during a period of burnout when my energy, mood, and skin were all suffering. A friend recommended I try sea moss — a nutrient-rich superfood from the Caribbean — and the results were incredible.”
The future of sea moss in the Kingdom looks bright, with both brands optimistic about its growth.
Idrees said: “Health trends come and go, but sea moss is not a fleeting fad. The science behind its nutrient profile is undeniable, and more people are experiencing its positive effects.”
For now, the tide is firmly in sea moss’ favor, and it looks as though the superfood is set to become a staple in Saudi Arabia’s journey toward healthier living.
