{"id":406588,"date":"2025-09-08T01:10:12","date_gmt":"2025-09-08T01:10:12","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/406588\/"},"modified":"2025-09-08T01:10:12","modified_gmt":"2025-09-08T01:10:12","slug":"cheese-eat-up-elevating-local-bites-with-french-flair-in-the-final-year-of-our-french-cheese-campaign","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/406588\/","title":{"rendered":"“Cheese Eat Up!”, Elevating Local Bites with French Flair in the Final Year of Our French Cheese Campaign"},"content":{"rendered":"\n

SINGAPORE, Sept. 8, 2025 \/PRNewswire\/ —\u00a0The third and final year of\u00a0Europe Full of Character, sponsored by The French Dairy Board, CNIEL, our beloved French cheese campaign in Singapore, has arrived with a delicious twist:\u00a0“Cheese Eat Up!”<\/p>\n

This year, we’re going bold by showing how everyday food and local favorites can be\u00a0reimagined and elevated with the richness, versatility, and heritage of\u00a0French cow’s milk cheeses.<\/p>\n

At the heart of French gastronomy,\u00a0cheese is more than just food, it’s a symbol of tradition, craft, and cultural pride.\u00a0With over\u00a03,000 varieties\u00a0across different regions, French cheeses reflect centuries of know-how passed down through generations. From soft, buttery Bries to aged, nutty Comt\u00e9 and vibrant orange-hued Mimolette, these cheeses tell the story of terroir, craftsmanship, and passion. This campaign focuses on\u00a0cow’s milk cheeses, which form the backbone of French cheesemaking and are loved around the world for their diversity in texture and flavor.<\/p>\n

“This campaign has been an exciting three-year journey of culinary connection between France and Singapore,” says \u00c9milie Martin, Managing Director of CNIEL. “With this final edition, we are proud to showcase how French cheese can find a home in everyday local dishes, thanks to the creativity of chefs, students, and food lovers here.”<\/p>\n

Over the past three years, we’ve brought together chefs, importers, distributors, students, and food lovers in a journey of culinary fusion, training the next generation of local chefs from institutions like\u00a0ITE,\u00a0At-Sunrice, and\u00a0SHATEC, and educating key industry players on the incredible variety and possibilities of French cheese. This year marks the culmination of that journey, with a fresh and exciting spotlight on\u00a0local food and hawker-inspired dishes. From\u00a0chili crab toast topped with Mimolette\u00a0to\u00a0baked brie sat\u00e9, this year’s events showcase how street-style eats can be redefined using classic French cheese.<\/p>\n

World-renowned cheesemonger\u00a0Fran\u00e7ois Robin, Meilleur Ouvrier de France, returns to lead this year’s experience with a bold new message: “French cheeses have all the qualities needed to be the perfect boost for texture and flavour in Singaporean classic dishes or snacks: their creaminess is always a plus, they melt beautifully when heated, and they act as excellent aroma fixers, capturing the sharpness of Asian ingredients. They’re also well-balanced and minimally processed, the list of assets is long. And perhaps the most important of all: French cheeses are simply delicious!” says Fran\u00e7ois Robin.<\/p>\n

Story continues <\/p>\n

Throughout this campaign, we continue to spotlight the diversity of French cheese, from the\u00a0luscious richness of Triple Cr\u00e8me, to the\u00a0earthy elegance of Fourme d’Ambert, to the\u00a0iconic soft bloom of Camembert\u00a0and how these traditional products can embrace Southeast Asia’s street food culture with creativity and flair.<\/p>\n

To bring this fusion to life, we’re also sharing an original recipe that reimagines one of Singapore’s most iconic dishes, Chili Crab, with a French twist. Featuring French Mimolette, this recipe shows just how effortlessly cow’s milk cheese can be woven into local favourites, adding depth, creaminess, and character to beloved flavours.<\/p>\n

CHILLI CRAB TOASTS<\/b><\/p>\n

Crispy air-fried mantou buns topped with a spicy crab salad and finished with nutty Mimolette cheese.<\/p>\n

\"Spice<\/a> Spice meets sophistication: Chilli Crab Toasts topped with rich French Mimolette \u2014 where bold heat and nutty cheese melt into every bite. <\/p>\n

Why the pairing works:<\/b>\u00a0 Mimolette’s savoury-sweet notes echo the essence of chilli crab. Its deep orange hue and firm texture make a bold visual and flavour contrast to the crab and chilli tomato jam, with belachan adding umami depth.<\/p>\n

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 10 toasts<\/p>\n

For the base:
5 Mantou buns<\/p>\n

For the chilli crab salad:
100g cooked white crab meat
1 tbsp mayonnaise
\u00bd\u00a0 lime, juiced
\u00bd tsp sriracha (adjust to taste)
\u00bd tsp belachan shrimp paste
Fine sea salt, to taste<\/p>\n

For the sweet tomato-chilli jam:
2 tbsp sweet chilli sauce
1 tbsp tomato sauce
\u00bd lime, juiced
100g cooked crab claws<\/p>\n

To serve:
100g Mimolette cheese, shaved
A Handful of coriander
2 spring onions, julienne<\/p>\n

1.<\/b>\u00a0Slice the buns in half, arrange them cut side up then fry for 15 minutes until crisp. 2.<\/b> In a large bowl, mix the crab meat with mayonnaise, lime juice, sriracha and shrimp paste. 3.<\/b> In a separate bowl, whisk together sweet chilli sauce, ketchup and lime juice before adding the crab claws and tossing them gently to coat. 4.<\/b> To assemble the toasts, arrange the buns on a serving platter. 5.<\/b> Top each one with a spoonful of chilli crab salad, topped with a dressed claw and finished with a piece of shaved mimolette. 6.<\/b> Garnish with spring onions and fresh coriander, and serve with extra lime wedges.<\/p>\n

This year campaign includes:<\/b><\/p>\n