After weeks of trying to keep Lenten promises, many of us will be ready for a delicious feast on Easter Sunday. Throughout Europe, as well as enjoying plenty of chocolate eggs, Easter is a time to enjoy a special meal with friends and family, giving plenty of opportunity to enjoy the versatility of French cheeses.

If you are planning an Easter celebration, impress guests with some delicious Morbier arancini. A semi soft cheese with a distinctive line of ash pressed into its centre, Morbier has a persistent aroma and a light creamy, almost fruity taste. Its soft yielding texture melts very well which gives the arancini a gooey goodness. It's also a great cheese to add to pizzas, pies and for raclette.

For a lighter aperitif use fromage frais to create stuffed cherry tomatoes by mixing with spices, aromatic herbs, garlic or onion for a tasty dip or spread. These little bites are fresh, tasty and a good option for those who want to leave plenty of room for the main course. Place any leftover filling into a bowl to spread onto freshly baked bread.

Tradition has long been to eat lamb at Easter, the meat is beautiful at this time of year and is much appreciated by those who celebrate throughout Europe. For an extra special side dish or a vegetarian main, this Carrot Gnocchi with Saint-Félicien is a bright and indulgent side dish and a great way to sneak some vegetables onto the children's plates too.

If you have a little more time on the day try a Carrot, Cumin and Cantal Soufflé that is sure to impress your guests. Cantal is a sweet nutty cheese made in the centre of France and is great to cook with.

For a sweet and savoury end to the meal, opt for a cheese course served with fresh apples, grapes and figs as well as dried apricots, cranberries, dates and nuts. We recommend you start with a soft cheese such as Brillat-Savarin or Camembert, then an uncooked pressed cheese like a Tomme de Savoie, a cooked pressed cheese such as Beaufort and a blue such as Bleu d'Auvergne or Bleu de Gex.

We hope that you have a joyful Easter. With such a vast and versatile variety of European cheeses at your disposal it is sure to be delicious one.

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Notes to editors

For high res images and English translations of the recipes, please contact: jpjoachim@sopexa.com

About CNIEL:

CNIEL, (Centre National Interprofessionnel de l'Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering.).

CNIEL seeks to promote the economic development of the sector, facilitate relations between producers and processors and promote milk and dairy products.