In conjunction with the Dec. 21 release of “The Adventures of Tintin” movie, Alouette Cheese USA, LLC launched an in-store and online promotion to help promote the adventure in everyday snacking with cheese.
Visitors can feed their taste for adventure with the chance to win a 10-day trip to Europe exploring select capitals, weekend trips to Hollywood and other daily and weekly prizes such as movie passes and prize packs to “The Adventures of Tintin.”
The site, www.AlouetteCheese.com/Tintin, also hosts a downloadable recipe book of dishes inspired by “The Adventures of Tintin” and Alouette Cheeses and created by Alouette’s executive chef, Greg Gable. Dishes include, but are not limited to, Alouette Baby Brie Dogs, Alouette Garlic and Herbs Golden Crab Risotto, Alouette Creme de Brie Treasure Chest, Alouette Sweet and Spicy Haddock Explosions and Alouette Drunken Burning Oar Brie Log S'mores.
"We wanted to invigorate buzz with our consumers both in-store and online, to attract not only cheese lovers, but also fans of Tintin who might want to feed their taste for adventure and try our cheeses," says Cristina Anton Villa, director of marketing new products for the New Holland, Pa.-based cheesemaker, a division of France-based Bongrain SA, which ranks 27th on the Dairy 100, Dairy Foods' ranking of North America's largest dairy processors. "Whether you see ‘The Adventures of Tintin’ featured on our packaging in the deli section or cheese counter, on our website or via our Facebook or Twitter pages, we encourage both Alouette fans and those who've never tried our products to embrace their adventurous side and set sail with us for an escapade in entertaining and everyday snacking."
Alouette Cheese alsodebuted the "Alouette Ultimate Culinary Adventure Sweepstakes" exclusively for Alouette Cheese’s Facebook fans. The contest offers fans the opportunity to win one of three culinary adventures, including a weekend in Sonoma Valley, Calif., a food festival in South Beach, Fla., or a fine dining restaurant experience in New York.