DOUBLE BRIE 200g

Proudly made in Australia to a French-style recipe – Président Double Brie is deliciously soft and creamy – mild tasting, this brie will become bolder, richer and creamier as it ages. Président Double Brie is available in  200g wheels.

PAIRINGS

When considering your accompaniments with Président’s Double Brie, opt for both green and black olives, tapenades and a fruit chutney. If you want something a little more robust, consider cured meats, like Bresaola, Prosciutto or Serrano Ham.

CAMEMBERT 200g

Proudly made in Australia to a French-style recipe – Président Camembert has an edible ‘bloomy’ white rind that surrounds a soft creamy centre with a mild, earthy flavour that becomes bolder, richer and creamier as it ages. Président Camembert is available in 200g wheels.

PAIRINGS

The beauty of Président’s Camembert, is that it goes great with either sweet or savoury! If you’re feeling fruity, try it with a range of fresh fruits including apples, pears, grapes and berries – even a little bit of honey is exquisite! For the savoury seekers, it goes perfectly with cured meats and roasted nuts.

DOUBLE BRIE 200g

Proudly made in Australia to a French-style recipe – Président Double Brie is deliciously soft and creamy – mild tasting, this brie will become bolder, richer and creamier as it ages. Président Double Brie is available in  200g wheels.

PAIRINGS

When considering your accompaniments with Président’s Double Brie, opt for both green and black olives, tapenades and a fruit chutney. If you want something a little more robust, consider cured meats, like Bresaola, Prosciutto or Serrano Ham.

CAMEMBERT 200g

Proudly made in Australia to a French-style recipe – Président Camembert has an edible ‘bloomy’ white rind that surrounds a soft creamy centre with a mild, earthy flavour that becomes bolder, richer and creamier as it ages. Président Camembert is available in 200g wheels.

PAIRINGS

The beauty of Président’s Camembert, is that it goes great with either sweet or savoury! If you’re feeling fruity, try it with a range of fresh fruits including apples, pears, grapes and berries – even a little bit of honey is exquisite! For the savoury seekers, it goes perfectly with cured meats and roasted nuts.

1. IN THE OVEN

Fresh grape leaves and shiso herbs accentuate the indulgence of a warm and creamy baked Président Double Brie. Invite your friends over and impress them with this fresh take on baked Brie.

2. IN THE PAN

Pair warm Président Double Brie with Saba vinaigrette for a smooth, melt-in-the-mouth taste experience. Serve with your favourite bread, toasted, for a delicious lunch or snack.

3. WINTER CHEESE BOARD

With vibrant colours to brighten a cloudy day and the different tastes and textures of sweet, creamy and crunchy. This cheese board is unique in every bite.

4. WARMING SWEET TREAT

A twist to a traditional Scandinavian favourite which combines rich, creamy Président Double Brie, tart cherries and sweet glogg. It’s guaranteed to warm you up on a cold winter night.

CHOOSING CHEESES
The trick is to not stick to the usual format. Mix it up.

Choose cheeses from the five following categories: fresh, bloomy, semi-soft, hard and blue. For example, with fresh goat cheese, a sheep’s milk cheese, Président Double Brie, Président Camembert and a blue cheese, you have the prime ingredients for a cheese board that is both visually exciting and impossible to resist!

DETERMINING QUANTITY
Can there be too much of a good thing?

Follow this simple guideline: For pre-dinner or cocktails, allow around 30-35 grams of each style of cheese per person. If the cheese board is the cheese course of a dinner party, around 70 grams per person. If your cheese board is the focus of the party, plan on 150-200 grams per person.

TIMING IS EVERYTHING
Does cheese need to be at a certain temperature to taste the best?

The textures, tastes and aromas of specialty cheeses are at their finest at room temperature, so be sure to take your cheese out of the refrigerator 30 minutes to one hour before serving on your cheese board.

BREAD, CRACKERS, LAVOSH CHOICES
Let the cheese be the star

Strong flavoured and filled breads can overwhelm the flavours of the cheeses you have so carefully selected. So choose fresh, plain breads like baguettes (both sweet and sour), plain crackers, breadsticks or lavosh bread.

ACCOMPANIMENTS
Think outside the bread box

When considering accompaniments, don’t just go for the same old, same old. Opt for both green and black olives, tapenades, fruit chutneys or preserves, and mustards. Consider cured meats, like Bresaola, Saucisson Sec, Prosciutto di Parma, or Serrano ham. And try sliced fresh, seasonal fruits like apples, pears and mission figs.

POSITIONING
Start mild, finish strong

Beginning at the six o’clock position and going clockwise, arrange cheeses from mildest to strongest. For example, start with a soft, fresh goat’s milk cheese, progress to a Brie, then move into more flavourful washed rind, hard, and finally, blue cheeses.

HOW TO SLICE
Slice it right

Ideally, each cheese portion should have a part of the rind. Softer cheeses should be sliced lengthwise into wedges with a butter knife or small paring knife, while harder cheeses should be sliced with a chef’s knife or micro plane slicer pulled across the flat surface to obtain paper-thin slices. Use a cheese cutting wire to glide through harder varieties, and spoon soft, runny cheeses into small bowls.

PRESENTATION
It’s a key!

Try using a large rustic wooden board or even a marble or slate slab. You want to ensure you have levels of height and various colours – this will make your cheese board a stand-out at any event.

Find the Président Cheese range at your local participating IGA store.

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