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OUR PRODUCTS

Camembert

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NUTRITIONAL
  • Camembert (Traditional): Cow’s milk, salt, Calcium Chloride, selected cheese with white mould cultures, non-animal rennet. Contains: cow’s milk
  • Camembert with Green Peppercorns: Cow’s milk, salt, Calcium Chloride, selected cheese with white mould cultures, non-animal rennet. Contains: cow’s milk
  • Cambrieni: Cow’s milk, salt, Calcium Chloride, selected cheese with white mould cultures, non-animal rennet. Contains: cow’s milk
RANGE
  • Camembert
  • Camembert (Traditional)
  • Camembert with Madagascar green peppercorns
  • Cambrieni

Brie

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NUTRITIONAL
  • Brie: Cow’s milk, salt, Calcium Chloride, selected cheese with white mould cultures, non-animal rennet. Contains: cow’s milk
RANGE
  • Brie (Traditional)

Blue Cheese

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NUTRITIONAL
  • Creamy Blue Cheese: Cow’s milk, salt, Calcium Chloride, selected cheese and blue mould cultures, non-animal rennet. Contains: Cow’s milk
  • Simonzola: Cow’s milk, salt, Calcium Chloride, selected cheese and blue mould cultures, non-animal rennet. Contains: cow’s milk
  • Blaauwberg: Cow’s milk, salt, Calcium Chloride, selected cheese and blue mould cultures, non-animal rennet. Contains: Cow’s milk
RANGE
    100g Wedge range
  • Simonzola
  • Creamy Blue
  • Blaauwberg

Mature Cheddar

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NUTRITIONAL
  • Gouda: Cow’s milk, salt, Calcium Chloride, colourant (Annatto), cheese cultures, non-animal rennet. Contains: cow’s milk
  • Edam: Cow’s milk, salt, Calcium Chloride, cheese cultures, non-animal rennet. Contains: cow’s milk
  • White Cheddar: Cow’s milk, salt, Calcium Chloride, cheese cultures, non-animal rennet. Contains: cow’s milk
  • Cheddar: Cow’s milk, salt, Calcium Chloride, cheese cultures, colourant (Annatto), non- animal rennet. Contains: Cow’s milk
RANGE
    300g blocks range
  • Cheddar
  • 4 months White Cheddar
  • 6 months Mature Cheddar
  • 12 months Mature Cheddar (VW)
  • Edam
  • Gouda
  • 6 months Mature Gouda (VW)

Feta Cheese

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NUTRITIONAL
  • Creamy Feta with Herbs: cow’s milk, brine (water, salt, calcium chloride, acidity regulators), herbs (irradiated), Calcium chloride, selected cheese cultures, non-animal rennet. Contains: cow’s milk
  • Traditional Feta: cow’s milk, brine (water, salt, calcium chloride, acidity regulators), Calcium chloride, selected cheese cultures, non-animal rennet. Contains: cow’s milk
  • Feta with Black Pepper: cow’s milk, brine (water, salt, calcium chloride, acidity regulators), black pepper (irradiated), Calcium chloride, selected cheese cultures, non-animal rennet. Contains: cow’s milk
  • Feta Reduced Feta: cow’s milk, brine (water, salt, calcium chloride, acidity regulators), Calcium chloride, selected cheese cultures, non-animal rennet. Contains: cow’s milk
RANGE
    Tubs
  • Traditional 200 g and 400 g tubs
  • Herb 200 g and 400 g tubs
  • Black Pepper 200 g and 400 g tubs
  • Reduced Fat 200 g and 400 g tubs

Cream Cheese

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NUTRITIONAL
  • Plain: Soft Cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), cream, butter (cream, acidity regulator), milk solids (cow’s milk, Whey), salt, stabiliser. Contains: cow’s milk
  • Smoked Salmon: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non- animal rennet), cream, butter (cream, acidity regulator), flavouring, smoked salmon, salt, stabiliser. Contains: cow’s milk, fish, egg, shellfish, peanuts, soya
  • Spring Onion & Chives: Soft Cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), cream, butter (cream, acidity regulator), flavouring, salt, stabiliser, onion (irradiated), chives (irradiated), milk solids (cow’s milk, whey), parsley (irradiated). Contains: cow’s milk
  • Sweet thai chilli: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non- animal rennet), cream, butter (cream, acidity regulator), milk solids (cow’s milk, whey), flavouring (chilli pieces, aspartame*), Salt, Stabiliser, . *Contains Phenylalanine. Contains: cow’s milk
  • Tangy Mustard: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non- animal rennet), cream, butter (cream, acidity regulator),milk solids (cow’s milk, whey), flavouring, mustard seeds (irradiated), salt, stabiliser. Contains: cow’s milk
  • Creamy Blue Cheese: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), Creamy Blue cheese (15%), cream, butter (cream, acidity regulator), milk solids (cow’s milk, Whey), salt, stabiliser, flavouring. Contains: cow’s milk
  • Cream Cheese Portions
  • Plain: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), cultured cream (cream, selected cheese cultures), butter (cream, acidity regulator) milk solids (whey, casein), salt, emulsifiers, stabiliser. Contains: cow’s milk
  • Smoked Salmon: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), cultured cream (cream, selected cheese cultures), butter (cream, acidity regulator) milk solids (whey, casein), flavouring, salt, emulsifiers, stabiliser. Contains: cow’s milk, fish, egg, shellfish, peanuts, soya
  • Spring Onion & Chives: Soft cheese (cow’s milk, calcium chloride, selected cheese cultures, non-animal rennet), cultured cream (cream, selected cheese cultures), cutter (cream, acidity regulator) milk Solids (whey, casein), flavouring, salt, emulsifiers, stabiliser. Contains: cow’s milk
RANGE
    230g Tubs (Preservative Free) range
  • Plain
  • Spring Onion & Chives
  • Sweet Thai Chilli
  • Tangy Mustard
  • Creamy Blue cheese
  • 100g Portions range
  • Plain
  • Spring Onion & Chives
  • Smoked Salmon

Butter

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NUTRITIONAL
  • Président Salted Butter has a distinctive refined flavour and is made from the finest milk from the Normandy region in France.
  • Président’s natural dairy butter is known for its creamy perfection and can be used at countless occasions, from cooking and baking, to making savoury sauces and delicious crumpets.
RANGE
  • Président Salted Butter is available in South Africa in a 250g butter brick and a 250g butter tub.

Camembert & Brie
Ready-to-eat

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Président Camembert & Brie is made locally according to a French recipe to ensure you can enjoy an authentic ready to eat product in the distinct and delectable style of the Normandy region. A creamy and mild Camembert & Brie is ripe and ready to be enjoyed, all you have to do is pick the perfect moment.
President Brie
  • TYPICAL NUTRITIONAL INFORMATION
  • Single serving size: 30g
Average Values Per 100 g Per single serving
Energy 1345 kJ 404 kJ
Protein 16.9 g 5.1 g
Total Fat 28.3 g 8.5 g
of which Saturate Fat 20.6 g 6.2 g
Dietary Fibre 0.0 g 0.0 g
Total Sodium 732 mg 220 mg
The nutritional information refers to the ready-to-eat product.
President Camembert
  • TYPICAL NUTRITIONAL INFORMATION
  • Single serving size: 30g
Average Values Per 100 g Per single serving
Energy 1345 kJ 404 kJ
Protein 16.9 g 5.1 g
Total Fat 28.3 g 8.5 g
of which Saturate Fat 20.6 g 6.2 g
Dietary Fibre 0.0 g 0.0 g
Total Sodium 732 mg 220 mg
The nutritional information refers to the ready-to-eat product.

RECIPES

Crispy Fried President Feta with a Chunky Greek Salad

President Cream Cheese Quiche 

Macaroni and Cheese with Crunchy Bacon Topping

Baked President Camembert with Caramelized Walnuts 

President Creamy Blue Cheese Mini Burgers with Caramelized Onions

Crispy Fried President Feta with a Chunky Greek Salad

Ingredients:

  • 45ml (3 tbsp.) Olive oil
  • 400g President Plain Feta (extra for crumbling over the salad)
  • 50g Cake flour
  • 2 Tomatoes, sliced into wedges
  • 150g cocktail tomatoes, halved
  • 6 Baby cucumbers, sliced lengthways
  • 1 Red onion, sliced in wedges
  • 50g Black olives
  • Large handful baby herbs
  • 1 Lemon, sliced in wedges

For the dressing:

  • 45ml (3 tbsp.) white wine vinegar 
  • 5ml (1 tsp) Dijon mustard 
  • 2.5ml (½ tsp) Honey 
  • 125ml (½ cup) Olive oil 
  • Salt and pepper 
  • Handful parsley 

Method:

  1. Heat the olive oil in a frying pan over medium high heat. Toss the President Plain Feta slices in the cake flour. Shake off excess cake flour. 
  2. Fry the President Feta slices for 2-4 minutes on each side or until golden brown and crispy. Remove from the pan and drain on paper towel. 
  3. In a large bowl combine the tomatoes, cucumbers, red onion, black olive, more feta cheese, crumbled and baby herb leaves. 
  4. For the dressing; combine all the ingredients in a small bowl. 
  5. Toss the dressing through the salad. Arrange the salad on a serving platter on top with the crispy fried President Plain Feta. 

President Cream Cheese Quiche 

For the Cream Cheese Pastry:

  • 250g Cake flour 
  • 120g President Salted Butter brick
  • 100g Simonsberg/President Plain Medium Fat Cream Cheese 
  • 45ml (3 tbsp.) ice water 

For the filling :

  • 250g Simonsberg/President Smoked Salmon Flavoured Medium Fat Cream Cheese 
  • 250ml (1 cup) Parmalat Fresh Cream 
  • 4 eggs 
  • 200g Lightly smoked trout, sliced into ribbons
  • 2 Large marrows, grated 
  • Handful fennel, chopped 

Method:

  1. Preheat the oven to 180°C. Spray a 22cm quiche pan with cooking spray. 
  2. Place the cake flour and butter in a food processor. Process until just combined. Add the President Plain Medium Fat Cream Cheese and ice water and pulse until the dough just comes together. 
  3. Shape the pastry into a disc. Wrap with cling wrap and refrigerate for 1 hour. 
  4. Roll the pastry out on a lightly flour dusted surfaced until 2mm thickness. Line the quiche pan with the pastry. Refrigerate for another 30 minutes. 
  5. Prick the bottom of the pastry all over with a fork. Line with baking paper and fill with blind baking beans. Blind bake the pastry for 10 minutes. 
  6. For the filling; place the President Smoked Salmon Flavoured Medium Fat Cream Cheese, cream and eggs in a jar and whisk until well combined. 
  7. Arrange the smoked trout, grated marrow and fennel in the pastry shell. Pour over the cream cheese filling and bake for 25-30 minutes or until golden brown and puffed. Serve with lightly blanched green veggies, extra smoked trout ribbons and dollops of President Smoked Salmon Flavoured Medium Fat Cream Cheese.

Macaroni and Cheese with Crunchy Bacon Topping

Ingredients:

  • 300g President Mature Cheddar, grated 
  • 500g Streaky bacon 
  • 500g Penne pasta 
  • 1L (4 cups) Parmalat Everfresh Milk 
  • 10ml (2 tsp) Black pepper 
  • ½ Onion, sliced 
  • 4 Bay leaves 
  • 100g President Salted Butter Brick 
  • 100g Cake flour 
  • Handful fresh parsley, chopped 
  • 100g Ciabatta coarsely crumbed

Method:

  1. Preheat oven to 180°C. Place the streaky bacon on a baking tray and roast in the oven for 20 minutes or until crispy. Roughly chop the bacon and set aside. 
  2. Bring a large pot with salted water to the boil, cook the penne pasta for 6-8 minutes or until al dente. Drain and set aside. 
  3. Heat the milk in a saucepan over medium high heat. Add the black pepper corns, onion and bay leaves. Cook until it just starts to boil. Remove from the heat.  Strain and discard the aromatics. 
  4. Heat the butter in a medium saucepan, add the flour, stirring until combined. Add the milk and whisk until boiling point or until all the flour is cooked out, and a thick consistency. Add 200g President Mature Cheddar and whisk continuously until melted. 
  5. Add the penne pasta, half the bacon and parsley. Toss until well combined. Place the pasta mixture into a large casserole dish. 
  6. In a bowl combine the ciabatta crumbs, remaining bacon and President Mature Cheddar cheese. Crumble this mixture on top and bake for 10 minutes or until golden brown and crisp.

Baked President Camembert with Caramelized Walnuts 

Ingredients:

  • 2 x 125g President Camembert 
  • 100g Walnuts 
  • 45ml (3 tbsp.) Honey (extra to serve)
  • Melba toast to serve

Method:

  1. Preheat the oven to 200°C. Line a baking tray with baking paper. 
  2. Lightly, cut a cross through the top skin of the other 2 Camemberts.
  3. Place the Camemberts on a baking tray and bake for 5 minutes or until the cheese is softened. 
  4. In the meantime; toast the walnuts in a frying pan over medium heat. Add the honey and stir until well combined, leave to caramelize for 2-4 minutes. Stack the 2 camembert’s on top of each other with a layer of nuts in between. Drizzle with honey and serve with extra caramelized walnuts. Serve with Melba toast.

President Creamy Blue Cheese Mini Burgers with Caramelized Onions.

For the President Creamy Blue Cheese sauce:  

  • 30g butter 
  • 15ml (1 tbsp.) Cake flour 
  • 250ml (1 cup) Parmalat Fresh Cream 
  • 5ml (1 tsp) Sherry 
  • 50g President Creamy Blue Cheese

For the patties:  

  • 700g chuck, sinew removed and cut into blocks 
  • 100g President Creamy Blue Cheese
  • 2 Cloves garlic, finely chopped
  • 10ml (2 tsp) Dijon mustard
  • 5ml (1 tsp) Salt
  • 10ml (2 tsp) Black pepper 

For the caramelized onion:

  • 45g President Salted Butter Brick
  • 4 Onions, thickly sliced 
  • 15ml (1 tbsp.) Brown sugar 

Method:

  1. For the sauce; heat the butter in a saucepan over medium heat. Add the flour and whisk until well combined. Add the cream and whisk until it starts the bowl. Add the sherry and President Creamy Blue Cheese and whisk until melted. 
  2. For the burger patties; in a food processor combine the chuck, President Cream Blue Cheese, garlic, Dijon mustard, salt and black pepper. Process briefly, until the mixture is combined and the chuck is evenly ground. 
  3. For the caramelized onion; heat the butter in a frying pan, fry the onions for 10 minutes or until it starts to caramelize, add the sugar and fry for another 5 minutes or until caramelized. 
  4. Shape the patties into 110g patties. In a frying pan over medium heat, fry the patties until golden brown on each side. Transfer to the oven to cook for a further 5 minutes. 
  5. Slice 8 mini burger buns open, top with rocket leaves and sundried tomatoes. Serve the patties on top of the burgers. Top with President Creamy Blue Cheese sauce and caramelized onions. 

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