Last month, my good friend and fellow ACS CCP, Trevor Thomas, facilitated an invitation for me to attend a NYC Président® Cheese event. I was not able to get away but Président® sent me their new Gourmet Pairings Spreadable Cheeses to sample*.
The new product line of spreadable cheeses includes Feta with Roasted Pepper, Aged White Cheddar with Apple Chutney and Blue Cheese with Caramelized Onion. The toppings are in the center of the cheese spread to facilitate easy access to enjoy both the cheese and the topping together.
I did two tastings; one here at The Manse with The Man and a second one with the owners of my favorite local Wine Bar at Blue Haven Bee and Southern Origin Meadery.
The Man and I tasted each with 34 Degrees Crisps, Black Pepper with the two savory spreads and Vanilla with the Cheddar spread with the apple chutney. We also used some tortilla chips with the two savory spreads.
In texture, all three spreads are creamy both cold and closer to room temperature, similar to a whipped cream. According to the ingredients, which are all natural (no artificial flavors or colors), there are added preservatives and stabilizers, but I can’t discern if those ingredients affect the texture. Regardless, all three cheese spreads are silky with flavor profiles that fit their cheese style.
The Aged White Cheddar is slightly sharp with nutty notes and classically balanced with the sweet notes of the apple chutney. The Feta is mild, salty (in a good way) with a lemon note, also balanced by the spicy notes of the red roasted pepper topping. The Blue Cheese is more robust than mellow, and the sweet, caramelized onions were a choice I had never considered but worked well with the pungent blue notes.
Of the six who tasted the spreads two chose the feta spread as their favorite, three chose the cheddar spread and one went with the blue cheese combo. There were no negatives for any of the three. The only request was for a little more topping for each spread.
These spreadables are terrific party choices or for a quiet evening at home when you want a snack but not a full-blown cheese tray. I would also space them throughout a grazing table or as the centerpiece of a cheese platter. While I served them with 34 Degrees Crisps and tortilla chips, these spreads would also work well as a dip on a crudités tray. The possibilities are limitless. In the photo to the left, you can see the spread being used as an ingredient on a pita pizza. Next time you’re planning a party, be sure to include these; your guests will thank you.
Save the date and make your reservations now!!! February 14 at Blue Haven Bee – a night of wine and cheese hors d’oeuvres.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
*FTC Disclosure: Producer sent the products for tasting and sampling purposes with no obligation on my part to review or endorse the product. For more information regarding my sampling criteria, please see my About Me page.
Photos courtesy Président® Cheese.
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