"Any idea why I am fond(ue) of this product? Simply because it combines some of my favorite cheeses in a melting recipe. It is also the ultimate excuse to gather everyone around the table for a cheesy family gathering, or friends as well.." Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Comte
Our selection of butter is simply the #1 in France, coming straight from the “Grand Cru” of European dairy regions! Its oceanic climate, rich soil, and lush grass help produce butters that are distinctly rich and savory.
"Being French, I was raised to appreciate that nearly all of our beloved pastries begin with high-quality butter. Located on the northwest coast of France, Normandy has long been a destination for butter lovers, whether added to the region’s iconic crepes, rich seafood dishes or indulgent apple tarts. Unsalted butter is the most versatile option for cooking and baking, and it still tastes delicious on simple tartines, thanks to natural lactic ferments that are added to churned cream to develop a fuller, richer butter flavor." Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Sea Salt Butter - 8.8oz or Président® Salted Butter - 7oz
Any guess on the difference between American and French butter? The American butter has usually 80% butterfat where the French traditionnally has 82%.
"While unsalted butter is preferred by exacting pastry chefs and home bakers (my grand-mère included), I personally find salted butter to be excellent for nearly every use. Our love for this high quality dairy product is shown by the many uses we integrate it in: from sauces for meat and fish, to a simple baguette spread with butter and layered with a bar of chocolate (a classic afterschool snack). The salt in this rich, golden yellow butter simply accentuates the flavor, so there’s nothing not to like!" Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Sea Salt Butter - 8.8oz or Président® Unsalted Butter - 7oz
Useful note: salted butter lasts longer than unsalted butter, just in case you want to spread the use.
"From sel gris to sel de guérande, I have always appreciated the delicious, crystallized sea salts crafted in the coastal towns of France. This spreadable sea salt butter includes the unique texture of genuine sea salt crystals, elevating it to pure gourmet status! In other words, this is not butter for cooking—it's butter to savor. For me personally, it pairs best with a warm baguette or spicy radishes, though it could also add rich flavor to a simple jambon beurre (a ham and butter sandwich)" - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Sea Salt Butter - 8.8oz or Président® Unsalted Butter - 7oz
Funny story, the inventor of positivsm last name was Comte. August Comte. Which makes me think, he would positively recommend this cheese! It is also the most popular AOP cheese in France!
"Fruity and nutty, with a rich soft texture, this alpine cheese brings back memories of the colorful wildflower fields and stunning vistas I encountered when hiking in the Jura Mountains. Crafted with the milk of grass-fed cows that are native to the region and aged on spruce planks, this cheese has earned the prestigious PDO designation, reserved for products crafted with traditional, artisan methods. As for how to eat it? Keep it simple. It’s perfect sliced for a picnic—ideally one with a mountain view!" Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Manchego Wedge - 5.3oz or Black Diamond® Vintage Reserve Cheddar Aged 5 Years - 6oz
If you are struggling to recognized Camembert from Brie, we'll give you a hint: Camembert has a much earthier smell than Brie. Camembert is also slightly more intense and deeper.
"The difference in taste between an organic product and a conventional product isn’t always noticeable, but in this case, it doubles or triples the flavor! I always prefer eating bio (organic) when I can, so I appreciate that this Camembert complies with both the French and European Union standards for organic production. The result is surprisingly similar to a raw milk Camembert cheese, offering a more pungent, bold flavor that is noteworthy enough to serve simply with fruit as dessert."- Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Camembert- 8oz or Président® Triple Crème Brie - 8oz
"I first discovered Manchego when backpacking through Spain, where it was cut into little triangles alongside the country’s iconic quince paste spread. The slightly sharp flavor was balanced by a smooth nuttiness, and now I often add Manchego to cheese boards for a well-rounded mix of textures and styles. It pairs well with olives, meats and fruits, as well as almost any jam. Plus, this particular wedge won a 2019 Gold Medal at the World Cheese Awards, so you know it’s the best!" Jean-Fromage
ORIGIN: Spain
Replacement Suggestion: Président® Tomme de Brebis - 5.3oz or Président® Comte - 7.7oz
Do you know the name of the two most famous type of Brie? I'll share it with you: Brie de Meaux and Brie de Melun both made with raw milk and both originated in the Brie region located East of Paris.
"It’s possible that Brie is the most famous of French cheeses—or at least, the most versatile! Growing up, my mother often slipped a few slices into a simple baguette sandwich, and it was always in our refrigerator, ready to whip up a last minute appetizer or dessert. Served simply, it pairs with almost any cracker or bread. For those feeling more creative, consider baking it in the oven and serving it warm with prosciutto, figs and honey. There’s really no wrong time or way to enjoy this French-style cheese!" - Jean-Fromage
ORIGIN: USA
Replacement Suggestion:Président® Camembert - 8oz or Lanquetot Pont L'Evêque - 7.8oz
"If you have never had labneh before, you are in for a treat. Through my discovery of middle-eastern gastronomy, I encountered this delicious milk-based dip. With a drizzle of olive oil and some spices - Zaatar might be your best fit - this creamy mixture goes perfectly with pita bread and vegetables. " - Jean-Fromage
ORIGIN: Turkey
"We have brought to you an exceptional recipe of one of the world's favorite cheese: a vintage Scottish cheddar. The fresh grass of Scotland and the 20 months maturation are the key ingredients to the deliciousness of this cheddar. I personally have a fondness for eating it by itself, but of course it will highlight any salad or cheddar based dishes." - Jean-Fromage
ORIGIN: Scotland
Replacement Suggestion: McLand® Extra Mature Scottish Cheddar- 7.9z or Castelli® Parmigiano Reggiano
This cheese is royalty: it was nicknamed "the king of cheeses" as it became the favorite cheese of Kings and popes in France. Today though everyone likes Roquefort, speak of a French Revolution!
"Of all the cheeses in France to receive the coveted PDO status, Roquefort was the first! I do find it to be a truly remarkable blue cheese, with a flavor that is simultaneously rich, bold and balanced. Produced in Aveyron, France, it has become a symbol of the city and even has its own bacterial strain that grows natively in the caves where it is aged. While it is easy to enjoy Roquefort’s inimitable flavor in the simplest of ways, I find it to be even more delicious melted over a medium-rare steak."- Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Le Blue - 3.5oz
"Though it looks similar to Brie, this bloomy rind cheese offers a more robust, distinct flavor than its creamy cousin. When traveling in Normandy, a charming coastal region in northwest France, I enjoyed it with a pour of Calvados—an apple brandy native to the region. The earthy, mushroomy notes of Camembert feel firmly rooted in this colder, wetter climate, which may be why the locals enjoy eating it roasted in the coals of a firepit, topped with honey and dried cranberries."Jean-Fromage
ORIGIN: USA
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
"I first discovered Pont L'Evêque when visiting family in Normandy—an early childhood experience that may have inspired my career as a cheesemonger. Unusual in its square shape, it is one of the oldest cheeses in France, originally crafted by 12th century monks. To this day, this washed-rind cheese’s slightly sweet aroma is rumored to be reminiscent of the plentiful apple orchards in the region. I highly recommend serving it alongside apple slices or ciders for an authentic Normande experience." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
Mimolette is categorized depending on the aging: "jeune" (3 months),"demi-vieille" (6 months aging), "vieille" (12 months aging), "tres vieille" (18 months).
"Not all cheeses get better with age, but this orange, moon-like wedge certainly does! Crafted by traditional methods in Brittany, a rugged coastal region of France, the production of Mimolette is a labor of love that results in a dense, slightly oily and utterly addictive cheese. Given its harder texture, I recommend breaking it into wedges for a cheese board (where it nicely adds color), rather than trying to grate it or cook with it. There really isn’t any other cheese like it in France, leading some experts to believe it originated in Holland—an excellent subject of debate, as you enjoy your Mimolette with a pint of beer." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Black Diamond® Vintage Reserve Cheddar Aged 5 Years - 6oz or Président® Comte - 7.7oz
Naturally easier to digest than cow's milk, sheep's milk is the milk typically found in the southwest of France where sheep milk cheese making tradition goes back 4000 years!
"The thing I love best about this cheese is that it surprises you. For a semi-hard cheese, it is unusually creamy and smooth—almost to the point of melting in your mouth. (It does, in fact, melt beautifully in a gourmet grilled cheese or a variation on raclette.) The flavor also surprises, blending the sweeter notes of other sheep milk cheeses with a rugged, slightly funky rind that reminds you that it has been aged six months. Pair it with honey or any fruit jam, and its slight tangy qualities will balance things beautifully." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Comte - 7.7oz or Président® Manchego Wedge - 5.3oz
Legend has it that Blue cheese was discovered by accident when a sheepherder left his milk curd and bread in a cave. Weeks later, he found his cheese blooming with blue veins produced by the natural oxidation process of the cave.
"Blue” is an awfully generic term for the diverse cheeses that fall within this category, as each has its own unique texture and flavor profile. I find this blue from Auvergne, a mountainous region in central France, to have a softer, less pungent quality. Its flavor is influenced by the region’s rich, volcanic soil, which provides slightly spicy and somewhat nutty notes. I recommend crumbling it into grain or lentil salads, melting it on tartines, or using it to add richness to baked goods and pasta dishes." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Société® Roquefort - 3.5oz
Wondering why we call this one triple crème? Simply because some extra cream is added in the process. The brie is considered triple crème as the butterfat is over 75%
"When you’re craving something a little more indulgent, this ultra-smooth, creamy cheese always hits the spot. Even more spreadable and unctuous than traditional Double Crème Brie, I like to serve this wheel served warm—an eye-catching centerpiece for any party! The secret to its buttery taste is the addition of extra cream, a traditional technique that provides a distinctly luxurious quality. Serve it with sparkling wine as a festive touch, whether as an appetizer or a simple dessert." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz
"Made in the pure Italian tradition, I am fond of natural flat bread salted crackers. Not to worry, those crackers are only flat in the shape, not the taste. Perfectly assorted with soft-ripened as well as hard cheeses, I have a weakness for the Tomme de brebis piece on this fine italian way cracker." - Jean-Fromage
ORIGIN: Italy
Association Suggestion: Président® Triple Crème Brie or Lou Perac Tomme de Brebis
"After years of attempting to create the perfect Scottish Cheddar, Archibald Mclelland at long last cracked the Scottish Cheddar recipe and was finally ready to share the fruits of his labor with the world. McLelland Scottish Cheddar is matured over 14 months. It is used by top chefs and craved by cheese lovers. It has a rich, smooth taste and crumbly texture with naturally occurring calcium lactate crystals. These are produced naturally as part of the maturation process and are typically found in the best quality extra matured cheese."- Jean-Fromage
ORIGIN: Scotland
Replacement Suggestion: Mcland Vintage Scottish Cheddar- 7.9oz or Boule D'or Mimolette Aged 18 months
"I discovered this incredible cheese while travelling Cyprus, the original island where the Halloumi is from, off the coast of greece. Crafted in authentic cheese making methods, I have fallen quite under the spell of the golden exterior, hiding well the soft delicious center. You will surely find it very versatile: main course, topping of a salad or as appetizer."- Jean-Fromage
ORIGIN: Greece
Replacement Suggestion: Président® Valbreso Feta - 7oz or Président® Marinated Sheep Milk Cubes Olive Oil - 3.5oz
Valbreso is made with 100% pure sheep's milk which makes for a creamier texture, and it is not aged at room temperature like Greek Feta, therefore it has a milder flavor.
"Valbreso is the mildest and creamiest of all feta varieties, with a delicate, creamy flavor. As a Frenchman, this is the first feta I ever tried, and it remains my favorite for salads, whereas more salty, bold varieties pair well with meats, pizzas and other warm recipes. Crafted exclusively with sheep’s milk, Valbreso hails from a region of rugged plateaus that face the Mediterranean Sea in the south of France. Once opened, it should be eaten more quickly than other feta varieties, which have a higher salt content." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Greco® Greek Feta - 7oz or Président® Marinated Sheep Milk Cubes Olive Oil - 3.5oz
PDO Feta was awarded to Greece 20 years ago and the PDO specifies that it is made of sheep and goat's milk as goat are mixed with the herd of sheep helping guide them...
"Many people think all feta cheeses are the same, but from France, to Bulgaria, to Greece, each region has its own distinct style. I first tried Greek feta when on vacation in Crete, where it was added to a simple salad of local greens. Soft, tangy and easy to crumble, it is an incredibly versatile cheese, whether added to grilled pizzas, wrap sandwiches or even drizzled with honey on toast. I also appreciate that this cheese has received the PDO designation, signaling that it follows traditional production methods."- Jean-Fromage
ORIGIN: Greece
Replacement Suggestion: Président® Valbreso Feta - 7oz or Président® Marinated Sheep Milk Cubes Olive Oil - 3.5oz
Do you know what is the secret ingredient of the traditional Mascarpone recipe? Lemon juice, to the rate of three tablespoons per pint of heated heavy cream. Ask your local chef what his favorite recipe of Galbani Mascarpone is!
"The first time I encountered mascarpone...well, I didn’t even realize it! This cheese is an essential ingredient in such iconic desserts as tiramisu and cannoli, but I had incorrectly assumed such dishes were made with cream. Admittedly, now that I know about mascarpone, I most frequently eat it chilled with fresh berries (as an alternative to whipped cream), but also enjoy trying my hand at some of these delicious desserts. Incredibly unique in its technical cooking properties, Galbani brand offers a soft, velvety texture that has made it the international leader in its category." - Jean-Fromage
ORIGIN: Italy
"Believe it if you CAN! President® has managed to reproduce my sweet tooth dream: a Gourmet French-style Whipped Crème. To my eye, it is – literally – de crème de la crème of dessert toppings. Here are some of my favorite: on top of a fruit salad or a slice of pie, over a cozy hot chocolate … Anyway, they have whipped something delicious and authentic, holding beautifully from your kitchen to your table. " Jean-Fromage
ORIGIN: France
"Believe it if you CAN! President® has managed to reproduce my sweet tooth dream: a Gourmet French-style Whipped Crème. To my eye, it is – literally – de crème de la crème of dessert toppings. Here are some of my favorite: on top of a fruit salad or a slice of pie, over a cozy hot chocolate … Anyway, they have whipped something delicious and authentic, holding beautifully from your kitchen to your table. " Jean-Fromage
ORIGIN: France
"This version of the Cyprus Specialty cheese is perfect for making full veggies sandwiches and burgers. Right on time for Grilling season."- Jean-Fromage
ORIGIN: Greece
Replacement Suggestion: Président® Valbreso Feta - 7oz or Président® Marinated Sheep Milk Cubes Olive Oil - 3.5oz
Looking for positive attributes to goat milk? Here's a short list: more digestible protein and lower level of calcium compare to cow's milk.
"If you, like me, are a goat cheese enthusiast, then you will feel right at home in Poitou Charentes, a region home to one third of all the goats in France! This fresh goat cheese is just one of the many styles from the region and a versatile addition to cheese plates or seasonal salads. (Pro tip: it is also delicious broiled over un bon burger). Its mild, slightly tangy flavor reminds me of spring mornings in the country, starting the day with some simple tartines of fresh goat cheese drizzled with honey." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Saint Maure - 7oz or Greco® Greek Feta - 7oz
We have good news to share on this one: Although it’s a dairy product, Parmesan can be consumed by people who are lactose intolerant.
"This world-famous cheese needs no introduction, yet not all Parmigiano is created equal. I, like many of you, grew up eating pre-grated or powdered “Parmesan”. It was only as I grew older and started dining at nicer restaurants that I started to notice the crystallized hunk of cheese that was grated over my pasta. As Parmigiano varies in age and freshness, so does its flavor, which is why I’ve carefully selected a high-quality brand with the PDO designation, noting its traditional methods of production." - Jean-Fromage
ORIGIN: Italy
Replacement Suggestion: Black Diamond® Vintage Reserve Cheddar Aged 5 Years - 6oz or Boule D'or Mimolette Aged 18 months - 7.9oz
The longer cheese is aged naturally, the sharper and more pronounced the Cheddar flavor becomes. So you can bet ours is as sharp as a knife gets.
"Originating in Great Britain in the 12th century, this sharp and zesty cheese has become an international favorite. I did not grow up eating cheddar myself, but when visiting London, I happened to order a “Cheese Toastie” in Borough Market—a grilled sandwich primarily made with sharp cheddar. The flavor was immediately addictive, and I’ve been searching for high-quality, sharp white cheddars ever since. Established in 1881, I trust the experience of Black Diamond to deliver such a “vintage” flavor." - Jean-Fromage
ORIGIN: Canada
Replacement Suggestion: Boule D'or Mimolette Aged 18 months - 7.9oz or Castelli® Parmigiano Reggiano
Named after the village of Sainte Maure de Touraine in France this goat cheese is the most produced cheese in France! A delicate soft ripened cheese combining a bloomy rind with the distinctive taste of goat's milk!
"If you’ve only tried fresh goat cheese, you’re in for a treat! More unctuous and complex than its unaged cousins, I find the Saint Maure to have a nutty, creamy quality that contrasts nicely with its thin, edible soft rind. Admittedly, it only takes 10 or so days of aging to complete this transformation, but the difference is remarkable. Sliced simply, it is delicious on its own, but I also enjoy preparing it in a classic salade de chèvre chaud, in which it is broiled on slices of baguette as an eye-catching salad topping." - Jean-Fromage
ORIGIN: France
Replacement Suggestion: Président® Fresh Goat Cheese - 4oz or Président® Valbreso Feta - 7oz
