Add a few stamps to your cheese fl ight passport with our European-inspired recipes.

With fl avors from France, Greece, Spain and

beyond, these dishes are your ticket to the

taste of a trip abroad.

Explore more recipes at PresidentCheese.com

@presidentcheese #lifewellpaired ®

With so many distinctive cheeses, this board features some of the most memorable tastes and textures from around Europe.

Ingredient: Method: • 3-4 oz Président® • On a cheese board, arrange the cheese Goat Cheese in a circle, starting with the most mild • 3-4 oz Président® Brie ( Pré s i d e nt ® G o at C h e e s e) to t h e m o s t intense (Président® Le Blue). • 3-4 oz Président® Don Bernardo® Manchego • Pair the Président® Goat Cheese with the pumpkin spiced pecans. • 3-4 oz Président® Comté • Pair the Président® Brie with the • 3-4 oz Président® Le Blue apricot preserves. • Pumpkin Spiced Pecans • Pair the Président® Don Bernardo® • Apricot Preserves Manchego with the quince paste. • Quince Paste • Pair the Président® Comté with the • Whole Grain whole grain pommery mustard. Pommery Mustard • Pair the Président® Le Blue • Candied Orange Peel with the candied orange peel.

Prep Time: 30 minutes WINE PAIRINGS: Crianza Rioja, Servings: 8 Ribera del Duero, Tempranillo, Grenache, Cabernet Sauvignon ®

with SHAVED PROSCIUTTO, FIG & HONEY JAM

Sweet and savory come together perfectly when Italian prosciutto and French Brie meet fresh fi g.

®

Ingredients: Method: • 8 oz. Président® Brie round • Preheat oven to 425°F. • 5 slices prosciutto • Lay the prosciutto down, then wrap around with ® • 1 puff pastry (store bought) the Président Brie round. SHAVED PROSCIUTTO, • 1/4 cup honey • Wrap the puff pastry around the prosciutto- wrapped Brie, and bake FIG & HONEY JAM • 1 cup fresh fi gs, quartered at 425°F for 15 minutes. • Fresh cracked black pepper • In a saucepan, cook the honey, fi gs and cracked black pepper for 10-12 minutes. WINE PAIRINGS: Champagne, Cru Beaujolais, Sauvignon Blanc, • Cut out one wedge of the baked Brie pastry, Syrah, pinot noir and top with a scoop of the fi g marmalade. Serve with a spoon, as the delicious hot Brie will ooze out!

Prep Time: 5 minutes Cook Time: 10-12 minutes Servings: 4-6 ®

Picture yourself on a Santorini beach as you enjoy the perfect pairing that is melon and Président® Feta.

Ingredients: Method: • 1 package Président® • Cut melons into 2-inch cubes. Feta Crumbles (substitute • Compress melon cubes in vacuum-sealed ® with Président Feta bag, and marinate for 24 hours. Marinated Cubes Olive Oil) • Open vacuum-sealed bag and place • 1 honeydew melon cubes evenly among four plates. • 1 watermelon • Drizzle with saba vinegar and pistachio oil. ® • 1 cantaloupe • Top with Président® Feta. • Saba vinegar (for drizzling) • Garnish with pistachios, mint and basil. • Pistachio oil (for drizzling) Prep Time: 30 minutes • 1⁄2 cup chopped pistachios Cook Time: 15 minutes • 4 whole mint leaves Servings: 4 salads • 4 whole (small) basil leaves

WINE PAIRINGS: Metaxa, Ouzo, Sauvignon Blanc, Dry Greek wines, Retsina, pinot noir, light reds, Beaujolais, Gewurztraminer ® ® ®

with with RICE, ORANGE & OREGANO RICE, ORANGE & OREGANO

Kick off your next gathering with these risotto- stuffed peppers that highlight the fresh taste of Président® Fresh Goat Cheese.

Ingredients: Method: • 4 oz. package of Président® • Drain and remove seeds from piquillos, then ® Fresh Goat Cheese spoon in about 1 tbsp saffron risotto into each pepper. • 12 piquillo peppers • In cast-iron skillet, warm onion, garlic and chili • 1/4 cup extra-virgin olive oil in olive oil on medium for 2-3 min, until toasted. • 6 garlic cloves, freshly shaved • Add the tomatoes, kale and stuffed piquillo • 1 onion, julienned peppers. Cook on stovetop for about 7 min. • 15 heirloom or cherry tomatoes • Add white wine to deglaze and cook until dry. • 1 cup white wine • Place mixture in 400°F oven for 8-10 min, until • 2 bunches kale vegetables have softened and rice is warm. • Oregano • Top with Président® Fresh Goat Cheese and oregano. • Chili flakes

Prep Time: 10 minutes WINE PAIRINGS: Metaxa, Ouzo, Cook Time: 18 minutes Sauvignon Blanc, Dry Greek wines, Servings: 8 Retsina, pinot noir, light reds, Beaujolais, Gewurztraminer F r e s h v e g g i e s m i n g l e d w i t h t a n g y f e t a t o c r e a t e a pizza like nothing you’ve ever had before.

Ingredients: Method: • 1 package Président® Feta • Preheat oven to 375°F. Marinated Cubes • Heat skillet over medium-high heat. Add sweet • 1 peeled sweet potato, whole potato, not overlapping. Add 2 tbsp water shallot & 2 whole radicchio and cover pan. Steam for 3 min, then fl ip and leaves, all thinly sliced repeat. Repeat with remaining slices then toss in bowl with 1/4 tsp salt. • 1/2 tsp of: sea salt & red pepper fl akes • Add 1 tbsp olive oil to skillet. Add shallots and garlic, and cook for 4-5 min, until soft. Remove • 3 tbsp olive oil and toss in separate bowl with radicchio, olives, • 1 whole clove garlic, minced red pepper fl akes, lemon juice, remaining 1/4 • 10 whole Castelvetrano olives, tsp salt, and 1 tbsp olive oil. coarsely chopped • Spread crème fraiche on pizza crust. Distribute sweet potato slices, and add radicchio mixture • 1/2 cup of: lemon juice & on top. Top with Président® Feta Marinated lemon zest Cubes. Bake for 5 min, until crust is golden • 1 pre-baked 12-inch thin brown and feta is lightly melted. pizza crust • Sprinkle parsley and lemon zest, then drizzle • 3 cups crème fraiche or with 1 tbsp olive oil. Serve. sour cream Prep Time: 4 minutes • 1 1/2 cup parsley, Cook Time: 30 minutes coarsely chopped Servings: 4

WINE PAIRINGS: Metaxa, Ouzo, Sauvignon Blanc, Dry Greek wines, Retsina, pinot noir, light reds, Beaujolais, Gewurztraminer TASTING NOTES

Président is a ® of B.S.A. © 2020 Lactalis American Group, Inc.