Simonsberg is becoming Président. Same great taste, just a new name.
Président, one of the world’s leading cheese brands, was founded in 1968 in France, by a family committed to crafting the most delectable cheeses for all. Today, Président is sold in over 147 countries and produced in more than 100 factories, globally. The brand is enjoyed and respected worldwide, which is a testament to Président’s passion for cheese-making, its roots in tradition, and its expertise handed down from one generation to another for over 80 years.
Now, Président looks forward to sharing this passion and know-how as they pair with a local brand also rich in heritage and tradition. Simonsberg is becoming Président. Président and Simonsberg are both masters of cheese and have experience going back for many years, but apart from the experience they most importantly share the same values and traditions.
Local cheese lovers can rest assured that this is merely a name change and the products’ taste and quality will remain exactly the same. The award-winning range of cheeses will continue to be manufactured locally in the Cape, making use of the same quality ingredients and age-old cheese making processes – it’s the same great taste, just with a new name.
The new packaging, featuring both Simonsberg and Président logos, will be in-store by the end of September. The range will continue to consist of your trusted favourites, including Feta, Cream Cheese, Camembert, Brie, Blue Cheese, Cheddar, Gouda and Edam.
Visit presidentcheese.co.za for more information about Président. We encourage you to keep making your favourite dishes with these award-winning cheeses. Here are two recipes for you to try that will inspire you to give your trusted favourites a trendy new twist. It’s the same great taste, just a new name.
Baked Simonsberg Camembert with Caramelised Walnuts
2 x 125 g Simonsberg/Président Camembert
100 g walnuts
45 ml (3 tbsp) honey, extra to serve
melba toast to serve
Preheat the oven to 200 °C. Line a baking tray with baking paper.
Lightly cut a cross through the top skin of the 2 Camemberts.
Place the Camemberts on the baking tray and bake for 5 minutes or until the cheese is softened.
In the meantime, toast the walnuts in a frying pan over medium heat. Add the honey and stir until well combined. Leave for 2-4 minutes to caramelise.
Stack the 2 Camemberts on top of each other with a layer of nuts in between. Drizzle with honey and serve with extra caramelised walnuts and Melba toast.
Simonsberg Creamy Blue Cheese Mini Burgers with Caramelised Onions
Blue cheese sauce
30 g butter
15 ml (1 tbsp) cake flour
250 ml (1 cup) Parmalat fresh cream
5 ml (1 tsp) sherry
50 g Simonsberg/Président creamy blue cheese
700 g chuck, sinew removed, cut into blocks
100 g Simonsberg/Président creamy blue cheese
2 cloves garlic, finely chopped
10 ml (2 tsp) Dijon mustard
5 ml (1 tsp) salt
10 ml (2 tsp) black pepper
45 g Président salted butter brick
4 onions, thickly sliced
15 ml (1 tbsp) brown sugar
8 mini burger buns
Preheat the oven to 180˚C.
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 blue cheese and whisk until melted.
For the patties: In a food processor, briefly combine the chuck, blue cheese, garlic, mustard, salt and pepper – just until the chuck is evenly ground.
For the caramelised onions: Heat the butter in a frying pan and fry the onions for 10 minutes or until it starts to caramelise. Add the sugar and fry for another 5 minutes or until caramelised.
Shape the chuck mixture into 110 g patties. In a frying pan over medium heat, fry the patties until golden brown on each side. Transfer to the oven and cook for a further 5 minutes.
Slice 8 mini burger buns open, top with rocket, tomatoes, patties, cheese sauce and caramelised onions.