Appetizer Scandinavian, French president, triple, creme, brie, glogg, gingerbread, cookies, wine, almonds, sour, cherries, gingerbread, brie, entertaining, dessert, fall

Président Triple Crème Brie with Glogg & Gingerbread Cookies

This new twist on a traditional Scandinavian favorite combines rich, creamy Triple Crème Brie, tart cherries and sweet glogg. It’s a medley sure to warm anyone up on a cold winter night.

★ ★ ★ ☆ ☆
2.5 of 5 - 4 reviews
Prep Time
5 min
Servings
30
Ingredients
  • 1 package Président Triple Crème Brie
  • 1 cup of glogg A Swedish wine available at Ikea and various Scandinavian stores.
  • 1/4 cup slivered almonds
  • 1/2 cup raw sour cherries
  • 1 package gingerbread cookies
Directions
  1. Slice Triple Crème Brie into bite sized pieces on plate or cutting board.
  2. Top with sliced sour cherries.
  3. Pour glogg into a glass and add slivered almonds and sliced cherries.
  4. Serve with gingerbread cookies.
Expert Tip

Glogg can be made from scratch or purchased premade. Many liquor stores, and shops featuring Scandinavian products sell glogg.

Explore The Pairing

Président® Triple Crème Brie

Win over your guests with our award-winning Brie. The mild taste of our Triple Crème Brie makes it a perfect foil to a wide variety of flavor profiles. Savory or sweet, it delivers richness that has won over both foodies and American Cheese Society judges alike.

Tip

Eating the Brie with the rind adds another layer of texture and flavor.

Glogg

Infuse a Scandinavian classic into your evening. Glogg is a type of mulled wine, usually red, spiced and served warm. The almonds soak up the flavor and spices of the glogg, leaving a delicious treat to enjoy at the end of the beverage.

Gingerbread Cookies

One part fun, one part festive. Gingerbread cookies are extremely popular, especially in colder months. Their light sweetness enriches the flavor of the Triple Crème Brie, creating an irresistible flavor combination.

Tip

To continue the Scandinavian theme of the cheeseboard, choose thin, crispy gingerbread cookies. These are more traditional and are easier to spread Triple Crème Brie onto.

Recipe by
Chef Gavin Kaysen is executive chef and owner of two nationally recognized restaurants, Spoon and Stable in Minneapolis and Bellecour in Wayzata, Minnesota. He’s earned many of the culinary industry’s top honors, most recently winning the prestigious James Beard Award for Best Chef Midwest in 2018. Chef Kaysen serves as Team USA’s Vice President for the Bocuse D’or, the world-renowned culinary competition, in which the team took victory in 2017. Prior to opening his restaurants, he was chef de cuisine at Café Boulud in New York City, where he was the 2008 recipient of the James Beard Rising Star Award, and helped the restaurant earn a star from the illustrious Michelin Guide. Chef Kaysen has brought his renowned expertise to his partnership with Président Cheese since 2015.
Learn more about Gavin Kaysen