Creamy Brie


Want to showcase Président® Creamy Specialty Cheese on your menu? Serve up something sensational with these innovative concepts.

Roasted Chicken with Président® Creamy Brie Sauce

Prep time: 10 min. | Cook time: 25 min. | Yield: 1 portion


¾ cup Farro, cooked
2 oz. Cherries, pitted, quartered
1 oz. Fennel, small dice, sautéed
2 tsp. Parsley, minced
1 each Chicken quarter, seasoned, roasted
½ cup Brie and Mushroom Cream Sauce (see recipe below)
  Salt, to taste
  Pepper, to taste


  1. To assemble one portion, combine farro, cherries, and fennel and season with salt and pepper.  Heat in a sauté pan over medium heat until warmed through. Remove from heat, fold in the parsley, and plate.
  2. Place one roasted chicken quarter over the bed of farro and top with ½ cup of the Brie and Mushroom Cream Sauce. Serve.


Brie and Mushroom Cream Sauce

Prep time: 5 min. | Cook time: 15 min. | Yield: 2½ cup | Serving size: ½ cup


10 oz. Onion, small dice
5 oz. Shiitake mushrooms, small dice
½ oz. Garlic, minced
8 oz. wt. Président® Creamy Gourmet Spreadable Cheese - Brie
½ cup Half and half
4 tsp. Whole grain mustard
2 tsp. White balsamic vinegar
  Vegetable oil, as needed



  1. In a large sauté pan over high heat, add oil and cook onions for 5-7 minutes or until lightly brown. Add mushrooms and continue to cook until mushrooms have released their moisture and onions are nearly caramelized. Add garlic and cook for an additional 2-3 minutes.
  2. Reduce heat to medium and add remaining ingredients, stirring until hot and fully incorporated. Reserve warm for service.


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