Triple cream Brie
6 - 8 weeks matured AIRFREIGHTED
This dense triple cream Brie was developed in 1930 and only made by three dairies today. The cheese has a very bloomy white rind with a scent of brown mushrooms when you get up close. The paste can be slightly chalky through the center when younger and has a fresh milky taste. As it matures it develops more earthy mushroom notes and it tends to get saltier.
Great served whole as a centerpiece piled high with mixed berries at a dinner party. Or a wedge before dinner Rosé or a Viognier to get your pallet going.
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