Country of Origin: France
Milk-type: Pasteurized Cow’s milk
Brie cheese, named for the historic region of France from which it originated, is surely one of the best know of all cheeses worldwide. Famous for its subtle, slightly mushroomy aroma, decadent creamy consistency, and rich, full-flavoured taste—Brie, alongside its comparatively riper sibling cheese, Camembert—is iconic, representative of an entire style of cheesemaking, and of French cheeses altogether. This classic French brie is soft and buttery, slightly oozy at room temperature, with a pale golden-yellow interior and minute holes; on its crust: a faint grey-to-brownish tinge, peeks out from beneath a fluffy, white bloom. Brie is mild, only delicately aromatic—sometimes with slight hints of wild mushrooms, or of vanilla. The rind is generally consumed, and has a delicate, but still more earthy, character than the interior—understated, but ranging from fungal, to slightly sour. Overall: this classic French Brie is subtle and easy-going, with enticingly complex but elusive undertones.
Beverage Pairings: Champagne, Pinot Noir or Beaujolais, Sauvignon Blanc, California Chardonnay wines will all suit Brie well. Brie, like most bloomy rind cheeses, pairs well with any sort of apple cider or pear juice, or with any light, carbonated juice which can add dimension to the delicate complexity beneath the rich, buttery forefront of this cheese.
Sizes are approximate – Click Here for more info