Tournan-en-Brie, France

Pasteurised cows milk , animal rennet,

Triple cream Brie

6 - 8 weeks matured AIRFREIGHTED

This dence triple cream Brie was developed in the 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 centre 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.