Burgundy, France

Pasteurised cows milk, triple cream brie

Aged 6-8 weeks AIRFREIGHTED

This cheese is made by blending full fat cow's milk and crème fraîche together in the cheese making process giving it an incredibly soft centre which tastes of tangy fresh cream. In contrast the rind is a bloomy white mould with a mushroomy aroma.

As a cheese with a high fat content around 75% it pairs great with raspberries or other sour fruits to cut the fatty mouthfeel, champagne or dry ciders.