This farmhouse French Brie has an amazing depth of flavour.
It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging.
Milk Type: Pasteurised Cow
A French classic from the lush dairy region of Normandy – the texture is creamy and bulging and the flavour is rich and full with a subtle yeastiness and light mushroomy flavour coming from the rind.
Region: Piedmont, Italy
Milk: Pasteurised Goat, Sheep, Cow
The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind - absolutely divine!
Brie Aux Truffe
Brie with truffles this has to be the most decadent & delicious cheese - Perfect for Christmas.
!kg Brie is cut in half & filled with mascarpone cheese mixed with fresh truffles. Perfectly ripened, it is oozy under the rind with mushroomy, yeasty aroma and creamy, rich and indulgent truffle mix.
Region: Lombardy, Italy
Milk Type: Pasteurised Buffalo
A soft pillow of delightful, cheesey goodness – bulging and flowing, almost bursting out of the white rind, and the sweet, mossy flavours of buffalo milk with a rich, creamy finish coats your entire palate.