Wednesday, November 9, 2011


With the scent of soil and fresh mushrooms, this bold and savory pasteurized cow's milk cheese successfully recaptures the stronger, more traditional earthy flavors of raw milk Brie.

The satisfyingly smooth and supple paste has an oozing velvety texture, distinctive aroma, and a long-lingering aftertaste. Produced by family-run Lactalis in Laval, Mayenne, the dairy region of western France. Best with a crisp white wine sturdy enough to stand up to the more intense flavor profile of this hearty brie.

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