Inspired by the classic French Brie, we add extra cream to our local farm milk before introducing the cultures, creating an even smoother and richer cheese. The cheese wheels are salted and then matured for four weeks, allowing the penicillium moulds to cover the rind with a soft, white, velvety coating.
Inside, the cheese has a mousse like, almost fluffy, melt -in-the-mouth curd with aromas of fresh straw, pine nuts cooked in butter, a touch of salt and then a clean acidic tang. As it ripens, the naturally occurring enzymes breaks down the protein, transforming the curd into a smooth, creamy, buttery and sticky texture.
