Complex aromas/flavours of smoke, mushrooms & sweetish sherry
On of the original Brie de Meaux left. The cheese ripens in humid cellars. During the ripening process its white rind turns brown and develops small red spots. Very aromatic, rich and smooth.
Similar flavours to the Brie de Meaux, but less pronounced with denser texture, higher fat content, (slightly enriched with cream)
Fragrant aromas, earthy to nutty taste, Nordandie au lait cru
Soft ripened cheese made of raw milk, creamy, full bodied and rustic
Marie Harel was the founder of Camembert in Normandy
Mild with loose rind, complex supple pate, piquant
Similar to brie, ripens easier, sweet, sour taste
Similar to brie, ripens easier, sweet, sour taste
It is a pasteurized cow’s milk cheese from the Loire Valley. This soft cheese is a unique shape, similar to the pebbles bordering the banks of the Loire river
Le Brin comes from Savoie, the Rhone-Alps region in France. It is a mild cheese
Cream en-riched cheese with a natural rind
Soft Brie with a white mould. Made from raw cows milk. Creamy and rustic taste
Natural rind, mild tasting, hint of nuttiness
Round shape, light lactic flavour. Get better when Matur