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Weight: 170
Maturation: 2 months
Cheese Type: Uncooked, Pressed soft cheese with bloomy rind
Rodolphe le Meunier, Meilleur ouvrier de France since 2007, shares his recipe of Brie with Truffle. The creamy texture of the Brie from Ile-de-France and the elegance of the Aestivum summer black truffle would be much appreciated with a champagne for Christmas season! Rich and tasty due to the truffle and Brillat cream paste, it has a brioche, mushroomy and buttery unforgettable taste. Take it out of your fridge 20 minutes before serving it, to increase its flavour and get a creamier texture.
Wine Pairing:
Red wines (Saint-Estephe, Beaujolais, Pinot Noir)
Sparkling wines (Champagne, Prosecco)
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Your Cheese Club Team
8 reviews for Brie Fermier with Black Truffle
Brice –
Must try if you like truffle and creamy cheese.
Jay –
very bad… because so good you can’t stop eating eat!!
so good.
Marie –
Love it, one of my favourite!
Claud –
Very Creamy. Who doesn’t want it in a festival? 😛
Che Hung Yip –
Excellent value. You can’t stop eating it once you start!
Anthony MILLS (verified owner) –
Love it
Ida elias (verified owner) –
Incredibly moreish. Very balanced and creamy. Totally delectable.
Brian Lock (verified owner) –
Wish they had this more often – An amazing creamy brie especially for those who love the likes of Brillat-Savarin. Intense nose with a melty structure
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