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.
Red wines (Saint-Estephe, Beaujolais, Pinot Noir)
Sparkling wines (Champagne, Prosecco)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team