Brie a La Truffe
Ripened to absolute perfection, this brie is creamy, indulgent and satisfying. Rich and decadent, the truffles bring out the earthy, mushroomy flavours present in the brie. While the brie rounds the flavour of the truffle. The cheese when ripe will almost fall apart in your fingers when trying to plate.
Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.
For allergens, please see ingredients.
Brie a la Truffe is an indulgent and unctuous soft cheese from France made by slicing open a Brie de Meaux and then adding a layer of fresh chopped Winter Black Truffles in the centre mixed with a fresh mascarpone cream to create a Brie and Truffle “sandwich”
Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles of Charlemagne suggests the cheese was tasted by the Emperor in 774; an historic cheese! It is also said that Louis XVI last wish was a tasting of Brie de Meaux cheese. In 1814, the European Tournament at Congress of Vienna, awarded Brie de Meaux the “Le Roi des Fromages” (The King of Cheeses) for its unarguable flavour and texture.
Brie de Meaux, an AOC (Appellation d’Origine Controllee) cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. The difference between production and maturation places is a typical Brie tradition.
Each Brie de Meaux is dry salted and allowed to mature or “Affinage” on reed mats, in cool, but not cold conditions, with the greatest care being taken to ensure that the fragile cheeses are brought up to peak condition. Granted AOC status in 1980, Brie de Meaux AOC can only come from a tightly defined area in the Ile-de-France near Paris, a region that has maintained its rural traditions and hand-crafted production
This is a raw, soft unpasteurised cheese made with milk form Montebeliarde cattle. It is covered with a bloomy rind, which is the result the cheese being inoculated with Penicillium Candidum mould. As the cheese ages, the rind develops red or brown patches. It is ripe when approximately half of the straw coloured pate is ripe and soft.
The Brie a la Truffe has a milky and rich taste underlined by sweet and buttery flavours of truffles and almonds but combined with the extra layer of Truffles and mascarpone. The Brie de Meaux is only prepared for the black Truffles and mascarpone when it reaches perfect maturity; between 4 and 6 weeks. These additions elevate the cheese to another level and is the perfect cheese for a special celebration accompanied by a glass of champagne.