Discover the endless possibilities with this pleasantly mild, exceptionally creamy Brie with hints of mushroom
and hazelnuts. Exceptional applications include the classic Brie en Croute. This versatile cheese is built for both sweet and savory, all day parts and menu types from breakfast to dessert.
Cultured pasteurized milk and cream, salt, enzymes.
Delicious baked in the oven, with or without a pastry coating, and is a welcome addition to a turkey or ham sandwich on a baguette.
It’s important that the Brie is brought to room temperature or warmed before eating.
Unlike other rinds, the white moldy Brie rind is edible and is usually eaten along with the softer interior.
A Brie knife or cheese wire is recommended.
Champagne pairs particularly well with brie cheese.