Ile de France Brie was the first brie ever imported in the USA, in 1936, abroad the Ile de France Ocean Liner. First Cruise Ship equipped with refrigeration system. Today, Ile de France still bring their craftsmanship to your table in the form of a delicious, sweet Brie. Discover its creamy goodness, smooth on the tongue with hints of mushrooms and hazelnuts.
CULTURED PASTURIZED 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.