Alouette Brie for Baking - Single Crème

Pleasantly mild and exceptionally creamy with a hint of mushroom. Texture is firm yet spreadable.

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.

Ideal wine pairings include sparking white wine, full-bodied Cabernet Sauvignon, Malbec, Tempranillo or Porter and Stout beers.