Who doesn’t like some good cheese!?
In America, Brie has become synonymous with mild, soft, tacky, butter, unblemished and so on. There’s nothing wrong with supermarket “brie”, but it should not be named as such. The real deal should be pliant but unctuous in texture, with a long flavor of grass, garlic and sometimes a bit of mushroom or cabbage. Does that sound appealing? If so, you’re in luck! We sell a traditional farmstead french brie all year round.
When I’m working the counter, I usually don’t even consider Brie and opt to suggest something of the wash-rind variety. But, every once in a while, when we’re cutting some up I’ll have a nibble, and without fail I’m reminded of the specialness of this cheese.
A couple of years ago I had the pleasure of visiting this producer. They are based about an hour away from Paris in the densely wooded area known as La Boissière…
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