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Brie au Lait Cru - Affine

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Sacred king of cheeses by Talleyrand at the Congress of Vienna in 1814, because of its incomparable finesse, Brie de Meaux is today an Appellation d'Origine Controlée since 1980 (then AOP). The homeland of brie is a clay plateau located in the Paris Basin. It can be recognized by its slightly salty dough and its golden yellow heart.

Smooth, supple, this "delicate pastry from the French cheese factory" is accompanied, for example, by a Pomerol.

After ripening, it presents a white rind covered with streaks or is pigmented with brown spots.


Raw cow's milk cheese - About 2800g for a whole piece
20% fat in the finished product

Ingredients: Milk, ferments, salt, animal rennet, penicillium candidum