$10.00
“It’s lovely, not rubbery or generic tasting but has a wonderful buttery texture and the cheese clings to your palate with good length.” ~ Daenna Van Mulligen, Wine Diva
Double Cream Brie is made in both ten inch and three inch wheels. We cut the curd fairly large and then delicately place it in molds. We then dry salt them and move them to their aging room until they are covered in a fine white bloomy rind. Our buttery Brie’s texture becomes creamier as it ripens. Please note: Shipping days are Mondays, Tuesdays and Wednesdays (depending on delivery address).
| Ingredients | 100% canadian cow milk (pasteurized), bacterial culture, salt, calcium chloride, and rennet. |
|---|---|
| Milk Fat | 38% |
| Moisture | 39% |
| Aging | 4 Weeks |
| Pairing Suggestions | Upper Bench Rosé, Chardonnay, Pinot Blanc and Viognier |
What can we say about this beautiful white fuzzy round of creamy buttery goodness! We cut the curd of our Double Cream Brie a little larger and gently fill the 3″ and 10” hoops to produce a soft, smooth texture. They are then dry salted and moved to their aging room where they are flipped twice a week until the white mould has completely covered the cheese and we can smell the sweet mushroomy aroma. Our Double Cream Brie is a classic French-style cheese, but with our own special Upper Bench touch!
