Douceur de la brie belongs to the same family as Brillat-Savarin, that of cheeses enriched with crème fraîche. Hence its melting and satiny texture. Its dough is protected by a white floral rind. Fine white down at first, it thickens as and maturing and takes a more and more irregular appearance.
Douceur de la brie is enjoyed especially after a meal with bread slightly acid such as Poilane.