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.

MAC10022

Data sheet

Origin
France
Temperature
Chilled
Certification
No Certification
Flavour
Natural Flavour
Dairy
Cow Cheese
Treatment
Pasteurized
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