Weight: 300
Maturation: 6-8 weeks
Cheese Type: Uncooked, Pressed cheese
In 1982, Jean Le Gléour established the company Edelmont and created Brézain, a smoked cheese meant for melting and sharing. He spent four years perfecting the manufacturing process. The resulting smoked cheese was named “Le Brézain,” in reference to embers and the origin of its inventor (Breizh: Brittany).
This cheese draws inspiration from raclette but has a unique feature. It is exposed to beech and juniper wood fire for thirty hours after maturing for 6 to 8 weeks. This imparts the cheese with its delightful smoky flavour and a creamy, melting texture.
Brézain is a flexible cheese suitable for a wide range of dishes, whether they involve cooking or simply serving it. It’s a fantastic choice for raclette parties.
Keep it in the fridge wrapped in cheese paper!
Wine Pairing:
Light Red Wines, Light White Wines
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