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! “
Light Red Wines, Light White Wines
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
Cheese Club Team