Maturation: 2 months
Cheese Type: Uncooked, Pressed soft cheese with bloomy rind
Rodolphe le Meunier, “Meilleur ouvrier de France” since 2007 shares his recipe of Brie with Truffle. The creamy texture of the Brie from Ile-de-France and the elegance of the Aestivum summer black truffle would be much appreciated with a champagne.
This Brie also pairs well with a red wine such as a Pinot Noir, which has a light and fruity flavour that complements the earthy undertone of the truffle. Rich and tasty due to the truffle and Brillat cream paste, it has a brioche, mushroomy and buttery unforgettable taste. Take it out of your fridge 20 minutes before serving it, to increase its flavour and get a creamier texture.
Red wines (Saint-Estephe, Beaujolais, Pinot Noir)
Sparkling wines (Champagne, Prosecco)
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