Brie Fermier with Black Truffle

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.