Perfect white snowy mould covers a cheese that bears the deep rib marks from it’s resting racks. They’re so visible, like a tight belt around the belly, because of the high moisture content of this cheese. It is literally bulging, just waiting for the moment when the silver knife cuts it’s white velvety skin to reveal a soft, straw-yellow interior paste with a satin like gloss and a honey consistency that ooze onto the plate. As the cheese matures the subtle nutty flavour will develop and the creamy texture will continue to soften. Slightly higher in fat content than our camembert the brie is luxuriously decadent and the perfect wicked treat for any time!