Product Information
Prepared by the famous Maison de la Truffe in Paris, this Brie is filled with truffles and is the Rolls Royce of the truffle cheese!!!
The Brie has been cut in half and filled with mascarpone cheese mixed with fresh black truffles.
Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent.
To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 230g wedge cut to order
Related Products
Mila Dolomiten
Dolomiten is one of the most familiar and popular cheeses in South Tyrol – Italy’s northern most province bordering with Austria and Switzerland. This cheese is made with milk sourced from small farms in the local valley and is similar in many ways to the mild Swiss cheese Emmenthal. The flavour is sweet and nutty with slight burnt caramel and floral notes. The texture is smooth and even, supple with characteristic ‘eyes’ throughout.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Bagoss di Bagolino Slow Food Presidio
This rare, artisan cheese is made with raw milk from Bruna Alpina cows and has been carefully matured for 36 months. The flavour is complex and unique: subtly savoury and grassy with rich hints of soy sauce, pepper, vegemite and mountain herbs – one for all the strong cheese lovers out there.
Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Beaufort Chalet d’Alpage Aop
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Cremeux de Bourgogne with Truffle 500g (whole wheel)
Just in case the triple cream cheese isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Asiago Pressato Dop Riserva San Rocco
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop – Airfreighted
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Mila Alta Badia
A classic mountain cheese made with whole milk from local farms in the lush mountainous region of Alto-Adige. Alta Badia has a smooth texture and slightly savoury, spicy, nutty flavour which is rich but certainly not strong – it is a little reminiscent of a gruyère, but the texture is a little softer. It is aged for 6 months.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Brebirousse 935g square (whole wheel)
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Epoisses Aop – 250g cut fresh off the wheel
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: cut @ approx. 250g
