Description
Gippsland Brie is made in the modern style of light fermentation with Penicillium Candidium mould cultures permeating the curd, softening the texture and developing the flavours. Special waxed paper and perforated plastic wrap is used to care for the delicate surface rind, allowing it to breathe. Best eaten when soft and runny (generally around the best before date) as it ages it becomes more buttery and slightly sticky, with a mellow, creamy flavour.
