Description
Hand selected by Xavier David, when France’s Ferme de Jouvence (Farm of Rejuvenation) makes traditional farmhouse Brie, they use the full cream milk from their 150 cows, within twelve hours of milking to ensure freshness and full flavour. This cheese is smooth and earthy with definite hints of truffles and garlic, with the flavour sharpening as the cheese ages. As it reaches ripeness this cheeses can develop a red motting which intensifies the flavour and softens the texture of the cheese.
This cheese is Murray’s (New York Fromagerie) top selling French Brie as it’s viewed as being as close to a raw milk French cheese as possible.
