Pasteurized Brie with Truffle

Milk: Cow. Milk treatment: Pasteurized. Texture: Soft.

Explore Pasteurized Cheese and Cow’s Milk Cheese to compare this cheese with other choices.

Classic buttery Brie, made with pasteurized cow milk, is deconstructed and layered with fresh truffles in the center—a true delight! This decadent cheese is very aromatic, thanks to the truffle subtly releasing its aromas and flavor into the cheese.

The classic Brie taste, plus the strong truffle aroma result in an intense, incredible cheese. The creamy, nutty Brie balances out the earthy truffle magnificently.

This Pasteurized Brie with Truffle is perfect on your cheese board. You can enjoy it baked, topped with nuts, dried fruit, and/or honey. Serve it with some crackers, or delicious crusty bread. Pair with a glass of Champagne.

Brie de Meaux has been produced about 50 kilometers east of Paris from as early as 774, originally by monks in the Priory of Rueil en Brie. It became a favorite of Emperor Charlemagne, and over time, of other kings on both sides of the English Channel, as well. But it truly gained popularity at the Congress of Vienna, when the Duke of Tallyrand broke up the somber meetings to host a short cheese contest. It was there that Brie de Meaux was crowned the new King of Cheeses.

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.