Brie Archives | Cheese Atlas

Baron Bigod: Britain’s Only Raw Milk Brie

Cheese Atlas — Fri, 10 Dec 2021 00:34:22 +0000

Unpasteurised Baron Bigod – Duke’s Hill Farm – Source

Inspired by Brie de Meaux

Baron Bigod is a raw milk soft cheese made by Fen Farm in Suffolk, England. Actually, it is the only traditional raw milk Brie de Meaux style cheese produced in the UK.

Baron Bigod (pronounced By-god) was the Earl of Norfolk in the 12th-century and owned the land on which Fen Farm now stands.

Fen Farm Dairy

Fen Farm Dairy is an innovative 3rd generation family farm run by Jonny and Dulcie Crickmore.

It all starts with their happy herd of Montbeliarde cows. With animal welfare at the core of their processes, they allow their cows to graze freely on the fertile marshland of the Waveney River Valley.

As a result, they produce an exceptionally high quality milk with is well suited for cheese making.

How Baron Bigod is made

As soon as they receive delivery of raw milk in the morning, the cheesemakers get to work. Using fresh milk that is still warm, they add mould cultures and gently gravity feed the mixture into their small vats. Once in the vats, they add rennet to form the curds.

Consequently, they carefully hand-ladle the curds into large moulds, using traditional pelle-à-brie ladles. Finally, the young cheeses are hand salted and sent to cave-like maturation rooms for up to 8 weeks.

What Baron Bigod tastes like

At 8 weeks, the cheese develops a delicate white bloomy rind that is reminiscent of traditional French Bries. Under the nutty, mushroomy rind, Baron Bigod has a smooth, silky golden pâte that oozes at room temperature.

On the palate, you will detect notes of warm earth, farmyard and mushrooms with a citrus and truffle finish.

How to serve Baron Bigod

Serve this remarkable English soft cheese at room temperature. Furthermore, pair it with a glass of Prosecco, Champagne or Riesling.

Moreover, this Brie-style cheese is excellent sliced over roasted vegetables.

The post Baron Bigod: Britain’s Only Raw Milk Brie appeared first on Cheese Atlas.

Coal River Ashed Brie

Cheese Atlas — Sun, 29 Aug 2021 07:50:17 +0000

Made by people, not machines

Coal River Ashed Brie is a triple cream soft cheese made by Coal River Farm in South East Tasmania, Australia.

Daniel and Melanie Leesong established this small farm on green pastures overlooking the idyllic Coal River Valley. After spending years in separate corporate careers, they both were craving a change in lifestyle. This need to escape, coupled with a passion for local Tasmanian produce, inspired them to setup a fromagerie, a chocolaterie and a paddock-to-plate restaurant on their land.

Their mantra was “Made by People, Not Machines”. As such, they were desperate to maintain a small-batch, hands-on approach to every project they took on.

Did you say triple cream?

Their current cheese offering includes marinated feta, blue cheese and a triple cream brie.

Triple cream bries are a fairly recent invention even back in France. The first one of its kind, Le Magnum, appeared on the scene in the late nineteenth century. You might know it by its current name, Brillat-Savarin.

The secret to making a triple cream cheese lies ins the amount of cream that is added to the milk during production. Compared to the more traditional double creams, this utterly decadent style of cheese will have a minimum of 75% butterfat.

You can read more about the differences between double and triple creams by clicking here.

Rolled in charcoal

This decadent creamy delight is made using local pasteurised cow’s milk. When the curd is set, the cheesemaker rolls each wheel in charcoal. Moreover, the charcoal enhances both the overall aesthetics of the cheese and its flavour profile, adding a bit of nuttiness.

Unsurprisingly, its straw-coloured pâte oozes spectacularly when ripe. Besides, its earthy mushroom aroma tantalisingly augments its buttery mouthfeel and mildy savoury flavour.

How to serve Coal River Ashed Brie

Remove your wheel of Brie from the fridge at least 30-60 minutes before serving. This is critical to allow the texture to soften and ooze. In addition to this, you will also liberate the more subtle aromas and flavours of the cheese.

Enjoy this Tasmanian wonder with seasonal forest berries and a glass of Prosecco or Champagne.

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Brie de Meaux: Real French AOP Brie

Cheese Atlas — Thu, 26 Aug 2021 11:06:58 +0000

Brie de Meaux is the original Brie from Ile-de-France

A real Brie

Brie de Meaux is a traditional soft cheese that is made in the Ile-de-France region of France. It is one of only two Bries to have been granted an AOP stamp. The other one is Brie de Melun.

Brie, the region

The AOP (protected designation of origin) dictates that it has to be made with raw cow’s milk within specified regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse, and Yonne. Furthermore, that part of Northeastern France was historically known as Brie.

This cheese has traditionally been made in the region for more than 400 years. However, it only rose to prominence in the late 19th century thanks to the French statesman, Talleyrand, who introduced it at a diplomat’s dinner. It was also favoured by historical figures such as Henry IV and Charlemagne.

Making Brie de Meaux

Unlike other soft white mould cheeses like Camembert, Brie is made in larger wheels (up to 35 cm/14 inches in diameter) and they are usually quite thin (3 cm/1 inch).

The large flat shape also means that the surface moisture evaporates quite rapidly. As such, the wheels can be allowed to drain under their own weight and do not need to be pressed. Maturation takes up to 10 weeks at which point they have a white bloomy rind that is imparted by the Penicillium candidum mould.

What Brie de Meaux tastes like

Furthermore, the cheese ripens from the surface towards the centre. As such, the best time to enjoy a Brie is when at least half the thickness is soft and creamy and the centre is still a bit firm and chalky.

By this point, the pâte has developed a distinct straw colour and is smooth and velvety at room temperature. On the palate, it is sweet and buttery with tantalising notes of mushrooms and almonds.

When to serve Brie

Traditionally, the French have an entire course dedicated to cheese at a meal, usually before dessert. However, Brie de Meaux can also be served as an appetizer.

Before serving the cheese, it is imperative that you take it out of the fridge and allow it to get to room temperature. This will typically take 30 minutes to 1 hour. This process liberates the more subtle aromas and flavours and also allows the texture to ooze.

How to present Brie de Meaux

Moreover, it can be served at the table as an entire wheel or a wedge. If serving a wheel, be sure to give your guests a guide for the serving size by cutting a couple of slices off.

Once again, etiquette is very important here. Don’t cut off the tip of the cheese, which is often the most flavourful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese.

How to enjoy Brie like the French

This wonderful soft cheese has so much depth of flavour that it can actually be served on its own. The rind is edible and is actually packed with flavour. So, don’t leave it behind!

If you do want to add some pairings, a warm crunchy baguette is a good starting point.

I can hear you thinking… How about other cheeses? You can go for a very nice 3 cheese platter here with a semi-hard Comté (France’s favourite cheese!) and the delectable blue, Roquefort.

What should I drink with Brie de Meaux?

Looking for some boozy inspiration? It is absolutely critical not to serve red wine with Brie. The tannins in the wine and the salt in Brie do NOT mix well.

Instead, go for a fresh white wine like Chardonnay or a fruity Chinon. Want something a bit more left-field? Try a Blonde Ale.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Brie de Meaux: Real French AOP Brie appeared first on Cheese Atlas.

Woombye Ash Brie: Sunshine Coast Cheese

Cheese Atlas — Wed, 12 Aug 2020 04:24:40 +0000

About Woombye Ash Brie

Woombye Ash Brie is a soft cheese made by Woombye Cheese Company in Queensland.

Woombye is situated in Queensland’s Sunshine Coast region approximately 1.5 hours drive north of Brisbane. Surrounded by beautiful agricultural and dairy country, it’s the perfect place to make cheese.

Happy cows make great milk

Unsurprisingly, this lush terrain makes for happy cows. And, as we all know, happy cows produce the highest quality milk.

Actually, Woombye Cheese Company’s local milk supplier collects fresh milk daily from small local farms, pasteurises it and delivers it to their factory. Furthermore, they handmake all of their cheeses using traditional methods and a mixture of care and experience.

Inspired by Will Studd

Woombye Cheese Company founders Karen and Graeme Paynter were living in Singapore when the idea of making cheese first dawned on them. Fondly, Karen recalls the moment Graeme suggested ditching his career in corporate marketing to become a cheesemaker.

“We were watching Will Studd Cheese Slices on TV, and that particular episode was of this lady in Ireland making cheese in this little tiny stone shed out the back of her house,”

Subsequently, one thing quickly led to another and the work-from-home corporate lawyer soon found herself on a property in Queensland’s Sunshine Coast hinterland.

From tractor shed to cheese factory

Incredibly, Graeme designed the factory and proceeded to convert an old tractor shed into their first cheesemaking facility.

Fast forward to July 2013 and the Woombye Cheese Company produced its first batch of hand-made Camembert.

Cheesemaker from New Zealand

Tellingly, they brought in an experienced cheesemaker from New Zealand called Stefan Wilson to lead their small team.

Every week, he transforms 5,000 litres of high quality hinterland milk into curd and pours them into moulds. Moreover, their team painstakingly turns each cheese daily to allow for a uniform texture.

Each soft cheese spends up to 10 days in the maturing rooms before they are wrapped and packed for delivery Australia-wide.

Rolled in charcoal

Currently, they make a large range of artisanal cheeses including a Camembert, Triple Cream Brie, Blackall Gold Washed Rind and the Woombye Ash Brie.

The latter is a decadent triple cream cheese that is gently rolled in vegetable ash before maturation. Overall, the ash produces a striking black rind which contrasts with white mould patches.

The Ash Brie has a tantalisingly creamy straw-coloured pâte and an earthy aroma that is reminiscent of wild mushrooms. Furthermore, its flavour is rich and buttery.

How to pair Woombye Ash Brie

Enjoy this unctuous beauty with a glass of Champagne!

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Woombye Ash Brie: Sunshine Coast Cheese appeared first on Cheese Atlas.

Perl Wen: Little Brie From Wales

Cheese Atlas — Sat, 20 Jun 2020 00:23:36 +0000

About Perl Wen

Perl Wen (Welsh for White Pearl) is a soft cheese made by Caws Cenarth Cheese in Wales using a recipe loosely inspired by brie and their original cheese, Caerphilly.

In 1987, the Welsh government instated milk quotas on local farmers. In response to this, Gwynfor and Thelma Adams founded Caws Cenarth to start making cheese with their milk.

How Perl Wen is made

In order to do this, they drew on a six-generation heritage of cheesemaking on their family farm, Glyneithinog. Actually, the farm is located in the picturesque and lush valley of the river Cych.

In very little time, Thelma quickly rose to prominence in the resurgence of Welsh artisan cheesemaking. And Caws Cenarth swiftly acquired a reputation for its creamy, fresh-flavoured Caerphilly.

Nowadays, Gwynfor and Thelma take a back seat in the business, enabling their son Carwyn to pursue his love for making new cheeses.

More than just Caerphilly

In recent years, Carwyn has developed new cheeses, including the Brie-like Perl Wen, Perl Las, a creamy blue, and Golden Cenarth, a washed-rind cheese.

Our featured Perl Wen is a wonderful and unique hybrid between a regular Brie and a Caerphilly. Indeed, it is one of Wales’s most popular soft cheeses. Moreover, this bloomy white cheese gets its soft centre from their farmhouse Caerphilly recipe. In addition to this, the recipe gives it a fresh citrous flavour with a dash of sea salt.

Beneath the white rind, the cheese becomes creamy and buttery in texture as it ripens.

How to serve Perl Wen

Enjoy close to its Best Before Date if you prefer your soft cheeses runny rather than with a young gritty quality.

Ideal in a summer baguette or melted in a Panini with cured ham or bacon. Bake in pastry parcel with a little of your favourite chutney. Very moreish on a cheese board.

This Welsh wonder pairs beautifully with caramelised onions and a crisp Sauvignon Blanc.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Perl Wen: Little Brie From Wales appeared first on Cheese Atlas.

La Madelaine

Cheese Atlas — Sat, 23 May 2020 02:03:16 +0000

She is quite the treat!

Madelaine is a soft oozy sheep’s milk cheese made by Fromagerie Nouvelle France in Québec, Canada.

In 2009, bother and sister Jean-Paul and Marie-Chantal Houde decided to launch into a new project. Together, they built a small dairy on their family property, annexed to their family farm.

Over the years, Jean-Paul had amassed a wealth of farming experience. As for Marie-Chantal, she took her experience as a cheesemaker in France and started working on how to best transform the farm’s amazing milk into cheese.

A spectacular first

In May 2010, they released their first cheese. Actually, the semi-hard Zacharie Cloutier would go on to win many awards in the region.

Since then, they have added more cheeses to their range, including our featured La Madelaine. For this cheese, Marie-Chantal uses pasteurised sheep’s milk from their farm. After adding culture and rennet, she shapes the curds into a square mould. At 2 months, this lovely cheese has a fluffy white mould rind.

On the nose, this farmhouse cheese has a strong barnyard aroma and its ivory pâte oozes spectacularly at room temperature. When ripe, it has an earthy flavour with notes of dry hay.

How to pair La Madelaine

Pair your Madelaine with a dark cherry paste on a cheese board or spread it on a warm Montréal-style bagel and enjoy with grapes. Wash it all down with a sparkling Cider.

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Briard à la Truffe: Truffled Brie Cheese

Cheese Atlas — Wed, 13 May 2020 00:44:27 +0000

Is there anything more decadent that a creamy soft cheese mixed with black truffle? Read on to learn about this French delicacy called Briard à la Truffe.

About Briard à la Truffe

Briard à la Truffe d’Eté is a soft cheese made by Fromagerie Rouzaire in the Île-de-France region in Central France.

Brie is an historic part of the modern Île-de-France region that has become synonymous with soft cheese in modern times. Moreover, the locals call themselves Briards and the Fin Briard cheese is one of their finest products.

The Rouzaire family

The Rouzaire family is synonymous with cheese in France. It first started with Louis and Blanche Rouzaire who opened up a cheese shop in Paris in 1938.

In the 1960’s, they expanded into affinage and, current boss, Marc Rouzaire is a third generation affineur.

How Briard à la Truffe is made

The Rouzaire family mature wheels of their Fin Briard for four weeks in an underground cellar and then slice them in half horizontally. Afterwards, they cover the bottom half with a mixture of black Périgord truffles, crème fraîche and Mascarpone.

Finally, the two pieces are put back together and the whole wheel is matured for a further month. This allows the formation of a homogenous rind around the cheese.

Tasting guide

Overall, the cheese’s aroma is dominated by the earthiness of the truffles. It will take you on a journey to the hazelnut and oak forests of Périgord.

Fin Briard has a rich buttery texture and the truffles infuse throughout perfectly to complement its delicate lactic flavours.

How to serve Briard à la Truffe

Enjoy with a warm crusty baguette and a glass of Sauvignon Blanc.

Enjoy on your Christmas cheese platter with a delicious Comté and Roquefort.

The post Briard à la Truffe: Truffled Brie Cheese appeared first on Cheese Atlas.

Grand Fleuri

Cheese Atlas — Sun, 03 May 2020 06:37:32 +0000

Australia’s best Double Brie

Grand Fleuri is a large format (1.1kg) soft white mould cheese made by L’Artisan Cheese Organic in Mortlake, Victoria.

When Matthieu Megard moved to Australia in the early 2000’s, he set out to take the Melbourne artisanal cheese industry on by storm. Matthieu hails from Nantua in the French Jura mountains. As such, it was not surprising that he decided to make cheeses that are inspired by classic French recipes.

Inspired by the French classic

In the case of this soft cheese, the inspiration comes from one of the most famous French cheeses, the Double Brie.

Moreover, Grand Fleuri has a delicate white mould rind wrapped around a straw coloured pâte. That gorgeous pâte is slightly chalky at the centre when young and decadently creamy and oozy when ripe.

Moreover, its aroma is reminiscent of mushrooms and it has a rich buttery texture with a long creamy finish and surprising depth.

How to serve Grand Fleuri

Leave at room temperature for one hour before serving. This Double Brie will excel both on a cheese board or spread on a baguette. It can also be baked with garlic and rosemary. Wash it down with a crisp fruity Riesling or a Viognier.

The post Grand Fleuri appeared first on Cheese Atlas.

Brie de Nangis: Pasteurised Brie from Île-de-France

Cheese Atlas — Wed, 29 Apr 2020 01:18:43 +0000

About Brie de Nangis

Brie de Nangis is a buttery soft cheese that originates from Nangis in the Ile-de-France region. It is a traditional cheese that almost disappeared from production but has seen a revival in the past few decades.

Brie is a word that is thrown around a lot with soft cheeses. However, only cheeses that are made around the Seine-et-Marne and Yonne regions can be called Brie. Furthermore, that region in the Northeast of France was historically known as Brie.

How Brie de Nangis is made

Unlike Camembert, Brie is made in larger wheels (up to 35cm in diameter) and they are usually quite thin.

Local artisans make this particular Brie using pasteurised cow’s milk and mature the wheels for 6 weeks. The end result is a creamy cheese with a slightly chalky centre that becomes runny with age.

Overall, it has a rich savoury pâte with a gentle tang near the rind. Its egg custard texture has subtle mushroom notes that are reminiscent of forest floor and steamed cauliflower.

Serving guide

Leave at room temperature for at least one hour then spread on a crusty baguette with a tart paste. Wash it all down with a glass of Sauvignon Blanc.

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Udder Delights Goat’s Brie

Cheese Atlas — Wed, 29 Apr 2020 00:12:34 +0000

Udderly delightful

Udder Delights Goat’s Brie is a soft cheese made by Udder Delights Cheese in the Adelaide Hills, South Australia.

The Udder Delights Cheese story starts with Nora and Nell, the first two milking goats on Estelle and Trevor Dunford’s small farm in Lobethal. As the goat dairy grew, the Dunfords sold their milk locally until a collapse in goat’s milk price inspired them to start making cheese.

Actually, Trevor built the cheese factory himself and, eventually, their daughter Sheree and her husband Saul took over the family business.

From the Hills to the Peninsula

Moreover, the cheese factory now works closely with both cow’s and goat’s dairies from the Adelaide Hills to the Fleurieu Peninsula. Using that high quality milk, they handmake an ever-expanding range of artisanal cheeses.

Udder Delights Goat’s Brie is made with pasteurised goat’s milk and has a delicate white mould rind. On the inside, the pristine white pâte turns into liquid at room temperature when ripe.

Overall, it has an earthy aroma and a satiny mouthfeel. The flavour is savoury with a signature goaty finish.

How to serve Udder Delights Goat’s Brie

Give the wheel a gentle squeeze before serving. If it is very soft, cut off the top rind and serve with a spoon! Pair with sweet strawberries, figs and a glass of Sauvignon Blanc.

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