What makes Belletoile triple crème brie different from other soft-ripened cheeses like traditional brie and camembert is the addition of extra cream before the production process. While other soft cheeses add some cream in the pre-production process, triple créme brie adds an extra amount of cream which gives Belletoile its wonderful, creamy and mellow mouthfeel. Because of the rind that protects the cheese while it ripens, Belletoile can be enjoyed for weeks after opening as it softens and ages. Our secret recipe includes living cheese cultures, so you will notice different flavor profiles as the cheese matures, starting out fresh and mild but turning more creamy and aromatic in taste as the cheese continues to age.
Fromager d`Affinois is made by ultra-filtration, a relatively modern process that claims a very high percentage of nutrients and butterfat from the milk during the making of the cheese. This ultra-filtration gives the cheese a silky/satin texture that many consumers really like. In addition, the cheese has a clean, rich, and creamy taste. This crowd pleaser is a great seller.
Gabriel Coulet is a family business and a well regarded cellar which proudly preserves an age old tradition. Their Roquefort has a wonderful creamy paste with a buttery texture, a peppery bite from the veining, and a nice salt finish.
Lincet`s venerable Delice de Bourgogne has a thick, creamy paste with all of the salt-balanced buttercream of its classic Burgundian forebears. Mild and delicious, a real crowd-pleaser.
The standard-bearer of French soft-rippened cheeses is Brie, a creamy cow’s milk delight, from the region of the same name. Eiffel Tower Brie features a chalky white rind and a cream-colored, buttery, soft interior that oozes when at the peak of ripeness and temperature. It is legally defined as a soft cow’s milk cheese that includes a surface mold and at least 40% butterfat. The result is a gooey, palate pleasing product that is complete in its flavor and texture, and versatile in nature.
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