This month’s pick is our creamy brie, made from summer milk and ripened for six weeks.
What to expect
A soft white rind, a buttery center and a light note of mushroom that grows stronger as it ripens.
- Six weeks in the cellar
- Best at room temperature
- With figs, honey or a glass of cider
- Limited batch, in the shop now
Taste it at the dairy
Every Saturday we open the cellar for tastings. The brie is on the board all month.
A ripe brie is ready when it bulges, not when it runs.
