Page without title

Discover the creamy smoothness of our Brie, a melting delight that awakens the senses.

STORE PRICE

$9.50 (250g)
$5.00 (125g)

BRIE (250G)

Storage:

To enjoy your raw milk Brie in the best conditions, keep it refrigerated between 4 °C and 8 °C, preferably in the vegetable compartment.

Already wrapped in its original paper, this allows the cheese to breathe while retaining the necessary moisture.

For an optimal tasting experience, consume it within 3 weeks:

The first week, its texture is very firm, characterizing it as very young, as the saying goes.

In the second week, it matures, its texture starts to soften, and it develops enchanting aromas.

The third week is for a more informed audience, for enthusiasts looking for intense flavors, with a cheese described as 'well-aged'.

One last piece of advice:

Take it out of the refrigerator 15 minutes before serving, so it can fully express its flavors.

Brie in Pastry with Apples and Honey

Ingredients:

1 Brie cheese, 250 g

1 ready-to-roll puff pastry

2 apples, peeled and thinly sliced

2 tablespoons of honey

1 egg yolk for glazing

A few sprigs of fresh thyme.

Preparation:

Preheat your oven to 180°C (350°F).
Roll out the puff pastry and place the Brie in the center.

Arrange the apple slices on the Brie and drizzle with honey. Add a few sprigs of thyme.

Wrap the Brie with the puff pastry,
sealing the edges carefully.

Brush the surface with the beaten egg yolk for glazing.
Bake in the oven for 20 to 25 minutes,
until the pastry is golden.

Serve warm, accompanied by crackers
or fresh bread.

Brie and Mushroom
Quiche

Ingredients:

1 ready-made shortcrust pastry
200 g of Brie, cut into pieces
200 g of Paris mushrooms, sliced
3 eggs
200 ml of fresh cream
Salt and pepper to taste
A few sprigs of fresh thyme for garnish
Preparation:

Preheat your oven to 180°C (350°F).
Roll out the shortcrust pastry in a pie dish and prick the bottom with a fork.
Distribute the pieces of Brie and sliced mushrooms over the pastry.
In a bowl, beat the eggs with the fresh cream, salt, and pepper.
Pour the egg and cream mixture over the Brie and mushrooms.
Garnish with a few sprigs of fresh thyme.
Bake in the oven for 25 to 30 minutes, until the quiche is golden and set.
Let it cool for a few minutes before serving.

Arugula Salad with Brie and Walnuts.

Ingredients:

150 g of arugula

200 g of Brie, thinly sliced

1/2 cup of walnuts, coarsely chopped

2 tablespoons of balsamic vinegar

4 tablespoons of olive oil

Salt and pepper to taste.

Preparation:

In a large salad bowl, mix the arugula, Brie slices, and walnuts.

In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.

Pour the dressing over the salad and gently mix.
Serve immediately, perfect as a starter or light dish.