Specialty Cheeses

This brie is from the village of Tournan en Brie, just outside Paris. The cheese is selected by the local affineur- it matures on rye straw mats in local caves for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn, these yeasts will also develop more flavor in the cheese. When ripe, the pâté of the cheese will bulge and have a sweet, earthy flavor.