Hand crafted from the richest Tasmanian raw cow’s milk and cream, this Triple Cream Brie is robust and full of flavour with its gooey centre encased in a fragrant, snowy rind. As it matures, the rind begins to mottle and the paste inside softens to an even richer, more creamy consistency. Perfect for spreading on a baguette, or simply eating (carefully) off the tip of your cheese knife. Share it, or don’t. We don’t mind.
DON’T FORGET, THE WIMBLEDON TRIFECTA
Champagne, Strawberries, Cream
The Coal River Triple Cream Brie is dense, soft and smooth, with an incredible creamy mouth feel. It’s a pale yellow in colour and when you hold it up to the nose, it smells milky, of course, but with that distinctive tang that makes it interestingly mouth-watering.
When it comes to flavours you can expect a rich, buttery and slightly salty profile, with a slight earthy overtone of almonds and mushrooms. Serve it smeared on a baguette with raspberry jam (we may or may not eat this as breakfast) or as the final touch to your Wimbledon trifecta (as it’s known). Honestly, it’s an unbeatable cheese.
TRIPLE CREAM FACT OF THE DAY...
The first triple cream brie was created in Normandy and was called Le Magnum. It is the predecessor of today’s Brillat-Savarin named after Jean Anthelme Brillat-Savarin. He was a famous French gourmand, lover of brie and originator of the phrase, ‘Tell me what you eat, and I will tell you what you are’.