Boy oh boy - this is a really assertive and rich Brie-style blue cheese that is creamy with strong and complex 'blue' flavours. Simply sensational with a glass of feisty red plonk, smeared onto some crusty bread. Not for lovers of moderate cheeses - this is a serious punchy offering that would see off many French cheeses in a duel (were such a thing to exist)!
Simon Weaver's Cotswold Organic Dairy is relatively new to cheesemaking, but his cheeses are already getting lots of attention - in the space of just one year, he has scooped two Taste of the West awards and a Gold medal at the 2006 World Cheese Awards! All his cheese is made from milk from his herd of Fresians, who graze the Cotswold meadows of the River Dikler..
Pasteurised Cows Milk (99%), Starter Culture, Vegetarian Rennet, Penicillium Mould (* = Approved non-organic ingredient)
Dietary information: Contains Milk
Suitable for Vegetarians
Nutritional Information per 100g/ml
Energy (kJ): 1271
Energy (kcal): 306
Protein (g): 22
Carbohydrate (g): 0.5
Fat (g): 24
To get the best out of your brie you should keep it refrigerated but return it to room temperature for between 30 minutes and an hour. Brie should always be tightly wrapped and you should always remember that soft cheese is unlike mature hard cheese and as soon as mold appears on it the cheese should be disposed of. Not suitable for home freezing.