Brie with St Jean truffles
Brie de Meaux is the classic and original Brie made just outside Paris in the Ile-de-France. The Dongé Family makes this version. In 1930 Etienne Dongé set up his family dairy near Paris (where Brie originates from) to make traditional unpasteurised Brie de Meaux.
Three generations later Jean-Michel and Luc Dongé still continue the family tradition and remain one of only seven producers of traditional Brie de Meaux (and many argue the best – since 2000 they’ve won the Médaille d’Or, usually a once-in-a lifetime achievement, no less than ten times!). They still follow the traditional methods – cutting the curd by hand and ladling it gently into moulds where it drains on reed mats. At eight weeks it is ripe and ready, with rich porcini-like flavours, a delicate nutty taste and a smooth, velvety texture.
The family started making their Petit Brie à la Truffe de la St Jean and this cheese has been very successful. The brie is stuffed with a secret mix of double cream cheese and chunks of French black truffle, which brings strong woody humus aromas and is smooth and crunchy in mouth.
- White wine: Champagne
- Red wine: Shiraz
- Eat with baguette and a sweet component like dried fruits
Ingredients: Raw cow milk, salt, rennet, starter culture, double cream cheese, truffles 'St Jean'
Allergens: Cow’s milk