THE FINER DETAILS
Tarago River Gippsland Brie
Gippsland Brie is made in the modern style of light fermentation with Penicillium Candidium mould cultures permeating the curd, softening the texture and developing the flavours. Special waxed paper and perforated plastic wrap is used to care for the delicate surface rind, allowing it to breathe. Best eaten when soft and runny (generally around the best before date) as it ages it becomes more buttery and slightly sticky, with a mellow, creamy flavour.
ORIGIN: Nerrin South, VIC
SUB CATEGORY: Soft White
RECOMMENDED WINE PAIRING:
Regional Selections Pinot Grigio
French Camembert originating cultures from lush farms of Normandy. It has subtle yeastiness and light mushroomy flavour from the rind is brought to life by the fragrant of pear and white flowers. The delicate fruit flavours, mineral notes and mouth-watering crisp finish cuts through the fat of this brie.