BRIE Cheese belongs to the family of soft cheeses with a moldy rind.
The BRIE MONDEL is manufactured according to the technology of Brie de Meaux, a region located on the outskirts of Paris. Contains pasteurized milk with lactic ferments and Penicilium Candidum fungus. It differs from Camembert since the curd is molded to a higher degree of acidity and obviously due to its size of 30 cm high compared to the 10 cm of Camembert, it makes its maturation slower and more delicate.
We recommend using it in salads, soufflés, brosquettes, cold sandwiches among other delicacies. BRIE MONDEL Cheese pairs well with dry, slightly acidic white wines such as Sauvignon Blanc.