This wedge is one of the more complex cheeses we’ve tasted. Nice and firm, it starts off salty but finishes sweet, tart and creamy.
It’s also "smear-ripened," which means it was bathed in brine, kind of like a pickle – the salty-sour balance even reminds us of a good pickle. The brine bath helps attract "good" bacteria that give the cheese its signature funky flavor, and protect it from any "bad" bacteria that might happen by.
Brine + bacteria + cheese = a party in our Mouth.
Tip of the tongue
Grill Briana between two thick slices of sourdough with some sautéed mushrooms, and you’ve got one helluva grilled cheese. Spread a pizza crust with City Saucery's Smoky Eggplant Tomato Sauce, then pile on slabs of Briana and fresh basil leaves before sliding into the oven.