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.
Raw cow’s milk; animal rennet; aged at least 3 months; comes in a 7-8 oz wedge.*Treat your cheese right! Store it in the fridge tightly wrapped in wax or parchment paper. Take it out and let it warm up to room temperature before serving (about 30 to 60 minutes before). Happy tasting!