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Brie mine! This tangy and grassy camembert has mushroomy accents, and aromas of the forest floor. The farmstead cheese is also deeply influenced by the seasons, since the sheep’s milk gives it a firm and creamy quality in the spring, and makes it soft, gooey and nutty in the fall. But whenever you enjoy it, keep in mind that the entire cheese is edible, from the earthy and buttery interior to the naturally sweet outside. Because when it comes to Woolly, a rind is a terrible thing to waste.
Tip of the Tongue:
Sweet dreams are made of cheese, especially when accompanied by ideal partners like Eau de Vie, Lillet, Pastis, olives, almonds or quince paste.