So many cheeses are labeled “brie” it is practically a synonym for soft cheese, but what is it really? We usually expect brie to be soft enough to cut with a butter knife and to have a white rind. We consider it to be mild, or even boring, something to be thrown on a plate and eaten without much thought. Out Brie Fermier is certainly soft and has a white-ish bloomy rind, but it is an interesting, complex, funky, and dreamy cheese – the complete opposite of boring. “Fermier” signifies that it is a farmhouse cheese, which means the cheese is made from the milk of the producer’s own herd of animals and is not a mass produced product. Made on the Ferme (farm) de la Tremblaye in northern France, our Brie Fermier is as close to the unpasteurized version eaten in France as we’ll see here in the US. 

Brie Fermier is pudgy, almost runny, and has a punch of flavor. It has a pronounced earthy mushroom scent, tastes of roasted mushrooms, caramelized brussels sprouts, fresh milk and melted butter, and has an oozy gooey texture. This creamy masterpiece plays very well with a bit of ham or coarse cut pâté, a dab of Dijon mustard, some cornichons and a cool glass of Chenin Blanc.