Go all in and grab yourself 1.5kgs of one of the most decadent cheeses in the world. This French brie is made even more delicious with the addition of truffles.
For the turn of the millennium in 2000, Marc Rouzaire created this new surface ripened truffled cheese. After maturation of two weeks in underground cellars, the cheese is cut in half horizontally and covered with black truffle slices, crème fraiche and mascarpone, before being matured for two weeks further.
When ripe it has a rich and succulent texture and lingering flavour of Perigord truffles.
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