A decadent triple-cream cheese with the texture of dense clotted cream and flavours of cultured butter, mushroom, and gentle lactic tang.

Made in Burgundy and named for the famed gastronome, it’s a rich, elegant celebration of carefully handled high-fat milk.

Average age: 2 months

Pasteurised Cow’s MILK, Salt, Cheese Cultures, Animal Rennet

[Portion Guide: post dinner allow 75 - 120g per person; cheese as main event: 100g - 150g]