Brie Paturage Comtois

Oozy, grassy and sweet. Golden paste runs thick at room temperature. Mushroom and cabbage dance together. No ammonia — just gentle, nutty depth. The white rind wrinkles gently. Made from raw Montbéliarde milk in the Jura mountains. Aged for five weeks in a cool cellar, turned by hand daily. A small fruitière — cows graze alpine meadows. Mild then mighty. Bring to full room temp before slicing. Spoon onto a baguette with walnuts. Melt over potatoes or into a tart. Pair with Savagnin or a dry cider. Eat with a spoon when it’s runny — scandalous and perfect.