Aromas of Brie de Melun are slightly musty and straw-like. The texture is semi-firm and while still classified as a mould-ripened cheese, the exterior rind has a tendency to be slightly dry – especially in older wheels.
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Aged for at least 21 days, Munster Fischer develops a soft, supple interior beneath its signature sticky, orange-hued rind, achieved through regular brine washing. This process enhances its pungent...
Originally inspired by Fontina, Fontal is a more modern and widely produced variant, offering a gentler and more uniform taste compared to the stronger, earthy notes of traditional Fontina...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese...