Cendré de lune

This vegetable ash-covered triple cream Brie cheese releases fresh mushroom aromas, and while Its taste is barely tangy at first, it develops rich, buttery flavours of heated milk, with pepper on the finish.  It is delicately acidic when young and becomes milkier as it ages.  The dough of this brie slowly refines from the outside towards the inside to become perfectly creamy.  Pairs perfectly with toasted sliced almonds, red chutney and freshly baked french bread.  Fat: 41%; Moisture: 44%.