Creamy Brie

What is Creamy Brie?

Like sprinkles of powdered sugar resting on soft pillows of cream, the thin and delicate rind of our Creamy Brie graciously coats its rich and smooth interior. Touches of earthy mushrooms doused in hints of seared butter reach your palate in a smooth effort, offering creamy and slightly acidic notes to finish. Taking inspiration from the likes of other white mould cheeses, it is mild, fresh and aromatic, with a soft texture that leans towards an almost silky glaze in appearance.

 Made by hand to attain its thin and bloomy rind, the Creamy Brie ripens from the inside out, allowing it to develop its thin rind and seamless consistency. An enticing balance of the senses with gentle flavours that slowly open and flourish, this Creamy Brie enchants all who try it.

Pair Creamy Brie with nuts, fresh grapes and white wine for a full experience of flavours. Serve Creamy Brie at room temperature by removing it from refrigeration at least half an hour before serving.

How Creamy Brie is made

At a dairy near the strait between Funen and Jutland in Denmark, workers use traditional open vats to produce the delicate characteristics of Creamy Brie.

Filled to the brim with pasteurised milk taken from Danish cattle, a blend of cultures and rennet that trigger the curdling of the milk are added to the vats. Once it reaches a firm consistency, the curd is cut and strained of whey. Prepared by hand, workers carefully shape the curds into the moulds, before letting them drain again. The following day, the cheese is lightly brined, so as not to inhibit the forming of the rind.  After aging, the rind blooms, revealing a white and fluffy surface.

Substitutes for Creamy Brie

When replacing Creamy Brie, the long list of white mould cheeses provides excellent substitutes that are sure to satisfy wherever they are needed.

Mild without being hesitant, Brie strikes a perfect balance between savoury and smooth. Light on your palate, it is soothing on its own or as a supplement to your dish.

Offering fine blends of flavours and textures, Camembert opens with fresh mushrooms and tones of melted butter. It is sweet, rich and features a slightly firmer consistency than Brie. Pairings of roasted hazelnuts, plum chutney and white wine complement each other perfectly.