Advent Calendar - Day 10 - Truffle Treat

Photo © Anne-Marie Minhall

Truffle Brie. Handmade.

It's one of the best-selling cheeses for the legendary Paxton & Whitfield Cheesemonger.

Made on Friday 27th November.

In my mitts a few short days later.

It has a short shelf life so must be eaten within a week.

And who am I to ignore such sage advice.

I'll let them tell the story ..

AMM

'Our expert cheesemonger and Quality Manager Jazz Reeves will be spending Black Friday (27th November) making this limited edition batch of Paxton's Brie aux Truffes. The flavours will be left to infuse in our specially designed maturing rooms over the weekend and then it will be hand packaged, wrapped and boxed for Monday overnight, chilled delivery to arrive with you on Tuesday December 1st. 

Our Truffle Brie is made with our best-selling Brie de Meaux - the finest of all bries. Full and rich flavoured, with a fruity yet mild tangy taste. The Brie is sliced through the middle with a cheese wire; it’s a tricky process and has to be handled delicately because the Brie is so soft. The centre of the Brie is then spread with a luxurious combination of minced black truffles and Brillat Savarin, sandwiched back together and left to infuse. We use a young Brillat Savarin, where the cheese has yet to grow a rind - think the most heavenly and indulgent cream cheese in the world. We've experimented with cream cheese, marscapone and other fresh cheeses and we think the richness of the Brillat is the perfect partnership for the truffles. 

The finished Brie aux Truffes is rich and indulgent, with a heady truffle aroma and deeply satisfying umaminess. The Brillat Savarin brings a little sweetness, thus creating a delicious and balanced treat of a cheese. Best served on its own, as a real centrepiece of a cheese and enjoyed with a glass of champagne.'