Cow’s milk, cultures, rennet, salt, mascarpone cream, black summer truffle.

Seine et Marne, France

Very, Very decadent cheese!

Made by slicing a Brie in half and spreading a combination of mascarpone and summer truffle over the centre of the cheese. The two halves are put back together and ripened in underground cellars. The resulting cheese is smooth and creamy, with a rich truffled centre.