Montchevré’s Goat Milk Brie has a rind made of a white penicillium often referred to as “fleurie.” The white velvet-like exterior protects a soft, oozing, and creamy inside that has a smooth and delicate taste. Like many soft-ripened cheeses, the taste and flavor profile evolves through a natural aging process called “lipolise.” The cheese will develop stronger earthy accents and becomes softer and creamier as it slowly ages from the outside in. The perfect cheese is to serve as part of a cheese board or as an appetizer.
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