Double Cream Brie is made in three inch wheels. We cut the curd fairly large and then delicately place it in molds. We then dry salt them and move them to their aging room until they are covered in a fine white bloomy rind. Our buttery Brie’s texture becomes creamier as it ripens.
What can we say about this beautiful white fuzzy round of creamy buttery goodness! We cut the curd of our Double Cream Brie a little larger and gently fill the 3″ and 10” hoops to produce a soft, smooth texture. They are then dry salted and moved to their aging room where they are flipped twice a week until the white mould has completely covered the cheese and we can smell the sweet mushroomy aroma. Our Double Cream Brie is a classic French-style cheese, but with our own special Upper Bench touch!
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Thomas and Celina Tumbach 27218 Garnett Valley Rd. Summerland, BC V0H1Z3 Phone: 250-404-1206 (please leave a message) E-mail: firstname.lastname@example.org