Soft bloomy rind, rich, surprisingly smooth and creamy double cream. Produced by Fromagerie Guilloteau in the regional natural park of Pilat, in the French Rhone-Alps.
It is similar to brie in production, appearance and flavour. Unlike brie, however, this double-cream soft cheese is made using a special production process called “ultrafiltration.” Ultrafiltration breaks down the fat molecules and removes water from the pasteurized cow’s milk. This concentrates all of the other components allowing for a rapid acceleration of the cheesemaking process, a more luscious texture and a higher protein and calcium content.
A luscious creamy texture with buttery flavours and just a sprinkling of blue.