Had the on a board at my local cheese shop expecting a standard brie and it surprised me a lot. The rind smells like button mushrooms and wet hay, almost musty. It wasn't musty in a bad way, but more like a cellar that hasn't been opened in a while. The paste is way more balanced, just a light citrus thing going on, almost lemon rind I'd say.
The texture threw me off though. We left it out for a good while and it was still firm and the rind stayed dry, which was super interesting. However, it never really got that oozy thing you want from a brie. The flavor is solid if you like mushroom forward cheese but it never really opens up past that.
Would I buy it again? Maybe if nothing else caught my eye, but the other two on the board are up next so I'll report back on those soon.
Anyone else had this one? Curious if I just got a young wheel or something else is going on…
by winery_bound_expat