Gippsland Brie, from Tarago River Cheese Company, is a soft, full flavoured white mould from expert cheesemaker – Laurie Jenson. The cheese has a soft, pliable texture and great flavour due to extra fermentation.
Gippsland Brie is made in the modern style of light fermentation with mould cultures permeating the curd, softening the texture and developing the flavours. Special waxed paper and perforated plastic wrap is used to care for the delicate surface rind, allowing it to breathe. Best eaten when soft and runny (generally around the best before date) as it ages it becomes more buttery and slightly sticky, with a mellow, creamy flavour.