Waimata Brie Wheel
Available in half/full rounds (Approx. 900g)
This delicious white mold cheese is made in the traditional French style with milk rich in cream. It ripens naturally as the white mold grows, imparting its subtle mushroom flavor, the curd softens from the outside in achieving its full rich melolactic character after 5 – 6 weeks. Our ripening rooms are not unlike a plant nursery germination room where it is all about temperature, humidity and the right growing medium. Growing micro mushroom (the white mould) on cheese curd takes me back to my seedling nursery days.