Very similar to Brie in looks and taste, although St. Andre had abit more tang to it. My initial thought on the taste was of mushrooms. It is buttery in texture and color, with a decadent 75% fat content. (I have read that due to the high fat content, it can make white wines and [...]
Looks just like a Brie except when you cut it open. The flesh was ivory white, just like a typical goat cheese. It was firmer than your standard Brie, and the rind was drier. The flavor was, mild but “goaty” , with a hint of citrus. Other than that, I don’t have much to say [...]
Deliciously oozy with mild pungency to it. This reminded me of the Robiola. We sampled it alongside a St. Andre Triple Cream Brie and a Goat Milk Brie. The Coulommiers was so soft that it oozed onto the plate. (I would recommend unwrapping it while it’s chilled.) Coulommiers is similar in flavor to the St. [...]
A triple cream brie blue from Germany and boy, was it creamy! It literally melted in the mouth. Cambozola is a combination of a Camembert and Gorgonzola. The cheese we sampled had several deep pockmarks of blue, so you occasionally get a hit of intense blue flavor, but overall, the flavor was mild. This would [...]