Made with cows’ milk in the Ile-de-France region, this truffled Brie is a cheese with a silky texture and a bloomy, downy rind. The cheese has plenty of truffle pieces and the centre has a creamy texture. For best quality, the mushrooms selected by our master cheesemakers are all Perigord black truffles. (Tuber Melanosporum Vitt.). To produce the Brie à la Truffe Affinage d’Excellence, the cellar masters select the very best Bries de Meaux. They are cut and separated into two disks of equal size. Both halves are garnished with a mixture combining the pieces of black truffle. The cheese is then put back together before returning to the cellar. This harmonious blend gives rise to a creamy cheese combining the richness of truffle with the pronounced taste of Brie with a subtle note of hazelnut.