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The Douceur de la Brie comes from the same family as the Brillat-Savarin, that of cheeses enriched with fresh cream. Hence it's melting and velvety texture. The cheese is protected by a white bloomy rind. it thickens as it matures and takes on a more and more irregular appearance.
The Douceur de Brie is especially delicious after a meal with slightly acidic bread such as Poilane.
Traditionally, it takes several days to make. It is molded with a ladle. The perfect drying of the cheese, during its passage in the dryer, is a vital and essential point for the good result of the maturing process because it is a very wet cheese. This phase requires the know-how of the cheesemaker and the use of suitable facilities.
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