GOURMET & PRESTIGIOUS
A UNIQUE TASTING EXPERIENCE
For the “Fermier à la truffe du Périgord”, the head cheesemaker at the Domaine des 30 Arpents selects the finest Bries de Meaux, which are lovingly ripened for five to six weeks. Each cheese is cut in half and garnished with a Crème de Brillat mixture, to which are added thin slices of Périgord black truffles. To allow the truffle to fully express itself within the creamy texture of the cheese, the Brie wheel is again placed in a maturing cellar for several days.
To maximise your tasting experience, take the “Fermier à la truffe du Périgord” out of the refrigerator one hour before serving.