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The Queen of Cheeses.
Soft and creamy, the New Dolceterra Pecorino Brie is a staple at any memorable gathering. It's creamy, it's rich and it makes everything it touches taste more delicious.
It is simple and versatile, and it goes well with sandwich, prosecco, nuts, and fruit.
The white, soft rind is a mold growth, a form of penicillin, to be exact. The rind, alone, in some circles, is considered a delicacy. Sweet and pillowy soft, it complements the cheese well. Some consider discarding the rind as a form of blasphemy. In fact, it is this rind that is giving the cheese all the ooey-gooey goodness. This live rind breaks down the fats and proteins of a cheese, causing an increasingly creamy-to-runny texture over time.
Brie develops a natural, white mold (Penicillium candidum), which gives these cheeses their characteristic bloomy rind on the exterior of the rounds. The white moldy rind is edible and delicious, and it is usually eaten.
Product in Italy