About

There is milk, rennet and culture in Wicked Brie, and no stabilisers. As the cheese matures the subtle nutty flavour will develop and the creamy texture will soften to the ooze. Slightly higher in fat content than our camembert the brie is luxuriously decadent and the perfect treat for any time of day.

Wicked Cheese brie was awarded the trophy for Best White Mould Cheese at the Australian Grand Dairy Awards.

Perfect white snowy mould covers the cheese that bears the deep rib marks from its resting racks. They are so visible, like a tight belt around the belly, because of the high moisture content of this cheese. It is literally bulging, just waiting for the moment when the silver knife cuts its white velvety skin to reveal a soft, straw-yellow interior paste with a satin-like gloss and honey consistency that oozes onto the plate. As the cheese matures the subtle nutty flavour will develop and the creamy texture will continue to soften.