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Brun de Noix is a cheese from the Pays de la Loire region in western France. A raw cow’s milk cheese, uncooked and pressed, it is aged 1-2 months, during which it is washed regularly with walnut liqueur which gives the rind it’s rich, polished-amber brown rind. The paste is semi-firm and dense, lightly eyed, and springy to the touch and smooth on the tongue.
The aroma is nutty, with a yeasty pungency. The flavor is really where the Brun distinguishes itself; the Brun is just straight up sweet yet mellow on the tongue.