Often mistakenly placed in the category of triple-creme, this AOC cheese is actually a double-creme, with just a little more fat (m.g.) than Brie and Camembert. We can't blame folks for thinking it has more fat than it does, because it's decadently rich, buttery, and creamy, with just a little bit of tang and salt. When it's a point (the preferred stage of maturity), it's a little assertive and very runny, and when you slice through the white bloomy rind, the paste will escape in a delicious, oozing mass. Scoop it up and serve with sweet berries and Champagne.
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