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A farmhouse cheese traditionally produced in the Rhônes-Alpes region of France that is made from cow's milk. A cheese for vegetarians, this cheese is produced in small hexagonal shapes with an edible natural rind, redish-orange in color and dusted with penicillium mold. Within, a smooth creamy texture provides a mild sweetly flavored taste, which retains the flavor of the milk due to the production process. Instead of the common process of using rennet for separating the curd from the whey, Le Brin is produced by using ultrafiltration to retain more solids from each batch of milk, thus resulting in the higher concentration of milk related flavors and nutrients.
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