Buttercup Brie

A buttery, bloomy-rind cheese made from rich grass-fed cows' milk, Buttercup Brie is the perennial favorite — and it's easy to see why. Each batch is delicately hand ladled, and at three to four weeks the paste begins to burst with flavors of citrus, button mushroom, and crème fraîche. As it ages further, the paste softens and develops deeper earthy, mushroomy notes and an intense, heady aroma.

Summer batches wind up with grassier flavors and a near yellow ochre paste, while fall batches are noted for their higher-fat richness. A true expression of the seasons — and an American Cheese Society Blue Ribbon Winner.

Quick Facts
Milk: Pasteurized Grass-Fed Cow | Rind: Bloomy | Aged: 3–8 Weeks | Unit Size: 1.5 lb Wheel | Origin: United States

Pairings
On the board: Dried cherries or figs in winter; fresh fruit in summer; preserves. Or serve baked with crudité!
In the glass: Champagne, Chardonnay, funky dry cider, saison, bière de garde, English bitter, lambic

Storage
Store wrapped in cheese paper in a humid part of your refrigerator, such as the crisper drawer, for about one week.

At 3–4 weeks: citrus, button mushroom, crème fraîche. With age: earthy, mushroomy, heady aroma. Summer batches: grassy, yellow ochre paste. Fall batches: higher-fat richness.

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