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.
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 ooze onto the plate. As the cheese matures the subtle nutty flavour will develop and the creamy texture will continue to soften.
Wicked Cheese Triple Cream Brie is a rich, creamy cheese made with pure milk and enriched with cream sourced from the Coal River Valley in southern Tasmania. The historic Coal...
Perfect white snowy mould covers a cheese that bears the deep rib marks from its resting racks. Smoke is gently infused through the white mould to give a yellow color...
Wicked Cheese Waxed Blue is a full flavoured blue with a smooth slightly acidic character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax...