Considered a king’s cheese, Kapiti Aorangi Brie’s silken texture and snowy rind presents a rich, milky taste with hints of earthiness and mushrooms.
Careful preparation make its flavours sing on your palate. Just remove from the fridge an hour before serving. Interestingly, brie’s best eaten closer to use by date as maturation creates a softer, creamier, runnier texture.
Brie resonates with a Kim Crawford unoaked chardonnay or baked and served with oat crackers.
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