Murray's
pronounced "double crehm bree"
| Murray's Double Crème Brie is a French-imported, cow's milk cheese from the Grand Est region, produced using pasteurized milk enriched with cream to achieve 60-74% fat in dry matter, classifying it as a "Double Crème." It features a soft-ripened, bloomy rind made with microbial (vegetarian) rennet, aged 4-8 weeks to develop a buttery, mild flavor with mushroom notes. The cheese is creamy, velvety, and spreadable, milder than raw-milk French Bries. Ideal pairings include Champagne, Chardonnay, Pinot Noir, fruit beers, and fresh bread. It is suitable for melting and has no AOP status due to pasteurization and export production adjustments. | |
| Country | France |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Velvety, dry rind giving way to a yielding, supple paste. |
| Flavor Profile | Sweet Cream, Salted Butter, Fresh Milk, White Button Mushroom, Hazelnut, Damp Earth, Mild, Lactic Tang |
| Wine Pairings | Champagne, Cava, Prosecco, Chardonnay, Sauvignon Blanc, Pinot Noir, Beaujolais |
| Beer Pairings: | Cherry Lager, Raspberry Lambic, Pilsner, Stout, Porter |
| Food Pairings: | Fresh baguette, water crackers, toasted brioche, fig jam, honey, fresh grapes, strawberries, melon, prosciutto, toasted almonds, caramelized onions |
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MURRAY'S