Point Reyes Truffle Brie

The Cheese

The usual buttery aromas that Brie brings to the table are enhanced by notes earthy black truffles - subtle, not over-bearing. The paste is creamy bordering on custardy once it reaches room temperature, carrying layers of sweet cream, mushroom, and a gentle lactic tang.

The truffle deepens the mid‑palate experience, adding a savory, forest‑floor richness that lingers without ever overwhelming the delicate bloomy‑rind character.

Pairings: Sparkling wines, especially vintage wines, White Burgundy or fine CA Chardonnay, Chenin Blanc, or light reds such as Pinot Noir. 

The Producer

First, a reminder that, in the Cheese world, the word "Farmstead" refers to a producer making cheese from their own herd. It is followed by "Artisanal" a producer who blends milk from neighboring herds, and finally, "Factory", a larger producer with milk trucked in from herds far, far away.

Point Reyes Farmstead was founded by the Giacomini family on the coastal hills of Marin County in 2000. The Pacific ocean influence, cool fog, and salt‑kissed grasses shape the milk’s character, giving their cheeses a distinct sense of place.

While best known for Original Blue and Bay Blue, their bloomy‑rind program shows the same craftsmanship - small‑batch production, careful affinage, and a focus on texture and balance. Truffle Brie represents their more indulgent, chef‑driven side - classic French technique layered with California richness and a modern, aromatic twist