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Cheese expert Carlos Souffront answers the age-old question.
It’s National Mustard Day! Gather some salami, pickles, and a couple of wedges and party with these savory shmears.
The cheesemaker slices shaped and salted curds in half and adds a layer of local mustard. After five to eight weeks of aging, you have Brie à la Moutarde.
Take a classic wheel of Brie from the cheese plate to the dinner plate.
Washington State University Creamery has been making canned cheese since the 1940s