Brie de Nangis is a buttery soft cheese that originates from Nangis in the Île-de-France region. It is a traditional cheese that almost disappeared from production but has seen a revival in the past few decades.

Local artisans make this particular Brie using pasteurised cow’s milk and mature the wheels for 6 weeks. The end result is a creamy cheese with a slightly chalky centre that becomes runny with age.

Overall, it has a rich savoury pâte with a gentle tang near the rind. Its egg custard texture has subtle mushroom notes that are reminiscent of forest floor and steamed cauliflower.