So there I went and good thing I did. Turns out you can't do this with just a quarter of a Brie as I had in mind. And a Brie is just too big if you don't want to feed say twenty five people.
So Josiane, the cheese lady, recommended a Coulommiers instead, which I bought on Tuesday. At home I cut in in half horizontally, grated my well brushed truffle, mixed it up with some mascarpone and carefully spread this on the bottom part of the cheese. You then carefully set the other half of the cheese on top and wrap the whole thing tightly in cling film. I left it in the fridge until Thursday night, left it at room temperature until Friday late afternoon, then discarded the cling film and let the cheese breathe. You should have smelled my kitchen – the truffle had permeated the cheese which had started to run a bit....
I served it with a rustic, crunchy Baguette de Campagne (and a real good red wine of course) and see what was left after eight people were served seconds. Somehow I think they liked it....
