Rouge et Noir Peppercorn Brie
“Best
Flavored Soft Ripened Cheese” – 2003 United States Championship Cheese Contest &
World Cheese Awards 2010
The contrast of whole green peppercorns and spicy bits of cracked black pepper
compliments the texture of our silky Brie. It is a delightful and sophisticated
combination.
Our
award-winning California brie is made by hand, using the same
artisanal methods we have employed for nearly 150 years. We blend our Old World cultures directly into the milk
rather than spraying on the surface.
This technique allows the cheese to ripen more evenly. Full-flavored from the beginning, Rouge et
Noir Brie becomes even more deeply rich and satisfying as it continues to age.
rBST Hormone Free! NO-Animal Rennet
Table Talker
Ingredients
Pasteurized
Cultured Cow’s Milk, Whole Green Peppercorns, Cracked Black Pepper, Salt and
Enzymes
Nutritional Facts
Serving Size 1 oz. (28g)
Amounts per Serving: Calories 90, Fat Cal 65, Total Fat 7g (11% DV), Sat Fat
4.5g (23%DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 210mg (9% DV),
Total Carb 0g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 6g, Vitamin
A (4% DV), Vitamin C (0% DV), Calcium (8% DV), Iron (0% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Awards
2010 – Bronze, Soft-ripening Cheese with Savory Additives,
World Cheese Awards
2010 – Bronze Award, White Surface Mold – Flavored, California Commercial Cheese Competition
2009 – 3rd Place, Flavor Added Cheese, American Cheese Society
2009 – 1st Place, Flavor Added Cheese, American Cheese Society
2008 – Silver Award, White Surface Mold – Flavored,
California Commercial Cheese Competition
2006 – 2nd
Place, Soft Ripened Cheese / Flavor Added, American Cheese Society
2005 - Bronze,
California Commercial Cheese Competition
2004 - Third,
American Cheese Society – Soft Ripened Cheese / Flavor Added
2003 - Third, U.S.
Cheese Competition
2002 - Third, American
Cheese Society – Soft Ripened Cheese / Flavor Added