Description
Brun de Noix Cheese
About Brun de Noix
Brun de Noix is one of those cheeses that sounds intriguing before you’ve even tasted it. Its name roughly translates as ‘brown of walnut’, which gives you a pretty good clue about what makes this French cheese rather special.
Made by Fromagerie Beillevaire in western France, Brun de Noix is a soft cow’s milk cheese that’s regularly washed with walnut liqueur as it matures. The washing helps create its distinctive amber-brown rind and gives the cheese a lovely nutty character that works its way through the creamy paste underneath.
It’s certainly a little different from your average washed-rind cheese, and that’s exactly why I like it.
Washed with Walnut Liqueur
Washing cheese as it matures is nothing new. Cheesemakers have been using brine, wine, beer and spirits for generations, helping to develop the rind and creating some of the wonderful aromas and savoury flavours we associate with washed-rind cheeses.
Brun de Noix takes that idea in a slightly different direction.
As the cheese matures, its rind is repeatedly washed with walnut liqueur. Over time, it develops that wonderful amber-brown colour, while the flavours become nuttier, sweeter and more savoury.
The cheese is matured for around two months, giving it enough time to develop plenty of character without becoming overpowering.
Brun de Noix – Jen’s Tasting Notes
Brun de Noix is a bit of a looker. The rind ranges from amber to deep brown, while underneath you’ll find a pale yellow paste that’s smooth, supple and wonderfully creamy.
The aroma gives you the first clue as to what’s coming. There’s a definite nuttiness, along with earthy, toasted notes and that lovely savoury smell you get from a washed rind.
Then you taste it.
The centre is milky and creamy, but as you get closer to the rind the flavours become richer and more savoury. The walnut liqueur doesn’t make it taste simply of walnuts; it’s much more subtle than that. Instead, it brings a lovely toasted nuttiness and gentle sweetness that runs through the cheese.
I always think there’s a hint of maple syrup in there too.
And now I’ve said that, you’ll probably never be able to taste anything else!
It’s one of those cheeses where I’d definitely encourage you to eat across the whole piece, from the centre right out to the rind, because the flavour changes as you go.
How to Serve and Pair Brun de Noix
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairing: I like it with a glass of Calvados, mainly because apples and walnuts are such a brilliant combination.
- Something a little different: A light Pinot Noir works really well too. There’s enough freshness to balance the richness of the cheese without overpowering those lovely nutty flavours.
- On the plate: Keep it fairly simple. Fresh pear, figs or thin slices of apple are all brilliant, with some crusty baguette or a fairly plain cracker alongside.
- In the kitchen: Brun de Noix is a big hit in our house on Pancake Day! We cut it into little pieces, scatter it over a warm pancake and throw in a few blueberries for good measure. It sounds slightly odd. Trust me, it works.
Jen’s note: Once I’ve told people I can taste maple syrup in Brun de Noix, they nearly always tell me they can taste it too. I’m never quite sure whether that’s because it’s really there or because I’ve planted the idea in their head. Either way, have a taste and see what you think!
Buying Brun de Noix
- Brand or Producer: Fromagerie Beillevaire
- Product Name: Brun de Noix
- Milk: Cow
- Country: France
- Region: Loire-Atlantique
- Strength: Medium
- Vegetarian: No
- Suitable for pregnancy: No
- Allergens: MILK, NUTS, EGG
Sizes and Prices
- 380g whole cheese, £22.00
- 190g half cheese, £11.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, ferments, rennet, NUT flavour, WALNUT (traces), LYSOZYME (EGG)
