Brun de Noix is a particularly unusual cheese, even for a washed rind. A raw cow’s milk cheese, uncooked and pressed, it is aged 1-2 months, during which it is washed regularly with walnut liqueur which gives the rind it’s rich, polished-amber brown rind. The paste is semi-firm and dense, lightly eyed, and springy to the touch, and smooth on the tongue. The aroma is nutty (of course), with a yeasty pungency. The flavour is really where the Brun distinguishes itself; the Brun is just straight up sweet yet mellow on the tongue.