Brezain is an amazing cheese. It is versatile, tasty, and full of character. It is produced from pasteurized cow’s milk, hails from the Haute Savoie region in France. It has a unique, smokey flavor thanks to it being smoked over the smoking embers of beech and juniper wood. This is also what gives the cheese its iconic name. Braise in French means ‘to smoke’, hence Brezain.
The cheese is nutty and smooth. It is, of course, best consumed melted and smothered over other foods, like potatoes, but is equally delicious on its own. It features a nice, smooth flavor that is slightly punctuated by a nice lactic sensation. The main star is the smokiness that the cheese promotes, thanks to the beech and juniper wood used in the production process.
This wonderful cheese is matured for a minimum of five months as per local custom and traditions. It is a wonderful cheese that should be a mainstay of every cheese lover’s pantry around the world.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.