Champignon Triple Cream Brie - Briny, Cheesy, Sweet and Salty Crostini

Champignon Triple Cream Brie is a cheese that does not move out the door as fast as it's brother "Cambozola" where I work.   Both are produced by Kaserei Champignon out of Germany.  The cow's milk to make Champignon is exclusively out of the Allgau region of Bavaria, but why no love from the customer's I ask?

The mushrooms are white button mushrooms which give it a mild 'Champignon' taste other than much stronger type mushrooms. 

I gave myself a challenge to find out what 'Cheese Byte' we could enjoy with this cheese.

Thank you to the ever awesome independent 'Piedmont Grocery' out of Piedmont/Oakland California for this idea.  A twist on a recipe from Kaserei's website itself!

RECIPE IDEA

• One loaf of artisan bread.  I used a Sourdough Semifreddi's Baguette.
• Black olive tapenade.  I utilized Mt. Vikos Kalamata Spread.
• One wedge of Champignon Triple Cream Brie.
• Local Honey or whatever Honey you have.
• Sea Salt.  Flaked or not.  Your choice.  

• Slice and toast or grill your bread.  
• Layer Black olive or Kalamata Spread on the bread and top with Champignon Triple Cream Brie.
• Drizzle with honey and sprinkle with Sea Salt.

Enjoy this briny, cheesy, sweet and salty bite.  This would be perfect with a good IPA!

REMEMBER, LIFE IS TOO SHORT TO EAT BADLY!