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In second place, we must serve soft cheeses with short ripening time, such as Brie and Camembert. These are aged from 2 to 6 weeks and contain a high level of moisture. Precisely this humidity is what leaves its characteristic mold.
This category gives us a smooth and creamy structure, but the flavors are stronger, even spicy. We can feel a touch of white pepper and aromas of mushrooms, sherry, yeast, meat, powder, truffles, chestnuts and hummus.
In this case, we must choose a white and creamy wine such as Casillero del Diablo Chardonnay. Some fine cheeses in this category need more structure. Casillero del Diablo Pinot Noir, for example, complements perfectly with cheeses where the notes of mushrooms predominate.
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