The cream of the crop
Kirkland Signature’s new Brie from France
Tracy Schneider fills Decem-
ber’s consumer reporter slot
with a behind-the-scenes
look at a popular Kirkland
Signature product. Send your
questions about this article to:
By Tracy Schneider
distinguishes the milk, or “white gold,” produced
in Normandy from milk in other parts of France.
The land where Normandy’s cows now graze was
centuries ago covered by the sea. That pastureland
is rich in minerals, and, thanks to the temperate
Normandy climate, the cows have access to this
grassy vegetation, high in iodine and beta carotene, most of the year.
Partnering with Isigny
Isigny Sainte-Mère, a cooperative of 500 dairy
farmers, is celebrating its 80th anniversary this
year. The facility has been producing the highest-quality cheeses since 1932, and while they adhere to
traditional methods and processes, at the same time
they’ve adopted advanced food safety and traceability protocols. Their goal of quality at every level
makes them a natural partner for Costco.
Developing a recipe
Traditional American Brie tends to be static. “We
wanted our customers to have a more authentic experience, a higher-quality cheese that is alive and ripens over time, changing in flavor and texture,” notes
Darby Sorber, a member of the Costco cheese team.