The Timboon Triple Brie we sampled was an ugly big fat slab of a cheese with an over developed, menacing rind, rippled brown with age and giving off a slight whiff of ammonia. A week (maybe two) beyond its prime, it kind of dared us to eat it.
Once cut, the inside has the pale look of whipped Butter.
The taste is bipolar - buttery, creamy goodness from the soft inner. But the sharp ammoniac rind slashes through the taste buds like a Friday night, pub glassing.
Alas the dark side of the Timboon proved to be too much for many (but not all) at the table.
"Is cheese is good"
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