Brie — Queen of Cheeses
One of the best-known French cheeses, Brie is sometimes called the “Queen of Cheeses.” The proximity of the Brie region to Paris may explain the popularity of this sweet and refined, world-famous cheese. Another artisanal cheese to look for is Brie de Nangis.
“These superb, world-famous soft-ripened raw cow’s milk cheeses are illegal for import into the United States, but pasteurized versions abound.” Max McCalman, Maître Fromager
Type: Cow’s milk (True Brie is made with unpasteurized milk, unavailable in the United States)
Origin: Ile-de-France >> Map
Production and Aging: Aged at least four weeks
Appearance: A pale, straw-colored pâte and a thin rind of white mold
Texture and Taste: Soft and creamy with full, mellow flavor and rich aroma
Serving suggestions: Serve a room temperature; pair with...Right-bank Bordeaux Reds, Beaujolais (Red), Languedoc Syrah, and may surprise with a not-too-dry Sauvignon Blanc!
Similar Cheeses: Fougerus, Coulommiers, Camembert
