Brie by John Spottiswood.

This French cheese is rich, mild, and creamy, and it's soft enough to spread easily on crackers or bread. As with Camembert cheese, the Brie name isn't protected so there are lots of mediocre knock-offs on the market. Look for French Bries--they're much better than their American counterparts. The rind is edible. For best flavor, wait until it's perfectly ripe and warmed to room temperature before serving it.

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Camembert OR Explorateur OR Paglietta OR Carre de l'Est OR Coulommiers OR Reblochon

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