Brie

While I am waiting for all of my ingredients for croissant to warm to room temp, I feel it is necessary to talk about one of my favorite cheeses, brie. Yes, it is possible to dedicate an entire post to brie.

Named after a small market town in the Ile-de-France region, brie has become one of the most commonly known French cheeses. Charlemagne was said to be a lover of brie and Marie Antoinette and Louis XVI were finally arrested during the revolution because of a sudden craving for brie.

Brie's tougher outer layer, inner creaminess and subtle, delicate flavor is what makes it the cheese to end all cheese. Whether it is spread on a cracker- preferably Carr's Water Crackers, sliced up and paired with ham and apple on a baguette, or by itself with fruit on the side, it is a perfect addition to any meal. It would not be left out of any soire, for that would be sacrilege!

Unfortunately, the U.S. is does not permit unpasturized cheese to be imported so ours is but a cheap imitation, although still well loved considering it is the best we can get.