Brie is a soft cheese named after the French region Brie, where it was originally created. As with many imported products, French Brie is very different from the cheese exported to the United States.  French Brie is unstabilized and the flavor becomes more complex when the surface turns slightly brown.  When the cheese is still pure-white, it is not matured.  Exported Brie, however, is stabilized and never matures.  Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections.

Brie is produced from the whole or semi-skimmed cow's milk.  Rennet is added in to raw milk and heated to obtain the curd.  The cheese is then cast into molds, several layers of cheese are filled into mold and then kept for around 18 hours.  After this the cheese is salted and aged for minimum four weeks.  Brie cheese is slightly pale in color with a grayish tinge under a rind. Its flavor varies depending upon the ingredients added while producing the cheese.  Brie must be served at room temperature.

All of this is very informative and sounds nice, but how does this translate to flavor?  One's first venture into any kind of new taste profile in the world of cheese can be unpredictable because there are so many variables, including how the cheese is served and with which other foods it is paired...or not.  My first experience with brie was not a positive one.  It was cold.  It was plain....and it was as bad as it sounds.  That was the opinion of brie that I held until an acquaintance explained the err of my ways and consequently open the door to new chapter in my love for cheese.

Look for a full round of brie, preferably of French origin, that is 9" in diameter or larger. The smaller rounds tend to be less creamy in my experience.  Warm the brie to above room temperature - slightly warm to the touch. Slice the brie into wedges and drizzle with your favorite jam or preserves.  These can be eaten plain or on toast, english muffins, french toast, and anything else you can dream of.   Prepare to be amazed.