In 1814, at the Congress of Vienna, diplomats from across Europe held an unusual competition: they each nominated their nation's finest cheese. Brie de Meaux won. Since that day, Brie has carried the unofficial title of "Queen of Cheeses."
What makes Brie so special is its bloomy white rind, created by Penicillium camemberti mold, which slowly breaks down the paste from the outside in. A perfectly ripe Brie should bulge slightly when cut, with a creamy, almost liquid interior that carries earthy, mushroomy notes.
True Brie de Meaux is made from raw cow's milk and aged for at least four weeks. It bears little resemblance to the stabilized, factory-produced versions found in most supermarkets. Seek out an authentic wheel from a good cheesemonger and taste the difference for yourself.