The best-known
French cheese, nicknamed "
the Queen of Cheeses." It has a smooth, soft texture and a whitish
rind (which is eaten - it's good, I swear!). It has a tangy, slightly acidic taste, and smells of wood. It is usually sold as a
wheel or
wedge.
It is made from cow milk. Brie in France is unstabilized and the rind turns slightly brown. Exported Brie is usually stabilized and does not mature. This is done because stabilized Brie has a longer shelf-life and is less susceptible to bacteriological infections.
The cheese is supposed to be eaten at room temperature (read Belli's writeup above regarding letting it fall).
Its wine partners are Cabernet Sauvignon, Medoc, or Bourgogne.
Sources:
www.cheese.com
cheesenet - www.wgx.com/cheesenet