It's unfortunate that over the past few decades, Brie, the cow's milk cheese from Ile-de-France in northern France, has become a cliché. The "Brie and Chablis crowd" became a moniker derisively put on East Coast liberals by political conservatives. More importantly for cheese lovers, the Brie available in the United States was often an industrial, stamped-out product. However, when artisanally made, properly stored and served with care, Brie can be a delectable, sensuous cheese that deserves respect, even admiration on occasion. Wine Spectator's Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands August 23, 2011.
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