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.
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