The Archetypal French Cheese

Sam Gugino
Issue: September 30, 2011

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories