Do you know the name of the two most famous type of Brie? I'll share it with you: Brie de Meaux and Brie de Melun both made with raw milk and both originated in the Brie region located East of Paris.
"It’s possible that Brie is the most famous of French cheeses—or at least, the most versatile! Growing up, my mother often slipped a few slices into a simple baguette sandwich, and it was always in our refrigerator, ready to whip up a last minute appetizer or dessert. Served simply, it pairs with almost any cracker or bread. For those feeling more creative, consider baking it in the oven and serving it warm with prosciutto, figs and honey. There’s really no wrong time or way to enjoy this French-style cheese!" - Jean-Fromage
ORIGIN: USA
Replacement Suggestion:Président® Camembert - 8oz or Lanquetot Pont L'Evêque - 7.8oz
Camembert is said to have been invented in the Normandy village of Camembert in the late 1700s, it grew in popularity when it was added to French military ration packs during World War I.
"Though it looks similar to Brie, this bloomy rind cheese offers a more robust, distinct flavor than its creamy cousin. When traveling in Normandy, a charming coastal region in northwest France, I enjoyed it with a pour of Calvados—an apple brandy native to the region. The earthy, mushroomy notes of Camembert feel firmly rooted in this colder, wetter climate, which may be why the locals enjoy eating it roasted in the coals of a firepit, topped with honey and dried cranberries."Jean-Fromage
ORIGIN: USA
Replacement Suggestion: Président® Camembert Bio - 8oz or Président® Double Crème - 8oz