This year, Brie Le Châtelain earned a gold medal at Concours Général Agricole, France’s largest food competition, held annually in Paris. It was chosen from more than 17,000 French food products and judged on its quality and taste, and the win is laudable, as Brie Le Châtelain is crafted especially for the U.S. market using pasteurized milk. (The French favor raw milk verions.) As Brie-loving Americans know, federal regulations require that raw-milk imported cheeses be aged for a minimum of 60 days. Because Brie typically ripens at four to five weeks, manufacturing an award-winning 60-day-old variety has, until now, been nearly impossible. Brie Le Châtelain is made from the milk of cows pastured in the Vosges Mountains of eastern France, using a traditional recipe passed down through generations of master cheesemakers. Typical of the category, Le Châtelain features a soft, white, bloomy rind, encasing a velvety ivory interior with rich, creamy flavor. It is sold in all 50 states in major supermarkets and specialty food stores.