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Soft and curvy, with oozing, voluptuous love handles, Brie has enchanted poets and emperors for centuries.
This French tradition is making its way to the US, and we’re definitely all for it.
Cheese expert Carlos Souffront answers the age-old question.
The cheesemaker slices shaped and salted curds in half and adds a layer of local mustard. After five to eight weeks of aging, you have Brie à la Moutarde.
Take a classic wheel of Brie from the cheese plate to the dinner plate.
Washington State University Creamery has been making canned cheese since the 1940s