Fromage de Meaux *Third of a Pound*

Fromage de Meaux, Third of a Pound

Fromage de Meaux is the Brie of the Meaux region, and it tastes like what the mass produced versions are trying to imitate: deeper, more complex, and honestly buttery. There is a mushroom character underneath that you do not get from a supermarket wedge.

Why you'll love it

• Bloomy rind — the white coat that ripens the paste beneath it
• Pasteurized cow's milk — made in France, in the Brie style
• Deeper than the supermarket version — buttery and mushroomy rather than merely soft
• A proper Brie texture — runs toward the middle when it is truly ripe
• Best at room temperature — the flavor is a fraction of itself when it is cold

How to enjoy Let it sit out for a good half hour, then eat it with a baguette and a glass of Champagne or a soft red. It also makes an excellent tartine with ham and cornichons.

The real thing, and a reminder of how good a plain Brie can be when it is made properly.