Cheese expert Steve Jenkins, author of Cheese Primer, says it's just too difficult to find real Brie in the United States. His advice is to forget it entirely. Instead, consider the excellent alternatives that are available (some from surprising sources like Wisconsin.) Here's some suggestions:
Reblochon from France, and any of the Toma cheeses from Italy.
Camembert: Look for Le Chatelain, or those from Isigny or Chaource.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
