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Think French pedigree and words like “triple crème” indicate the best examples of this cheese plate favorite? So did we—until we learned that good Brie is a matter of culture.
What We Learned
A few decades ago, Brie was the pinnacle of sophistication on American cheese plates. Its longtime French reputation as the “cheese of kings,” coupled with its lush, buttery, not-too-pungent profile and velvety edible rind, made it at once fashionable and approachable. But Brie sold in America has changed over the years. The original name-protected versions have been banned by the U...