Creamy, buttery brie is the first to come to mind for many at the mention of soft cheeses. The mild, nutty flavor of brie makes it a protean cheese: from cheese plate to dinner to dessert, this soft cow’s milk cheese pairs well with a plethora of dishes. In other words, your options are seemingly endless with all that you can brie.

Named after France’s historic region of Brie, today’s bries are made all over the world. The French only certify two kinds to be sold under the name Brie, and both are made in the traditional style with unpasteurized milk: Brie de Meaux and Brie de Melun. Laws in the United States prevent the import or sale of cheeses made with unpasteurized milk unless aged for a minimum of 60 days. Since bries are typically aged for only 4-5 weeks, all bries available in the USA are made with pasteurized milk. Bries are also available in smoked or herbed varieties, and can be made with different types of milk.

Brie is sold by the wheel or sliced from the wheel and sold in wedges. The pale, cream colored cheese has a distinct rind of white penicillium candidum mold. The bloomy rind is edible, soft to the touch, and often smells of mushrooms. The penicillium candidum rind protects the cheese on the exterior and aids in the ripening of the cheese on the interior.

When serving brie on a cheese plate, serve it at room temperature for the fullest flavor. Or take your brie beyond the cheese plate and dive into one of these mouth-watering recipes:

Grilled Smoked Turkey and Brie Sandwich

Brie with Orange Preserves and Almonds

Brie, Fig and Onion Panini

Come on down to the co-op and pick up a wedge of Margaux de Brie, imported from France. This double cream brie is 60% butterfat for an extra creamy texture and buttery flavor, and is sure to satisfy your craving for soft cheese. So go ahead, brie all that you can brie.