Cheese is awesome, and the French do know a Thing or two about making a good one. Like Camembert. Or Brie.
Brie is an awesome, soft creamy Cheese that should be a part of any good Cheese Platter.
It tastes awesome and goes very well with fruity Dips like Cranberry Sauce or even Grapes.
In France, Brie is usually made from fresh Cow Milk that is first curdled and then added into round Brie Pans in thin Layers. It is then taken out of those Molds to be aged.
Before aging, the Cheese is also salted and infused with Cheese Cultures like Penicillium Camemberti or similar cultures. Depending on how long it is then aged, the Cheese will be different in flavour.
A Months old Brie yields a fatty, great tasting regular Brie. Leaving it for longer gives you Brie Noir, which is darker and much stronger in Flavour.
Aging Brie for to long can ruin the Cheese though, as those Cultures that leave the Cheese with a very unpleasant Aroma.
Like most Cheeses Brie comes with a Rind, and just like Camembert, that Rind pretty much consists entirely of Penicillium Camemberti (depending on the Ripening Culture used), an edible Form of Mould.
Usually, that Rind is eaten with the Cheese. It also adds a bit to the Aroma, so I would definitely advise against cutting it off. That would just be wrong.
Personally, I really love a piece of Brie with a good piece of Baguette or similar Bread, or as a part of a good Cheese Platter with some Cranberries.
It can also be really good on, or rather in a nice Burger.
A good Meal 