Pasteurized Cow Milk, Ferme de la Tremblaye, La Boissière-École, France
Until that one fine day when we in the US will be able to consume real, raw milk French Brie, this is as close to perfection as it gets. The Tremblaye creamery makes this farmstead Brie according to centuries old traditions and the skillful cheesemaking is clear to taste. The flavors are bold with notes of butter-sauteed mushrooms and cream of broccoli soup. The thin rind provides an earthy undertone to round out the experience.