Brie

a mold-ripened cheese from France made from whole milk; when sliced at room temperature, it refuses to hold its shape and will start running. It's meant to be eaten as it is, center, crust and rind, following the example of Charlemagne, who reportedly enjoyed it most heartily. It is buttery smooth and white-crusted, as flat as a small pie, with a flavor no words can adequately describe. It's still made in France much as it has been since the 10th century. Since the Middle Ages the milk used to make the cheese was from the Frisonne-Holstein breed (which is no longer the main breed used in this part of France).

The Congress of Vienna officially recognized Brie as a "royal cheese" in 1815, when that august body was presided over by Prince Metternich, with Prince Talleyrand among the 30 European ambassadors casting votes in favor. Since then, the famous cheese is commonly known as roi des fromages and fromages des rois ("king of cheeses" and "cheese of kings"). The most well known is the Brie of Meaux, but the Brie of Melun, the Brie of Montereau and the Brie of Nangis are others worthy of their title.

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