French cheese's king of kings. Since the Middle Ages this cheese has captured the hearts of all those who have experienced its outstanding taste. In the 19th century is was considered the finest cheese in Europe, thanks to the French statesman Talleyrand who introduced it at a diplomatic dinner. It is produced near Paris, which has no doubt helped its reputation. The geographical separation between the places of production and "affinage" is a Brie tradition. In 1980 this cheese was accepted into the AOC family. The taste is creamy, and as the maturing process continues one detects a subtle nutty flavour. As maturing process continues one detects a subtle nutty flavour. The "pâte" is compact, supple and evenly textured. Its colour is pale yellow, reminiscent of straw. Its rind looks like white velvet.