We always welcome the arrival of Autumn because it heralds the start of the Brie season. The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century. Charlemagne's chronicler, Eginhard de Saint Gall, reported that the Emperor enjoyed it at the Priory of Rueil in the town of Brie in the year 774. In 1815, the Prince de Tallyrand named Brie "Le Roi de Fromages" - The King of Cheeses. Each of our French Bries is shipped uncut. Enjoy it with a glass of champagne!<ul><li>Made from pasteurized cow's milk.

Long viewed as a pillar of the gourmet world, we could not help but to create the ultimate French sampler!

Made in a town with the same name since the early 14th century, Chaource is the most famous artisanal cheese from the Champagne region of France. This decadent cheese is delicious at any stage of ripeness and has a slight mushroom scent with a rich, creamy flavor. It is not dissimilar to Brie or Camembert, but it has an even creamier texture, especially when aged. The cheese is made in miniature wheels that give it an elegant appearance for service with champagne.

• Made from pasteurized cow's milk.
• Photo depicts whole 8 oz. form of cheese.
• Best enjoyed within seven days of delivery.

Named the French province in which it originated, Brie?s rich supple flavor is a great complement to fruit and a perfect spread for crackers, croissants and crusty breads.

The Brie is a soft cheese with an unwashed rind. After an affinage of eight weeks, it has a fine rind dotted with orange spots and a smooth, pleasantly fragrant consistency. With its creamy texture and distinctive flavor, it is the most prized and celebrated of all French cheeses. Pairs well with a red Bordeaux.

In the 1950's, a category of cheeses called triple creams was created and defined as any cheese containing at least 75% butterfat. (Keep in mind that butter typically has about 80% butterfat.) This level is achieved by adding pure cream to the milk used to make these cheeses. Explorateur, produced in Ile-de-France, is one of these cheeses with its 75% butterfat content. We have chosen to carry a very small size of this cheese. Because it is so rich, a little bit goes a very long way, and unless you have several friends with whom to share a pound or even half a pound of these cheeses, they will usually go bad before you can eat them all. Like all triple creams, this cheese can be eaten at nearly any stage of ripening. As the cheese ages, its interior with go from a chalky, firm, pristine white to a runny, yellow to beige mass with a much more intense flavor. Each stage is delicious in its own right.

• Made from cow's milk.<li>Best enjoyed within seven days of delivery.
• Photo depicts whole 8.8 ounce form of cheese.

Brie has been made in Canada since the French colonization. This classic, tastebud-seducing cheese is always the first to disappear from the cheese plate. Perfected over the years, this brie easily stands up against its transatlantic cousin. Rich, supple and downright tasty.

• Made from cow's milk.<li><b>Certified Kosher- Tablet K.
• Best enjoyed within seven days of delivery.
• Whole form is 2.2 lbs.

At one time considered the finest cheese in Europe, Brie de Meaux has an ancient past dating as far back as 774 AD. With a rind resembling white velvet and the subtle, nutty flavor of hazelnuts, this cows milk cheese is known as Le Roi des Fromages (The King of Cheeses).

French Brie 'Mon Sire' - cow's milk soft cheese - 1 lb/454 gr, France. A classic French cheese, this delectable Brie is creamy, smooth and superbly rich. It is covered with its traditional moldy, bloomy rind emanating a pungent aroma. A staple for your cheese board, a sandwich favorite. Pair with a full bodied red wine.

Vermont Brie is a 7-ounce cheese, made with slowly pasteurized milk, resulting in a creamy, mild and soft american gourmet cheese. At the Blythedale Farm in Cookeville, Vermont they hand-ladle all their cheeses, using only whole milk from their Jersey cows. Their soft gourmet cheese Vermont Brie, requires a great deal of 'hands on' care and is considered the most difficult of cheeses to make.