The Queen of Cheeses

There’s something about being in the French Alps that makes everything taste better – the crisp air, the snow capped mountains stretching for miles, and the slow, unhurried rhythm of life. This past weekend, I found myself on a weekend trip to France with a few friends, eager to escape the hustle and bustle of Bonn and immerse ourselves in the simple pleasures of food, wine, and laughter. What I didn’t realize at the time was that this trip would introduce me to one of the most unforgettable flavors: authentic brie cheese. 

We had rented a cozy chalet in the small alpine village known as St. Gervais, where the streets were lined with wooden lodges and the scent of fresh bread filled the air. On Saturday night, after an exhausting but exhilarating day on the slopes, we wandered into the local market, our senses overwhelmed by the sheer variety of fresh produce, cured meats, and endless varieties of cheese. Among the many offerings, we spotted a few wedges of Brie stacked neatly on a wooden board. Without hesitation, we grabbed two, along with a fresh baguette and a few bottles of white wine, planning to indulge after returning from the market.

As we settled onto the balcony of our chalet, we laid out our market treasures on the wooden table, surrounded by the breathtaking view of the Alps. Breaking off pieces of the crusty baguette, we cautiously tried the Brie for the first time. The texture was unexpectedly soft, melting effortlessly on the tongue, while the flavor was rich and deeply nuanced. It was unlike anything I had tasted before.

Only later did I learn why this Brie was so different. Traditional Brie de Meaux and Brie de Melun, both originating from the Île-de-France region, are made from raw cow’s milk, which gives them a depth of flavor that pasteurized versions simply cannot replicate. In many countries, including the United States, strict food regulations prohibit the sale of raw milk cheeses unless they have been aged for at least 60 days. Unfortunately, Brie is typically aged for a much shorter period, meaning the authentic version rarely makes it past French borders.

Though I have only just left France, I already know I won’t be able to replicate that perfect taste back home. From what I’ve learned, pasteurized versions are said to lack the subtle earthiness, the richness, and the almost indulgent creaminess that made that first experience so magical, and unfortunately, authentic Brie is nearly impossible to find elsewhere.

French Brie is not just a cheese; it’s a piece of history, a reflection of the land and the people who make it. It’s protected under the French Appellation d’Origine Contrôlée désignation, meaning that only cheeses made in specific regions using traditional methods can bear the name. This, coupled with food import laws, makes authentic Brie nearly impossible to find outside of France.

So if you ever find yourself in France, do yourself a favor: visit a local market, pick up a wedge of real Brie, grab a fresh baguette, and enjoy it the way it was meant to be eaten—simply, with good company, under the soft glow of a setting sun or the warm embrace of a mountain chalet. Because sometimes, the best flavors in life are the ones that can’t be bottled, exported, or imitated—they have to be experienced in their rightful home.

Josh Hirsch

References:

https://www.accessdata.fda.gov/cms_ia/importalert_7.html

http://List_of_European_cheeses_with_protected_geographical_status