Brie: The King of Cheeses

Retailers are expanding premium, flavored and imported selections.

Walk into the cheese department at Jungle Jim’s International Market in Fairfield, Ohio, and discover what feels like a treasure trove of brie. The landmark supermarket carries more than 1,400 cheeses. Of these, French imports of brie, domestic brie, triple creams, goat milk brie, and flavored varieties fill the case, inviting shoppers to compare styles side by side.

“We keep brie and brie-style cheeses together and organize them by brand and country of origin so that customers can compare them side by side,” says Christopher Black, assistant cheese shop manager at the over 4.5-acre specialty grocer often described as a “foodie theme park.” “Within that, we group by richness, so double- and triple-cream cheeses are easily identifiable. Flavored bries are kept separate, and Camemberts are in their own section to maintain clarity, as they visually resemble each other but differ in flavor.”

Staff further personalize the experience by asking shoppers how they will serve, pair, or enjoy the cheese, transforming brie from a familiar specialty cheese into a ready-to-explore category defined by creativity and craftsmanship.

THE KING OF CHEESES

In 1936, authentic French brie first arrived in the U.S. aboard the luxury ocean liner, Île de France, says Sebastien Lehembre, business development director for Savencia Cheese USA, in New Holland, PA. “Importer Alfred Schratter used the ship’s advanced refrigeration system to transport the delicate cheese across the Atlantic without spoilage, introducing traditional brie to American consumers for the first time.”

Savencia Fromage & Dairy, headquartered in Viroflay, France, later developed the Île de France brand as its ambassador for exporting French cheeses to international markets, helping further establish brie’s popularity in the U.S. Today, the global dairy group makes and imports premium brie and soft-ripened cheese under brands, such as Supreme, Alouette, Saint André and La Bonne Vie.

The seeds were sown for domestically crafted brie on the U.S. West Coast in 1865, when the Marin French Cheese Company in Petaluma, CA, began making its signature Petite Breakfast Brie during the population boom of the Gold Rush era, when eggs were in short supply.

BRIE BEYOND BORDERS

Brie is a great example of how cheesemaking and its history vary by location.

“In Europe, cheese can only be called brie, specifically, Brie de Mieux, if it’s made with raw milk, in a certain location, using a specific process, and it’s protected by an AOP (Appellation d’Origine Protégée),” says Bonnie Kaufman, Marin’s senior brand manager.

Brie de Meaux, regarded as France’s definitive bloomy-rind cheese, is celebrated for its earthy mushroom and truffle notes, its buttery texture, and pungent, velvety, bloomy rind. Authentic versions cannot be sold in the U.S., as FDA regulations prohibit the import of raw-milk cheeses aged fewer than 60 days. Instead, American shops carry pasteurized export adaptations.

Inspired by the traditions of Brie de Meaux and Brie de Melun, another raw milk, AOC-designed brie that hails from the Île-de-France region, Ferme de la Tremblaye, a dairy farm and cheese producer in La Boissière-École, France, crafts a farmstead brie, or Brie Fermier, near Rambouillet, southwest of Paris.

“We are located close to the AOP areas of Brie de Meaux and Brie de Melun, although we are not officially within those designated zones. Therefore, we cannot label our cheese under those names,” says Baptiste Carrouché. “The key difference in our brie lies in its ‘fermier’ (farmstead) character. Compared to AOP Brie, it offers a more distinctive, farm-driven identity. Compared to many U.S.-made bries, which can be milder and more standardized, our brie has a more pronounced and complex flavor profile.”

Brie Fermier is available in select U.S. cheese shops and restaurants.

FRESH TAKES ON A FRENCH CLASSIC

In the U.S., brie has no formal FDA Standard of Identity, giving domestic producers flexibility to craft a wide range of soft-ripened, bloomy-rind cheeses sold as brie or brie-style. As a result, American cheesemakers have expanded the category with different milk types, aging styles, and flavor profiles, while maintaining brie’s signature creamy paste and velvety white rind.

In April, Point Reyes Farmstead Cheese Company, in Petaluma, CA, officially added its classic-style brie to its permanent, year-round lineup. This brie features a soft, edible white rind that delivers delicate notes of white mushroom with every bite. Beneath it, the paste is velvety and rich with buttery flavor, a hint of milky sweetness, and delicate notes of cooked cream.

“We wanted a brie that’s sophisticated enough for cheese enthusiasts but approachable enough for someone just discovering soft-ripened cheeses. It’s the kind of cheese that belongs in everyone’s fridge,” says Lynn Giacomini Stray, co-owner and chief operating officer.

Earlier this year, Reny Picot, produced by Old Europe Cheese in Benton Harbor, MI, expanded its lineup with Peppercorn Brie, promoted for its bold flavor and refined visual contrast, alongside Herbs & Garlic Brie, which blends traditional buttery brie notes with herbs and mild garlic for a creamy, earthy, and balanced flavor profile.

Flavors have gained popularity with producers across the pond as well. Last year, Fromagerie Guilloteau, headquartered in the Rhône-Alpes region of France, introduced its Peppercorn Blend brie under its flagship Fromager d’Affinois brand.

“The new Peppercorn Blend is an exciting addition because it isn’t a brie flavor you see very often, but is a flavor Americans seem very excited about,” says Charlotte Auriault, marketing manager Americas and sales manager LATAM. “The cheese is made with a blend of five peppercorns, which are blended into the cow’s milk right at the start of production. The spicier flavor of the peppercorns is well balanced with the sweetness of the cow’s milk, and the contrast makes you keep reaching for another bite.”

As for different forms, Cowgirl Creamery in Petaluma, CA, released its cut-and-wrap Triple Cream Brie last year, says Kaya Freiman, band manager. “This approximately 3-pound wheel’s rind-to-paste ratio offers a decadent and delicious tasting experience with a stunning bloomy rind and buttery texture. Ideal for charcuterie boards, picnics, or elegant entertaining.”

SWEET, SAVORY & SPREADABLE

Brie paired with a variety of flavorful crackers at a tasting table, allowing guests to experiment with combinations and experience how the cheese’s taste changes, is one way Jungle Jim’s International Market’s Black suggests enjoying brie. “For another option, prepare a small station with fig jam to accompany the brie, adding rich sweetness alongside its creamy texture. I also recommend serving brie simply with good crackers and a touch of honey after it comes to room temperature.”

A round, log, or wee wedges of President-brand brie all star deliciously on a charcuterie board, according to Trevor Thomas, senior manager of retail merchandising and training for Lactalis USA, in Buffalo, NY, and part of the French-founded Lactalis Group, the world’s largest dairy group as of 2026.
To accompany brie, Thomas suggests savory additions, such as stuffed blue cheese, pesto and pine nuts, smoked salmon and dill and olive tapenade. For a taste of sweet, add dried apricots and preserved, dried or fresh figs and fig spread, candied pecans and honey, candied walnuts and caramel, blackberries or raspberries and preserves, and Medjool dates, pistachios and honey.

“People think of brie as only an entertaining cheese,” adds Thomas. “Now, through social media, there are so many people realizing it’s super versatile. Since brie is very mild and has a higher butter fat, it picks up and extends the flavor of anything mixed with it.”

This summer, President Brie is participating in The Big Bite Tour, the 18th annual traveling festival series running May through August in 14 cities and serving as an official partner of America 250.

“We’re showcasing hot applications for brie and introducing consumers to just how versatile it can be,” says Debbie Seife, assistant director of marketing for the President brand, for Lactalis, USA. “Whether baked in a cast-iron skillet with honey, nuts, or fruit, or simply warmed on the grill and served with crusty bread or crackers, brie transforms into an easy, shareable dish perfect for summer entertaining and tailgating alike. These tours give us the chance to introduce brie to entirely new audiences.”

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TRIPLE CREAM BRIE-STRAWBERRY BRUSCHETTA

Cowgirl Creamery
Petaluma, CA

INGREDIENTS

1 pound strawberries, diced
8 basil leaves, thinly chopped
1 tbsp honey
1 baguette, thinly sliced
8 oz Cowgirl Creamery Triple Cream Brie
Balsamic glaze
Basil leaves for garnish

INSTRUCTIONS

Assemble strawberries: Preheat the oven to 425 F. While the oven preheats, dice the strawberries and place them in a mixing bowl with chopped basil and honey. Stir together to combine.

Toast baguette: Brush baguette slices with a thin layer of olive oil on one side, then place them on a baking sheet. Bake for 6-8 minutes, or until lightly golden and toasty.

Top with cheese and strawberries: Cut the Triple Cream Brie into long, thin slices, place one on each baguette slice, and top with 1 tbsp diced strawberries. Drizzle with balsamic glaze and garnish with fresh basil leaves.