Ours was the first Brie to arrive to the United States in 1936 on the first cruise ship equipped with refrigeration, the renowned Ile de France. Today IDF is still the gourmet standard, crafted in the authentic cheese making tradition of France where the world’s best cream makes the world’s finest Brie.

Original Brie	Single Serve Brie	Flavored Brie	Blue Brie	Baked Brie

Manufactured in one form or another since the 8th century, rich, creamy Brie has a long and famous history. Often referred to as the “King” or “Queen” of cheeses, Brie was popular among French royals, one of whom – King Louis XVI – allegedly requested it as his last meal. But what was once a well-guarded secret is now one of the most widely recognized types of cheese in the world. In 1936, Ile de France Brie was brought to the United States aboard the first refrigerated ocean liner. And the rest, as they say, is history.

Crafted in Normandy, Ile de France Brie is made of the fresh milk of grass fed cows. Heated milk curds are spread out in molds. After draining for a day, the cheese is removed from the mold, salted, inoculated with cheese mold and, finally, set in aging chambers to mature. Ile de France Brie is named after the town of Brie, the French province where it originated, and the ocean liner Ile de France, which first delivered it to the United States.

Distinctive and delicious, Ile de France Brie can be found as a full wheel or as wedges. Wedges or slices are cut along the radius of the cheese rather than across the point. However, no matter how it’s cut, Brie should always be served at room temperature. Serve it with a sparkling wine or champagne. A Riesling or Chardonnay is also perfect. If you prefer beer, Brie goes well with pilsners, a hoppy pale ales and fruit ales.

· Most Brie found in supermarkets and gourmet food shops is already ripe and, when cut, should be almost runny and oozing.

· Always remove cheese from the refrigerator about 30 minutes to one hour before serving. Like a fine wine, Brie should be served at room temperature in order for the full flavors to be revealed.

· Brie can be served by the wedge or by the wheel (for larger gatherings) with the rind intact. A wheel should be cut like a cake; a wedge should be cut in slices lengthwise, not across it. A small cheese knife can be used to cut the Brie; if the Brie is especially runny, dip the cheese knife in hot water, so the cheese won't stick to it. Brie is perishable and, depending on how ripe it is when you buy it, should be used within one to two weeks.

Double Brie Burger

Croque Monsieur au Brie

Philly Style Cheese Steak

Brie Quesadillas

Wild Mushroom and Brie Cheese Crispy Rolls
with French Chef Jerome Cormoul

Aggie's Kitchen

5 second rule

Cooking with Anne

Below a downy white rind, Ile de France Le Brie offers a deliciously creamy texture and hazelnut aftertaste for a true French flair. Ile de France Le Brie makes a fresh baguette extraordinary. It also serves as a party staple served with fresh fruits, nuts or pistachios.

This delicacy is now available in an individual serving size, only 0.9 oz. and 70 Cal., making it perfect for snacks, salads, small appetizers or on cheese boards. It is extremely versatile; you may enjoy it fresh or melted or cook with it. Pair it with a Cabernet Sauvignon or Pinot Noir.

To stimulate your taste buds, Ile de France is offering its creamy original Brie with herbs and a small dash of garlic. A colorful treat to enjoy sliced onto gourmet salad or melted on baguette for a tasty Brie croute.

Ile de France Brie au Bleu offers a delicious combination of creamy Brie with just a hint of Bleu Cheese. A new cheese experience to be enjoyed melted on a burger or simply with a toasted baguette.

Ile de France offers its warm and melting signature Brie enveloped in a crisp and flaky pastry crust. Brie en Croute is a great and easy way to enjoy Brie cheese as a fine entree or dessert .