In a nonstick skillet set over medium-low heat, melt 2 Tbsp. butter. Add 2 Tbsp. finely chopped shallots and cook 1 minutes. Stir in 2 Tbsp. all-purpose flour and cook 1 minute. Stir in 1 cup milk and 1/4 tsp. salt. Bring to a simmer and cook, stirring for 1 minute.
Add 3/4 cup packed (rind removed) Ile de France Herbed Brie cheese (from 8 oz. wheel), along with 1/4 tsp. cracked black pepper and finely grated lemon peel (optional), after the milk mixture begins to simmer.
Cook 1 minute or until blended. Sauce will thicken as it stands.