Brie

“The father of all soft-white or bloomy-rind cheeses.  Brie de Meaux was first recorded in AD774 when the gourmet and soldier Charlemagne tasted it in Brie and ordered two batches to be sent to him annually in Aix.”

 – The World Encyclopedia of Cheese, Hermes House, 2010.

Brie de Melun is saltier and sharper than Brie de Meaux.

Brie-style cheeses are also produced in Wisconsin and across the United States.  They include the use of a white penicillium mold which encourages formation of the white rind.