I am the King of......

Brie

A cow'smilk cheese(45%fat content), originated in the Ile -de- France, which has a soft texture and acrust that is springy to the touch, covered in white down, and tinted withred.It ismade inthe shape of a disc variable diameter,often placed on a straw mat; since it is drained on a inclined surface, the finished cheeseis sometimes of unveven thickness. The thinnest part is the best matured. The body of the cheese is light yellow, flaxen or golden in colour, with a delicate flavour and a bouquet of varying strength depending on whether the Vrie is farmhouse or dairy. It is served towards the end of the meal , but it is also suitable for Vol-au-Vent, Croquettes, and Canapes.

Brie appears to have been in existence in the time of Charlemange, who is said tohave eaten it at the priory of Rueil - en- Brie. The poet Saint- Amant compares it to gold:" Fromage, que tu vaux d'ecus ( "Cheese, you are worth your weight in gold"). In 1973 it was said that Brie "loved by rich and poor, preached equality before it was suspected to be possible". Talleyrand, an informed diplomat and gastronome, had it proclaimed king of cheese during a dinner organized during the Congress og Vienna.Of the 52 diffrent cheeses offered to the guests, it was a Brie from the farm of Estourville at Villeroy which was voted the beat.

Brie enjoys thesame prestige today, even though itis usually dairy- manufactured, There are four types: Meaux and Melun ( protected by appellation controlee) Montereau and Coullommiers.