Brie and Camembert style cheeses found in American stores are made from pasteurized cows milk and have an edible, bloomy rind. Ripened Brie should have a golden color and a paste like texture.

Store Brie and other cheeses in the lowest part of your refrigerator, I store mine in the vegetable crisper. Try to consume all your Brie within a week of purchase.

When serving Brie, first remove it from the refrigerator and allow it sit on the counter for about an hour, until it has become room temperature.

If there is any Brie left after your party, wrap it in a new piece of plastic wrap, as the original wrapping will not seal properly.

To allow each cheese to shine, I always try to serve each cheese on its own plate with its own knife. If you don’t want to buy those fancy cheese serving sets, don’t worry, I have found that a simple sharp kitchen knife will do.