Ferme de la Tremblaye, just 45 kilometers south-west of Paris, is an organic, sustainable dairy. Aged to velvety perfection in artisinal caves, the medium sized wheels are soft and pillowy with a thin rind that gives way to a smooth, buttery, mushroom-scented paste.
While traditional Brie is made with raw milk, its short aging period (<60 days) doesn't allow it to be exported to the US. This pasteurized version is a blissful approximation nonetheless and pairs perfectly with the roasted meats, vegetables, sage, and cranberries you'll be serving alongside glasses of spicy, berry-forward reds.