Brie & Triple-Crème

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Every brie on this page answers to Brie de Meaux, the benchmark wheel from Île-de-France: mushroomy, a little brothy, properly runny at peak. From there it's mostly a question of how much butterfat you're in the mood for. The triple-crèmes are the splurge lane. Brillat-Savarin, Délice de Bourgogne, and cave-aged Pierre Robert are all essentially brie with extra cream worked in, which lands them somewhere between cheese and frosting. Saint Angel and Fromager d'Affinois take the silky, modern route. Brebirousse d'Argental swaps in sheep's milk for a richer, sweeter take. And Marie Harel Camembert, named for the woman credited with inventing the style, brings the deeper, earthier Normandy side of the family. Give any of these an hour out of the fridge before serving; cold brie keeps its secrets. Then put something crisp nearby: baguette, champagne, ideally both. Cut and packed in Beverly Hills, shipped cold to 48 states.