I wasn’t sure how I was going to like this week’s cheese, Brie de Nangis. Though I don’t dislike Brie, it’s not one of my go-to cheeses. Cheap grocery-store versions offer very little flavor, and the Brie de Meaux I’ve bought in the past has an odd aftertaste. I was pleasantly surprised, then, to find that Brie de Nangis’ taste and texture mimicked a French triple-creme cheese more than its similarly named cousin.
A pasteurized cow’s-milk cheese, Brie de Nangis almost disappeared from cheeseboards for a while, but luckily for those of us who like its mild, buttery flavor, it is readily available today. You’ll find it in smaller rounds than Brie de Meaux, and its texture is firmer, too. Even after sitting on the counter for an hour, my wedge of Brie de Nangis didn’t get runny, though it probably would have if it stayed for another hour or two.