In the latest in our series on cheese Anna McNamee consults cheese expert Juliette Harbutt about Brie.
Earliest records date back to 774 when emperor Charlemagne, having tasted some in the town of Brie, arranged to have two batches supplied annually to his home. Nowadays it's made all over the world from Argentina to South Africa, Australia, or are native soil.
Juliette Harbett, Cheese: A Complete Guide to Over 300 Cheeses of Distinction, published by Mitchell Beazley £16.99, ISBN 1 84000 080 5
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