Brie is arguably the father of all soft white moulds and there are various legends about the very first brie, which vary somewhere between AD774 and 1217BC. The close proximity of the capital helped the rise in popularity of this cheese. The velvety rind reveals mushroom and yeasty aromas. This creamy brie has soft yeast and hazelnut notes. The centre of the cheese is rich and creamy with a smooth, supple texture. When fully ripe it will develop some brown rusty patches on the rind, ooze from the centre and have a robust flavour.