Situated some 40 miles east of Paris, the green region of brie has a long history of cheese making. One reason for the rise in importance of the cheese was the proximity of the region to Paris, which was a great centre of consumption. The inside is compact, even textured and the colour of straw. It has a slight scent of mould, and is full of sweet as well as smoky aromas, with a rich condensed flavour. Good to be eaten with a Vouvray or a Cotes de Beaune.