We’ve been spending some time ripening our French Bries in-house, and THIS is the weekend for all of Ann Arbor (and beyond) to take advantage of our hard work. Our current selection of this soft, mold-ripened cows milk cheese runs the flavor gamut: milky Brie d’Nangis, mushroomy Brie le Fougerous, and even a ripe and funky (in a good way, seriously!) Camembert. While some might yawn when they think of Brie, it has remained a staple at the deli for a reason and we’re proud to showcase our spectacular, artisan-produced selection of this French classic. We like to enjoy Brie as simply as possible–with a little bread, a little fruit, and maybe (ok, most likely) a glass of whatever wine is laying around. You might prefer to schmear it over a burger or bake it in a puff pastry. Or use it as a dip for french fries. Or eat it with a spoon. With a cheese this good, it’s hard to go wrong.