If you have had brie in the US, chances are you have had President Brie, the flagship product made at Lactalis in southwestern Wisconsin.
The brie is mild and buttery and wonderful when warmed slightly and spread on toast. The texture is also smooth and soft, and the mold-rind is subtle enough for even finicky eaters to enjoy. It doesn’t have the challenging flavor of European soft cheeses; it’s a deliberately easygoing cheese.
If you are used to buying your cheese in the round, go ahead and enjoy the wedge-shaped version. It is made the same way as the circles, but is shaped into a wedge before the mold works its magic, so the rind is all over the sides as well. It is perfect for slicing!
Jim adds: To celebrate the completion of my transcription of our interview with Jake Niffenegger, I walked over to the supermarket and bought some President brand Rondele garlic and herbs spreadable cheese. I used to love this stuff when I was growing up. Turns out it’s still really good — a little strong on the garlic but otherwise a great herb / creamy cheese / garlic balance. And, frankly, sometimes too much garlic is just the right amount.
Also, when you think of processed cheese spread, you probably think of dozens of unpronounceable ingredients being packed into the stuff. Rondele has nine listed on the back, and the somewhat more exotic ones (sorbic acid, guar gum) are actually explained in parenthesis.