Creamy, gooey and moreish, brie is delicious with almost everything, from prosciutto to nutella. It’s also been enjoyed for hundreds – if not well over a thousand – years, and is made everywhere from New Zealand to Cornwall. 

Unlike Champagne, which famously is only produced in Champagne, brie-style cheese can be produced anywhere. The UK is known for its Cornish and Somerset bries, as well as Baron Bigod, a Brie de Meaux-style cheese made in Suffolk. Brie de Meaux is one of two regionally protected bries, along with Brie de Melun. It was crowned ‘king of cheese’ at the Congress of Vienna in 1814, and has remained the definitive French brie ever since.

If you have some brie leftover at Christmas, there could be no better use for it than this spectacular brie, red cabbage and pistachio pesto sandwich. If you have some particularly good brie leftover – like Baron Bigod – this simple brie canapé from Sally Abé is perfect. Or, if you're looking for more of a main, this brie pithivier is a fantastic vegetarian pie.