This New TJ's Find Is the Best I've Ever Tasted—Perfect for the Holidays

Try it before it's gone—it's only here for the holidays.

If I get a hankering for brie, I often head to Trader Joe’s.

At any given time, the cheese section at Trader Joe’s features a dozen different bries and brie-like cheeses. There are double crèmes, triple crèmes, and mini, baby bries, as well as plenty of flavored versions, too.

But there’s a new brie that beats practically all of them: Triple Creme Brie With Calvados Apple Brandy.

What’s So Great About Trader Joe’s Triple Creme Brie with Calvados Apple Brandy

Brie, by itself, is pretty heavenly, and it only gets more angelic when it is a double, and then even more ethereal when it’s a triple. A triple crème has three times the amount of cream as a regular brie so that means it is so, so creamy and smooth.

Then, when you combine a triple crème with Calvados, which is French apple brandy, well, it’s the most celestial brie you’ll ever taste. The creamy, nutty brie melts on your tongue, and then the aroma of French brandy envelops your mouth and nasal cavity. Simply put, this brie is one of the best I’ve ever had—and I’ve had a lot of brie in my life.

The brie costs $12.99 per pound, and a typical wedge will run you about $7 or $8, so it’s about right for an imported cheese made with lots of cream and fine, apple brandy.

How To Enjoy This Special Brie

This cheese was made for munching. I don’t think you need to do anything else with this cheese, as this cheese truly stands alone. But I have to admit, it also tastes quite amazing when smeared on a slice of crusty baguette or sourdough bread, too.

You could easily make this Brie the star of your holiday cheese and charcuterie board, or you could just serve this cheese as the only cheese on a board with a few accouterments of nuts, olives, and fruits, too.

If you’re going to make a sandwich with this cheese, add some fine Italian or Spanish ham and some thin apple slivers or apple butter. It would make a stellar croque monsieur or a croque madame, too.

And if you’re going to make some savory crêpes, this cheese would fold in nicely with some mushrooms, onions, and chicken, too.

My friend Jenny used to make a penne pasta dish with sautéed onions, mushrooms, spinach, fresh tomatoes, and brie, and I think if you want to make it even more decadent, you could use this brie.

But frankly, I think if you have a tiny taste of this cheese, you’ll probably just end up eating most or all of it in one sitting because it’s that good.