Randy Chandler
Brie is a soft, creamy cheese with a mild, buttery flavour. It is traditionally made from cow's milk and is aged as large wheels or rounds. Brie is named after the French region from which it originated, and is now made all over the world, including in Italy.
| Characteristics | Values |
|---|---|
| Place of origin | France |
| Region of origin | Meaux and Melun, 35 miles east of Paris |
| Invented by | Monks |
| First invented | As early as the 7th century |
| Main ingredient | Cow's milk |
| Other ingredients | Rennet, an enzyme harvested from the stomach lining |
| Texture | Soft, creamy, velvety |
| Rind | White, edible, made from mold |
| Colour | Pale with a slight greyish tinge |
| Flavour | Mild, buttery, nutty, delicate |
| Smell | Pungent |
| Weight | 1.5-2.8 kg |
| Diameter | 27-37 cm |
| Storage temperature | 4 °C (39 °F) or lower |
| Countries that produce it | France, Italy, UK, US, Ireland, Australia |
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What You'll Learn
Brie is a French cheese
Brie has a slightly nutty flavor that becomes more pronounced with age. The cheese is typically aged for 4 to 5 weeks, although some sources say it can be aged for up to 2 months. The outer layer of Brie is firm, but the inner part is gooey and luscious. The white rind is made from a mold called Penicillium candidum, which contributes to the cheese's overall flavor and texture.
While Brie is traditionally a French cheese, there are now many varieties of Brie made all over the world, including in the UK, US, Ireland, and Australia. These countries produce their own versions of Brie, which can vary in taste and texture. For example, the US has its own version of Brie, called "fresh Brie," which is made by the Marin French Cheese Company in California. In Italy, a similar cheese to Brie is "tomini," a typical regional cheese from the Piemonte (Turin) region, which is smaller but very similar in flavor, texture, and aging process to Brie.
Brie is a versatile cheese that can be used in both savory and sweet dishes. It is often served as an appetizer, sliced and spread on crusty bread or crackers, or paired with fruit. It pairs well with white wines such as Chardonnay, Sauvignon Blanc, and Champagne. Brie is also a good source of protein, providing 5 to 6 grams of protein per serving.
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Brie is made from cow's milk
Brie is a soft and creamy cheese with a mild, buttery flavour. It is traditionally made from cow's milk and aged in large wheels or rounds. The cheese is named after the French region of Brie, where it originated. The region of Brie corresponds roughly to the modern département of Seine-et-Marne, located about 40 miles east and southeast of Paris.
Brie is characterised by its pale yellow interior, with a soft, creamy texture under the rind that complements its firmer consistency in the centre. The outer layer of Brie is firm, but the inner part is gooey and luscious. Its white, edible rind is formed by the mould Penicillium candidum, which is sprayed on early in the production process. This mould contributes to the cheese's overall flavour and significantly alters its texture.
The fabrication process of Brie involves bringing milk from local farms and pasteurising it to kill off any bad bacteria. The milk is then cooled and mixed with natural rennet, after which it is left to coagulate. Once the curds are formed, they are cut into large chunks and carefully transferred to circular moulds. Once the cheese is firm enough, it is removed from its mould, salted, and left to cure until it develops its full potential.
While traditional Brie is made with cow's milk, there are now many varieties of Brie made all over the world, including versions made with other types of milk. For example, some people substitute Brie with Italian cheeses such as light Pecorino, Tosella, Puzzone, or Gorgonzola. In addition, countries like Australia, the UK, the US, and Ireland produce their own versions of Brie, which can vary in taste and texture.
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It is a soft, creamy cheese
Brie is a soft, creamy cheese with a mild, buttery flavour. It is traditionally made from cow's milk and aged as large wheels or rounds. The outer layer is firm, but the inner part is gooey and luscious. Its white, edible rind is made from a mould sprayed on early in the production. This mould, called Penicillium candidum, forms a white rind that contributes to the cheese's overall flavour and significantly alters its texture. Brie is used in both savoury and sweet dishes. It is often served as an appetiser, sliced and spread across crusty bread, or put on crackers and eaten with fruit. It pairs well with white wines like Chardonnay, Sauvignon Blanc, and Champagne.
Brie is named after the French region from which it originated, the Brie region, which is located about 40 miles east and southeast of Paris. Brie was first created in the area of Meaux and Melun in the 7th or 8th century. It was originally known as the "Queen's Cheese", or, after the French Revolution, the "Queen of Cheeses," and was eaten by all social classes.
While France is the largest producer of Brie, it is now made all over the world, including in the UK, US, Ireland, Australia, and Italy. Many countries produce their own versions of Brie, which can vary in taste and texture. For example, in Italy, there is a semi-industrial cheese called "Alpino", which is similar in flavour and texture to Brie. In addition, the small dairy farms in the Piemonte (Turin) region, on the border with France, produce "tomini", which are also very similar to Brie.
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It is named after the French region of Brie
Brie is a soft cow's-milk cheese named after the French region of Brie (from the Gaulish "briga", meaning "hill" or "height"), where it originated. Brie roughly corresponds to the modern département of Seine-et-Marne, located about 40 miles east and southeast of Paris. The town of Meaux in the Brie region has been manufacturing Brie de Meaux, a type of Brie cheese, since the 8th century. Charlemagne famously declared, "I have just discovered one of the most delicious things" when referring to his taste of Brie in 774.
The fabrication steps for making Brie are simple: the milk is brought in from local farms, thermized, and pasteurized to kill off any bad bacteria. It is then cooled and mixed with natural rennet, which helps it coagulate. Once the curds are formed, they are cut into large chunks and carefully transferred to circular molds. Once the cheese is firm enough, it is removed from its mold, salted, and left to cure until fully developed.
While France boasts hundreds of delicious cheeses, Brie is its top cheese export. Today, many countries produce their own versions of Brie, which can vary in taste and texture. Examples of popular Brie varieties include Brie de Meaux and Brie de Melun, which are protected by French and European standards. These plush, unpasteurized cheeses can only bear these names if they are made in a specific geographical area—the Brie region.
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It is similar to Camembert
Brie and Camembert are both soft French cheeses with a similar appearance and texture. They are both creamy on the inside, with a soft, edible, bloomy rind. Brie originated in the Île-de-France region of France, which surrounds the city of Paris, while Camembert originated in Normandy, in northern France. Brie has been around for much longer than Camembert, with mentions of the cheese dating as far back as 774, while Camembert only appeared in the late 1700s or 1791.
Both cheeses are made from cow's milk, but Brie typically contains between 60% and 75% butterfat, while Camembert contains around 45% milk fat. Brie has a higher fat content than Camembert, which contributes to its softer and creamier texture. Brie is traditionally made in large and flat 3kg wheels, while Camembert is typically made in smaller units of 150g or 250g.
The production process for both cheeses involves curdling the milk, adding a specific culture of bacteria, and allowing the cheese to ripen over time. However, there are slight variations in the specific production techniques and aging periods, which result in different flavour profiles. Brie is typically aged for a longer period, between five and ten weeks, resulting in a mild and buttery flavour. Camembert, on the other hand, is aged for a slightly shorter period, usually around three to four weeks, and uses stronger lactic starters during the cheese-making process, giving it a stronger flavour.
Both cheeses are popular for cheese boards and pair well with fruits, French baguettes, and wines such as Chardonnay, Sauvignon Blanc, and Champagne. They can also be used in both savoury and sweet dishes, such as appetizers, sliced and served with bread, crackers, or fruit.
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Frequently asked questions
No, Brie is traditionally made in France. However, there are Italian cheeses that are similar to Brie in terms of consistency, creaminess, and flavour, such as Tomini, a typical regional cheese from the Piemonte (Turin) region.
Brie is a soft cow's-milk cheese. It is named after the French region of Brie, from which it originated.
Brie has a mild, buttery, and slightly nutty flavour that becomes more pronounced with age. It is known for its creamy texture and edible white rind.
