Andy Montoya
Brie is a soft cow's-milk cheese named after the French region of Brie, where it originated. Brie is made using milk from cows or goats, and its flavour is soothing and mellow with a suggestion of nuttiness. Brie is similar to Camembert, which is also made from cow's milk, but the two cheeses differ in origin, shape, size and flavour. Brie is usually made from pasteurised milk, although some varieties use raw milk.
| Characteristics | Values |
|---|---|
| Type of animal | Cows or goats |
| Milk type | Raw or pasteurized milk |
| Rennet type | Animal or vegetarian |
| Flavor | Soothing, mellow, nutty, buttery, creamy, and smooth |
| Texture | Soft, fluffy, downy, rich, creamy, and sometimes runny |
| Color | Pale with a slight greyish tinge |
| Rind | White mold, usually edible |
| Country of origin | France |
| Region | Brie, near Paris |
| Calories | 100 kilocalories per 30-gram serving |
| Fat content | 8.4 grams per 30-gram serving |
| Protein content | 5-6 grams per serving |
| Vitamin content | Good source of vitamin B12 and vitamin B2 |
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What You'll Learn
Brie is made from cow's milk
Brie is a soft cheese made from cow's milk. It is named after the French region of Brie, which is located in the modern-day département of Seine-et-Marne in north-eastern France. Brie is a soft cow's-milk cheese that is renowned for its rich and creamy texture and flavour. The cheese is typically allowed to ripen within three to four weeks, during which time it develops a thin, downy white crust known as the rind. The rind is usually eaten and has a fluffy or smooth texture, depending on the age of the cheese. Under the rind, the interior of the cheese is ivory-coloured and has a semi-soft, chalky centre when young, becoming soft and creamy throughout when fully ripened.
Brie is made from raw or pasteurised cow's milk, depending on the variety and region of production. Traditional French Bries, such as Brie de Meaux and Brie de Melun, are made with unpasteurised, raw milk and aged for 40 to 60 days. These varieties are banned in the United States due to FDA regulations, so French producers making Brie for the US market use pasteurised milk, resulting in a milder flavour. Most Brie today is made in factories from pasteurised milk, which prolongs the life of the cheese. Pasteurisation involves thermising and treating the milk to kill off any bad bacteria before it is cooled and mixed with natural rennet, allowing it to coagulate.
Brie is often compared to Camembert, another French cheese made from cow's milk. However, the two cheeses have distinct differences, including their origin, typical market shape, size and flavour. Camembert has deeper tones of mushrooms and herbs, while Brie is milder with lighter tones of cream and butter. Both cheeses are covered in an iconic white mould rind that is edible and contributes to their flavour.
Brie is a versatile cheese that can be enjoyed in a variety of ways. It is commonly served at room temperature, paired with walnuts, honey, plum chutney, or fresh fruit like strawberries, grilled peaches or apples and pears. It can also be melted in the oven or added to recipes such as quiche, croissants or sweet bruschettas for a luxurious, creamy mouthfeel. Brie is a good source of protein, providing 5 to 6 grams per 30-gram serving, as well as vitamins B12 and B2.
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Or, sometimes, goat's milk
Brie is a soft cheese, usually made from cow's milk, but sometimes also from goat's milk. The cheese is named after the French region from which it originated, which corresponds roughly to the modern département of Seine-et-Marne.
Brie made from goat's milk is less common, but it is still possible to find it. Goat's milk brie has a more goaty flavour than cow's milk brie, and it is also lower in lactose content. This makes it a good option for people who are lactose intolerant.
Goat's milk brie is also a good source of protein, providing around 5 to 6 grams of protein per 30-gram serving. It also contains a good amount of vitamin B12 and vitamin B2.
In addition to cow's and goat's milk, brie can also be made with other types of milk, including sheep's milk. There are now many varieties of brie made all over the world, including in the UK, US, and Australia.
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It's a soft cheese
Brie is a soft cheese, made from cow's milk. It is named after the French region of Brie, where it originated, in the district of Seine-et-Marne, near Paris. Brie is a soft-ripened cheese, which means that it has a firm texture when young, but as it ripens, it becomes soft and creamy throughout. The cheese is typically matured for 4-5 weeks, but if left for longer, it becomes stronger in flavour and the pâte becomes drier and darker.
The process of making Brie involves bringing milk in from local farms, pasteurising it, and then cooling it. Rennet is added to the milk, which helps it coagulate and curdle. Once the curd has formed, it is cut and placed into moulds, and excess whey is drained off. The cheese is then brined to prevent excess mould and regulate acidity. Finally, the cheese is sprayed with spores of Penicillium candidum, a mould that forms a thin, downy white crust.
Brie is a delicate cheese with a rich and creamy texture and a nutty, milky flavour. It is often served with honey, walnuts, or plum chutney, or melted in the oven. It is also used in recipes such as quiches and croissants. Brie is a good source of protein, providing 5-6 grams per serving, as well as vitamins B12 and B2.
There are now many varieties of Brie made around the world, including in the UK, US, Ireland, and Australia. However, the most highly esteemed versions are the French Brie de Meaux and Brie de Melun, made with unpasteurised milk and matured for fewer than 60 days. These cheeses are protected by the French AOC (appellation d’origine contrôlée).
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With a white rind
Brie is a soft cow's milk cheese, though some varieties are made with goat's milk. It is named after the French region from which it originated, which corresponds roughly to the modern département of Seine-et-Marne. Brie is famous for its fluffy white rind and smooth interior. The rind is typically eaten and has a flavour that depends largely on the ingredients used and the manufacturing environment. The cheese itself has a soothing, mellow flavour with a suggestion of nuttiness and subtle tones of fresh mushrooms and sautéed butter.
The process of making Brie begins with raw or pasteurised milk from cows, to which enzymes and rennet are added to help it coagulate and curdle. A yeast culture is also added to foster the white mould. Once the curd has formed, it is cut and ladled into moulds, and excess whey is drained off. The curd is then sprayed with spores of Penicillium candidum, a mould that forms a thin, downy white crust. The cheese ripens within three to four weeks, and the interior becomes an ivory-coloured paste with a semi-soft, chalky centre when young, becoming soft and creamy throughout when fully ripened.
Brie is highly perishable and remains in its prime state only briefly. At advanced stages of ripeness, ammoniated odours develop, and the cheese begins to dry out and harden. To avoid this, Brie should be kept refrigerated at a temperature of 4°C or lower. It should be wrapped tightly to avoid contact with moisture and food-spoilage bacteria, which will reduce its shelf life and freshness.
There are now many varieties of Brie made worldwide, including plain, herbed, double and triple Brie, and versions made with other types of milk. Some varieties of Brie include Belletoile triple crème, which is made with extra cream added before the production process, and Brie noir, which is a stronger-flavoured, darker and crumbly version of Brie made by leaving it to mature for longer.
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And it's French
Brie is a soft cow's milk cheese, named after the French region of Brie, from which it originated. The cheese is pale in colour, with a slight greyish tinge under a crusty white mould. The mould is typically eaten and is said to contribute to the overall flavour of the cheese. Brie is usually purchased either in a full wheel or as a wheel segment.
Brie is made by heating fresh cow's milk, combined with a starter culture and rennet. This mixture causes the milk to thicken, and as curds form, they are cut, drained, and placed into moulds. The curds are then left to set, and the cheese is salted and sprayed with a ‘good’ mould before being removed from the moulds and placed in a controlled environment to age.
Brie is traditionally made from cow's milk, but some varieties are made using sheep's or goat's milk. Brie de Meaux, for example, is made using traditional cheese-making techniques and is aged for at least four weeks to develop its unique flavour and texture. It has a creamy, buttery flavour with hints of mushroom and earthy undertones. It is often served with crusty bread and a glass of red wine and is a staple in many French households.
Brie de Melun, on the other hand, is a stronger-flavoured and more pungent-smelling cheese than Brie de Meaux. It is also available in the form of Old Brie or black brie. The French government officially certifies only two types of Brie to be sold under that name: Brie de Meaux and Brie de Melun. These two types of Brie are protected under AOC (Appellation d'Origine Contrôlée) guidelines, which stipulate where the milk must come from, the breed of cow used, and how quickly the milk must be used for cheesemaking.
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Frequently asked questions
Brie cheese is typically made from cow's milk. However, some varieties are made from goat's milk.
While Brie is made from cow's or goat's milk, some variations may use animal rennet. To ensure a vegetarian-friendly choice, check for vegetarian-specific labelling or opt for cheeses made with microbial or vegetable rennet.
Brie cheese originated in the Brie region of northeastern France, near Paris.
