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{{Short description|Variety of French soft cheese}}
{{use dmy dates|date=May 2025}}
{{About|the cheese|the region of France after which the cheese is named|Brie (region)|other uses|Brie (disambiguation)}}
{{Infobox cheese
| region = [[Seine-et-Marne]]
| source = [[Cow]]s
| pasteurized = Required in the [[United States]] and [[Australia]], not in most of [[Europe]]
| texture = Soft
| aging = Generally 5 to 6 weeks
| certification = [[Appellation d'origine contrôlée|AOC]]: 1980, for both [[Brie de Meaux]] and [[Brie de Melun]]
}}
'''Brie''' ({{IPAc-en|b|r|iː}} {{respell|bree}}; {{IPA|fr|bʁi|lang|LL-Q150 (fra)-Benoît Prieur-brie.wav}}) is a soft cow's-milk [[cheese]] named after [[Brie (region)|Brie]] (itself from [[Gaulish language|Gaulish]] ''briga'', "hill, height"),<ref>{{cite web |url=https://www.etymonline.com/word/Brie |title=Brie (n.)|publisher=[[Online Etymology Dictionary]]|access-date=2024-05-23}}</ref> the French region from which it originated (roughly corresponding to the modern {{lang|fr|[[département in France|département]]}} of [[Seine-et-Marne]]). It is pale in colour with a slight greyish tinge under a rind of white [[Mold (fungus)|mould]]. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment.  It is similar to [[Camembert]], which is native to a different region of France.  Brie typically contains between 60% and 75% [[butterfat]],<ref>[https://www.thephcheese.com/brie-vs-triple-cream-what-are-we-even-talking-about ''Brie Vs. Triple Cream: What are We Even Talking About?'', at phcheese.com]</ref> slightly higher than Camembert.<ref>[https://foodstruct.com/compare/brie-vs-camembert ''Brie vs Camembert - In-Depth Nutrition Comparison'', at foodstruct.com]</ref>

"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.

Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic.<ref>{{Cite journal |last1=Chambers |first1=Delores H. |last2=Chambers IV |first2=Edgar |last3=Johnson |first3=Dallas |date=2005 |title=Flavor description and classification of selected natural cheeses |url=https://krex.k-state.edu/bitstream/handle/2097/2225/Flavor_Descri_Class_natural_cheese.pdf?sequence=1 |journal=Culinary Arts and Sciences V: Global and National Perspectives |pages=641–654}}</ref>

== Production ==
[[File:Brie noir.jpg|thumb|left|235px|Heavily aged and very pungent ''Brie noir'']]

Brie may be produced from whole or semi-skimmed milk. The [[curd]] is obtained by adding [[rennet]] to raw milk and warming it to a maximum temperature of {{cvt|37|°C|°F}}. It is then cast into moulds, sometimes with a traditional perforated ladle called a {{lang|fr|pelle à brie}}. The {{convert|20|cm|in|0|abbr=on}} mould is filled by successively adding thin layers, then drained for approximately 18&nbsp;hours. The drained curd is taken out of the moulds, salted, inoculated with cheese culture (''[[Penicillium camemberti]]'' or ''[[Brevibacterium linens]]''), and aged in a controlled environment for at least four or five weeks.

If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called {{lang|fr|Brie noir}} ('black brie').

Overripe brie contains an unpleasantly excessive amount of [[ammonia]], produced by the same [[microorganism]]s that ripened it.<ref>{{cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |location=New York |publisher=Simon & Schuster |year=2004 |isbn=0-684-80001-2 }}</ref>

== Nutrition ==
A thirty-gram serving of brie contains about {{convert|420|kJ|kcal|abbr=on}} of [[food energy]] and {{val|8.4|u=g}} of fat, of which {{val|5.26|u=g}} are [[saturated fat]]. Brie is a good source of protein; a serving of brie can provide {{val|5|to|6|u=g}} of protein. Brie contains a good amount of both [[vitamin B12|vitamin B<sub>12</sub>]] and [[Riboflavin|vitamin B<sub>2</sub>]].

== Varieties ==
There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double- and triple-cream brie, and versions of brie made with other types of [[milk]]. Indeed, although brie is a French cheese, it is possible to obtain [[Somerset]] and [[Wisconsin]] brie. The French government officially certifies only two types of brie, ''[[brie de Meaux]]'' and ''[[brie de Melun]]''. Some varieties of brie are [[Smoking (cooking)|smoked]].<ref>{{cite book |last1=Johnson |first1=M.M. |last2=Hirsheimer |first2=C. |title=The New Irish Table: 70 Contemporary Recipes |publisher=Chronicle Books |year=2003 |isbn=0-8118-3387-9 |url=https://books.google.com/books?id=NDcVs0S42qMC&pg=PA17 |page=17}}</ref><ref>{{cite book |url=https://books.google.com/books?id=jAFxWdxuUPMC&q=%22smoked+brie%22 |title=Footprint Ireland |isbn=1-904777-36-8 |last1=Levy |first1=Pat |last2=Sheehan |first2=Sean |year=2005 |publisher=Footprint }}</ref>

=== Brie de Meaux ===
{{Main|Brie de Meaux}}
Brie de Meaux is an unpasteurized round cheese with a diameter of {{convert|36|-|37|cm|abbr=in}}, and a weight of about {{convert|2.8|kg|lb|frac=4|abbr=on}}. Manufactured in the town of [[Meaux]] in the Brie region of northern France since the 8th century, it was originally known as the "Queen's cheese", or, after the [[French Revolution]], the "queen of cheeses",<ref name="Layton-1973">{{Cite book |last=Layton |first=T. A. |title=The cheese handbook: a guide to the world's best cheeses, over 250 varieties described, with recipes |date=1973 |publisher=Dover Publications |isbn=0-486-22955-6 |location=New York}}</ref> and was eaten by all social classes. It was granted the protection of ''[[Appellation d'origine contrôlée]]'' (AOC) status in 1980. It is produced primarily in the eastern part of the Parisian basin.

=== Brie de Melun ===
[[File:Wikicheese - Brie de Melun - 20150515 - 015.jpg|thumb|235px|''Brie de Melun'']]
Brie de Melun has an average weight of {{convert|1.5|kg|lb|abbr=on|frac=4}} and a diameter of {{convert|27|cm|in|abbr=in}},<ref>{{cite web |url = http://www.dairyfoodsconsulting.com/recipes_camembert.shtml |title = Dairy Foods Consulting & Westminster Artisan Cheesemaking |last = Dixon |first = Peter |access-date = 25 July 2013 |url-status = dead |archive-url = https://web.archive.org/web/20131227173810/http://www.dairyfoodsconsulting.com/recipes_camembert.shtml |archive-date = 27 December 2013 }}</ref> smaller than Brie de Meaux. It has a stronger flavour and more pungent smell. It is made with unpasteurised milk. Brie de Melun is also available in the form of "Old Brie" or black brie. It was granted the protection of AOC status in 1980.

=== French non-AOC bries ===
The following French bries do not have AOC certification:
brie de Montereau, Île-de-France, brie de Nangis, brie de Provins, brie noir, brie fermier, brie d'Isigny, brie de Melun bleu, brie petit moulé, brie laitier [[Coulommiers cheese|Coulommiers]].

=== International bries ===
'''Australia:'''
[[King Island Dairy]], on [[King Island (Tasmania)|King Island]] between Victoria and Tasmania, produces a range of cheeses sold as "brie",<ref>King Island Dairy [http://www.kingislanddairy.com.au/product_type/soft-white/ King Island Dairy – Soft White] {{Webarchive |url=https://web.archive.org/web/20150402110751/http://www.kingislanddairy.com.au/product_type/soft-white/ |date=2015-04-02 }} Retrieved March 8, 2015</ref> as does Jindi Cheese in Victoria and High Valley Mudgee Cheese Co in Mudgee, NSW.<ref>Jindi Cheese website [http://www.jindi.com.au/white.html Jindi Cheese: White Cheese Range] Retrieved March 8, 2015</ref>

'''UK:'''
[[Cornish Brie]]; [[Somerset Brie]]; Baron Bigod (made in Suffolk); Cenarth brie (made in Wales); Morangie brie (made in the Highlands, Scotland);<ref>{{Cite web |date=2020-10-03 |title=Discover the Best Scottish Cheeses |url=https://theplateunknown.com/best-scottish-cheeses/ |access-date=2020-10-03 |website=The Plate Unknown |language=en-US}}</ref> Connage Clava brie<ref>{{Cite web |url=https://taste-of-scotland.com/scottish-cheese-and-cheese-makers/ |title=Scottish Cheese and Cheese Makers |website=Taste of Scotland |access-date=2018-04-13}}</ref> (made in Scotland).

'''US:'''
The [[Marin French Cheese Company]] in California has made an unaged cheese since 1865 that they describe as "fresh brie".

Kolb-Lena, a [[Savencia Fromage & Dairy]] plant in Illinois, has made brie- and camembert-style cheese since early 1900. It still produces brie under the brands Alouette, Delice de France and Dorothy's.

'''Ireland:'''
Ireland produces various "brie" cheeses such as Wicklow Bán brie,<ref>{{Cite web |url=https://www.independent.ie/regionals/wicklowpeople/news/wicklow-cheese-is-the-best-in-ireland-37354180.html |title=Wicklow cheese is the best in Ireland! |website=Independent |date=28 September 2018 |access-date=2019-03-22}}</ref> St. Killian brie,<ref>{{Cite web |url=https://www.independent.ie/life/food-drink/food-reviews/taste-test-irish-brie-and-camembert-36240291.html |title=Taste test: Irish Brie and Camembert |website=Independent |date=20 October 2017 |access-date=2019-03-22}}</ref> and The Little Milk Company's Organic Irish Brie.<ref>{{Cite web |url=https://www.thelittlemilkcompany.ie/products/organic-irish-brie |title=Organic Irish Brie |website=The Little Milk Company |access-date=2019-03-22}}</ref>

'''New Zealand''' has many brie-style cheeses, varying from the [[Mainland (cheese)|Mainland]] brand, with Creamy, Double Cream, and Blue varieties,<ref>{{Cite web |title=Special Reserve Blue Brie Speciality Cheese |url=https://www.mainland.co.nz/products/cheese/brie/mainland-special-reserve-brie-speciality-cheese.html |access-date=2021-07-10 |website=Mainland |archive-date=2021-07-11 |archive-url=https://web.archive.org/web/20210711113317/https://www.mainland.co.nz/products/cheese/brie/mainland-special-reserve-brie-speciality-cheese.html |url-status=dead }}</ref> to craft cheesemakers such as Grinning Gecko.<ref>{{Cite web |date=2014-02-18 |title=Brie |url=https://www.grinninggecko.co.nz/brie/ |access-date=2021-07-10 |website=Grinning Gecko Cheese Co |archive-date=2021-07-10 |archive-url=https://web.archive.org/web/20210710061104/https://www.grinninggecko.co.nz/brie/ |url-status=dead}}</ref>

== Serving ==
[[File:Brie Cheese from The Verandah.jpg|thumb|Brie on a serving board]]
Brie is produced as a wheel; a segment, or a whole wheel, may be bought.<ref>{{cite book |last1=Androuët |first1=Pierre |last2=Chabot |first2=Yves |last3=Bernini |first3=Gérard |title= Le brie{{thinsp}}: histoire et légende fabrication et gastronomie|language=fr |publisher= Presses Du Village |year= 1997 |isbn= 2-84100-127-X}}</ref> The white rind is edible.<ref>{{cite book |last1=Benêt |first1=Jérôme |last2=Risoud |first2=Georges |title= Histoire du fromage de Langres |language=fr |publisher= Broché |year= 2005 |isbn=2-87825-332-9}}</ref> The cheese is ready to eat when the outside is firm, and the inside is slightly bouncy and resilient. Underripe brie is stiff to the touch; overripe brie is creamier and almost runny.<ref>{{Cite web |url=https://presidentcheese.com/news/how-to-eat-brie |title=How To Eat Brie Just Like The French Do |last=solve |date=2018-02-20 |website=Président® |language=en-US |access-date=2019-10-07}}</ref> The cheese is sometimes served baked.<ref>{{Cite web |title=How to bake brie |last=Glover |first=Anna |website=BBC Good Food |date=n.d. |access-date=13 November 2021 |url= https://www.bbcgoodfood.com/howto/guide/how-bake-brie}}</ref>

== Storage ==
Brie is a [[soft cheese]],<ref>{{cite web|url=http://www.cheese.com/by_type/?page=2&per_page=60&t=soft#top|title=Cheeses by texture – Cheese.com|work=cheese.com|access-date=2017-11-17|archive-date=2018-06-13|archive-url=https://web.archive.org/web/20180613234325/https://cheese.com/by_type/?page=2&per_page=60&t=soft#top|url-status=dead}}</ref> which allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly. It is recommended that soft cheeses such as brie be kept refrigerated.<ref name="eatbydate.com">{{cite web|url=http://www.eatbydate.com/dairy/cheese/brie-feta-mozzarella-soft-cheese-shelf-life-expiration-date/|title=How Long Does Soft Cheese Last? Shelf Life, Storage, Expiry|work=Eat By Date}}</ref> The optimal storage temperature for brie is {{convert|4|°C}} or even lower. The cheese should be kept in a tightly sealed container, tightly wrapped [[wax paper]] or plastic wrap to avoid contact with moisture and food-spoilage bacteria which will reduce the shelf life and freshness of the product.<ref name="eatbydate.com" /> Cheese producers specify a "[[best before date]]", and say that the quality of the cheese will degrade beyond then. Cheese with blue or green mould may not be safe to eat; the mould may also have spread invisibly to apparently unaffected parts.<ref name="eatbydate.com" />

== Comparison with Camembert ==
{{multiple issues|section=yes|{{more refs|section|date=May 2022}}{{essay|section|date=May 2022}}}}
[[Camembert]] is a similar soft cheese that is also made from cow's milk. However, there are differences such as its origin, typical market shape, size, and flavour. Brie originates from the [[Île-de-France (region)|Île-de-France]] while Camembert comes from [[Normandy]].<ref>{{Cite news|url=http://www.thekitchn.com/whats-the-difference-between-brie-and-camembert-word-of-mouth-215948|title=What's the Difference Between Brie and Camembert?|last=Foster|first=Kelli|date=February 24, 2015|work=The Kitchn|access-date=April 28, 2017}}</ref> Traditionally, brie was produced in large wheels, {{convert|23|to|37|cm|in|abbr=in|frac=2}} in diameter, and thus ripened more slowly than the smaller Camembert cheeses. However, they both ripen from the outside in. Brie ripens in a cellar or cave while Camembert ripens on shelves or frames.<ref>{{Cite journal |last=Kosikowski |first=Frank V. |date=1985 |title=Cheese |url=http://www.jstor.org/stable/24967639 |journal=Scientific American |volume=252 |issue=5 |pages=88–101 |doi=10.1038/scientificamerican0585-88 |jstor=24967639 |bibcode=1985SciAm.252e..88K |issn=0036-8733|url-access=subscription }}</ref> When sold, brie segments typically have been cut from the larger wheels (although some brie is sold as small, flat cylinders), and therefore its sides are not covered by the rind. By contrast, Camembert is ripened as a small round cheese {{convert|10|cm|in|0|abbr=in}} in diameter<ref>{{Cite web |last=Lewis-Bryant |first=Majestic |date=2019-07-23 |title=Stories from the Lab: Cheese! Making Camembert from Scratch {{!}} CIA Culinary School |url=https://www.ciachef.edu/blog/stories-from-the-lab-cheese-making-camembert-from-scratch/#:~:text=Traditional%20Camembert%20is%20probably%20the,a%20woman%20named%20Marie%20Harel. |access-date=2025-04-24 |website=Culinary Institute of America |language=en-US}}</ref> by about {{convert|3|cm|in|abbr=in|frac=8}} thick and fully covered by rind. This ratio change between rind and paste makes Camembert slightly stronger when compared to a brie ripened for the same amount of time. Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure.

==See also==
{{Portal|Food|France}}
* [[Neufchâtel cheese]]
* [[List of cheeses]]

== References ==
{{Reflist|30em}}

==External links==
*{{commonscat-inline}}
{{French cheeses}}
{{Authority control}}

[[Category:French cheeses]]
[[Category:French products with protected designation of origin]]
[[Category:Cow's-milk cheeses]]
[[Category:Smoked cheeses]]
[[Category:Surface-ripened cheeses]]