History
Native to the Brie region east of Paris, this cheese was already a delicacy in the medieval court. At the 1815 Congress of Vienna it was proclaimed 'the king of cheeses'.
France
Brie
The 'Queen of Cheeses', buttery and elegant.
Origin
France
Region
Île-de-France (Brie)
Milk type
Cow's milk
Aging
4 to 8 weeks
Texture
Soft, creamy, bloomy rind
Certification
AOP (Brie de Meaux)
Production
The curd is gently molded and the cheese develops a white rind of Penicillium candidum. It ripens from the outside in, growing ever creamier.
Flavor profile
Mild and buttery, with notes of mushroom, cream and a light hint of nut and hazelnut depending on ripeness.
Aroma
Delicate, lactic, with hints of fresh mushroom and forest floor.
How to serve
Take it out of the fridge an hour before. It should give to the touch and be creamy at the center.
Professional kitchen uses
Perfect baked in puff pastry (brie en croûte), melted on toast or as the star of the cheese board.
Storage
Keep it in its original paper in the fridge and consume within a few days of opening.
Gallery
Frequently asked questions
They're cousins: Brie is larger and milder; Camembert is smaller and more intense, from Normandy.
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