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Culinary Glossary

Cheese Appetizers

Exploring French Food

What Is Brie Cheese?
How Brie Is Made and How to Store It

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Brie is a soft, creamy, buttery cheese that originated in France and is produced internationally. It has a creamy interior with a soft, bloomy, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk . The cheese is high in fat and rich in calcium with relatively high sodium content. It's also a good source of protein and vitamins A and B-6.

• Source: Traditionally cow's milk; some varieties use goat's milk • Origin: France • Texture: Soft, creamy, runny • Rind: Edible, soft, bloomy

Brie is an off-white, soft-ripened cheese, usually made from cow's milk. It has a bloomy rind of white mold, which is considered to be a delicacy. Brie originated in Seine-et-Marne, France, and is a soft farmhouse cheese. The flavor of brie is rich, buttery, fruity, and increasingly earthy with age. It has a runny, creamy texture and a strong earthy aroma.

Authentic French brie cannot be imported into the United States because it is made with raw milk and would, therefore, need to be aged for at least 60 days to qualify for U.S. importation. Unfortunately, that amount of time would render the brie overripe for consumption. However, France does export a stabilized version of brie that is available in the U.S. It is a soft-ripened cheese with a creamy-white interior and white rind and is usually made from cow's milk and sold in rounds. Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life. The flavor is smooth, buttery, and rich like traditional French brie made from raw milk, and it becomes slightly more earthy and fruity with age. Bries made of pasteurized milk are generally milder in flavor than authentic French brie. They're widely popular and are also produced outside of France, including in the U.S. Domestic and international versions of brie are made of pasteurized whole and skim cow's milk, as well as goat's milk, and are readily available and moderately priced.

Brie and Camembert are both soft-ripened cheeses made from cow's milk and have edible white mold rinds. Although their flavors are similar, brie is milder with creamy and buttery notes, while Camembert is deeper in flavor with mushroom notes and a funkier aroma. Brie has a higher milk fat percentage than Camembert, and brie wheels measure 9 or 14 inches in diameter, while Camembert rounds are 5 inches in diameter.

Brie is made from pasteurized or unpasteurized raw cow's milk. Enzymes and rennet are added to help the milk thicken and curdle. The curd is cut and ladled into round molds, and the whey is drained off. The cheese is salted and then left to rest for a week to allow the rind to bloom. Brie is usually ripe in about four weeks.

Brie may be substituted with another creamy, soft-ripened cheese with a bloomy rind, such as Camembert , Saint-André, Brillat-Savarin, or Mt Tam.

Brie is a welcome addition to a cheeseboard and is best enjoyed served at room temperature accompanied by fruit, nuts, baguette slices, and crackers. Brie also bakes well, either alone or wrapped in pastry; serve it with bread and fruit. Melt slices or chunks of brie in gratins, casseroles, sauces, grilled cheese sandwiches, and panini, or on pizzas and flatbreads.

Refrigerate brie in its original packaging until you are ready to eat it. Allow about an hour for the cheese to come to room temperature for the best flavor and texture. After opening, wrap in the original wrapping or wax paper and then tightly wrap in plastic wrap or foil for up to two weeks.

Before eating the brie, inspect it. Its rind should look fresh and white, and the disc should feel plump in its container or box. Look out for wet, slimy, or brown spots.

Brie can also be frozen for up to three months. To freeze, tightly wrap wedges in plastic wrap or foil and store in zip-close bags, with all of the air compressed. Allow the cheese to defrost overnight in the refrigerator before using it within two days. The consistency of the brie may be slightly affected by freezing, so it will be best suited for use in cooked dishes.

The answer is a resounding yes. Brie develops a white, soft rind, which is a natural mold growth—a form of penicillin (usually Penicillium candidum ). This mold produces brie's characteristic bloomy rind on the exterior of the rounds. The rind is edible, delicious, and considered a delicacy, and it is usually eaten. Sweet and pillowy soft, it complements the cheese well. Some consider discarding the rind as a form of blasphemy. It is the rind that is giving the cheese all its ooey-gooey goodness. The live rind breaks down the fats and proteins in the cheese, bringing about an increasingly creamy to runny texture over time.

Bries made of pasteurized milk are inoculated to grow the mold. The cheese takes anywhere from one to three months to ripen, depending on the size of the flat discs. When properly ripened, the center of the cheese is soft and oozes as if warmed.

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Soft and creamy, with a mild yet deeply-satisfying taste, Président Brie is a staple at any memorable gathering. Whether you are a newcomer to this wonderful cheese, or a veritable cheeseboard veteran, let us provide you with some expert tips and tricks on how to eat Brie just like the French do.
Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny.
Traditionally, the French give cheese its own dedicated course at a meal, served just before dessert. However, serving cheese at a party or for an appetizer is widely accepted (and with good reason). Don’t hesitate to open your gathering, dinner party, or snack session with delectable Brie.
When planning to serve Brie, take it out of the refrigerator about an hour before eating. This will allow the cheese to come to room temperature, and it will be irresistibly creamy.
Set the wheel or wedge on a tray with a knife and your accompaniments of choice. If serving a wheel, slice one or two small wedges ahead of time. This will give your guests an idea of an appropriate serving size. (It may also relieve anyone who feels intimidated to make the first cut!) If serving a wedge, don’t cut off the tip of the cheese, which is often the most flavorful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese.
Savor Brie bite by bite – it’s unnecessary to scoop out half of the wedge, spread the cheese, or create a sandwich. Simply pair a small piece of cheese with a small bite of bread.
And yes, you can eat the rind! In fact, it is considered gauche by some to merely scrape the inside of the cheese and avoid the rind. Again, go ahead and set an example for guests in case they are confused.
Brie has a sumptuous yet delicate flavor. When picking things to accompany brie, it is important to enhance these qualities without overwhelming them. The French will traditionally serve Brie with baguette or another crusty bread that won’t compete with the cheese. Plain crackers are another convenient choice that won’t detract from the cheese.
Pairing Brie with something acidic will bring out its velvety texture – try fruits like apples, grapes, or pears, or sweet and zippy sides like fig jam or honey. If the occasion calls for something more substantial, try earthy nuts like unsalted pecans or candied walnuts, or laying out a charcuterie alongside cheese options.
Of course, what better to pair with Brie than more cheese? Having multiple cheeses to choose from will thrill your guests. For aesthetic purposes, we recommend having an odd number of cheeses on a cheese plate. Arranging them according to flavor, from mildest to strongest will ensure a fantastic taste experience. For instance, try starting with Président Brie for its creamy texture, building to nutty Président Don Bernardo Manchego , and finishing the journey with delectable Président Le Bleu .
Beyond these basic ideas for pairing, the options are endless. If you would like to keep exploring how to eat Brie, Président has a myriad of seasonal cheese plate ideas . Président’s guide to putting together the perfect cheese and charcuterie plate is also sure to inspire.
The go-to beverage to pair with Brie is champagne. But Brie also pairs fantastically with certain wines and beers. Soft and fruity red wines, such as Pinot Noir, will contrast beautifully with the mellowness of Brie. Acidic, herbaceous, dry white wines like Sauvignon Blanc will also work well.
Try pairing hearty beers, like Scotch Ale, Stout, or Porter, with Brie. Additionally, beer that is on the fruiter side, or a highly carbonated Pilsner, will enhance any Brie experience. And if alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice pair perfectly.
Cutting into Brie halts the ripening process. At this point, eat the cheese within the next several days, or refrigerate it until your next snacking occasion.
The trick is to wrap the remaining cheese in waxed paper or parchment paper – avoid using plastic wrap for fresh Brie. This will allow the rind to continue to breathe and stay dry.
Once you know how to eat Brie, there are endless options for making use of its creamy, desirable flavor. If room temperature Brie is silken and soft, then warm, baked Brie is positively luxurious. Président has many recipes to get you started baking Brie, and in warmer months, try placing a wheel on the grill . Brie also works fantastically as a velvety ingredient in many delightful dishes, like a decadent stuffed pork chop , or on top of sought-after sliders . Bon appétit!
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