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Brie is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.

There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Despite the variety of Bries, the French Atlantic government officially certifies only two types of Brie to be sold under that name: Brie de Meaux (shown above) and Brie de Melun.

The Brie de Meaux, manufactured outside of Paris since the 8th century, was originally known as the "King's Cheese" (later, following the French Revolution, the "King of Cheeses") and was enjoyed by the peasantry and nobility alike. It was granted the protection of AOC (Appellation d'Origine Contrôlée) status in 1980, and is produced primarily in the eastern part of the Parisian basin.

Brie is usually purchased either in a full wheel or as a wheel segment . Further sub-division in most homes is subject to social conventions that have arisen in order to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as "pointing the brie" and is widely regarded as a serious social faux pas.
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review by . November 05, 2009
My family is huge and Italian so every holiday is typically off the walls, and filled with delicious food! One appetizer we make for almost EVERY holiday (ESPECIALLY Thanksgiving) is a simple baked brie recipe. It's fast and totally easy to customize - one of my favorite ways to eat brie.      The recipe calls for refrigerated crescent roll dough, like Pillsbury's Cresent Rolls, but you could buy another brand or even make your own! Also, if you don't like apricot, a good substitute …
Quick Tip by . December 04, 2009
I like me some brie, but somewhat prefer camembert for crackers and such. And that makes me sound like a snob. Oh well.
Quick Tip by . November 24, 2009
One of my favorite kinds of cheese. I eat it, rind & all, on bread, crackers & even in mac 'n cheese.
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