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Brie (/briː/ bree; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor 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,[1] slightly higher than Camembert.[2] "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Production 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 37 °C (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the moulds, salted, inoculated with cheese culture (Penicillium candidum, 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 Brie noir (French for 'black brie'). Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening.[3] Nutrition A thirty-gram serving of brie contains 101 calories (420 kJ) and 8.4 grams of fat, of which 5.26 grams are saturated fat. Brie is a good source of protein; a serving of brie can provide 5 to 6 grams of protein. Brie contains a good amount of both vitamin B12 and vitamin B2.[4] Varieties 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. 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 cheese are smoked.[5][6] Brie de Meaux Main article: Brie de Meaux Brie de Meaux is an unpasteurized round cheese with a diameter of 36 to 37 cm (14 to 15 in), and a weight of about 2.8 kg (6.2 lb). 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,"[4] 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 Brie de Melun Brie de Melun has an average weight of 1.5 kilograms (3.3 lb) and a diameter of 27 cm (11 in),[7] 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. International bries Australia: King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as "brie",[8] as does Jindi Cheese in Victoria and High Valley Mudgee Cheese Co in Mudgee, NSW.[9] UK: Cornish Brie; Somerset Brie; Baron Bigod (made in Suffolk); Cenarth Brie (made in Wales); Morangie Brie (made in the Highlands, Scotland);[10] Connage Clava Brie[11] (made in Scotland). US: The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie". Kolb-Lena, a Savencia Fromage & Dairy plant in Illinois has made Brie- and Camembert-style cheese since early 1900. Today still producing Brie under the brands: Alouette, Delice de France or award-winning soft cheese under Dorothy's. Brazil: Brazilian "brie" is made in the dairy region located in the Southern area of Minas Gerais state (bordering São Paulo and Rio de Janeiro states) and Southeast Minas Gerais (bordering Rio de Janeiro and Espírito Santo states). Ireland: Ireland produces various "brie" cheeses such as Wicklow Bán Brie,[12] St. Killian Brie,[13] and The Little Milk Company's Organic Irish Brie.[14] New Zealand has many brie-style cheeses. They vary from the huge Mainland brand with Creamy, Double Cream, and Blue varieties[15] to craft che

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ブリー (/briː/ ブリー、フランス語: [bʁi]) は、発祥の地であるフランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) ブリーにちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白いカビの皮の下にわずかに灰色がかっています。通常は皮を食べますが、その風味は主に食べられるものによって異なります。

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France where it originated (corresponding roughly to the modern-day Seine-et-Marne department). The color is pale, with a slight gray tinge under the white moldy skin. usually eat the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの発祥の地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白いカビの生えた皮の下にわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after its region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color with a slight gray tinge under its white moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白いカビの生えた皮の下はわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color, with a slight gray tinge under the white, moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白くかびの生えた皮の下にわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color with a slight gray tinge under its white, moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、カビの生えた白い皮の下はわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color, with a slight gray tinge underneath its white, moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白くかびの生えた皮の下はわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color, with a slight gray tinge beneath its white, moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白くかびの生えた皮の下はわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color, with a slight gray tinge underneath its white, moldy skin. usually eats the skin

INTO JAPANESE

ブリー (/briː/ Brie、フランス語: [bʁi]) は、フランスの地域 (現在のセーヌ エ マルヌ県にほぼ相当) にちなんで名付けられた柔らかい牛乳のチーズです。色は淡く、白くかびの生えた皮の下はわずかに灰色がかっています。通常は皮を食べる

BACK INTO ENGLISH

Brie (/briː/ Brie, French: [bʁi]) is a soft cow's milk cheese named after the region of France (roughly equivalent to the modern-day Seine-et-Marne department). It is pale in color, with a slight gray tinge underneath its white, moldy skin. usually eats the skin