It is named after Brie, the French historic region from which it originated. The region roughly corresponding to the modern département of Seine-et-Marne.
Brie is one of the world’s most popular cheeses.
The cheese is usually purchased either in a full wheel or as a wheel segment. The white outside of the cheese is completely edible, and many eat brie whole.
Brie is covered in a white layer. The interior of the cheese should be yellowish.
The cheese has a creamy texture and light and buttery flavor.
Legend has it that in the 8th century, French Emperor Charlemagne first tasted this soft cheese at a monastery in Reuil-en-Brie and fell instantly in love with its creamy, rich flavor. The favorites of kings eventually become favorites of the people, and Brie is no exception.
Today, 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 government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun.
Brie de Meaux is an unpasteurized brie, with an average weight of 2.8 kg (6.2 lb) for a diameter of 36 to 37 cm (14 to 15 in). 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,” and was enjoyed by the peasantry and nobility alike. It was granted the protection of Appellation d’origine contrôlée (AOC) status in 1980, and it is produced primarily in the eastern part of the Parisian basin.
Brie de Melun has an average weight of 1.5 kilograms (3.3 lb) and a diameter of 27 cm (11 in). It is therefore smaller than Brie de Meaux but is considered to have a stronger flavor and more pungent smell. It is made with unpasteurized 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.
Brie cheese may be served with fancy table crackers and biscuits or bread.
The cheese is sometimes served slightly melted or baked, in a round, lidded ceramic dish, and topped with nuts or fruit, or both.
It is important to let the Brie reach room temperature before consumption in order to fully appreciate its range of flavors – moldy, mushroomy, nutty, and fruity.
Although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie.
The Marin French Cheese Company in California has made an unaged cheese since 1865 described as “fresh brie”.
King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as “brie”.
Brie is similar to Camembert, which is native to a different region of France.
Records show that Marie Harel inventor of Camembert heard about that recipe from priest who came from Brie.
In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste.