brie
Sign in to saveBrie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour 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, slightly higher than Camembert.
AI overview
Brie is a soft, creamy French cheese made from cow's milk that has a white moldy rind (which is typically eaten) and a pale interior with a slightly grayish tinge. It's notable for its rich butterfat content and its origin in the Brie region of France, where its name comes from an ancient word meaning "hill" or "height."
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cheese.texture
- Soft
- Cheese.region
- Seine-et-Marne
- Cheese.source
- Cows
- Cheese.pasteurized
- Required in the United States and Australia, not in most of Europe
- Cheese.aging
- Generally 5 to 6 weeks
- Cheese.certification
- AOC: 1980, for both Brie de Meaux and Brie de Melun
via Wikipedia infobox
Article
13 sectionsContents
- Production
- Nutrition
- Varieties
- Brie de Meaux
- Brie de Melun
- French non-AOC bries
- International bries
- Serving
- Storage
- Comparison with Camembert
- See also
- References
- External links
Brie ( ; ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour 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, slightly higher than Camembert.
"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.