File:Brie_01.jpg · Wikimedia Commons · See Wikimedia Commons
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
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 15 products
dNutri-Score
3NOVA · Processed food
- Energy
- 342 kcal
- Fat
- 30.4 g
- — of which saturates
- 20.3 g
- Carbohydrates
- 1.2 g
- — of which sugars
- 1.5 g
- Fibre
- 0 g
- Protein
- 16.5 g
- Salt
- 1.16 g
Browse on Open Food Facts →
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- dairy product
- Has part
- milk
- Named after
- Brie
- Country
- France
- Country of origin
- France
- Material used
- cow's milk
- Image
- Brie 01.jpg
Show 7 more facts
- Commons category
- Brie
- location of creation
- Brie
- native label
- Brie
- different from
- Brie
- exact match
- purl.obolibrary.org/obo/ENVO_00003052
- described by source
- Brockhaus and Efron Encyclopedic Dictionary
- food energy
- 334
via Wikidata · CC0