Brie is easily identifiable by its soft, feathery rind that characterizes Brie-type cheeses. In fact, Brie is not simply a cheese, but a Gateway into a myriad of other soft-ripened cheeses with a rind created from mold.

When I was making soft-ripened cheeses, I was using Penicilium candidum (mold) or Geotrichum candidum (yeast) to make my bries and camemberts.

History/Origin of Brie

Brie cheese is a soft-ripened cheese that originated in the Brie region of France, which is located just east of Paris. The cheese has been made in this region for centuries and was originally made with raw milk from cows that grazed on the lush pastures of the area.

It is believed that Brie cheese was first created during the Middle Ages, although the exact origins are not known. It is thought that the cheese was initially made for French royalty and nobility, and it quickly became a popular cheese throughout the country.

In the 19th century, Brie cheese started to gain popularity outside of France. The cheese was exported to England and other parts of Europe, where it was well received. In the 20th century, Brie cheese became even more popular worldwide, and it is now a common cheese that is enjoyed in many parts of the world.

Today, Brie cheese is still made in the Brie region of France, as well as in other parts of the country and in other parts of the world. The cheese is typically made with pasteurized milk, although some artisanal cheesemakers still use raw milk. Brie cheese is known for its creamy texture and mild, buttery flavor, and it is often enjoyed with crackers or bread and paired with wine.

Characteristics

• Brie cheese is a soft-ripened cheese with a white rind and a creamy, pale interior.
• The cheese is typically made from cow’s milk, although some artisanal varieties may be made with goat’s or sheep’s milk.
• Brie cheese has a mild, buttery flavor with notes of earthiness and a slight tanginess.
• The cheese has a soft, spreadable texture when ripe, but it can be firmer closer to the rind.

Tasting tips:

• Brie cheese should be served at room temperature to bring out its full flavor and aroma.
• To taste Brie cheese, cut a small piece and let it sit on your tongue for a few seconds to allow the flavors to develop.
• For a more intense flavor, look for Brie cheese that is aged for a longer period of time.
• When tasting Brie cheese, pay attention to the texture as well as the flavor, as the texture can vary from creamy to slightly crumbly depending on the ripeness of the cheese.

Wine Pairing

Brie cheese pairs well with a variety of wines, but here are some classic pairing suggestions:

1. Champagne or Sparkling Wine: Brie’s mild and creamy flavor goes very well with the effervescence of Champagne or sparkling wine. The acidity of the wine also helps to cut through the richness of the cheese.
2. Chardonnay: A lightly oaked Chardonnay pairs well with Brie because it has enough body to stand up to the creamy texture of the cheese, but not too much that it overpowers the delicate flavor.
3. Pinot Noir: The light-bodied and fruity flavors of Pinot Noir complement the earthy and nutty undertones of Brie cheese. This pairing is particularly good when the Brie is served with fresh fruit.
4. Sauvignon Blanc: The crisp acidity and bright citrus notes of Sauvignon Blanc make it a great match for the buttery texture and tangy flavor of Brie cheese.
5. Beaujolais: The light and fruity red wine from the Beaujolais region of France is a classic pairing with Brie. The wine’s fruitiness and low tannins work well with the cheese’s creaminess.
6. Sauternes: This sweet wine from Bordeaux, France pairs well with Brie because it provides a nice contrast to the cheese’s richness. The wine’s honeyed notes also complement the cheese’s nutty and earthy flavors.

Remember, these are just suggestions and ultimately, the best pairing is what you enjoy the most!

Food Pairing

Brie cheese pairs well with a variety of foods, here are some classic and delicious pairing suggestions:

1. Fresh Fruit: Brie cheese pairs particularly well with fresh fruits such as apples, pears, and grapes. The sweet and juicy flavors of the fruit balance out the rich, creamy flavor of the cheese.
2. Nuts: Brie cheese pairs well with a variety of nuts such as almonds, walnuts, and hazelnuts. The nutty flavor of the nuts complements the cheese’s earthy undertones.
3. Crackers and Bread: Brie cheese is often served with crackers or slices of baguette bread. The crisp texture of the crackers and bread provides a nice contrast to the soft, creamy texture of the cheese.
4. Charcuterie: Brie cheese pairs well with cured meats such as prosciutto or salami. The saltiness of the meats helps to balance the richness of the cheese.
5. Honey: The sweetness of honey complements the mild, buttery flavor of Brie cheese. Drizzle a little honey on top of the cheese and serve it with crackers or fresh fruit for a delicious pairing.
6. Vegetables: Brie cheese pairs well with roasted vegetables such as mushrooms or asparagus. The earthy flavors of the vegetables complement the cheese’s nutty undertones.

Remember, these are just suggestions and ultimately, the best pairing is what you enjoy the most!

What to Look for When Buying Brie

Color – avoid rinds that have turned color. It’s OK if the white isn’t perfect but avoid brown or red. Also avoid a rind that appears cracked or sticky.

Aroma – Brie has a strong aroma for sure, but avoid ammonia (smells like cat pee).

Flavor – Again, avoid ammonia.

Cutting and Serving Brie

Brie is traditionally cut into wedges, as how you would slice a pie. You can cut out a single wedge (like the photos above). You can also opt to cut a fourth of the wheel or a half. Keep the larger piece in tact and portion the smaller piece – or simply let the brie ooze out. The oozing happens easily when heated.

Storage and Shelf Life

The goal is to enjoy our cheese (wine, food, etc) when it is at the peak of Flavor. Cheese is a living thing and so it has a lifespan.

Wrap your brie wheel in parchment paper and then place in a zippered bag with the air removed.

Brie that has been cut will stay fresh for about seven (7) days. If little spots of color appear on the cut portion of the cheese, you can easily scrape or cut away those bits.