brie

Brie is a soft cow's-milk cheese from the Île-de-France region in northern France. It is characterized by a pale, creamy interior wrapped in a white bloomy rind. The best known varieties include Brie de Meaux and Brie de Melun, both of which have protected designation status in France and the European Union. The cheese is produced in wheels that are typically large and round, allowing gradual ripening from the outside in.

Brie is a bloomy-rind cheese produced by inoculating the surface with a mold culture, most commonly Penicillium camemberti. As it ripens, the rind remains firm while the interior becomes increasingly soft and creamy. The flavor is generally mild and creamy, with earthy or mushroom notes developing with age. Production relies on high-quality cow's milk and careful aging in controlled conditions.

Historically associated with the Brie region around Meaux and Melun, the cheese is now made in many regions while preserving traditional methods for its protected varieties.

Brie is typically eaten at room temperature on cheese boards or melted in dishes such as baked brie. It pairs well with crusty bread, fruit, nuts, and sparkling wines or cider. The rind is edible and contributes texture and flavor.

In France, Brie de Meaux and Brie de Melun enjoy protected designations, indicating traditional production within defined areas. In general markets, Brie refers to a soft, pale-colored cheese with a mild to earthy flavor.