castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Brie

Brie

What is Brie?

Famed for its fluffy white rind and smooth interior, Brie is a genuine delicacy of opulent splendour. Made using milk from either cows or goats, the flavour is soothing, mellow and with a suggestion of nuttiness. Subtle tones of fresh mushrooms and sautéed butter cover its profile, extending into a creamy and smooth finish. A slice of tempered Brie has a soft texture, sometimes slightly runny.

Originally from Seine-et-Marne in northern France, Brie is cherished for its impressionable character, and even graced the tables of royalty in the Middle Ages. Enhancing its surroundings like colour to a painting, Brie is versed as a complement like few other cheeses.

Brie is known for its mild flavour, featuring light tones of cream and butter. It is covered in an iconic white mold rind that is completely edible and full of flavour.

Complement Brie with walnuts, honey and plum chutney, or melt it in the oven for a rich snack best shared with friends over a glass of wine. Enjoy it at room temperature by removing it from refrigeration at least half an hour before serving.

How Brie is made

Achieving the right consistency and full complement of flavours is a matter of letting the cheese tend to itself. Allowing the rind to smooth and ripen the interior is crucial to the development of taste and texture.

The process begins with pasteurised or raw milk from cows, and enzymes and rennet are added to the milk, helping it coagulate and curdle. A yeast culture is also added to foster the white mould. Once the curd has formed, it is cut and ladled into moulds, and excess whey is drained off.  It is then carefully brined to prevent excess mould while also regulating acidity, as too much would impair the smooth flavour. The cheese then rests for a week, encouraging the rind to bloom and the nuances to enhance. Usually, Brie goes from firm to ripe in 4-5 weeks, with ripened variants displaying an almost runny consistency.

Pick another White Mould Cheese

If you appreciate the qualities of Brie there are other cheeses you might enjoy.

Camembert (PDO) offers a slightly firmer texture and a stronger flavour profile. It features earthy notes of mushrooms and a hint of caramelised butter, making it a flavourful choice.

Creamy White is distinguished by its soft, delicate rind and creamy center. Smooth and buttery, it is a deliciously well-rounded option that invites self-indulgence.

READ MORE ABOUT OTHER WHITE MOULD CHEESES

Camembert
Camembert

Camembert
Creamy Brie
Creamy Brie

Creamy Brie
All you need to know about cheese

Curious about the world of cheese? Here's everything you need to know about how to store, serve and cut cheese!

How to freeze cheese
How to freeze cheese

A guide to freezing and thawing cheese.

How to freeze cheese
How to store cheese
How to store cheese

How do you store your cheese – and what are the signs that the cheese has gone bad?

How to store cheese
Cheese Knife Guide
Cheese Knife Guide

This guide shows you what cheeses knives to choose for different types of cheeses

Cheese Knife Guide
How to cut cheese
How to cut cheese

Your cheese consists of several layers of flavour and the taste may differ based on how you cut the cheese

How to cut cheese
How much cheese to serve
How much cheese to serve

Don’t know how much cheese to serve? Here’s a simple guide for all meals.

How much cheese to serve