Brie is a French cheese, made from cow’s mile, originating in Brie, France. It has been a choice cheese on the European continent since 1407. Since that early time, the quality of this delightful cheese has improved due to modernized production methods.
Because of its very distinctive round and flat shape, Brie resembles a pancake. Brie cheese should have a soft, yellowish white color throughout with no hard white middle. When fully ripened, the whole cheese has an even texture, soft and creamy, yet not runny. A young cheese will cake in layers, while an old cheese will be overly runny. Some running can be expected at the right stage. The Brie cheese is mild to pungent in flavor and slightly firmer in texture than Camembert.
The best time of the year to buy this cheese is between October and April, with the best months being December through March. Buy Brie cheese in small enough quantities that can be eaten immediately. Because it is hard to find this cheese at peak quality, look for cheeses which are not caked or too runny. Also check the rind. This thin brown and white crust on Brie cheese is edible, also.
The whole cheese is served as a dessert cheese, at room temperature. The French Brie has the finest quality, although it is made in several other countries, including the United States.
