Brie
soft cow's-milk cheese named after Brie, the French region from which it originated
Brie ( bree; French: [bʁi] ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.
Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic.
Production
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F). It is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie.
The public source identifies “Brie” as soft cow's-milk cheese named after Brie, the French region from which it originated. This brief keeps that definition visible, then builds a research path around Brie, soft and cow's-milk.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Sep 19, 2026. The linked authority identifier is Q193411. The Library of Congress control number is sh86005615. 1 of 1 selected statements include explicit references; 0 carry qualifiers and 0 use preferred rank.
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This entry incorporates text from “Brie” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.