A guide to Brie — the soft, bloomy-rind French cheese. Learn its history, how to tell when it's ripe, and the best ways to serve it.
Brie is the cheese that taught much of the world to love soft, creamy, bloomy-rind cheese. Mild enough for beginners yet capable of real complexity when ripe, it has become a fixture on cheese boards everywhere. But there's more to Brie than the supermarket wheel, and knowing a little about it makes all the difference.
A Cheese with Royal History
Brie comes from the Île-de-France region east of Paris, where it has been made for centuries. It was famously crowned "the king of cheeses" at the Congress of Vienna in 1815. The two most prestigious traditional versions, Brie de Meaux and Brie de Melun, carry Protected Designation of Origin (PDO) status and are made from raw milk in large, flat wheels. Most Brie sold internationally, however, is a pasteurized, factory-made style simply labeled "brie."
How Brie Is Made
Brie is a soft, surface-ripened cheese. After the curds are gently ladled into molds and lightly drained, the young cheese is sprayed with Penicillium candidum, the mold that forms its soft, white, edible rind. As the cheese ages, this rind ripens the cheese from the outside in, gradually softening the paste beneath until it becomes supple and, when fully ripe, almost runny at room temperature.
What Ripe Brie Looks and Tastes Like
A young Brie has a firm, chalky center and a mild, milky flavor. As it ripens, the interior softens toward the middle and the flavor deepens into something buttery, mushroomy, and faintly earthy, with a savory aroma from the rind. Perfectly ripe Brie yields to gentle pressure and bulges slightly when cut. Overripe Brie smells strongly of ammonia and collapses completely — a sign it's past its best.
How to Serve Brie
Brie is best served at room temperature, never cold, so take it out of the fridge an hour before eating to let the texture and aroma open up. Serve it whole or in wedges with baguette, crackers, fresh and dried fruit, honey, or fig jam. It's also wonderful baked — a whole wheel warmed in the oven until molten, topped with nuts, honey, or cranberry, makes a simple showpiece. The white rind is entirely edible and part of the experience.
Pairings
Brie pairs beautifully with sparkling wine and Champagne, whose acidity cuts the richness, as well as with light reds, dry cider, and crisp white wines. On the plate, apples, pears, grapes, walnuts, and honey are natural companions.
Storing Brie
Wrap Brie in wax or cheese paper rather than airtight plastic, which can trap ammonia and moisture. Keep it in the fridge and eat it within a week or so of buying, bringing it to room temperature each time you serve it.
Frequently Asked Questions
Can you eat the white rind on Brie?
Yes. The bloomy white rind is edible, flavorful, and part of how the cheese is meant to be eaten.
How do you know when Brie is ripe?
Ripe Brie feels soft and yielding throughout and smells mild and mushroomy. A strong ammonia smell means it's overripe.
What's the difference between Brie and Camembert?
They're similar bloomy-rind cheeses, but Camembert is smaller, traditionally stronger and earthier, while Brie tends to be milder and creamier.