BRIE CHEESE

THE RIND

Brie is a semi-fat, slightly matured cheese with an extremely distinctive feature: its rind. In fact, it is defined as a flowered rind cheese. This term is used to identify all those cheeses characterised by a white coating on the surface. The most famous types are Camembert and Brie. The whole rind of Brie is covered in a characteristic white mould that forms after treating the surface with the Penicillium fungus that gives it its characteristic light colour. Among the fungi used, Penicillium Camemberti is one of the most important since it is specifically selected for the cheese industry and used in the manufacturing of Brie. This fungus creates an edible white outer coating, so the brie can be enjoyed whole, including the rind.

HOW TO ENJOY IT BEST

In Italy, Brie is usually combined with the strong, distinct taste of Speck: this combo is often used in savoury pies, pizzas and sandwiches. In addition, Brie melts very well and therefore is also perfect for soups and sauces. Potato dishes or hot vegetables are also a good way to enjoy the taste of this cheese.

The perfect way to enhance the flavour of Brie is by pairing it with a moderate acid component white wine such as Chardonnay.

PROCESSING

Like all flowered-rind cheeses – especially those made from raw milk – Brie has a centripetal ripening process which means that it tends to ripen more rapidly in the centre than on the outside. For this reason, it is characterised by a peculiar layered appearance: a yellowish, creamy under-crust part and a more consistent, white central core. The maturing of this cheese lasts about 8 weeks in humid rooms.

CURIOSITIES

Brie takes its name from the French Brie region where it is produced. In particular, it comes from the department of Seine-et-Marne (Paris). In fact, it was also known as ‘the Parisian’ in the past since when there were no railways, Brie could not be transported, and only the inhabitants of Paris could taste it.