Brie Cheese: The Queen of Soft Cheeses

Brie cheese: Quick guide

Brie is one of the world’s most elegant and beloved cheeses. Soft, creamy, and irresistibly rich, this French classic is often referred to as the “Queen of Cheeses.” Brie cheese has captivated cheese lovers for centuries with its luxurious texture and subtle, earthy flavor.

Whether spread on a baguette or baked to gooey perfection, Brie offers a delicate indulgence that balances sophistication and comfort. In this post, we’ll explore its origins, how it’s made, its nutrition, storage tips, and the best pairings to bring out its flavor.

🌍 Origin and history

Brie hails from the Île-de-France region, near Paris, where it has been produced since the 8th century. It’s named after the historic region of Brie, often considered the birthplace of soft-ripened cheeses.

During the Middle Ages, Brie was served at royal banquets and praised by nobility, earning its nickname as the “Queen of Cheeses.” Today, authentic versions like Brie de Meaux and Brie de Melun are protected under French AOC (Appellation d’Origine Contrôlée) status, ensuring traditional production methods are preserved.

Modern Brie is now produced worldwide, with variations in flavor, texture, and aging depending on the type of milk, climate, and craftsmanship.

🧩 How Brie is made

Brie is a soft-ripened cheese that owes its creamy texture and white rind to the special molds that develop during its aging process. The cheese-making process requires careful timing and handling to achieve its signature bloom and buttery core.

Traditional production steps:

• Curdling: Cow’s milk is gently warmed and combined with rennet to form curds.

• Cutting the curds: The curds are cut minimally to retain moisture, ensuring a creamy texture.

• Molding: The curds are ladled into round molds and allowed to drain naturally for approximately 18 hours.

• Salting and aging: The wheels are lightly salted, then aged for 4–6 weeks.

• Surface ripening: A mold called Penicillium camemberti (or Penicillium candidum) is applied to develop the white, edible rind.

• Ripening: As the rind forms, enzymes break down the interior, creating the soft, buttery paste Brie is famous for.

🧾 Types of Brie

Brie may seem straightforward, but it comes in several delicious varieties. Here are some of the most common types you’ll find:

⚖️ Nutritional value

Brie’s rich texture comes from its higher fat content, but it also provides valuable nutrients and protein in moderation.

• Protein: Around 4–5 grams per ounce

• Fat: 8–9 grams per ounce (higher in double/triple cream versions)

• Calories: 90–100 per ounce

• Calcium: Excellent source for bone health

• Sodium: Moderate, depending on brand and aging

Health note: Despite its richness, Brie contains conjugated linoleic acid (CLA) and beneficial fatty acids. It’s also lower in lactose than fresh cheeses, making it tolerable for many who are mildly lactose-sensitive.

🧊 How to store Brie

Different cheese variations have varying shelf lives. Because Brie is a soft-ripened cheese, it’s delicate and best enjoyed fresh — but with the right storage, you can keep it tasting perfect for days.

• Unopened Brie:

  • Store in the refrigerator in its original packaging.

  • Keeps for 1–2 months if unopened and before its “best by” date.

• Opened Brie:

  • Wrap tightly in wax or parchment paper, then loosely in plastic wrap or foil.

  • Store in the vegetable drawer or a cheese dome for ideal humidity.

  • Consume within 5–7 days once opened.

• Freezing:

  • Possible, but not ideal — freezing alters the creamy texture.

  • If necessary, freeze portions tightly wrapped for up to 3 months and use them for cooking after thawing.

🍷 Pairings and complements

Brie’s luxurious texture and delicate flavor make it an outstanding companion to a wide variety of foods and beverages.

Food pairings:

• Fruits: Apples, pears, grapes, figs, or berries

• Bread & crackers: Baguette, crostini, multigrain crackers

• Condiments: Honey, fruit preserves, fig jam, balsamic glaze

• Meats: Prosciutto, turkey, or ham in baked brie dishes

Wine pairings:

• White wines: Chardonnay, Champagne, Sauvignon Blanc

• Red wines: Pinot Noir, Beaujolais, Merlot

• Others: Cider or a dry rosé complement Brie’s creaminess beautifully

Serving tip:
Allow Brie to reach room temperature before serving (about 30–45 minutes). That’s when it becomes perfectly soft and aromatic.

💭 Final slice

Brie’s timeless elegance lies in its simplicity. With its bloomy rind, luscious center, and mild yet complex flavor, it embodies the artistry of French cheesemaking. Whether you enjoy it baked with honey, paired with wine, or simply spread on fresh bread, Brie always feels like a special treat.

Brie cheese FAQ

How to eat Brie cheese?

Brie cheese is best enjoyed at room temperature, which allows its creamy interior to soften and its flavors to fully develop. It can be spread on bread or crackers, paired with fruits, nuts, or honey, or baked for a warm, gooey treat. Brie also pairs well with sandwiches, salads, or cheese boards for a simple yet elegant presentation.

Is Brie cheese healthy?

Brie cheese can be part of a healthy diet when eaten in moderation. It provides protein, calcium, and healthy fats, but it’s also high in calories and saturated fat. Pairing it with fruits or whole-grain crackers can help balance its richness.

What does Brie cheese taste like?

Brie cheese has a mild, buttery, and creamy flavor with subtle notes of earthiness and nuttiness. The edible white rind adds a slight tang and delicate mushroom-like taste. Its texture is soft and smooth, becoming runnier as it ripens.

Can you freeze Brie cheese?

Yes, you can freeze Brie cheese, but it may alter the texture, making it less creamy and slightly crumbly. It’s best to freeze it tightly wrapped for up to three months and use it cooked or melted rather than fresh.

How to bake Brie cheese?

To bake Brie cheese, place a whole wheel (with rind) in a small oven-safe dish and optionally top with honey, nuts, or fruit preserves. Bake at 350°F (175°C) for 10–15 minutes until the center is soft and gooey. Serve immediately with crackers, bread, or fruit for dipping.