Nutritional breakdown per 100g
Protein19g
Fat27g
Saturated fat19g
Carbohydrate0.5g
  of which sugars0.5g
  starch0g
Fibre0g
Energy 
319kcal
1323kJ
Na700mg
Ca540mg
Fe1mg
Vitamin A495µg
Vitamin C0mg
Vitamin D0µg
Vitamin E1mg
Vitamin B60.2mg
Vitamin B121.2µg

Brie

A soft cheese named after the region of France in which it is traditionally made.

Brie

Brie is a soft cheese, sometimes claimed to be one of the world's gret cheeses which is traditionally made from unpasteurised cows milk. It is matured very quickly and cultured with a penicillum mould to give a characteristic flavour and surface while mould.

As it is matured very quickly, typically it is mature in three to four weeks, it also is hihgly perishable. When mature it should have a think white mould on the outside and a soft buttery texture inside. As it ripens further it rapidly starts to seep or ooze. Modern production often uses pasteurised milk which prolongs the storage life but weakens the flavour. Sometimes described as having a slight mushroom aroma or flavour it is also available in artisan varieties which are typically flavoured with herbs.

Culinary uses

Usually used uncooked as a cheese in it's own right it is occasionally cooked in recipes such as baked brie. Most times when brie is used in a recipe it is not cooked as such as added to a cooked dish as a topping or stuffing such as brie stuffed steaks

Alternatives.

Camembert, Coulommiers, Reblochon