Brie is the most popular French cheese in the world. Brie is a double-creme cheese that screams out elegance and class. It is named after the French region in the north-central portion of the country and is made using cows milk. Within the region are the smaller villages which produce origin protected Brie cheeses. Traditional "Basic Bries" do not have the AOC certification and so the while the name is typically used to identify a cheese in the Ile-de-France area of the country, the term Brie is also used synonymously to describe cheeses of this bloomy rind variety. There are only two types of true authentic Bries that carry the name protected origin (AOC) certification: 1) Brie de Meaux, and 2) Brie de Melun.


Brie cheeses are argued to have differentiating flavors and colors if the cheese is made with pasteurized milk or unpasteurized milk. While all types of Brie cheeses have the same flavor components, typically associated with a creamy buttery flavor with mushroom undertones and velvety white bloomy rind, the unpasteurized version has been described as having a richer flavor and more yellow interior pate.

Brie de Meaux

Country: France
Region: Ile-de-France, 40 miles east of Paris
Texture: Bloomy-Rind
Type of Milk: Cow
Aging Time: At least 1 week
Pasteurized: By law in the US but not in most of Europe