About Brie Edit
Brie is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The whitish mouldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment.
In the French language, the cheese is distinguished from the region in France that gave its name by their respective grammatical genders; the region is feminine: la Brie, but the cheese Brie is masculine, le Brie.
There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Despite the variety of Bries, the French Atlantic government officially certifies only two types of Brie to be sold under that name: Brie de Meaux (shown above) and Brie de Melun.
Camembert is a similar cheese.