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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, the white rind is a form of Penicillium candidum mold that is safe and intended to be eaten; it provides a distinct earthy flavor.
Once opened, Brie typically lasts for 1 to 2 weeks in the refrigerator if properly wrapped.
Freezing is not recommended as it significantly alters the creamy texture, making it crumbly and less flavorful.
Look for dark spots, slimy texture, or a strong ammonia-like smell. While a slight ammonia scent is normal for ripe Brie, a pungent smell indicates it is past its prime.
Camembert is the closest substitute. Other options include Coulommiers or a mild Reblochon.
Serving at room temperature allows the fats to soften, creating the signature creamy texture and full flavor profile.
Most modern Brie uses microbial rennet and is vegetarian, but traditional French Brie may use animal-derived rennet. Check the label to be sure.
Brie pairs excellently with crusty bread, crackers, grapes, apples, pears, walnuts, and honey.
Look for a wheel that feels plump and slightly soft to the touch. Avoid those with cracked rinds or sunken centers.
brie cheese is a versatile ingredient found in cuisines around the world. With 334 calories per 100g and 20.8 grams of protein, it's a nutritious addition to many dishes.
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