brie cheese
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Brie is a nutrient-dense dairy product that provides high-quality protein, calcium, and Vitamin B12. While it offers significant benefits for bone health and nerve function, it is high in saturated fat and calories (334 kcal per 100g), so it is best enjoyed in moderation.
Brie cheese contains approximately 20.75g of protein and 27.68g of fat per 100g. It is considered a complete protein source, meaning it contains all the essential amino acids required for muscle repair and general body functions.
Yes, brie is very keto-friendly because it is high in fat and extremely low in carbohydrates, containing only about 0.45g of carbs per 100g. This macro profile helps individuals maintain ketosis while providing a satisfying, calorie-dense snack.
Yes, the white rind is entirely edible and is a signature part of the cheese. It is a 'bloomy' rind created by the mold Penicillium camemberti, which gives the cheese its distinct earthy flavor and helps soften the interior during aging.
Brie is not lactose-free, but it is naturally very low in lactose. During the cheesemaking and aging process, most of the lactose is drained off with the whey or converted into lactic acid, making it more tolerable for people with mild lactose sensitivities.
Brie is a rich source of calcium and phosphorus, which are essential for maintaining strong bones and teeth. It also contains probiotics from the fermentation process that support gut health and Vitamin B12, which is crucial for red blood cell formation.
Brie should be kept in its original packaging or wrapped in wax or parchment paper to allow it to 'breathe' in the refrigerator. Once cut, it typically stays fresh for 1 to 2 weeks; avoid using plastic wrap, which can trap moisture and cause the cheese to spoil faster.
brie cheese is a versatile ingredient found in cuisines around the world. With 334 calories per 100g and 20.75 grams of protein, it's a nutritious addition to many dishes.
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View all dairy →Discover 1 recipes featuring brie cheese with step-by-step instructions.
Browse recipes →While a slight ammonia smell is normal for very ripe brie, a strong, pungent ammonia odor or a bitter taste indicates it is past its prime. Look for signs of spoilage like dark brown spots, slimy texture, or fuzzy blue/green mold that is not part of the original white rind.
Traditional brie is often made with animal rennet, which is not vegetarian. However, many modern producers use microbial or vegetable-based rennet; check the ingredient label for 'microbial enzymes' to ensure it is suitable for a vegetarian diet.
You can freeze brie for up to 3 months, but the texture will become crumbly and lose its characteristic creaminess once thawed. It is best to use previously frozen brie for cooking or baking—such as in a puff pastry—rather than serving it on a cheese board.