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Brie Cheese

Nutritional Information

1 cup melted, brie cheese

  • Calories 802
  • Calories from Fat 597.87
  • Amount%DV
  • Total Fat 66.43g102%
  • Saturated Fat 41.784g209%
  • Monounsaturated Fat 19.231g
  • Polyunsaturated Fat 1.982g
  • Cholestreol 240mg80%
  • Sodium 1510mg63%
  • Potassium 365mg10%
  • Total Carbohydrate 1.08g0%
  • Dietary Fiber 0g0%
  • Sugars 1.08g
  • Protein 49.8g100%
  • Calcium 44mg4%
  • Iron 7mg39%
  • Vitamin A 28%
  • Vitamin C 0%

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Brie Cheese on Wikipedia:

For the French province, see Brie (region). This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (October 2008) Brie Country of origin France Region, town Seine-et-Marne Source of milk Cows Pasteurised By law in the US and Australia, not in most of Europe Texture Soft-ripened Aging time generally one week or more Certification


Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37 °C (98.6 °F). The cheese is then cast into molds, sometimes with a traditional perforated ladle called a ``pelle à brie``. The 20 cm mould is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mould (Penicillium candidum, Penicillium camemberti and/or Brevibacterium linens) and aged in a cellar for at least four to five weeks.

If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâté drier and darker, and the rind also darker and crumbly, and is called Brie Noir (Fr: Black Brie). Around the Île-de-France, where Brie is made, people enjoy soaking this in Café au lait and eating it for breakfast.[1] Over-ripe brie contains an unpleasant, excessive amount of ammonia, which is produced by the same micro-organisms required for ripening.[2]


This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2008) Brie de Melun

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.

The Brie de Meaux, manufactured outside of Paris since the 8th century, was originally known as the ``King's Cheese`` (later, following the French Revolution, the ``King of Cheeses``) and was enjoyed by the peasantry and nobility alike. It was granted the protection of