Brie
Varieties
French Brie is marketed under two names protected by the French government: Brie de Meaux (check for the AOC or Appellation d’Origine Contrôlée regulated name designation), and Brie de Melun, which is not exported. Good Brie is also produced in Coulommiers, although this cheese is not a name-controlled product.
Preparation, Uses, & Tips
This elegant cheese can be served with a variety of fresh fruits, including sweet berries or grapes, and with warm crusty breads or mild-flavored crackers that will show off its flavor. It is also good with cappuccino, red wines, and apple cider, and makes an enjoyable treat when baked in a pastry crust.
Storing
The softer the cheese, the more perishable it is. Ripe Brie will keep for just a few days. If the cheese becomes too runny or smells of ammonia, it indicates the cheese has been aged too long. Owing to concerns about Listeria bacteria, the U.S. Food and Drug Administration recommends that unpasteurized, soft, aged cheeses like Brie should not be eaten by children, older people, or anyone with a compromised immune system.
Nutrition Highlights
Brie, 1/4 cup (2 oz.) (57g)
- Calories: 189
- Protein: 12g
- Carbohydrate: 17g
- Total Fat: 15.7g
- Fiber: 0.0g
*Good Source of: Calcium (104mg) and Riboflavin (0.294mg)
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