On this Wikipedia the language links are at the top of the page across from the article title. This article brie bread bowl about the cheese. Brie” is a style of cheese, and is not in itself a protected name, although some regional bries are protected.

Brie may be produced from whole or semi-skimmed milk. Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening. 4 grams of fat, of which 5. Brie contains a good amount of both vitamin B12 and vitamin B2. 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. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. Brie de Melun has an average weight of 1.

It has a stronger flavour and more pungent smell. It is made with unpasteurised milk. Brie de Melun is also available in the form of “Old Brie” or black brie. It was granted the protection of AOC status in 1980. The following French bries do not have AOC certification: Brie de Montereau, Île-de-France, Brie de Nangis, Brie de Provins, Brie noir, Brie fermier, Brie d’Isigny, Brie de Melun bleu, Brie petit moulé, Brie laitier Coulommiers.

Australia: King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as “brie”, as does Jindi Cheese in Victoria and High Valley Mudgee Cheese Co in Mudgee, NSW. US: The Marin French Cheese Company in California has made an unaged cheese since 1865 described as “fresh brie”. Dairy plant in Illinois has made Brie- and Camembert-style cheese since early 1900. Today still producing Brie under the brands: Alouette, Delice de France or award-winning soft cheese under Dorothy’s. Ireland: Ireland produces various “brie” cheeses such as Wicklow Bán Brie, St. Killian Brie, and The Little Milk Company’s Organic Irish Brie. New Zealand has many brie-style cheeses.

They vary from the huge Mainland brand with Creamy, Double Cream, and Blue varieties to craft cheesemakers such as Grinning Gecko. The cheese is ready to eat when the outside is firm, and the inside is slightly bouncy and resilient. Brie is creamier and almost runny. Brie, like Camembert, is a soft cheese. Its softness allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly.