Brie is a historic region of France most famous for its Brie cheese. It was once divided into two sections ruled by different feudal lords: Brie française, corresponding roughly to the modern département of Seine-et-Marne in the Île-de-Francerégion; and Brie champenoise, forming a portion of the modern département of Marne in the historic region of Champagne (part of modern-day Champagne-Ardenne).
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.
Brie ranks as a glory of French cheese-making, and perhaps is the best known one to cheese lovers on this side of the Atlantic.
Brie is perhaps the foremost example of a soft-ripened cheese, meaning that the unique cultures begin their work on the outside of the cheese, manifesting themselves in the soft, white mold that forms on its surface.
Brie is typically sold in whole wheels weighing six to seven pounds, or in individually cut and wrapped wedges for self-service counters.
Feeds |
Contact