Brie is the best known French cheese and has a nickname “The Queen of Cheeses”. Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. If you travel France, the Brie in France is very different from the cheese exported to the United States. “Real” French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. Exported Brie, is however, is stabilized and is always. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganisms required for ripening.
Brie is produced from the whole or semi-skimmed cow’s milk and must be served at room temperature.