Preparation, uses, and 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.
Buying and storing tips
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.
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.
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)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.