Home › The Waldorf Kitchen › Brie Cheese

Brie Cheese

This is a large, flat, soft, round cheese, from three-fourths of an inch to one inch thick, and ten to twelve inches in diameter, made in the district of Brie, about twenty-five miles from Paris. It is the most popular Parisian cheese, many millions being sold in that city every year. Brie is made from new milk, though a cheese termed "facon Brie" is made from partially skimmed milk. When sufficiently firm to be removed from the mould the cheese is placed in a separate apartment until, after turning daily, it is covered with a white mould; it then is placed in another apartment to take the blue and red mould--the latter, however, which improves the flavor, is not to be had in all dairies. One gallon of rich milk makes a large cheese. Brie is ready to eat in about six weeks.