Cradled in a velvety white rind, this melt-in-your mouth cheese is perhaps France’s best known (and most well-loved) for good reason. It’s rich, buttery and slightly sweet flavor lends itself equally well to appetizers or desserts, and warming Brie in the oven increases its delectability even more. Scoop the creamy textured cheese out of the edible rind with crusty bread or crackers. Slice and serve it with caramelized pears or onions, or with a spoonful of fruit preserves alongside whole grain bread. Or simply top your next burger with it (a pilsner will go nicely with the latter). It may just take your number-one cheese spot, too.

Summertime and Brie are made for one another! This luscious cheese tastes delicious with fresh seasonal fruit, like strawberries, raspberries and cherries. It’s an amazing topper for a grilled veggie pizza or delectable grilled cheese sandwich.

Flavor Profile

• Mild, slightly sweet, creamy

• Described as a combination of hazelnut, fruit, and herbs

• Flavor becomes stronger and the rind darker and crumbly if aged several months or longer; this is called Brie Noir

• If over-ripened, the flavor becomes ammonia-like and the rind gets brown and gummy

• Similar to Camembert but milder

Nutritional Highlights

• American brie has a higher fat content (60%) than French brie (40%)

• Brie is a good source of protein

General Use

• Baked Brie- try this Brie with orange preserves and almonds
  

• Brie en Croute (baked in pastry dough)

• Grilled sandwiches (like apple/cheese and spinach/cheese) - try this grilled turkey and Brie sandwich
  

• Quesadillas

• Soups

Complements

• Burgers

• Salads

• Fresh breads

During April we will be featuring: Mont Chevre Goat Brie Minis (Wisconsin), Cambazola 70% Brie with Blue (Germany), Fromager d' Affinois with Garlic and Herbs (France), Reny Pico Saint Rocco (Michigan), Martin Collet Brie (France), Fleur de France Brie (France), Florette Goat Brie (France), and Champignon Brie with Mushooms (Germany).