This one was especially fun to write--such a wealth of information. It makes for a simple, elegant appetizer alongside crackers and jam or jelly. I also pinned them. Audrey Hunt from Idyllwild Ca. food facts, folklore, and fabulous recipes, one ingredient at a time. Brie is made by adding the enzyme rennet to milk, along with salt and bacteria known as cheese cultures. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. Place your round of brie in the center of the pastry, and then top it with your choice of "goodies". That Brie in the Pastry puff looks amazing.

By contrast, Camembert is ripened as a small round cheese 10 cm (4 in) in diameter by about 3 cm (1.25 in) thick and fully covered by rind.

Linda Lum (author) from Washington State, USA on January 15, 2017: Flourish - I don't know if there is any way to describe the taste of brie. Shauna L Bowling from Central Florida on January 27, 2017: Yum, yum, yum! Linda Lum (author) from Washington State, USA on January 31, 2019: Jennifer, thanks for stopping by.

Brie is a soft cheese known for its creamy texture and edible rind of white mold.

The recommended serving size of brie is 1 ounce (28 grams), which is about the size of your thumb. It is rumored that King Henry IV of England was introduced to brie by his wife, Queen Margot. Too much sodium can lead to high blood pressure in salt-sensitive individuals (17). The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie". Because of the decades long occupation by the French in Vietnam it is actually quite easy to find Brie. Soft cheeses like brie contain a small amount of lactose, a natural milk sugar. brie spread on some really good artisanal crackers. Don’t purchase (much less consume) a soft-ripened cheese that is pink-ish (not white) and/or has an ammonia smell. In place of the Gruyere cheese which normally sits atop the toasted bread crouton, why not a slice of creamy brie? The same holds true for brie; it is more of an appetizer/snack cheese. I was one of those. It may harbor the harmful bacteria that cause listeriosis, which can be fatal (18). It’s rich in fat and protein, along with calcium, vitamin B12, and riboflavin. Yes, his kitchen is the size of a closet, but that doesn't prevent him from creating imaginative dishes, like this mouth-watering, indulgent, creamy brie and pasta. If you're a cheese lover, you may wonder if cheese is bad for you. European cheeses use animal rennet to produce the cheese.

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