The joy of brie is in both its history and its evolution.
Brie has long been known as the “Queen of Cheeses …” and the first cheese to disappear at a party. As Carrie Stenerson, independent cheesemonger, educator, and “Justice of the Cheese,” puts it, “She’s your It Girl. She knows everyone and is ready to hang with any crowd.”
For centuries, brie has graced cheese boards with its soft, bloomy rind and buttery interior. It’s a cheese of contrast — mild but complex, accessible but nuanced, delicate yet deeply rooted in tradition.
RICH HISTORY MEETS MODERN CREATIVITY
Brie’s story begins in the seventh century France, in the Île-de-France region just east of Paris. It was originally made by monks, who developed the soft, creamy cheese using raw cow’s milk and allowed it to ripen under naturally cool, humid conditions.
By the Middle Ages, brie had become a prized delicacy served at royal banquets and aristocratic tables. Charlemagne is said to have tasted brie in the eighth century and declared it one of his favorite cheeses.
Over time, it gained fame, and in the 19th century, brie earned the nickname “The Queen of Cheeses” during the Congress of Vienna, where it won over international dignitaries.
Today, Brie de Meaux and Brie de Melun are two of the most iconic French bries, produced under strict AOC (Appellation d’Origine Contrôlée) standards to preserve the tradition and terroir of the original cheese. These cheeses are rich, lactic, earthy, and almost runny at peak ripeness — a luxurious experience steeped in history.
But in the U.S., regulations have shaped a different brie landscape. Because American rules prohibit the sale of raw milk cheeses aged fewer than 60 days, traditional brie — as made in France — is off-limits. Instead, American and global cheesemakers have stepped in to meet demand with pasteurized milk versions and brie-style cheeses. And it’s opened up a world of innovation.
According to Stenerson, “The soft-ripened cheese industry has taken off here in the U.S., and frankly, across the globe. A lot of the products people associate with brie are actually different — but nevertheless brie-inspired — cheeses.”
So, what makes brie so iconic in the first place? Its charm lies in its versatility.
“Looking to bring the perfect date to a party? She’s your girl,” Stenerson laughs. “You like things a bit spicy? She’ll keep you cool. You want something herbaceous? She’ll mellow you out, too.”
Brie plays well with a wide array of pairings and moods. Its mellow, buttery base is adaptable — welcoming the sweet, the savory, and the surprising.
THE SCIENCE AND MAGIC BENEATH THE RIND
Brie’s signature white, velvety rind isn’t just for show — it’s a living layer that plays a crucial role in the cheese’s flavor, texture and aroma. This rind is formed by a mold known as Penicillium camemberti, which is introduced to the cheese either by spraying or dipping during production. Under the right conditions, this mold begins to grow on the surface, creating the characteristic bloomy rind.
As P. camemberti matures, it develops a network of thread-like structures called hyphae, which intertwine to form mycelia. This mycelial layer not only gives brie its distinctive appearance but also initiates a series of biochemical reactions essential to the cheese’s development.
The mold releases enzymes that break down proteins (proteolysis) and fats (lipolysis) in the cheese. Proteolysis softens the cheese from the rind inward, leading to the creamy, silky texture brie is famous for, while lipolysis contributes to its rich, buttery flavor.
The breakdown of proteins also produces ammonia, which imparts that characteristic earthy aroma associated with brie. This process also reduces the cheese’s acidity, further enhancing its smooth texture and mellow taste.
The rind acts as a protective barrier, shielding the cheese from unwanted microbes while allowing it to “breathe,” facilitating the complex interplay of microbial activity that defines brie’s unique profile. It’s science, but it sure seems a little like magic.
DEBUNKING BRIE MYTHS
Brie’s popularity also comes with a few misconceptions, and Stenerson is eager to set the record straight. First up: freezing. “Please don’t freeze your brie — not for later, and definitely not to make it ‘easier to cut,’” Stenerson pleads.
Freezing changes the structure of the cheese, turning it wet and soggy when thawed. If you’re not planning to cook with it, keep it cold and cut it fresh.
Second: yes, you can eat the rind — and you should. “Try the rind at least once on every brie you taste,” Stenerson encourages.
The flavor can vary significantly. If you didn’t enjoy the rind on a mass-market wheel, you may love the earthy, vegetal notes on a Brie Fermier or Brie de Meaux.
Another point of confusion? Not all bloomy-rind cheeses are technically brie. As 2025 CMI Masters winner Emilia D’Albero aptly notes, “While all bries are bloomy rind cheeses, not all bloomy rind cheeses are bries!” Brie has a specific origin and format, though the style has certainly inspired creative interpretations far and wide.
Lastly, for peak flavor, let your cheese warm to room temperature before serving. “It requires a bit of patience,” Stenerson admits, “but your cheese will thank you.”
BRIE AND THE ART OF THE UNEXPECTED PAIRING
Of course, baguette and brie is a classic pairing for a reason. But it’s fun to venture beyond those go-tos. “Snack food and brie is where it’s at,” says Stenerson.
Think: Zapp’s Voodoo potato chips, Hot Cheetos, french fries and even chicken tenders. The salty crunch and richness of the cheese play in perfect harmony.
Sweet pairings also shine. Stenerson loves pairing soft cheeses with Brown Butter Chocolate Chip Cherry cookies or dark chocolate-laced Korova cookies. And a summer favorite? Brie s’mores.
“Brie is timeless. She’s still the queen, but she’s also not afraid to party.”
— Carrie Stenerson, independent cheesemonger and educator
“Add brie to your s’mores — not as a marshmallow replacement, but as an addition,” says Stenerson. “The oozy cheese, a little funky, adds a rich twist. I’d recommend dark chocolate to keep things balanced.”
Brie also pairs well with a range of wines — from champagne and sparkling wines to earthy reds, like Pinot Noir and Gamay. For a fresh take, try brie with hard cider or a crisp saison beer.
Brie may have deep roots in French soil, but it’s flourished in new soil, too. Whether you’re a purist for raw milk Brie de Meaux or eager to try a southern-style with a spoon, the joy of brie is in both its history and its evolution. “Brie is timeless,” says Stenerson. “She’s still the queen, but she’s also not afraid to party.”
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BRIE’S BEST IN CLASS
While Carrie Stenerson, independent cheesemonger, educator and “Justice of the Cheese,” loves a good French classic — Brie de Meaux and Brie Fermier are two all-time favorites. Here are some new world brie-inspired wheels to try:
Moses Sleeper, Jasper Hill, VT
Named after a Revolutionary War scout, Moses Sleeper is a bloomy-rind cheese made with pasteurized cow’s milk. Crafted in Vermont’s Northeast Kingdom, it offers a balanced flavor with mushroomy earthiness. The texture is supple and creamy, ideal for pairing with a dry sparkling wine and a crusty baguette.
Thistle, Valley Milkhouse, PA
This handcrafted cheese from a woman-owned microcreamery in the Oley Valley is made with grass-fed milk and ripened to develop a delicate rind. Thistle has a buttery texture with grassy and floral notes and pairs beautifully with herbal teas or light whites like Grüner Veltliner.
Pianoforte, Andante Dairy, CA
Created by Soyoung Scanlan, a former biochemist turned cheesemaker, Pianoforte is an elegant double-cream brie-style cheese with a silken texture and balanced salt. It melts luxuriously on the tongue and makes an excellent companion to honey, ripe pears, or a glass of champagne.
High Law Queen, High Lawn Farm, MA
Made with rich Jersey cow milk from a century-old farm in the Berkshires, High Law Queen is a luscious brie-style cheese with a pillowy rind and a deeply buttery flavor. Its dense, paste-like texture makes it perfect with stone fruit preserves or a bold, structured white like chardonnay.
Green Hill, Sweet Grass Dairy, GA
A double-cream brie-style cheese from a family-run dairy in Georgia, Green Hill is made from pasteurized cow’s milk and has a thin, bloomy rind. The interior is rich and sweet, with lactic tang and a velvety finish. It pairs well with dry cider or a drizzle of wildflower honey.
Little Bloom on the Prairie, Prairie Fruits Farm, IL
This charming cheese is made with pasteurized goat’s milk and has a bloomy rind that balances tangy, lemony brightness with mushroomy depth. It’s a seasonal favorite from a sustainable farmstead in Illinois and pairs beautifully with berry jam, sparkling rosé or a crisp lager.
