{"id":1591,"date":"2023-08-08T11:12:43","date_gmt":"2023-08-08T11:12:43","guid":{"rendered":"https:\/\/foodiechamp.com\/?p=1591"},"modified":"2023-08-08T11:12:52","modified_gmt":"2023-08-08T11:12:52","slug":"what-does-brie-taste-like","status":"publish","type":"post","link":"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/","title":{"rendered":"What Does Brie Taste Like?"},"content":{"rendered":"\n<p>With its soft rind, creamy interior, and iconic round shape, brie holds an important place in cheese culture. But for the uninitiated, a key question remains \u2014 what does brie taste like?<\/p>\n\n\n\n<p>Brie offers a rich, buttery flavor with hints of nuts, mushrooms, and grass. Its smooth, pillowy texture that softens as it ripens makes it a versatile table and cooking cheese.<\/p>\n\n\n\n<p>In this article, we\u2019ll cover everything that defines brie\u2019s taste, texture, production, and usage. We\u2019ll also distinguish between types like double and triple cr\u00e8me brie. Read on to become a brie connoisseur!<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-663f8ce51ad08\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-663f8ce51ad08\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Overview_of_Brie\" title=\"Overview of Brie\">Overview of Brie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Describing_the_Flavor_of_Brie\" title=\"Describing the Flavor of Brie\">Describing the Flavor of Brie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Brie_Texture_and_Consistency\" title=\"Brie Texture and Consistency\">Brie Texture and Consistency<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Flavor_and_Texture_by_Ripening_Stage\" title=\"Flavor and Texture by Ripening Stage\">Flavor and Texture by Ripening Stage<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Types_of_Brie\" title=\"Types of Brie\">Types of Brie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Flavor_Affinities_and_Pairings\" title=\"Flavor Affinities and Pairings\">Flavor Affinities and Pairings<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Dishes_That_Showcase_Brie\" title=\"Dishes That Showcase Brie\">Dishes That Showcase Brie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Tips_for_Serving_Brie\" title=\"Tips for Serving Brie\">Tips for Serving Brie<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/foodiechamp.com\/what-does-brie-taste-like\/#Key_Takeaways_%E2%80%93_What_Does_Brie_Taste_Like\" title=\"Key Takeaways &#8211; What Does Brie Taste Like?\">Key Takeaways &#8211; What Does Brie Taste Like?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Overview_of_Brie\"><\/span>Overview of Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Here\u2019s a quick introduction to brie and its origins:<\/p>\n\n\n\n<ul>\n<li>Brie is a soft cow\u2019s milk cheese named after the Brie region of northern France where it originated.<\/li>\n\n\n\n<li>It has a white, edible rind formed by penicillium mold that ripens from the outside in as it ages.<\/li>\n\n\n\n<li>The interior \u201cpaste\u201d starts solid then softens to a creamy, spreadable texture around the edges as it ripens.<\/li>\n\n\n\n<li>Traditional French brie is made from raw cow\u2019s milk while US versions use pasteurized milk.<\/li>\n\n\n\n<li>Classic brie wheels are around 1-2 pounds and 5-6 inches tall. Smaller wheel sizes also exist.<\/li>\n<\/ul>\n\n\n\n<p>So in summary, brie is a classic soft-ripened French cheese recognized globally for its velvety interior, bloomy rind, and signature wheel shape. But what makes brie so special? Its taste!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Describing_the_Flavor_of_Brie\"><\/span>Describing the Flavor of Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The flavor of brie can be broken down into these main tasting notes:<\/p>\n\n\n\n<ul>\n<li><strong>Rich and creamy<\/strong> &#8211; The high butterfat content gives it a lush, indulgent mouthfeel.<\/li>\n\n\n\n<li><strong>Mushroom essence<\/strong> &#8211; Savory, earthy undertones are reminiscent of mushrooms.<\/li>\n\n\n\n<li><strong>Grassy<\/strong> &#8211; Slight grassy, hay-like flavors from the cow\u2019s milk.<\/li>\n\n\n\n<li><strong>Toasted nuts<\/strong> &#8211; Subtle hazelnut and almond notes.<\/li>\n\n\n\n<li><strong>Pungent<\/strong> &#8211; The rind and \u201cgooey\u201d center deliver a potent cheese punch as it ripens.<\/li>\n<\/ul>\n\n\n\n<p>When perfectly ripe, brie offers an irresistible duality between its molten interior and funkier exterior flavors.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Brie_Texture_and_Consistency\"><\/span>Brie Texture and Consistency<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>In addition to its rich flavor, brie\u2019s texture transforms unique as it ripens:<\/p>\n\n\n\n<ul>\n<li><strong>Chalky interior<\/strong> &#8211; The interior \u201cpaste\u201d starts out dense and chalky when young.<\/li>\n\n\n\n<li><strong>Creamy and oozy<\/strong> &#8211; As it ripens, the center softens and becomes pillowy, even runny close to the rind.<\/li>\n\n\n\n<li><strong>Edible rind<\/strong> &#8211; The rind retains firmer texture with concentrated flavor compared to the gooey center.<\/li>\n\n\n\n<li><strong>Smooth<\/strong> &#8211; Well-ripened brie has a viscous, smooth mouthfeel when eaten.<\/li>\n\n\n\n<li><strong>Meltability<\/strong> &#8211; The high fat content makes brie melt beautifully when warmed.<\/li>\n<\/ul>\n\n\n\n<p>Brie offers a dynamic textural journey from the firmer inner paste to the molten edges closest to the rind. Eaten together, they provide divine contrast.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_and_Texture_by_Ripening_Stage\"><\/span>Flavor and Texture by Ripening Stage<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Brie\u2019s flavor and texture evolves dramatically through the ripening process:<\/p>\n\n\n\n<p><strong>Young<\/strong><\/p>\n\n\n\n<ul>\n<li>Interior paste very dense and chalky<\/li>\n\n\n\n<li>Minimal flavor<\/li>\n\n\n\n<li>Rind thinner and less wrinkled<\/li>\n\n\n\n<li>Does not spread<\/li>\n<\/ul>\n\n\n\n<p><strong>Mid-aged<\/strong><\/p>\n\n\n\n<ul>\n<li>Interior begins softening to creamy<\/li>\n\n\n\n<li>More prominent mushroom, nutty notes<\/li>\n\n\n\n<li>Rind has light white mold<\/li>\n\n\n\n<li>Can be sliced but doesn\u2019t spread<\/li>\n<\/ul>\n\n\n\n<p><strong>Fully ripened<\/strong><\/p>\n\n\n\n<ul>\n<li>Interior very creamy and spreadable<\/li>\n\n\n\n<li>Robust, earthy, nutty flavors<\/li>\n\n\n\n<li>Rind fully crinkly with white mold spotting<\/li>\n\n\n\n<li>Can be scooped and spread fully<\/li>\n<\/ul>\n\n\n\n<p>Knowing the indicators helps identify the perfect ripeness stage for your desired texture and taste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Types_of_Brie\"><\/span>Types of Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While traditional brie is made from cow\u2019s milk, there are some variations:<\/p>\n\n\n\n<p><strong>Double Cr\u00e8me Brie<\/strong><\/p>\n\n\n\n<ul>\n<li>Made using double cream for extra richness<\/li>\n\n\n\n<li>Around 60% butterfat vs 45% in regular brie<\/li>\n\n\n\n<li>Super silky, lush texture when ripe<\/li>\n\n\n\n<li>Potent, amped up brie flavor<\/li>\n<\/ul>\n\n\n\n<p><strong>Triple Cr\u00e8me Brie<\/strong><\/p>\n\n\n\n<ul>\n<li>Made with triple cream for decadence<\/li>\n\n\n\n<li>Around 75% butterfat<\/li>\n\n\n\n<li>Ultra creamy, thick, and oozy when ripe<\/li>\n\n\n\n<li>Very pungent in flavor<\/li>\n\n\n\n<li>Also called \u201cBrillat-Savarin\u201d<\/li>\n<\/ul>\n\n\n\n<p><strong>Goat Milk Brie<\/strong><\/p>\n\n\n\n<ul>\n<li>Subtler tang from goat&#8217;s milk<\/li>\n\n\n\n<li>Leaner and less creamy<\/li>\n\n\n\n<li>More crumbly curdy texture<\/li>\n\n\n\n<li>Herbaceous, grassy flavor notes<\/li>\n<\/ul>\n\n\n\n<p>Understanding the differences helps select your preferred style &#8211; from decadent triple cr\u00e8me to lighter goat brie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_Affinities_and_Pairings\"><\/span>Flavor Affinities and Pairings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Brie\u2019s rich flavor complements:<\/p>\n\n\n\n<ul>\n<li>Nuts &#8211; Walnuts, almonds, pecans<\/li>\n\n\n\n<li>Dried fruit &#8211; Figs, apricots, cranberries<\/li>\n\n\n\n<li>Fresh fruit &#8211; Apples, pears, grapes, stonefruit<\/li>\n\n\n\n<li>Hearty bread &#8211; Baguette, whole grain, rye<\/li>\n\n\n\n<li>Fresh herbs &#8211; Thyme, rosemary<\/li>\n\n\n\n<li>Honey or preserves &#8211; Apricot jam, orange blossom honey<\/li>\n\n\n\n<li>Wine &#8211; Champagne, Riesling, Pinot Noir, Cabernet<\/li>\n\n\n\n<li>Charcuterie &#8211; Prosciutto, salami, dry-cured ham<\/li>\n<\/ul>\n\n\n\n<p>The possibilities are endless for crafting cheese boards or platters focused around the star cheese brie.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dishes_That_Showcase_Brie\"><\/span>Dishes That Showcase Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Looking to highlight decadent brie? These dishes make it the centerpiece:<\/p>\n\n\n\n<ul>\n<li>Brie baked or grilled in puff pastry<\/li>\n\n\n\n<li>Brie drizzled with honey and roasted nuts<\/li>\n\n\n\n<li>Brie melted into grilled cheese sandwich<\/li>\n\n\n\n<li>Roasted squash, brie &amp; prosciutto tart<\/li>\n\n\n\n<li>Creamy brie and wild mushroom soup<\/li>\n\n\n\n<li>Endive leaves filled with brie and cranberry<\/li>\n\n\n\n<li>Scrambled eggs with brie and fresh chives<\/li>\n\n\n\n<li>Fettuccine with melted brie, walnut and arugula<\/li>\n<\/ul>\n\n\n\n<p>When warmed and allowed to get molten, brie becomes the ultimate comfort food. But it also pairs nicely with fruits, greens, nuts and breads at room temperature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Tips_for_Serving_Brie\"><\/span>Tips for Serving Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Follow these tips for serving brie:<\/p>\n\n\n\n<ul>\n<li><strong>Room temperature<\/strong> &#8211; Take brie out of the refrigerator at least 30 minutes before serving so the flavors open up.<\/li>\n\n\n\n<li><strong>Keep the rind<\/strong> &#8211; Serve whole with rind or cut rind-on wedges so the contrasting textures can both be enjoyed.<\/li>\n\n\n\n<li><strong>Provide spreading knives<\/strong> &#8211; To spread ultra-ripe brie on bread, provide small knives for each person vs double-dipping.<\/li>\n\n\n\n<li><strong>Offer pairings<\/strong> &#8211; Serve with sliced apples, pears, toasted nuts, jam, and sliced bread or crackers.<\/li>\n\n\n\n<li><strong>Cut away mold<\/strong> &#8211; If any unwanted mold develops on an older brie, gently scrape off the spot before serving.<\/li>\n<\/ul>\n\n\n\n<p>Serving brie at room temperature enhances the aroma, flavor, and spreadable texture. Offer pairings that make it shine.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Takeaways_%E2%80%93_What_Does_Brie_Taste_Like\"><\/span>Key Takeaways &#8211; What Does Brie Taste Like?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Brie has a creamy, rich flavor with hints of mushroom, nuts and grass from its rind through soft interior.<\/li>\n\n\n\n<li>The edible rind offers concentrated funky flavor compared to the pillowy center.<\/li>\n\n\n\n<li>Brie becomes more oozy, molten, and pungent as it ripens from the outside in.<\/li>\n\n\n\n<li>Types include decadent double and triple cream as well as subtle goat milk brie.<\/li>\n\n\n\n<li>Serving brie with fruits, nuts, bread and wine makes an appetizing cheese course.<\/li>\n\n\n\n<li>Brie excels when incorporated into baked dishes, sandwiches, tarts, omelets and more.<\/li>\n<\/ul>\n\n\n\n<p>The next time you encounter the iconic bloomy wheel of brie, slice off a wedge to experience its luscious and complex flavor that has made it a legendary cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1594,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts\/1591"}],"collection":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/comments?post=1591"}],"version-history":[{"count":2,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts\/1591\/revisions"}],"predecessor-version":[{"id":1596,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/posts\/1591\/revisions\/1596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/media\/1594"}],"wp:attachment":[{"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/media?parent=1591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/categories?post=1591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiechamp.com\/wp-json\/wp\/v2\/tags?post=1591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}