Brie is a soft French cheese made from cows’ milk and, like Parmesan, it is ripened by mold. Brie was a favorite of French royalty in the 15th century. In 1848, the Congress of Vienna pronounced it the “King of Cheeses” among 60 other European cheeses. It is named after the Brie region, an area of suburbs to the south and east of Paris.

Brie is produced in small flat rounds, often boxed in tight-fitting, thin, wooden boxes. The outer edge of the velvety white Penicillium mold rind may have a light tint of reddish-brown. The soft cheese is pale yellow and creamy, with a pronounced odor and a delicately sharp taste. Brie tends to have a milder flavor than Camembert.