-
Brie (/briː/ bree; French: [bʁi]) is a soft cow's-milk
cheese named after Brie, the
French region from
which it
originated (roughly
corresponding to the...
- milk
cheese. It was
first made in the late 18th
century in Camembert, Normandy, in
northwest France. It is
sometimes compared in look and
taste to
brie cheese...
-
Brie de
Meaux is a
French brie cheese of the
Brie region and a
designated AOC
product since 1980. Its name
comes from the town of
Meaux in the
Brie region...
- a
cheese will keep
depends on the type of
cheese. Hard
cheeses, such as Parmesan, last
longer than soft
cheeses, such as
Brie or goat's milk
cheese. The...
- 48.667; 3.000
Brie (/briː/;
French pronunciation: [bʁi] ) is a
historic region of
northern France notable in
modern times for
Brie cheese. It was once...
- and upon
aging time.[citation needed]
Cream cheeses are not matured.
Brie and Neufchâtel are soft-type
cheeses that
mature for no more than a month. Neufchâtel...
- Bleu de
Termignon Bon
Grivois Boulette d'Avesnes
Boursin cheese Brie Brie Noir (Black
Brie) Brillat-Savarin
Broccio P****u
Bucheron Cabécou
Cabrinu Cabriou...
- The
cheese has been sold
since 1983 and is
still produced by Champignon. In English-speaking countries,
Cambozola is
often marketed as blue
brie. It is...
- The
cheese was a soft, mild blue
cheese with an
edible white rind, much like
Brie, and was
inspired by
French cheeses.
Production ceased in 1992. Oxford...
- and is
meant to be
consumed fresh, so it
differs from
other soft
cheeses such as
Brie and Neufchâtel. It is more
comparable in taste, texture, and production...
