Production
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37°C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and is called Brie Noir (Fr: black Brie). Around the Île-de-France where Brie is made, people enjoy soaking this in café au lait and eating it for breakfast.
Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganisms required for ripening.
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