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Cheese from France, the eastern Paris basin
Raw cow milk is set quickly with bovine rennet at no more than 37 °C, then ladled by hand in thin layers with a perforated "pelle à brie" into moulds 36–37 cm wide. The flat disc drains on mats (cagets), is dry-salted and grows a white bloom in a drying room, then ripens in cellars; ripening lasts at least four weeks from renneting.
| Raw cow milk | Collected every 48 h at most; fat set by part-skimming at 40 °C at most; no concentrated, recombined or powdered milk[bo-brie2020] |
| Lactic cultures | Up to 3% of the milk volume for pre-maturing; thermophilic cultures are banned[bo-brie2020] |
| Bovine rennet | Only rennet of bovine origin[bo-brie2020] |
| Mould and yeast cultures | Bacteria, yeast and mould cultures shown to be safe are the only microbes allowed[bo-brie2020] |
| Calcium chloride | Allowed by the specification[bo-brie2020] |
| Dry salt | Dry salt only, never brine[bo-brie2020] |
| Starter | bacterial cultures added to the milk (thermophilic cultures banned); after salting the cheese is treated with mould spores |
Total time across the recorded steps: 53 days
What changes: Starting material: raw cow milk, part-skimmed to set its fat
Freezing the milk, curd or fresh cheese is banned.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is set quickly with bovine rennet at no more than 37 °C, then ladled by hand in thin layers with a perforated "pelle à brie" into moulds 36–37 cm wide. The flat disc drains on mats (cagets), is dry-salted and grows a white bloom in a drying room, then ripens in cellars; ripening lasts at least four weeks from renneting. Made in 8 steps over 53 days. The longest step, ripen in cellars, takes at least 28 days (Ministère de l'agriculture 2020) and runs at 4–14 °C (Ministère de l'agriculture 2020). Penicillium candidum, a mould first isolated from a Brie in 1897 by Georges Roger; the specification allows mould cultures and the bloom (fleur) grows in the drying room does most of the fermenting.
| Main step | at least 28 daysSet[bo-brie2020] | Ripen in cellars |
|---|---|---|
| Temperature | 4–14 °CSet[bo-brie2020] | Ripen in cellars |
| Acidity | pH up to 4.9Set[bo-brie2020] | Dry-salt |
Brie de Meaux is much wider than Camembert, at 36–37 cm, and it is set fast with a high dose of rennet rather than left to sour slowly. That rennet curd is ladled with a wide perforated pelle à brie and travels well before ripening, while the smaller Brie de Melun uses a slower lactic curd.
This is a raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than cooked pressed ones such as Comté. The specification requires pH 4.9 or lower one day after demoulding, to set the cheese's lactic character; it does not give this as a safety limit.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The 1995 EU application says cheese from the Brie country seems to have been known since Charlemagne, and that Brie de Meaux won fame at the Congress of Vienna in 1814. The 2020 specification says that at the end of the 19th century rennet use was better mastered and the large rennet-type Brie split from smaller lactic cheeses, and that Georges Roger isolated Penicillium candidum from a Brie in 1897. Both texts say it obtained its AOC in August 1980.
