Brie Cheese Review - CheeseReviews.org

Brie Cheese Review
May 1st, '06

I really like brie. Many people don't, and I've never figured out why. I suspect it's because of the mold. Perhaps they don't know the mold is tasteless. Or maybe it's because brie is runny and they think runny cheese is stinky. Well Cheez Whiz is runny and everyone likes Cheez Whiz. It's not stinky is it?

Beats me. I love the stuff. Even more than Cheez Whiz.

And for a long time I've meant to try and track down some the artisan brie cheese made here in California. But the version pictured here was a French brie with peppercorns in the crust. Very yummy. Sweet and buttery with a bright cheesy taste. And yes, I know imported French brie is some sort of pasteurized and stabilized lump that has little to do with "real" brie. Which is obviously why I need to try some of the local stuff. Lets not get too snooty, m'kay?

The cat loves brie. I gave him a little shmear and he spent the whole night yowling for more. Maybe there's a market for some sort of brie flavored cat food. We're on record here, I thought of that first.

why is it that sometimes I get brie cheese and it smells like hair dye and has a "chemical" bite to it and other times it tastes delicious with no smell or bite? Is there a way to avoid buying the bad tasting ones?

Posted by bonnie at 12:55 PM EST on May 10th, '06

Not really. If you buy the whole round you can open it up and try smelling the rind, but that won't tell you much.

Brie is meant to ripen after it's shipped. And any fluctuations in temp can have an effect on that. Unfortunately you have no way of knowing how it's been handled before you find it. The best bet is to only get the cheese from a cheese buyer whoose name you know and who you trust to only give you good cheese. And that's easier said than done. Even a good cheesemonger may not have much control over the cheese before it gets to them.

If you have a local cheese maker you can try buying from them as well. Fewer handlers probably means better handling.

In my experience the brie we get here has a very low tolerance for heat and it can go bad after a surprisingly short time in a hot car.

Brie is one of my favorites and I'll have many more articles on it. Stay tuned.

Posted by Jons at 3:26 PM EST on May 10th, '06

Old brie cheeses are not made for the human nose, but if you cut away the rind, an old brie can be heaven in your mouth.

Posted by Harry at 7:09 AM EST on May 11th, '06

The smell is ammonia (and other minor irritants) given off by the bacteria in the cheese and trapped under the rind. If it's not too heavily permeated by the gases, you can put it on a plate, lift up the top rind, and let it air out for a half-hour or so, and it may be fine (with or without the rind).

Posted by GH_ISoar at 4:22 PM EST on Nov 20th, '06

NOW I understand. You're from California (as am I only not living there right now) and that reference to a "shmear" of cheese for the cat says it all. You're okay in my book! We have a "Wild Oats" here in Brentwood, TN where not only do we go to sample and buy their cheeses,(cheesei?) we actually had to give a copy of "Cheese Shoppe" on CD to one of the young men working the cheese section. He'd never heard of it. What do they tech these kids today? :)

Posted by Greenbomb101 at 11:55 PM EST on Jan 1st, '07

I love brie too, but get frustrated by the taste differences of the same brands (Supreme and Ile de France) I buy at Trader Joe's, where the price is exceptional. Lately the Supreme has had a underflavor comparable to Elmer's glue and the Ile de France was once heaven, but my last purchase is not as creamy, too solid and rubbery. Will it ripen further in my fridge? These are wedges, not whole wheels...

Posted by archangelcat at 4:03 PM EST on Feb 1st, '07

Brie! Argh.

Posted by Nickrz at 1:04 PM EST on Sep 16th, '07