What is it?

A creamy, runny cow’s milk cheese named after the French province, Brie has a fruity, luxurious flavor and is ideal served at room temperature or slightly warmed. The cheese takes between one to three months to ripen and forms a soft, moldy rind that is meant to be eaten with the interior. True Brie cheese is made with unpasteurized cow’s milk, but United States laws prohibit raw milk products aged for less than sixty days, so you’re only apt to find Brie-style cheeses in the U.S. rather tan true Brie.

Recipes

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  Grilled Brie and Tomato Sandwiches

  This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover…

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  Egg Noodles with Creamy Mustard-Tarragon Sauce

  This simple alternative to plain buttered noodles brings so much more flavor. Serve with roast chicken or seared salmon.

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  Cumin and Cracked-Pepper Filet Mignon with Brie Butter

  Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a…

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  Brie and Spinach Farrotto

  Inspired by risotto but made with farro instead of rice, this quick and simple side dish is excellent served alongside grilled sausage, roast chicken, or steak.

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  Crab Bisque with Cauliflower and Brie

  Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

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  Grape Clusters with Brie, Gorgonzola, and Honey

  This messy-to-eat-but-totally-worth-it appetizer is a fabulous combination of sweet, salty, herby, and nutty flavors. Use scissors to cut the clusters into individual portions, and serve with plenty of napkins.

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  Brie, Peach, and Smoked Pork Grilled Cheese

  For crispy perfection, a mix of butter and mayo is spread on the outside of this rich sandwich. The mayonnaise raises the butter's smoking point, which lets the sandwich cook…

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  Baked Brie with Pears and Apricots

  Forget the baked Brie of yore. This one is like an overstuffed purse full of glistening nuts and preserves. Make it ahead of time for a holiday party, or serve…

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  Breakfast Polenta with Figs and Brie

  A breakfast polenta is a thing of beauty: almost no stirring and still lots of flavor. For the best look as well as taste, be sure to use the beige…

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  Potato and Rosemary Quiche

  Chunks of tender potatoes, creamy Brie, and fragrant rosemary make for a comforting breakfast quiche.