Brie

Brie
Country of origin	France
Region, town	Seine-et-Marne
Source of milk	Cows
Pasteurized	Required in the United States and Australia, not in most of Europe, Including France
Texture	Soft
Aging time	Generally 5 to 6 weeks
Certification	AOC: 1980, for both Brie de Meaux and Brie de Melun
Named after	Brie
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Brie (/briː/ bree; French: [bʁi]) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")),^[1] the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat,^[2] slightly higher than Camembert.^[3]

"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.