What Does Brie Taste Like? Is It Too Strong for You?
Did you know that brie was considered a French royal food? It was nicknamed the Queen’s Cheese! Thankfully, you don’t need to be royalty to enjoy brie today.
Brie is a high-fat, soft cheese made from raw cow milk. In the middle ages, brie got its name from the French district known as Seine-et-Marne.
You might want to try new cheeses but shy away from the funky ones. So, what does brie taste like? Is it too strong to enjoy? Let’s find out what the Queen’s Cheese is all about and if it stands up to the hype.
Brie can also be paired with honeycomb.
The Queen’s Cheese: What Does Brie Taste Like?
Mainly, brie cheese has a fulfilling taste of butter mixed with earthy flavors. It’ll also leave a suggestion of nuts and sauteed mushrooms in your mouth. Expect a texture that’s stronger at the rind but fluffy and creamy or a smooth texture on the inside.
One thing that causes people to shy away from brie is the ammonia scent. Just keep in mind that such by-products, like ammonia, are a normal part of aging blooming rind.
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Brie vs. Camembert: What’s the Difference?
Many people compare brie to camembert cheese since they share nutty and buttery flavors. They even have the same white rind.
If you’ve had camembert before and liked it, you’ll be okay with brie. Brie is considered a milder form of camembert with a few key distinctions:
- Brie has less of a mushroom-like aftertaste.
- Brie is lighter with a lower buttery content.
- The rind in brie won’t be as sour as ripe camembert
- Brie’s texture is softer and less chalky.
How to Store and Serve Brie Cheese
Softer cheeses have shorter lifespans, but the rind in brie can extend this shelflife. So as long as the rind isn’t grey or flaky, it’s good to go.
Brie cheese doesn’t need to be refrigerated, but if you do, wrap it in cheese parchment paper. This has a waxy layer on the inside and keeps the cheese fresh for longer.
Fruit Adds To the Brie Flavor 
Nuts give texture and Flavor to Brie
How to Reduce the Ammonia Scent in Brie
If you refrigerate your brie, take it out for one hour at room temperature before eating. This will air out the ammonia.
Usually, we recommend eating the cheese with the rind. However, if it’s your first run with brie and the ammonia scent feels overwhelming, you can scrap the rind away.
What Does Brie Go Along With?
Brie makes excellent charcuterie boards, soups, and even sandwiches! It is often served as an appetizer. Try any combination of these ingredients:
- Sesame crackers
- Walnuts and honey
- Pasta
- Salmon and crab
- white wine
- Fig Jam
- bread and olive oil
- Fruit
Does Brie Taste Like Mozzarella
The cheese is also used in cooking and baking.
Brie is similar to other cheeses such as Camembert. However, it is slightly softer and creamier than mozzarella cheese.
Do You Eat The White Part Of The Brie
However, there is a small portion of the brie that is considered “white” and contains a little less fat.
Eating the white part of the cheese – brie is no problem.
What Is The Rind On Brie Cheese
The Brie Rind is made from a mold called Penicillium camemberti. It grows on the surface of the cheese and is then rubbed and blooms until it forms a thin layer. This layer of bloomy rind is then dried and pressed into the cheese. It is one of the parts of the cheese that gives brie its unique taste.
How To Tell When Brie Cheese Has Gone Bad
When you buy brie cheese, look at the rind. If it looks grayish or flaky, don’t buy it.
Does Brie Taste Sour?
Brie cheese tastes sour when it is too old. It’s a good idea to buy brie cheese from a store where you know the cheese has been stored properly. If you want to eat brie cheese, buy it fresh.
Wrapping Up The Real Taste Of Brie Cheese
To briefly answer the question “what does brie taste like,” we’d like to say that it’s a mild, creamy cheese with undertones of butter, nuts, and mushrooms. The outer rind is only slightly bitter and stiff. If you air it right, the ammonia scent shouldn’t be an issue.
So, even if you’re not into strong cheeses, brie can still work for you. It’s also very versatile and makes great charcuteries.