page_title: Brie
section_title: Production
hierarchical_section_title: Brie / Production
caption_attribution_description: Français&#160;: Brie noir, ou vieux-brie, ici en vente sur le marché de la ville de Coulommiers (Seine-et-Marne, France). English: Brie noir (='black Brie'), an aged brie, here on sale on the market of the town named Coulommiers (Seine-et-Marne, France).
context_page_description: Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. 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.
context_section_description: Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F). The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese culture (Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a controlled environment for at least four or five weeks.
  If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called Brie Noir (French for "black brie"). 
  Overripe brie contains an unpleasant excessive amount of ammonia, produced by the same microorganisms required for ripening.
  Some versions of brie cheese are smoked.
caption: Brie noir
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