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    Brie cheese facts and nutrition

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    Brie is the soft cow’s milk cheese which has been named after the French region Brie. The cheese is pale in color having a slight grayish tinge under the rind of white mold. It is prepared from whole and also semi-skimmed milk. The curd is attained with the addition of rennet to raw milk and heated to the temperature of 99 °F (37 °C). Then the cheese is cast into molds. A mold has several thin layers of cheese and is drained for 18 hours. Then it is taken out of molds, salted and inoculated with cheese culture and aged for at least four or five weeks in a controlled environment. When matured for several months to year, it provides stronger flavor and taste and also the rind becomes crumbly and darker which is known as Brie Noir.

    Brie that is overripe provides unpleasant ammonia which has been produced by same microorganisms needed for ripening. It is a soft and creamy off white or yellow cheese having an edible rind. Usually it is made from cow’s milk and is sold in small rounds. Once the cheese is sliced before maturing process, it stops ageing. The flavor might vary which depends on the ingredients added during cheese production.

    Types of Brie cheese

    1. Original French Brie

    It is a soft farmhouse cheese primarily made from unpasteurized cow’s milk. This cheese must be aged at least 60 days. French Brie has rich and fruity flavor and a creamy texture.

    1. Domestic and Pasteurized Brie

    Pasteurized Brie is made up of pasteurized whole and skim milk. The cheese has mild flavor and is found plain or with herbs.

    How to Eat         

    • Add it to sandwiches and salads.
    • It is also paired with wines, beer and champagne.
    • Use Brie cheese as fillings for puff pastry.
    • It is used in burgers, sandwiches, pizzas, open toasts and Panini.
    • Consume it with toasted nuts such as pistachios, walnuts, cashews and almonds.
    • Use Brie cheese as a spread on bread and crackers.

    Precautions                                                                                                 

    • Pregnant women should not consume cheese prepared from unpasteurized milk.
    • Consume it in moderate amounts.
    • Avoid by allergic people.

    References:

    https://en.wikipedia.org/wiki/Brie

    https://www.thespruceeats.com/what-is-brie-cheese-1806997

    https://www.cheese.com/brie/

    http://cheese.wikia.com/wiki/Brie

    https://www.tarladalal.com/glossary-brie-cheese-1490i

    https://wiki.kidzsearch.com/wiki/Brie

    https://www.wikihow.com/Eat-Brie

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    Brie cheese Quick Facts
    Name: Brie cheese
    Origin France
    Colors Creamy off-white or yellow
    Taste Slightly nutty
    Calories 481 Kcal./cup
    Major nutrients Total Fat (113.89%)
    Tryptophan (105.45%)
    Vitamin B-12 (99.17%)
    Valine (91.38%)
    Isoleucine (87.44%)
    Name Brie cheese
    Country of origin France
    Source of milk Cows
    Texture Buttery, runny, soft-ripened
    Aging time Generally 5 to 6 weeks
    Color Creamy off-white or yellow
    Rind Bloomy
    Flavor Fruity, mild, nutty, tangy
    Aroma Strong
    Taste Slightly nutty
    Common names The Queen of Cheeses
    Major Nutritions Total Fat (lipid) 39.86 g (113.89%)
    Tryptophan 0.464 g (105.45%)
    Vitamin B-12 (Cobalamine) 2.38 µg (99.17%)
    Valine 1.93 g (91.38%)
    Isoleucine 1.462 g (87.44%)
    Histidine 1.031 g (83.69%)
    Lysine 2.665 g (79.69%)
    Leucine 2.778 g (75.16%)
    Threonine 1.081 g (61.42%)
    Calories in 1 cup, sliced (144 g) 481 Kcal.
    Nutritional value of Cheese, brie
    Serving Size:1 cup, sliced, 144 g

    Calories 481 Kcal. Calories from Fat 358.74 Kcal.

     

    Proximity Amount % DV
    Water 69.72 g N/D
    Energy 481 Kcal N/D
    Energy 2010 kJ N/D
    Protein 29.88 g 59.76%
    Total Fat (lipid) 39.86 g 113.89%
    Ash 3.89 g N/D
    Carbohydrate 0.65 g 0.50%
    Total Sugars 0.65 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 265 mg 26.50%
    Iron, Fe 0.72 mg 9.00%
    Magnesium, Mg 29 mg 6.90%
    Phosphorus, P 271 mg 38.71%
    Potassium, K 219 mg 4.66%
    Sodium, Na 906 mg 60.40%
    Zinc, Zn 3.43 mg 31.18%
    Copper, Cu 0.027 mg 3.00%
    Manganese, Mn 0.049 mg 2.13%
    Selenium, Se 20.9 µg 38.00%

     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.101 mg 8.42%
    Vitamin B2 (Riboflavin) 0.749 mg 57.62%
    Vitamin B3 (Niacin) 0.547 mg 3.42%
    Vitamin B5 (Pantothenic acid) 0.994 mg 19.88%
    Vitamin B6 (Pyridoxine) 0.338 mg 26.00%
    Vitamin B9 (Folate) 94 µg 23.50%
    Folate, food 94 µg N/D
    Folate, DEF 94 µg N/D
    Choline 22.2 mg 4.04%
    Vitamin B-12 (Cobalamine) 2.38 µg 99.17%
    Fat soluble Vitamins
    Vitamin A, RAE 251 µg 35.86%
    Vitamin A, IU 852 IU N/D
    Retinol 249 µg N/D
    Beta Carotene 13 µg N/D
    Vitamin E (alpha-tocopherol) 0.35 mg 2.33%
    Vitamin D (D2 + D3) 0.7 µg N/D
    Vitamin D3 (cholecalciferol) 0.7 µg N/D
    Vitamin D 29 IU N/D
    Vitamin K (phylloquinone) 3.3 µg 2.75%

     
    Lipids Amount % DV
    Fatty acids, total saturated 25.07 g N/D
    4:00 0.812 g N/D
    Caproic acid 6:00 (hexanoic acid) 0.465 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.428 g N/D
    capric acid 10:00 (decanoic acid) 0.969 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.726 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 4.414 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 11.874 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 4.147 g N/D
    Fatty acids, total monounsaturated 11.539 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 1.45 g N/D
    Oleic acid 18:1 (octadecenoic acid) 9.451 g N/D
    Fatty acids, total polyunsaturated 1.189 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.739 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.451 g N/D
    Cholesterol 144 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.464 g 105.45%
    Threonine 1.081 g 61.42%
    Isoleucine 1.462 g 87.44%
    Leucine 2.778 g 75.16%
    Lysine 2.665 g 79.69%
    Methionine 0.852 g N/D
    Cystine 0.164 g N/D
    Phenylalanine 1.668 g N/D
    Tyrosine 1.728 g N/D
    Valine 1.93 g 91.38%
    Arginine 1.058 g N/D
    Histidine 1.031 g 83.69%
    Alanine 1.237 g N/D
    Aspartic acid 1.944 g N/D
    Glutamic acid 6.317 g N/D
    Glycine 0.572 g N/D
    Proline 3.541 g N/D
    Serine 1.682 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.