Characteristics:
    Brie, which was first made several centuries ago in the Department
of Seine-et-Marne, France, is a soft, surface-ripened cheese made usually
from cow's whole milk but also at times from skim milk or partly skimmed
milk. The quality varies with the kind of milk used: Melun, Coulom-
miers, and Meaux are noted for the production of Brie, which also is
known locally as Fromage de Melun and Coulommiers. Brie-type cheese
is made also in other parts of France and in other countries. 

    Brie is made in three sizes: Large (about 40 cm 16 inches in diameter and
3,8-4 cm 1 1/2 to 1 2/3 inches thick, weighing about 6 pounds); medium (about 
30 cm 12 inches in diameter and slightly thinner than the large size, weighing about
3 1/2 pounds; and small (14-20 cm  5 1/2 to  8 inches in diameter and
3 cm 1 1/4 inches thick, weighing about a pound). According to some authori-
ties, the small size is the same as Coulommiers or Petit Moule.

    Brie is similar to Camembert. Both are ripened partly by molds and
bacteria, and probably yeasts, that grow on the surface of the cheese.
However, because of differences in the details of manufacture, the
internal ripening and characteristic flavor and aroma differ.

The Method of Making:
    The cheesmaking process is complicated and exacting. Fresh milk, or
evening milk which is cooled, held overnight, and mixed with morning
milk, is used. About 10% of slightly ripened skim milk is some-
times added. The milk is warmed to a temperature of 29-32°C 85-90°F., and
enough rennet is added so the curd will be firm enough to dip in 2 or 3 hours.

    
A ladle is used to transfer large, thin, horizontal slices of curd to
round metal hoops, each of which has a rim that fits snugly in the top. The
hoops rest on straw or rush drain mats on a drain board. The temperature of
the room should be about 18°C 65°F.

    
    When the curd has settled sufficiently, the metal rims are removed.
The hoops of cheese are piled several high on a draining table, and a drain
board and clean mat are placed under each cheese. The hoops are turned
frequently, and the mats are changed at each turning. The clean mats are
placed at right angles to those used previously, which results in a
checked pattern on the surface of the cheese.
    About 24 hours after the curd was placed in the hoops, the hoops are
removed and a tinned metal strap is fitted around each cheese. The
cheeses are turned and the mats are changed as before for another 24h.

Then the straps are removed, and fine dry salt is rubbed on the surface
and sides of the cheeses. They are turned and salted daily for 2 or 3
days.

     
    Then the cheeses are take to a well ventilated drying room where
they are held at a temperature of 13-16°C 55-60°F. for about 8 days. A felty layer
of white mold grows rapidly on the surface, and the curd softens rapidly
and becomes slightly yellow and translucent during this period. Then the
cheeses are moved to a curing cellar or cave in which the temperature is
about 11°C 52°F, the relative humidity about 85% , and there is little
ventilation. The primary layer of white mold is gradually superseded by a sec-
ondary growth of yellow mold that changes to red as ripening continues
and the cheese becomes less acid and the curd becomes yellower and
creamier. Regulating the growth of desireable molds on the surface of the
cheese is essential for successful production. Some manufacturers innoculate
the milk with the desireable micro-organisms to insure their growth.

The cheese may be shipped before curing is completed, in which case
the reatiler places the cheese in a cellar for final ripening. Brie is
perishable and must be kept under refrigeration. Before sale the cheeses may
be cut into pie-shaped segments, each of which is wrapped separately. How-
ever, it ripens more normally if it is not cut.
    About 14 kg 14 pounds of cheese is obtained from 100 kg 100 pounds of whole milk.

    Analysis: