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Situated some 50 km east of Paris, the green region of Brie has a long history of cheesemaking. Brie de Meaux (AOC) is the formally recognized oldest recorded brie with an ancestry that dates back to the 8th century. In 1815 at the conclusion of the Napoleonic Wars, the Congress of Vienna held an informal contest amongst the nations to vie for the “best cheese in the world” status. Brie, the winner was crowned “le roi du fromage” or better known as “the king of cheese”.


Brie is a soft ripened, un-pressed, naturally drained cows’ milk cheese which is molded in flat round disks. Brie has a snowy white rind flora which develops after the cheese is sprayed with penicillium candidum. Ideally, the paste is rich, glossy and straw colored. The paste should also be plump and smooth and not runny. The cheese is then ripened for at least two weeks before shipment.


Brie should be buttery and creamy with a full flavor, fruity and mildly tangy with an earthen mushroom note. Old Europe Cheese brie is a double crème which contains 60% butter fat for that melt in your mouth flavor.

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Storage Tips

Ideal storage temperature is 40 – 45 degrees Fahrenheit with an elevated humidity. The cut surfaces should be protected from drying out by applying a piece of parchment paper to exposed areas before storing. If possible, use the original overwrap which is imported from France and is specially designed for brie. Otherwise, store unwrapped in a sealed plastic container pierced with a few holes for air circulation. Include a clean damp paper towel in the bottom to elevate humidity.

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