Buttery and creamy, Brie is fruity and mildly tangy, complete with an earthen mushroom note. Old Europe Cheese Brie contains 60% butterfat to draw out that succulent, melt-in-your-mouth flavor that is almost unmanageable in its gooeyness.


Situated some 50km east of Paris, the verdant region of Brie prides itself on a long history of cheese making. Brie de Meaux (AOC) is formally recognized for the 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 highly coveted “best cheese in the world” title. Brie, the winner, was crowned “le roi du fromage” or better known as “the king of cheese.”


Brie is a soft ripened, un-pressed and naturally drained cows’ milk cheese, which is molded into flat round disks. Brie has a snowy white rind with a glossy, straw-colored paste that is plump and velvety smooth. 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 makes triple creme, double creme, and single creme brie containing 60% butter fat for that melt in your mouth flavor.


Creating impeccable, gourmet cheese pairings can elevate any elegant event or successfully serve a cozy night in. Here are a few basic guidelines that will bring matchmaking success when pairing Brie:

Storage Tips

Ideal storage temperature is 40-45 degrees Fahrenheit with an elevated humidity. Cut surfaces should be protected from drying out by applying 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.

« of 4 »