A Review Of Ile De France Brie

I recently received a sample of Ile de France Brie and was asked to write a review. I was flattered to receive the sample and even more flattered to be asked for my opinion on the cheese. We at Around The World Cheese LLC have been cheese sellers for a few years now and have given our opinions, insights and suggestions to many of our online and retail store customers, however writing a blog is a new adventure and it is still a trial and error proposition for us. So it is nice to be asked by a large company to give our opinion about their products. As in keeping true to our craft we will give unbiased reviews and opinions on any and all products. With that said let us proceed with a brief discussion of brie in general. For a bit more in depth discussion of Brie read our blog post for Brie de Nangis at http://aroundtheworldcheese.blogspot.com/2009/01/brie-nangis.html

Brie is one of the most popular French cheeses and is known around the world. In France the best AOC Brie is made from unpasteurized cow milk however AOC certification has also been given to the pasteurized version. When in France always choose the unpasteurized Brie but here in the US we have no choice but to settle for the pasteurized version. However all is not lost in the taste department and several top quality brands of Brie can be found. A wheel of Brie will remain "alive" and continue to mature until it is first cut and then the aging or ripening will stop.
A young Brie will be a bit stiff but as it ripens the interior paste will continue to soften. Please note that a top quality ripe Brie will ooze or bulge but not run when it is cut. If the cheese is somewhat stiff it is most likely not quite ripe and will have a milder or bland flavor. A good ripe Brie is a delight to eat. Consuming Brie's bloomy white rind is always a personal choice but it is safe and enjoyable to eat. Brie melts well so it makes a nice addition to sandwiches.

The sample of Ile de France Brie we received was a wrapped 7.7oz portion in a small round wooden box. Upon feeling the cheese it was a bit stiff so we decided to let it mature a while longer and would revisit it a few days later. After four days of sitting on our counter the cheese was softer to the touch, the key here was not refrigerate the cheese during this time. Upon unwrapping the mini wheel a soft white bloomy rind with small brown striations was revealed, this is usually a good first sign. When cut in half the interior paste began to bulge just a little, one or two more days of aging would have been perfect. There was a slight mushroomy scent given off when the cheese was cut this was also a good sign. Now for the taste, a slight mushroom flavor was evident and the soft bloomy rind gave an added texture and flavor, a very slight after tang was a pleasant surprise. All in all it was a mild flavored Brie that would be nice warmed and spread on a croissant. We feel that a little more time in aging would have brought out a stronger flavor and aroma. This brand of Brie is readily available in most supermarkets and we would recommend it as an introductory Brie to those who have not been exposed to Brie before.


The imported Rouzaire brand of Fromage de Meaux Brie is probably the best that is availible here in the states followed by Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze, and Bellerive Brie. We feel that you should treat yourself well, so buy the French imported bries instead of the factory made items found in the supermarket.