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Yellow or ivory interior with thin, edible crust
Creamy, rich and buttery
Melts when heated
Creamy. rich. buttery.mellow. Inside the smooth, edible rind, you'll find Brie's soft, ivory or yellow interior that not only looks elegant - it tastes elegant. With pleasant mushroom or other earthy overtones, a taste of Brie will carry your imagination to a romantic picnic in a meadow of wildflowers. But you'll be just as delighted eating it in your dining room.

Softened at room temperature, Brie nicely tops crackers or complements green apples, strawberries, pears, melons, grapes or walnuts. When heated, the smooth interior melts into a perfect spread for crackers, croissants and crusty breads.

Image © Wisconsin Milk Marketing Board.
Sparkling wines, Chardonnay, medium-bodied Pinot Noir and apple cider | Green apples, strawberries, pears, melons, grapes, sun-dried tomatoes | Toasted walnuts | Crackers, croissants and crusty breads
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Brie ripens from the outside in, rather than the inside out, due to the addition of Penicillium candidum to the starter. This bacteria first produces the light crust on the surface, then continues to move towards the center, ripening and softening the cheese as it goes along.
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