Brie Cheese

Love it or hate it, Brie is the classic French cheese.

The bloomy rind on Brie results from Penicillium Candidum, a white mold applied to the surface. The mold produces enzymes which ripen the cheese from the outside in. Ripening occurs in just a matter of weeks.

Brie has a rich, earthy mushroom flavor changes from mild when young to pungent with age. It has a soft, creamy interior with snowy white, edible rind.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose brie cheese made from organic milk, free from hormones.

Culinary Caution! Molded cheese can produce an overgrowth of yeast in some individuals

Estimated Glycemic Load = 1

Selecting and Storing Brie Cheese

Choose organic brie cheese and keep refrigerated. This cheese goes well with melons, grapes and berries, as well as sundried tomatoes; for wines pair with sparkling wines, champagnes or Pinot Noir.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Tubers, No Corn, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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