This cheese has a velvety edible crust and delicate flowing flesh of a creamy hue. It has a delicate creamy taste, which opens closer to the crust with a more tart and spicy finish with mushroom and nutty notes. The mold itself does not have any pronounced taste, and since it is a mushroom culture, it slightly resembles raw champignons. The texture may depend on the temperature of the cheese. It is usually not recommended to serve the cheese cold, before serving it should stand a little at room temperature, then its taste and aroma will open better.
Brie is produced at any time of the year, and it is one of the most versatile French cheeses, as it is well suited to a festive table and to a regular dinner. This type of cheese is usually served in slices, along with a crust. Not a single cheese plate can do without it. This gourmet product can be eaten on its own, but it is even better to supplement its soft and delicate taste with white crackers, French bread, pears, grapes or other fruits, candied walnuts or almonds, honey, cherry jam or figs.
Bree also goes well with many drinks that emphasize its juiciness and softness – some dark beers, Riesling and other dry wines, light red wines such as Pinot Noir, fresh juices, apple cider.