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Brie (; ) is a soft cow's milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern ''département'' of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. == Production == Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of . The cheese is then cast into molds, sometimes with a traditional perforated ladle called a ''pelle à brie''. The mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (''Penicillium candidum'', ''Penicillium camemberti'') or ''Brevibacterium linens'', and aged in a cellar for at least four to five weeks. If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called ''Brie Noir'' (French for "black brie"). Around the Île-de-France where brie is made, people enjoy soaking this in ''café au lait'' and eating it for breakfast. Overripe brie contains an unpleasant excessive amount of ammonia, produced by the same microorganisms required for ripening. Some versions of Brie cheese are smoked.〔(The New Irish Table: 70 Contemporary Recipes – Margaret M. Johnson ). p. 17.〕〔(【引用サイトリンク】title=Footprint Ireland )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Brie」の詳細全文を読む スポンサード リンク
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