How Brie is Made

Image of Brie

Brie is one of the most popular soft cheeses enjoyed in Europe and all over the world. A French delicacy for hundreds of years, the cheese is named after the region where it was first created. Creamy brie cheese can be eaten in a variety of ways, including spread over crackers on a cheese board, baked brie or grilled on top of your favourite meat.

If you’re a self-confessed brie buff, then wouldn’t you like to know how it’s made? The process of making soft cheeses such as brie is very different to harder varieties like cheddar. Read on to find out how we make the rich and velvety texture of our organic brie at Godminster farm.

It all starts with fresh milk

Cheese is a dairy product made from milk, which means the quality of the cheese depends of the quality of the milk. At Godminster farm, we always start the cheese making process with the freshest organic milk from the farm’s resident cows which we then pasteurise using the latest equipment.

Add the rennet

To make the curd, vegetarian rennet is added into pasteurised milk and is then left to form a junket. This creates the delicious creamy texture that cheese connoisseurs love.

Moulding

From here it’s time to shape the cheese. The soft curds are poured in to the appropriate shaped moulds - including our lovely Heart-Shaped one!

Salting and Ageing

Different types of cheese require slightly different ways of salting. Our organic brie is immersed in a salt solution which has a number of different functions, including regulating the acidity of the cheese and ensuring it has that delicious flavour we're known for.

From here, the brie rests for 7 days while it grows its 'fluffy jacket'. Allowing the cheese to mature is also important for the brie to develop its sumptuous texture and creamy flavour. Traditionally when brie was made in the Middle Ages, it was kept in cellars where these moulds naturally attached themselves.

 

The best thing is once you receive your organic brie, it will continue to ripen so you can enjoy the cheese how you like it. From young and firm to runny and ripe, how do you enjoy yours?