A soft cheese made from unpasteurised cow's milk. The fermented milk is placed in a tank for 16 hours, then put in bowl for curding which lasts one hour. It is then cut into small cubes and finally moulded by hand into thin layers with a brie shovel. The temperature in the room where casting is made is increased to evacuate the whey over about 10 hours. The cheese is then drained on reed mats. The next day, the cheese is dry-salted and remains in the curing room for 2 days. The characteristic white rind soon begins to appear, but will take a further 6 to 8 weeks to reach full maturity (if the cheese is cut before then it will never mature). The bloomy rind develops red or brown patches as the cheese ages. When nearly half of the straw-coloured interior is ripe and soft, it indicates that the cheese is ready for consumption.

Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds.