Brie with the outer rind removed is a soft, creamy cow's milk cheese with a rich, buttery flavour and high fat content (around 27g/100g). It provides excellent calcium, phosphorus, vitamin B12, riboflavin, and useful protein. Removing the white rind (Penicillium camemberti mould) reduces the distinctive earthy flavour and slightly lowers the fibre-like chitin content of the rind, but the nutritional difference is small.
Bring to room temperature before serving for the creamiest texture and best flavour; cold Brie is firmer and less aromatic. Brie is safe to eat during pregnancy only if cooked until piping hot throughout, as the mould rind can harbour Listeria.
Where Cheese, Brie, with outer rind removed Stands Out
Macronutrients per 100g
Vitamins & Minerals
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →