The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment.

The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F).

The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie.

The 20 cm (8 in) mould is filled with several thin layers of cheese and drained for approximately 18 hours.

Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening.

[6][7] Brie de Meaux is an unpasteurized round cheese with a diameter of 36 to 37 cm (14 to 15 in), and a weight of about 2.8 kg (6.2 lb).

Kolb-Lena, a Savencia Fromage & Dairy plant in Illinois has made brie- and camembert-style cheese since early 1900.

Today still producing brie under the brands: Alouette, Delice de France or award-winning soft cheese under Dorothy's.

[15] New Zealand has many brie-style cheeses, varying from the Mainland brand, with Creamy, Double Cream, and Blue varieties,[16] to craft cheesemakers such as Grinning Gecko.

[24] Traditionally, brie was produced in large wheels, 23 to 37 cm (9 to 14.5 in) in diameter, and thus ripened more slowly than the smaller Camembert cheeses.

This ratio change between rind and paste makes Camembert slightly stronger when compared to a brie ripened for the same amount of time.