Editing Brie (section)

== Production ==
[[File:Brie noir.jpg|thumb|left|235px|Heavily aged and very pungent ''Brie noir'']]

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 {{cvt|37|°C|°F}}. The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a {{lang|fr|pelle à brie}}. The {{convert|20|cm|in|0|abbr=on}} mould is filled with several thin layers of cheese and drained for approximately 18&nbsp;hours. The cheese is then taken out of the moulds, salted, inoculated with cheese culture (''[[Penicillium camemberti]]'' or ''[[Brevibacterium linens]]''), and aged in a controlled environment for at least four or five weeks.

If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called {{lang|fr|Brie noir}} (French for 'black brie').

Overripe brie contains an unpleasantly excessive amount of [[ammonia]], produced by the same [[microorganism]]s required for ripening.<ref>{{cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |location=New York |publisher=Simon & Schuster |year=2004 |isbn=0-684-80001-2 }}</ref>