brie Soft white cheese originally from the Brie region of France, made from cows' milk and moulded into a flat disc; it has a white rind, is ripened for 3–4 weeks, and deteriorates rapidly. A 30‐g portion is a rich source of vitamin B₁₂, a source of protein and vitamin A, contains 8 g of fat, of which 70% is saturated, 200 mg sodium, and 160 mg calcium; supplies 100 kcal (400 kJ).

Brie / brē/ • n. a kind of soft, mild, creamy cheese with a firm, white skin.