Know what’s on your plate
Brie cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 334 kcal —
- Protein 21 g 42%
- Carbohydrate 0.5 g 0%
- Fat 28 g 35%
- Saturated fat 17 g 87%
- Fibre 0 g 0%
- Sugars 0.5 g —
- Sodium 629 mg 27%
- Cholesterol 100 mg 33%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 174 µg 19%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.24 mg 2%
- Vitamin K 2.3 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.52 mg 40%
- Niacin (B3) 0.38 mg 2%
- Pantothenic acid (B5) 0.69 mg 14%
- Vitamin B6 0.24 mg 14%
- Folate (B9) 65 µg 16%
- Vitamin B12 1.7 µg 69%
- Choline 15.4 mg 3%
Minerals
- Calcium 184 mg 14%
- Iron 0.5 mg 3%
- Magnesium 20 mg 5%
- Phosphorus 188 mg 15%
- Potassium 152 mg 3%
- Zinc 2.4 mg 22%
- Copper 0.02 mg 2%
- Manganese 0.03 mg 1%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 334 | 21 g | 0.5 g | 28 g |
| 1 × oz | 28.4 g | 95 | 5.9 g | 0.1 g | 7.8 g |
| 1 × cup, sliced | 144 g | 481 | 30 g | 0.6 g | 40 g |
| 1 × cup, melted | 240 g | 802 | 50 g | 1.1 g | 66 g |
| 1 × cubic inch | 17 g | 57 | 3.5 g | 0.1 g | 4.7 g |
| 1 × package (4.5 oz) | 128 g | 428 | 27 g | 0.6 g | 35 g |
| 2 × oz | 56.7 g | 189 | 12 g | 0.3 g | 16 g |
| ½ × oz | 14.2 g | 47 | 2.9 g | 0.1 g | 3.9 g |
| 3 × oz | 85.1 g | 284 | 18 g | 0.4 g | 24 g |
| 4 × oz | 113.4 g | 379 | 24 g | 0.5 g | 31 g |
Similar foods
Questions about Brie cheese
Do you eat the rind on Brie?
Yes. The soft white rind is edible and is part of the cheese’s flavour; cut wedges through it rather than peeling it off.
How do you bake Brie without it spilling everywhere?
Put a small whole wheel in an ovenproof dish, or leave it in a wooden box only if the box is labelled oven-safe. Bake at 180 °C for about 15–20 minutes, until the centre is soft, then serve straight away.
Should you serve Brie cold or at room temperature?
Take it out of the fridge about 30–60 minutes before serving so the centre softens and its aroma comes through. Keep it chilled again if it will be sitting out for longer.
How should you store Brie once it has been opened?
Wrap it loosely in cheese paper or baking paper, then keep it in a lidded container in the fridge so it does not dry out or flavour other foods. Use it within a few days, and discard it if you see mould that is not part of its usual white rind.
What goes well with Brie on a cheeseboard?
Pair it with crisp apples or pears, grapes, walnuts and crusty bread; a spoonful of chutney or a little honey also works well. Its creamy texture is especially good against tart fruit or crunchy nuts.
Can you freeze Brie?
You can, but freezing makes it more crumbly and less pleasant to eat as it is. Freeze it well wrapped for cooking, then thaw it overnight in the fridge and use it in a sauce, toastie or baked dish.
What cheese can you use instead of Brie?
Camembert is the closest swap: it has a similar soft, white rind and melts in much the same way. Use it in the same quantity for baked cheese or sandwiches, though its flavour is often stronger.
How much Brie is a typical portion?
A small portion is about 30 g, roughly a thin wedge. That provides 100 kcal and 6.2 g of protein.
Source: USDA FoodData Central 172177 · per 100 g · carbohydrate per EU label, fibre excluded
