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Brie is a soft, creamy cheese with a thin, white, bloomy rind, ripened from the outside in by a white mold. In USDA FoodData Central data an ounce of brie has about 95 calories, close to 6 grams of protein and a quarter of the Daily Value for saturated fat, with less sodium and much less calcium than many firmer cheeses. The rind is part of the cheese and can be eaten. The bigger safety question is Listeria: FDA and CDC put soft cheeses made from unpasteurized milk on their riskier list for pregnancy. Below is brie nutrition in detail, how it compares with camembert, and what the label should tell you.
Peptide Labs does not sell brie or other cheese. This article is general nutrition information, not medical advice.
Key Takeaways
- USDA SR Legacy lists one ounce of brie at 95 calories, 5.9 grams of protein and 4.9 grams of saturated fat.
- Per ounce, USDA lists brie with 178 milligrams of sodium, 8% of the Daily Value.
- Genome researchers name the white rind mold as Penicillium camemberti; the rind is eaten with the paste.
- Brie and camembert are close relatives; USDA values per ounce are similar.
- FDA and CDC say people who are pregnant should avoid soft cheeses made from unpasteurized milk.
- Check the label for the words made with pasteurized milk if you are in a higher-risk group.
What brie is and how the white rind forms
Brie is made from milk that is curdled, ladled into round molds, drained, salted and then ripened. During ripening a white mold grows over the surface. Researchers who sequenced the genomes of cheese molds (Ropars and colleagues, 2020) describe Penicillium camemberti as the white mold used for the maturation of soft cheeses such as Camembert and Brie, and report that it arose through a fairly recent domestication by cheesemakers.
US cheese rules (21 CFR Part 133) have separate standards for many named cheeses but no section named for brie. A general FDA standard for soft ripened cheeses (21 CFR 133.182) describes cheese that ripens from the surface toward the center, and it requires that cheese made from milk that is not pasteurized be aged for at least 60 days at no less than 35 degrees F. That is why the milk statement on the label matters: a young, runny raw-milk brie would not meet that aging requirement.
Supermarket brie also comes in double-cream and triple-cream styles, which have cream added to the milk, so they are richer than the standard entry in USDA data. Read the Nutrition Facts panel on the specific wedge you choose, because values vary by brand.
Brie nutrition per ounce, from USDA data
The table compares USDA SR Legacy values for one ounce (28.35 g) of brie with three other cheeses. Percent Daily Values use the FDA reference amounts printed on food labels. Brie is lower in calories and sodium than many firm cheeses because it holds more water, but its saturated fat share is similar. It is also a good source of vitamin B12 for its size (see our https://peptidelabs.live/b12-foods/ list) while being a modest source of calcium; firmer cheeses on our https://peptidelabs.live/foods-high-in-calcium/ page carry far more.
| Per 1 oz (USDA SR Legacy) | Brie (FDC 172177) | Camembert (FDC 172178) | Blue (FDC 172175) | Cheddar (FDC 173414) |
|---|---|---|---|---|
| Calories | 95 | 85 | 100 | 114 |
| Protein | 5.9 g (12% DV) | 5.6 g (11% DV) | 6.1 g (12% DV) | 6.5 g (13% DV) |
| Total fat | 7.9 g (10% DV) | 6.9 g (9% DV) | 8.2 g (10% DV) | 9.4 g (12% DV) |
| Saturated fat | 4.9 g (25% DV) | 4.3 g (22% DV) | 5.3 g (26% DV) | 5.4 g (27% DV) |
| Cholesterol | 28 mg (9% DV) | 20 mg (7% DV) | 21 mg (7% DV) | 28 mg (9% DV) |
| Sodium | 178 mg (8% DV) | 239 mg (10% DV) | 325 mg (14% DV) | 185 mg (8% DV) |
| Calcium | 52 mg (4% DV) | 110 mg (8% DV) | 150 mg (12% DV) | 201 mg (15% DV) |
| Vitamin B12 | 0.47 mcg (19% DV) | 0.37 mcg (15% DV) | 0.35 mcg (14% DV) | 0.31 mcg (13% DV) |
| Riboflavin | 0.15 mg (11% DV) | 0.14 mg (11% DV) | 0.11 mg (8% DV) | 0.12 mg (9% DV) |
| Carbohydrate | 0.1 g | 0.1 g | 0.7 g | 1.0 g |
Portions matter more than the per-ounce line suggests. USDA lists a 4.5-ounce package of brie (128 g) at 428 calories, 805 milligrams of sodium (35% DV) and 22.3 grams of saturated fat, which is 111% of the Daily Value. A few slices on a cheese board and the whole small wheel are very different amounts.
Brie vs camembert
Brie vs camembert is mostly a matter of size and flavor. Both are soft, bloomy-rind cheeses ripened with the same white mold species, according to the Ropars research. Camembert is a smaller wheel and often tastes earthier and stronger as it ages, while brie wheels are wider and flatter. In USDA data an ounce of camembert has slightly fewer calories and less saturated fat than brie but more sodium and calcium. Neither is a lighter choice in any meaningful sense.
Can you eat brie rind?
Yes. The bloomy white rind is part of the cheese, formed by the mold that ripens it, and it is meant to be eaten with the soft paste inside. Whether you eat it comes down to taste and texture.
- The rind tastes mild and mushroomy on a young wheel and stronger, sometimes slightly bitter, as the cheese ages.
- A strong ammonia smell usually means the cheese is past its peak; many people trim the rind at that point for flavor reasons.
- If you cut the rind off, you lose a little of the texture contrast but very little nutrition.
- Baked brie keeps its rind on, which holds the melted center together.
- The rind does not change the Listeria advice below; that depends on the milk and who is eating it.
Listeria and pasteurized milk: FDA and CDC advice
Listeria monocytogenes is the germ behind the FDA and CDC advice on soft cheeses. The FDA says pregnant women are about 10 times more likely than other healthy adults to get listeriosis, and that the infection can lead to miscarriage, premature labor, low birth weight or infant death. CDC lists soft cheese made from unpasteurized (raw) milk, including brie, camembert and blue-veined cheese, among the riskier foods in pregnancy. The FDA advises avoiding cheese made from unpasteurized milk and lists cheeses made with pasteurized milk as safe choices, apart from queso fresco-type cheeses.
- CDC names the groups at higher risk from Listeria: pregnant women, newborns, adults 65 or older and people with weakened immune systems.
- Check the label for the words made with pasteurized milk; imported and specialty brie can be made from raw milk.
- If you are pregnant or in another higher-risk group, follow FDA and CDC advice and ask your health care provider about soft cheeses.
- Our https://peptidelabs.live/prenatal-vitamins/ guide covers other nutrition questions to raise with your health care provider in pregnancy.
Salt, saturated fat and lactose
Brie is not especially salty for a cheese. USDA lists one ounce at 8% of the Daily Value for sodium, less than https://peptidelabs.live/feta-cheese/ or https://peptidelabs.live/parmesan/; our https://peptidelabs.live/low-sodium-foods/ page puts those numbers in context. Saturated fat is the bigger number. The Dietary Guidelines for Americans, 2025-2030, say that when consuming dairy you can include full-fat dairy with no added sugars, and that saturated fat in general should not exceed 10% of total daily calories. Brie also contains dietary cholesterol (see https://peptidelabs.live/foods-high-in-cholesterol/).
USDA SR Legacy lists no lactose value for brie. NIDDK notes that some people with lactose intolerance find hard cheeses easier to tolerate than other milk products; brie is soft, so tolerance is individual. Our https://peptidelabs.live/lactase/ article explains lactase products. Milk is one of the nine major food allergens under US law, so brie is not suitable for anyone with a milk allergy.
Is brie healthy? How it fits a varied diet
Is brie healthy? It is a nutrient-dense food that supplies protein, vitamin B12, riboflavin and vitamin A in a small portion, and it is also rich in saturated fat and calories. No single cheese is good or bad on its own; it depends on how much of it you eat and what else is on the plate. Pairing brie with fruit, vegetables or whole-grain crackers is a common approach in eating patterns such as the https://peptidelabs.live/mediterranean-diet/. For the wider picture of dairy, read our main https://peptidelabs.live/cheese/ guide, and compare a much saltier, mold-veined cheese in our https://peptidelabs.live/blue-cheese/ article. Brie is also an aged, https://peptidelabs.live/fermented-foods/ style product.
Frequently Asked Questions
Can you eat brie rind?
Yes. The white rind is formed by the ripening mold and is meant to be eaten. Some people trim it on very ripe wheels because the flavor gets strong.
Is brie cheese pasteurized?
Brie can be made from pasteurized or unpasteurized milk. FDA rules require soft ripened cheese made from unpasteurized milk to be aged at least 60 days, so check the label for the milk used.
Can I eat brie when pregnant?
FDA and CDC say to avoid soft cheeses made from unpasteurized milk during pregnancy. Ask your health care provider about pasteurized brie.
How many calories are in brie?
USDA lists one ounce of brie at about 95 calories and a 4.5-ounce package at about 428 calories.
Is brie high in sodium?
Less than many cheeses. USDA lists one ounce at 178 milligrams of sodium, 8% of the Daily Value.
What is the difference between brie and camembert?
Both are soft, white-rind cheeses ripened by Penicillium camemberti, according to genome research. Camembert is usually a smaller wheel with an earthier flavor; per ounce USDA values are similar.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Blue Cheese: Mold, USDA Values and Is It Healthy?, Cheese: Nutrition, Types of Cheese and Is Cheese Healthy?, Goat Cheese (Chevre): USDA Nutrients and Safety Facts, Camembert: Nutrition, the Normandy PDO and Listeria Facts.