The cheese is then taken out of the molds, salted, inoculated with cheese mold (Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.Greaaaat, one of the four things to which I'm noticeably allergic. No wonder my nose has been a little stuffy this week. Nothing horrible but this means an extra antihistamine squirt tonight. Still.... worth it. Like most good cheeses, brie falls into the "so bad it's good" category.
Also from the same article:
Around the Île-de-France where brie is made, people enjoy soaking this in café au lait and eating it for breakfast.Now, this is for the extra heavy-duty cheese where the crust has turned dark, but still, might be worth a try in the morning with the lightweight Americanized version. I'll let you know if it was worth it. If I survive.