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Brie

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Brie healthy?

Brie scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This Brie cheese is made from pasteurized milk, salt, microbial cultures, and rennet, which are all clean and traditional ingredients for cheese production.

How processed is Brie?

Brie is NOVA Group 3: Processed Foods.

Which ingredients drive Brie's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Brie

Chêne d'argent
75 Good

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Cheese
Summary

This Brie cheese is made from pasteurized milk, salt, microbial cultures, and rennet, which are all clean and traditional ingredients for cheese production. The product is processed but does not contain any harmful additives or seed oils, maintaining a high-quality profile. Its processing level limits the score, but the absence of artificial additives and the use of beneficial ingredients like pasteurized milk contribute positively to its rating.

Key ingredients 5

Pasteurized milk
Good

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of animal protein and beneficial fats.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese making for flavor and preservation. It is a common ingredient in processed foods and does not provide additional nutritional benefits. The amount used in cheese is typically moderate and necessary for the product's stability.

Risks

Excessive sodium intake can lead to hypertension and cardiovascular issues.

See more about Salt →
Microbial cultures
Neutral

Microbial cultures are essential for the fermentation process in cheese production. They help develop flavor and texture in the cheese. These cultures are generally considered safe and beneficial for the fermentation process.

Benefits

Contribute to the development of flavor and texture in cheese.

Animal rennet
Neutral

Animal rennet is used to coagulate milk in cheese making, essential for forming curds. It is a traditional ingredient in cheese production. While it is not a source of nutrients, it is crucial for the cheese-making process.

Benefits

Essential for the coagulation process in cheese making.

Microbial rennet
Neutral

Microbial rennet is an alternative to animal rennet, used to coagulate milk in cheese production. It is derived from microbial sources and is suitable for vegetarian cheese. It performs the same function as animal rennet without affecting the nutritional profile.

Benefits

Suitable for vegetarian cheese production and essential for coagulation.

See more about Microbial rennet →

Processing

Group 3 · Processed

Processed Foods

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