A large disc of smooth, soft, even runny cheese made with cow's milk. It has a pale yellow paste and a downy white rind, faint mushroomy smell and full flavour. The cheese should be plump and feel slightly bouncy. made by factories in Brie as well as other parts of France and overseas although the origin is just east of Paris. This, together with Coulommiers and Meaux is the Brie we are familiar with. It is also the name of the province in which it is made. This cheese, well-recorded since the 13th Century, is made from April to October, is made with raw, whole milk and contains 45% (30% dry) fat. The curds are uncooked and unpressed. Affinage is usually 3 weeks. Once it has started to run, when it is at its most delicious, it should be eaten quickly as it will not keep beyond that stage.