In order to transform cheese curds into the delicious, smooth and complex finished product, the curds must be exposed to a selection of bacteria to produce the unique and rich flavors. The most common bacteria used in the creation of brie cheese are Penicillium candidum, Penicillium camemberti or Brevibacterium linens. While these organisms can be beneficial in producing delicate and complex flavors, they can be harmful for the cheese makers who are regularly exposed to them.

A recent study of French cheese factory occupational hygiene examined the dangers cheese makers, specifically cheese washers face when exposed to toxic fungal bioaerosols, which are airborne bacteria or microbial endotoxins. The study found significant quantities of fungi, culturable bacteria, and endotoxins present in the work atmosphere. In fact, the exposure levels suggested that cheese brushers, cheese washers, and packagers were exposed to the toxic bioaerosols at a potentially harmful level that could lead to immunological risks and allergenic dangers (Simon, X & Duquenne, P, 2014).

Rennin, or chymosin, is the active protease in rennet. Rennin splits the milk protein at a specific point, affecting the clotting. After splitting, the casein clumps together and separates from the whey, forming curds. Rennin is naturally found in the calf stomachs, where they use the enzyme to prolong the digestion of milk. In fact, it is believed that cheese was first discovered by accident when milk was kept in a bag made of the stomach of a calf or goat. However, now the more common practice is to either extract the rennin from the frozen stomach of a calf and incubate it before adding it to a vat of milk or by extracting rennin from thistles or cynara can also be used (Frankhauser, 2009).

However, there are environmental issues surrounding the production of rennet. For thousands of years, cheese makers have relied on traditional rennet sources. Over the last few decades the demand for cheese has increased at such an unprecedented rate, that supplies of rennin simply cannot keep up. Since the 1990s, cheese makers have begun using genetically modified rennin as an alternative to natural renin. There are many controversies that come with the use of GMOs and cheese makers are divided in this regard. France is one of only two countries that outlaw the use of genetically modified rennin, and due to not technically being an ingredient, is often not required to be listed as a GMO on the labels. Unlike the cheese makers in most countries, the French believe that natural renin is both better for the environment, but also provides better taste and more complex flavors (Chymosin, 2010).

In the United States, it is illegal to sell raw milk (unpasteurized) cheese unless it has been aged for at least 60 days. Fortunately, the aging process for Brie meets that criteria, so raw milk Brie is available for sale. The French have a view of raw milk that dramatically contrasts with the US. For example, the US is adamantly pro-pasteurization, a process that kills all of the bacteria. In contrast, many prominent French cheese makers believe that while this kills harmful bacteria like listeria and e. coli, it also kills the good bacteria that contribute to a more complex flavor. The French method of cheese making, which instead focuses on killing the harmful bacteria while preserving the flavorful bacteria is based on the French government’s guide to cheese microbiology, a work not yet translated to English, and the research of many prominent French scientists. Although, the French regularly consume raw milk cheese without adverse effects, it is only legal to sell in the US after it has been aged for at least 60 days (Fulton, 2014).

However, whether the milk for the cheese is raw or pasteurized, it still comes from dairy cows. Unfortunately, dairy cows can contribute to global warming. According to the EPA, globally, livestock are the “largest source of methane from human-related activities.” In fact, a single cow up to 500L of methane a day. About six percent of their ingested energy is released as methane, a number significantly higher than any previous estimates. About two percent of the global greenhouse gasses produced are methane. However, this problem can be addressed by changing the livestock diet. Concentrate feed rather than silage helps reduce the amount of methane produced by cows (Ross, 2013).

Brie cheese is both my and Mike’s favorite cheese. Brie is soft and easy to slice, making it the ideal option for a delicious treat of cheese and crackers and an excellent staple for cheese platters and samplings. My family has a vineyard in Oregon and part of the duty involved with vineyards is hosting wine tasting tours. Brie goes wonderfully with light, delicate, but rich wines like a dry Riesling or a Pinot Noir. Additionally, the mellowness of brie can pair well with a variety of beers as well. As for Mike, an avid artisan in the kitchen, brie provides a wide range of culinary choices. For example, Mike’s favorite dish to make is oven mac & cheese. However, Mike’s signature twist on this beloved classic is to use brie to add a level of creaminess that is sometimes absent with other cheeses. In all, we both appreciate brie by itself and paired with other foods and drinks. The commodity chain for brie includes obtaining raw milk, curdling cheese, turning curds into brie, storage and aging, importation and exportation, and distribution.