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Brie is a soft cow's milk cheese that is named after the province in France in which it originated. It is made by adding rennet to raw milk, heating it to 98.6 F and then casting into molds, where it is drained for about 20 hours.
The white brie rind is mold formed from penicillium candidum or penicillium camemberti. The mold is harmless unless you are very allergic to mold. A brie's rind should feel firm and silky, not hard and crusty. It has an earthy taste and can be eaten alone or mixed on the bread with the cheese.