In the world of cheese, Brie is queen. 5 Chefs Weigh In! After opening, wrap in the original wrapping or wax paper and then tightly wrap in plastic wrap or foil for up to two weeks. Brie yourself! Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. Brie Cheese is famous for its delicate edible white rind, soft texture, and strong earthy flavor. When replacing Creamy Brie, the long list of white mould cheeses provides excellent substitutes that are sure to satisfy wherever they are needed. Late-night snack, just … Brie is a soft French cheese made from cow’s milk that has a smooth and creamy texture. It is a soft-ripened cheese with a creamy-white interior and white rind and is usually made from cow's milk and sold in rounds. [4]. Manufactured in the town of Meaux in the Brie region of northern France since the 8th century, it was originally known as the "Queen's Cheese", or, after the French Revolution, the "Queen of Cheeses,"[4] and was enjoyed by the peasantry and nobility alike. Brie also bakes well, either alone or wrapped in pastry; serve it with bread and fruit. [5] It is therefore smaller than Brie de Meaux but is considered to have a stronger flavor and more pungent smell. Delicious with slices of apples or with crackers! Although the cheese can still be consumed at this time, the quality of the cheese is believed to be reduced substantially. Brie has a higher milk fat percentage than Camembert, and brie wheels measure 9 or 14 inches in diameter, while Camembert rounds are 5 inches in diameter. The cheese can either be made using pasteurized or unpasteurized cow’s milk and is often sold in small cheese wheels. The AOP stamp has been granted to only 2 bries, namely the Brie de Meaux and Brie de Melun. These Northern French cheeses look alike with white, bloomy rinds and pale interiors and they both ripen closest to the rind first. Holiday appetizer? Soft and creamy, with a mild yet deeply-satisfying taste, Président Brie is a staple at any memorable gathering. They're widely popular and are also produced outside of France, including in the U.S. What is Brie Cheese Used For? Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life. Can brie cheese be frozen? This rind comes from a type of white mold called Penicillium camemberti, which is perfectly safe and edible. Yet some Brie cheese nutrition features should be taken into account: while it is a great source of minerals and vitamins B-12 and B2, the product also contains some saturated fats and sodium, so you should control the amount of the cheese you consume. Brie mine. Despite the variety of bries, the French government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun. Originally from Seine-et-Marne in northern France, Brie is cherished for its impressionable character, and even graced the tables of royalty in the Middle Ages. Brie is usually ripe in about four weeks. With this cheese, you can diversify the taste of almost any dish. A slice of tempered Brie has a soft texture, sometimes slightly runny. Look out for wet, slimy, or brown spots. Brie originated in Seine-et-Marne, France, and is a soft farmhouse cheese. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. The best way to enjoy Brie is when it is fresh and ripe. Let brie friends forever. [18] Traditionally, brie was produced in large wheels, 23 to 37 cm (9 to 14.5 in) in diameter, and thus ripened more slowly than the smaller Camembert cheeses. Brie is a nearly unbeatable cheese. Brie may be produced from whole or semi-skimmed milk. The following French bries do not have AOC certification: But as alike as these two kinds of cheese may seem, there are some distinct … The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. To brie or not to brie. Brie can be baked only in its own rind, or it can be wrapped in phyllo dough or some other type of pastry crust. Brie de Melun has an average weight of 1.5 kilograms (3.3 lb) and a diameter of 27 cm (11 in). Kolb-Lena, a Savencia Fromage & Dairy plant in Illinois has made Brie and Camembert style cheese since the early 1900. Cornish Brie; Somerset Brie; Baron Bigod (made in Suffolk); Cenarth Brie (made in Wales); Morangie Brie (made in the Highlands, Scotland);[8] Connage Clava Brie[9] (made in Scotland). Brie de Montereau, Île-de-France, Brie de Nangis, Brie de Provins, Brie noir, Brie fermier, Brie d'Isigny, Brie de Melun bleu, Brie petit moulé, Brie laitier Coulommiers. Allow about an hour for the cheese to come to room temperature for the best flavor and texture. However, it is also served with fruit as an appetizer. Today still producing Brie under the brands: Alouette, Delice de France or award winning soft cheese under Dorothy's. Enhancing its surroundings like color to a painting, Brie is thought … When properly ripened, the center of the cheese is soft and oozes as if warmed. It has a creamy interior with a soft, bloomy, edible rind of white mold. This softness allows for the rapid widespread growth of bacteria if the cheese is not stored correctly. Brie cheese is a creamy or double cream cheese best served at room temperature. Traditionally, it’s cut into small wedges and is eaten with plain crackers and bread. Brie enhances the original flavors of various hot dishes adding some pungent zest to them. Brie is a welcome addition to a cheeseboard and is best enjoyed served at room temperature accompanied by fruit, nuts, baguette slices, and crackers. At the end of the Napoleonic wars in 1815, Brie was crowned King of cheeses, "Le Roi de Fromages". To freeze, tightly wrap wedges in plastic wrap or foil and store in zip-close bags, with all of the air compressed. However, not every soft cheese with a white bloomy rind is a brie. Unlike its funkier friends — we’re looking at you, Camembert — Brie is always a good idea, no matter how you slice, spread or melt it. Brie is a versatile cheese that can be served either chilled, at room temperature, or warm. The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie". UK: Plus, there are tons of brie recipes out there that you just have to try. RELATED: Whoops, We’ve Been Slicing Brie … Camembert is a much more recently developed cheese, and is based on brie. Creamy Brie cheese, sweetened cranberries along with strawberry jam, white chocolate, and walnuts are nestled into puff pastry and baked until golden brown. It was granted the protection of AOC status in 1980. [1], Some versions of brie cheese are smoked. Baked brie is a very common appetizer, particularly when paired with bread or some form of fruit. Brie Cheese vs Cheddar Cheese, compares these products on the basis of their calorie content, nutritional value, health benefits, color, flavor, aroma and many more factors. But you can extend its shelf life by freezing it. Brie may be substituted with another creamy, soft-ripened cheese with a bloomy rind, such as Camembert, Saint-André, Brillat-Savarin, or Mt Tam. Three months to ripen, depending on the market, you can diversify the taste of any... 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