Bushra Griffith
Brie cheese is a soft and creamy French cheese with a rich and buttery taste. It is famous for its soft and creamy texture and is crafted from high-quality cow's milk. While some people love it, others are not so keen. Some people consider it bland and fake, and it has been described as having an awful ammonia thing. However, it is a popular cheese, often served at parties and used in cooking and baking.
| Characteristics | Values |
|---|---|
| Taste | Mild, creamy, rich, buttery, earthy, nutty, mushroomy, bitter, sour, sweet |
| Texture | Soft, smooth, creamy, firm, runny, oozy |
| Smell | Ammonia |
| Colour | White |
| Serving suggestions | Cured meats, fruit jams, fig preserves, chutneys, fresh herbs, wine, sparkling cider, crackers, sandwiches, charcuterie boards, soups |
| Storage | Does not need to be refrigerated, but can be wrapped in cheese parchment paper to keep fresh for longer |
| Availability | Banned from being imported into the US from France due to being made with raw milk |
| Variations | Double or Triple Crème Brie, Brie de Meaux, Brie de Melun, Fromager D’affinois, Geotrichum rinded bries |
| Popularity | Traditional Brie is the most popular, but some people dislike it |
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What You'll Learn
Brie cheese taste and texture
Brie is a soft, creamy, and buttery cheese with a fluffy white rind and a smooth, silky, and voluptuous interior. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat, rich in calcium, and a good source of protein and vitamins A and B-6. It has a strong, earthy aroma and a mild to strong earthy flavour that becomes more pronounced with age. The flavour also has subtle notes of nuttiness, fresh mushrooms, and sautéed butter, with a creamy and smooth finish.
The texture of Brie is soft, creamy, and sometimes slightly runny, with a natural mould growth on the exterior called penicillin, usually Penicillium candidum. This mould is edible and considered a delicacy, complementing the cheese well with its sweet and pillowy-soft texture. The role of the affineur, or cheese producer, is critical to the maturing process of the cheese, as they must coax the rind to flourish and then tame it at the right moment so that the cheese evolves into a tasty mystery.
The flavour of Brie varies depending on the flora of the particular time and place where it is produced, as the milk used to make the cheese is flavoured by wild grasses and flowers. The oldest and most popular varieties, Brie de Meaux and Brie de Melun, are required by French law to be made with raw milk and are thus prohibited from being sold in the United States. As a result, the Brie found in the US is generally considered to be inferior in quality and flavour to its French counterparts.
Brie is an excellent dessert cheese and is often enjoyed with bread, fruits, or wine. It pairs well with croissants, soft bread rolls, melons, grapes, and dry champagne. It can be eaten at room temperature or baked, and it is recommended to allow the cheese to come to room temperature for about an hour before serving for the best flavour and texture.
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Brie cheese storage
Soft cheeses like Brie are more delicate and have a shorter shelf life than hard cheeses. While hard cheeses can last for months in the fridge, soft cheeses like Brie will only last about a week. To extend the shelf life of Brie, it's best to store it in the fridge.
The ideal place to store Brie in the fridge is in the vegetable drawer, either in its original packaging or wrapped in parchment or wax paper. The vegetable drawer is slightly warmer than the rest of the fridge, providing the perfect temperature range of 38 to 45 degrees Fahrenheit for Brie. If your Brie has a strong aroma, you can double wrap it in wax paper to prevent its smell from transferring to other foods in the fridge.
It's best to avoid storing Brie in plastic wrap, as whole cheeses need to breathe. Freezing is an option to prolong the shelf life of Brie, but it's generally not recommended for soft cheeses as it can alter their consistency. Frozen Brie is best suited for cooked dishes like sauces, soups, and casseroles. If you do choose to freeze your Brie, cut it into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminum foil, plastic freezer wrap, or a heavy-duty freezer bag. Properly stored, frozen Brie will maintain its best quality for about six months but can be kept safely indefinitely at 0 degrees Fahrenheit.
At room temperature, Brie has a better taste and texture, but it should not be left out of the fridge for more than four hours. Refrigerated Brie lasts about a week past its best-by date if unopened and about one to two weeks after opening.
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Brie cheese serving suggestions
Brie is a soft-ripened, circular French cheese with a delicate, buttery and nutty flavour and a grey-ish, off-white rind. It is a versatile cheese that can be served as an appetizer, dessert, or part of the main course.
When serving Brie, it is important to first let it come to room temperature for 30 minutes to allow it to soften and become more flavourful. It can then be sliced into wedges, without removing the edible rind.
Brie is a great addition to a cheese board or charcuterie plate, pairing well with other cheeses, cured meats, fruits, crackers, and nuts. If serving on a board, it is recommended to cut some wedges ahead of time to give an idea of portion size, and to cut along the side of the cheese rather than into triangles to ensure all guests get to try all parts of the cheese.
For a simple, classic pairing, Brie can be served with a crusty baguette or another type of crusty bread. It also goes well with plain crackers, fruits like apples, grapes, or pears, and sweet and acidic sides like fig jam or honey. For something more substantial, it can be paired with earthy nuts like unsalted pecans or candied walnuts.
For a heartier option, Brie can be baked and served with crackers, figs, and honey. It can also be wrapped in puff pastry and baked, or melted into a sandwich or crepe.
When it comes to beverages, Brie pairs well with champagne, soft and fruity red wines like Pinot Noir, acidic and herbaceous white wines like Sauvignon Blanc, and certain beers like Scotch Ale, Stout, or fruity beers. For a non-alcoholic option, light and fresh fruit juices like apple or grape juice are a good choice.
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Brie cheese variations
Brie is a soft cow's milk cheese that originated in the Brie region of France. It is named after the region, which gets its name from the Gaulish "briga", meaning "hill" or "height". The cheese is known for its mild, buttery flavour and is usually aged as large wheels or rounds. The French government only officially certifies two types of Brie: Brie de Meaux and Brie de Melun. However, there are many other variations of Brie made around the world.
Traditional French Bries
The two traditional French Bries, Brie de Meaux and Brie de Melun, are required by French law to be made with raw milk. They are also protected by the Appellation d'origine contrôlée (AOC) status, which means they can only be manufactured in the town of Meaux in the Brie region of northern France. Brie de Meaux is an unpasteurised round cheese with a diameter of 36-37 cm and a weight of about 2.8 kg. It has been made since the 8th century and was originally known as the "Queen's cheese". Brie de Melun is also a protected designation of origin (PDO) cheese.
There are several other French Bries that do not have AOC certification, including Brie de Montereau, Brie noir, and Brie d'Isigny.
International Bries
Many countries now produce their own versions of Brie, which can vary in taste and texture. For example, Somerset and Wisconsin Bries are available, as well as Australian, New Zealand, and UK varieties. Some Bries are also made with other types of milk, such as goat's or sheep's milk.
Variations
There are many variations of Brie, including plain, herbed, double, and triple Bries. Some Bries are smoked, while others are made with added ingredients like nuts or dried fruits. The cheese can also be served baked. The rind of Brie is typically eaten and contributes to the overall flavour of the cheese. If left to mature for longer, Brie becomes stronger in flavour and is called Brie noir ("black brie" in French).
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Brie cheese alternatives
While brie is a delicious and popular cheese, it may not be to everyone's taste. Some people may find it too rich or strong, while others may have dietary restrictions that prevent them from enjoying it. Fortunately, there are several excellent alternatives to brie cheese that offer similar textures and flavours.
One option is Camembert, a French cheese that is similar in texture and flavour to brie. In fact, because it is usually imported from France, it may be easier to find a true Camembert than a true Brie outside of Europe. Camembert is also a more affordable option, making it a great choice for those who find Brie too expensive.
Another alternative is goat gouda, which has a creamy, nutty, and gently savoury flavour. It is just as well-balanced and versatile as brie and is a good option for those who want something similar but with a different style.
If you are looking for a cheese with a similar texture to brie, double cream cheeses are a great option. These cheeses are soft and buttery, and because brie is a type of double cream cheese, these varieties are likely to be good substitutes. St. Stephen, an award-winning triple-cream cheese from New York's Hudson Valley, is buttery, milky, and an excellent choice for those craving brie.
For those who want to branch out and try something a little different, Harbison from Jasper Hill Farm is a cult favourite in the cheese industry. It is buttery and creamy, with notes of sautéed wild mushroom, forest floor, and Dijon mustard. Fontina is another excellent alternative, especially for sandwiches and cheese boards, as it has great melting properties and a nutty flavour.
In conclusion, while brie is a popular and versatile cheese, there are many alternatives that can offer similar textures, flavours, and versatility. Whether you are looking for something more affordable, something with a slightly different flavour, or just want to try something new, there are plenty of excellent brie alternatives to explore.
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Frequently asked questions
Brie cheese is one of the most popular varieties of cheese, with a rich French heritage and a global fan following. It is famous for its soft and creamy texture and rich, buttery taste. However, some people dislike it due to its strong ammonia scent and bitter rind.
Brie cheese, when refrigerated, can develop an ammonia scent. This scent can be aired out by letting the cheese sit at room temperature for about an hour before consumption. The cheese also has a slightly bitter rind, which is edible but can be discarded if the taste is unappealing.
Brie cheese is very versatile and can be enjoyed in a variety of ways. It can be served as part of a charcuterie board, paired with cured meats like prosciutto, salami, or smoked turkey. It also goes well with sweet condiments like fruit jams, fig preserves, or chutneys. Brie can be garnished with fresh herbs and paired with wine or sparkling cider. It can also be used in cooking and baking, added to soups, sandwiches, or baked recipes.
