Patrick Oconnell
Soft cheeses like Brie are made from milk, cultures, salt, and time. Brie is traditionally made from cow's milk, but some varieties use goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It's also a good source of protein and vitamins A and B-6. The process of making Brie involves adding rennet and enzymes to the milk, helping it coagulate and curdle. A yeast culture is also added to foster the growth of a white mold rind. The curd is then cut and ladled into molds, and excess whey is drained off. The cheese is then brined to regulate acidity and prevent excess mold. It is then left to rest for about a week to allow the rind to bloom and enhance its flavor.
| Characteristics | Values |
|---|---|
| Main Ingredients | Raw or pasteurized cow's milk, enzymes, rennet |
| Additional Ingredients | Yeast culture, salt |
| Texture | Soft, creamy, runny |
| Rind | Edible, soft, bloomy, white mold |
| Flavor | Mild, buttery, fruity, earthy |
| Fat Content | High |
| Calcium Content | High |
| Sodium Content | High |
| Protein Content | High |
| Vitamin Content | A, B-6 |
| Storage | Refrigerated, sealed container, wax paper, plastic wrap |
| Temperature | 4 °C (39 °F) or lower |
| Shelf Life | 5 days after cut |
| Country of Origin | France |
| Region | Seine-et-Marne |
| Diameter | 23-37 cm (9-14.5 in) |
| Ripening Time | 4-5 weeks |
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What You'll Learn
Milk, cultures, salt, and time are the fundamental ingredients
The curds are then cut and ladled into round moulds, and the whey is drained off. A yeast culture is also added to encourage the growth of the white mould, Penicillium candidum, that characterises brie. The cheese is then salted, either by careful brining or spraying with P. candidum, to prevent excess mould and regulate acidity.
The cheese is then left to rest for about a week to allow the rind to bloom and the flavours to develop. This process of ripening takes anywhere from one to three months, depending on the size of the cheese. The mould breaks down the fats and proteins in the cheese, giving it its characteristic soft, creamy texture and strong aroma.
Once ripened, brie is typically cut into segments from the larger wheels and sold. The sides of these segments are not covered by the rind, which gives each variety of brie its unique flavour and texture. The rind is usually eaten and is considered a delicacy, complementing the soft, creamy interior of the cheese.
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Rennet is added to raw milk to form curds
To make soft cheese like brie, rennet is added to raw milk to form curds. The process of making brie begins with raw or pasteurized milk from cows. The milk is then heated, and enzymes and rennet are added to help it coagulate and curdle. The rennet is an enzyme harvested from the stomach lining. The milk coagulates into curds and whey (a milk protein). Once the curd has formed, it is cut and ladled into round moulds, and the excess whey is drained off. The cheese is then salted and left to rest for about a week to allow the rind to bloom. The rind is a natural mould growth, a form of penicillin (usually Penicillium candidum), and is considered a delicacy. The cheese then sits in a cool environment for up to six weeks while the white mould develops around the curds.
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Curds are cut and ladled into round moulds
Once the curds have formed, they are cut and carefully ladled into round moulds, and the excess whey is drained off. The curds are then brined to prevent the growth of excess mould and regulate acidity, as too much would spoil the smooth flavour of the cheese. The cheese is then salted and left to rest for a week to allow the rind to bloom. The rind is a natural mould growth, a form of penicillin (usually Penicillium candidum), and is considered a delicacy. It is edible and is usually eaten. The rind breaks down the fats and proteins in the cheese, giving it its characteristic soft, oozy texture.
The moulds are then placed in a cool environment for up to six weeks while the white mould develops around the curds. Some types of Brie, like Brie noir, are aged for longer, resulting in a firmer texture, a more intense flavour, and a crumbly skin. Overall, the process of making Brie takes between one and three months, depending on the size of the flat discs. When ripe, the centre of the cheese is soft and oozy, and it is ready to be enjoyed.
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The cheese is brined to prevent excess mould
Soft cheeses like brie are particularly susceptible to the growth of bacteria and moulds if not stored correctly. The process of brining soft cheese is done to prevent excess mould and regulate acidity, as too much would impair the smooth flavour. Brining is also used to preserve the cheese and prevent it from drying out.
Brine is used in the production of many different types of cheese, but the term 'brined cheese' is reserved for those that are matured while submerged in brine. Brined cheeses are generally rindless and are produced in the form of blocks of various shapes and sizes. They are typically matured in airtight or semi-permeable containers, which gives the cheese good stability, inhibiting bacterial growth even in warmer climates.
Brined cheeses are widely produced and consumed in the Middle East and Mediterranean areas, as well as in the Balkans, North Africa, and Eastern Europe. They are usually made from sheep, goat, or buffalo milk, which gives them their characteristic white colour. The process of brining cheese involves submerging it in a brine solution, which is typically a saturated brine strength. This means adding salt until it no longer dissolves. The cheese is then drained and allowed to air dry for 1-3 days or until a firm, dry surface is observed.
The primary reason for brining cheese is to slow down or stop the bacterial process of converting lactose to lactic acid. This is important because if the cheese were not brined, the residual moisture within the cheese would contain enough lactose to produce more acid than is ideal for proper ripening. Additionally, brining helps to pull moisture from the surface of the cheese, properly drying it out for rind development. It also inhibits the growth of moulds that are attracted to cheese.
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It's then left to rest for a week to allow the rind to bloom
After brining, the cheese is then left to rest for a week. This resting period is crucial to the development of the cheese's flavour and texture. During this time, the rind blooms, and the interior ripens and becomes smoother. This process is what gives Brie its characteristic soft and creamy texture.
The rind of Brie is a natural mould growth, usually Penicillium candidum, which is considered a delicacy. It is soft, bloomy, and edible, with a sweet and pillowy texture. The rind is what gives Brie its famous gooey, oozy, or runny texture. It breaks down the fats and proteins in the cheese as it ages, resulting in a creamier consistency over time.
The mould that forms the rind is encouraged by the addition of a yeast culture to the milk at the beginning of the cheese-making process. The cheese is then sprayed with P. candidum, and the wheels are left to sit in a cool environment for up to six weeks while the white mould develops.
The length of the resting period can vary depending on the desired texture and flavour of the cheese. Brie can go from firm to ripe in 4-5 weeks, and the cheese is usually ready to eat within four weeks. However, some varieties of Brie, like Brie noir, are aged for longer, resulting in a firmer texture and a more intense flavour.
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Frequently asked questions
Soft cheese is any cheese that is ripened in a way that makes it soft and gooey rather than hard and crumbly. Soft-ripened cheeses have a noticeably gooey outer layer with a firmer centre.
All cheese is made from the same four fundamental ingredients: milk, cultures, salt, and time. Brie is traditionally made from cow's milk, but can also be made from goat's milk. Enzymes and rennet are added to the milk to help it coagulate and curdle.
First, enzymes and rennet are added to the milk, helping it to coagulate and curdle. A yeast culture is also added to foster the white mould. Once the curd has formed, it is cut and ladled into moulds, and excess whey is drained off. It is then carefully brined to regulate acidity. The cheese then rests for a week, encouraging the rind to bloom.
Brie usually goes from firm to ripe in 4-5 weeks, but this can vary depending on the size of the cheese.
