Andy Montoya
Brie is a soft and creamy cheese with a mild, buttery flavour. It is traditionally made from cow's milk and aged as large wheels or rounds. The cheese originated in the French region of Brie, from which it gets its name. Interestingly, there are speculations about whether brie cheese is made from cheese mites. Cheese mites are microorganisms that are present in all types of dry goods, like grains and flours, but they particularly thrive in the damp, cool environment of a cave d'affinage or cheese-aging chamber. They are often found on the outside of hard cheeses, such as cheddar and Mimolette, where they contribute to the flavour. While brie is not typically associated with cheese mites, there are other French cheeses, such as Mimolette, that intentionally use these microscopic creatures as part of their aging process.
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What You'll Learn
- Brie is a soft, creamy cheese with a mild, buttery flavour
- It is traditionally made from cow's milk and aged as large wheels or rounds
- It is named after the French region from which it originated
- Cheese mites are microorganisms that exist everywhere but are commonly found in cheese-aging chambers
- They are used in the aging process of some cheeses, like Mimolette, but are banned in the US
Brie is a soft, creamy cheese with a mild, buttery flavour
Brie is characterised by its soft, creamy texture under the rind, which complements its firmer consistency in the centre. It is known as the "Queen's Cheese" or the Queen of Cheeses, and it has been a part of French history and culinary tradition for centuries. It is often served as an appetizer, sliced and served with bread, crackers, or fruit, and it pairs well with white wines like Chardonnay, Sauvignon Blanc, and Champagne.
There are various types of Brie, including traditional Brie de Meaux and Brie de Melun, which are protected designations of origin (PDO) in France. Brie de Meaux is a larger variety, with a diameter of 36 to 37 cm and a weight of about 2.8 kg. It is produced in the town of Meaux and has been made since the 8th century. Brie de Melun is smaller, with an average weight of 1.5 kilograms and a diameter of 27 cm. It has a stronger flavour and a more pungent smell.
While Brie is typically made from cow's milk, there are now many varieties made with other types of milk. It is also produced in other countries, including Australia, the United Kingdom, the United States, and Ireland, each with their own unique versions of Brie. However, it is important to note that the flavour and texture of Brie can vary depending on the region and production methods.
Brie is a versatile cheese that can be used in both savoury and sweet dishes. It has a mild flavour and a soft texture, making it a popular choice for many people. However, it is important to store Brie correctly, as its soft texture allows for the rapid growth of bacteria and moulds if not refrigerated properly.
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It is traditionally made from cow's milk and aged as large wheels or rounds
Brie is a soft and creamy cheese known for its mild, buttery flavour. It is traditionally made from cow's milk and aged as large wheels or rounds. The cheese is named after the region of Brie in France, located in the Île-de-France region, a few kilometres outside Paris. Brie de Meaux, one of the most popular varieties of Brie, has been made in this region for over 400 years. It was originally known as the "Queen's Cheese", and later as the "Queen of Cheeses", and was consumed by all social classes.
Brie de Meaux is a soft, unpasteurised round cheese with a diameter of 36 to 37 cm and a weight of about 2.8 kg. It is produced in the town of Meaux in the Brie region of northern France and has been granted the Appellation d'origine contrôlée (AOC) status. Brie de Melun, another popular variety, is smaller and has a stronger flavour and a more pungent smell. It is also available as "Old Brie" or Brie Noir, which is the result of longer maturation, typically several months to a year, leading to a stronger flavour and a darker, crumbly rind.
While Brie is traditionally made from cow's milk, there are now many varieties of Brie made worldwide, including versions made with other types of milk. For example, Somerset and Wisconsin Brie are made in the UK and the US, respectively. The Marin French Cheese Company in California has been making an unaged cheese since 1865, described as "fresh brie".
It is important to note that Brie is a soft cheese, which makes it susceptible to the rapid growth of bacteria and moulds if not stored correctly. It should be kept refrigerated at a temperature of 4°C or lower and wrapped tightly to avoid contact with moisture and food-spoilage bacteria. When served, Brie should be brought to room temperature to enhance its flavours and texture.
Now, to address the question of cheese mites, these are microscopic creatures that are naturally present in the damp, cool environment of the cheese-aging chamber. They are particularly attracted to cooked, pressed cheeses like Comté or Cantal, burrowing into the crust and moving towards the softer centre. While they are usually present on the outside of hard cheeses, they can be brushed off without affecting the flavour. Interestingly, in the case of the French cheese Mimolette, cheese mites are intentionally introduced during the aging process, giving the cheese a unique flavour. However, the presence of excess mites led to its ban by the FDA, citing allergen and health hazard concerns.
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It is named after the French region from which it originated
Brie is a soft and creamy French cheese with a mild, buttery flavour. It is named after the historic region of Brie in France, located in the Île-de-France region just outside Paris. Brie cheese has been an integral part of French culinary tradition for centuries. It is believed that the process of making Brie was first developed in the town of Meaux in the Brie region of northern France in the 8th century. It was originally known as the "Queen's Cheese" and was consumed by all social classes. Over time, Brie de Meaux gained popularity and became known as the "Queen of Cheeses", reflecting its significance in French culture and cuisine.
The name "Brie" is derived from the French region of the same name, which itself originates from the Gaulish word "briga", meaning "hill" or "height". The region of Brie roughly corresponds to the modern département of Seine-et-Marne. Brie de Meaux, produced in the town of Meaux, is the most famous variety of Brie and is considered a classic in French history. It has been enjoyed by royalty and praised by poets throughout the centuries.
Brie cheese is typically made from cow's milk and is characterised by its soft texture and white mould rind. The process of making Brie is intricate and time-consuming, requiring skilled artisanship. It involves heating fresh cow's milk, combining it with a starter culture and rennet, and then cutting, draining, and moulding the curds. The cheese is then salted and sprayed with a specific type of mould, Penicillium candidum, which contributes to its unique flavour and texture.
Brie is usually served as a wheel or a segment, and it can be enjoyed on its own or paired with various accompaniments. It has a slightly nutty flavour that intensifies with age, and its inner part is gooey and luscious. The optimal storage temperature for Brie is 4 °C (39 °F) or lower, and it should be kept in a tightly sealed container to maintain its freshness.
While Brie is traditionally associated with France, particularly the region of Brie, it has gained worldwide recognition and is now produced in various countries, including Australia, the United Kingdom, and the United States. Each region may have its own variations of Brie, but the fundamental characteristics of this iconic cheese remain consistent, making it a beloved delicacy across the globe.
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Cheese mites are microorganisms that exist everywhere but are commonly found in cheese-aging chambers
Cheese mites, or artisons, are microorganisms that are present everywhere. They are especially attracted to the cool, damp atmosphere of the cave d'affinage, or cheese-aging chamber. They are microscopic creatures that are not visible to the naked eye. They are drawn to cooked, pressed cheeses, such as Comté or Cantal, burrowing into the crust and moving towards the softer centre. While they are usually found on hard cheeses, they can also be present on the outside of cheeses like Cheddar and Mimolette.
Cheese mites leave behind a sweet, floral flavour, and are considered by some to enhance the taste of cheese. They are an integral part of the ageing process of Mimolette, a hard, orange cheese produced in Lille, France. The mites are introduced to the cheese at one or two months old, and they nibble away at the crust, aerating the cheese and reducing its bulk. The result is a dense, salty cheese with sweet, earthy undertones.
However, cheese mites can also be seen as pests, as they can take over a piece of cheese and render it inedible if left unchecked. To control their population, interventions such as regular brushing or vacuuming of the cheese's surface are necessary. In the case of Parmesan, the rind is oiled, while cheddar is typically wrapped in cloth to deter cheese mites.
While Brie cheese is a soft cheese that is also prone to mould and bacteria if not stored correctly, there is no indication that it is made from cheese mites or that cheese mites are a part of its ageing process. Brie is traditionally made from cow's milk and aged as large wheels or rounds. It has a mild, buttery flavour and a soft, creamy texture under its white, edible rind. The rind is made from a mould called Penicillium candidum, which contributes to the overall flavour and texture of the cheese.
In summary, while cheese mites are indeed microscopic organisms that exist everywhere, they are specifically attracted to the conditions of cheese-aging chambers. They play a role in the ageing process of certain cheeses, particularly Mimolette, but there is no evidence to suggest that Brie cheese is made from or involves the use of cheese mites.
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They are used in the aging process of some cheeses, like Mimolette, but are banned in the US
Cheese mites are microorganisms that are present everywhere but are particularly attracted to the cool, damp atmosphere of the cave d'affinage, or cheese-aging chamber. They are drawn to cooked, pressed cheeses like Comté or Cantal, burrowing into the crust and moving towards the softer centre, leaving behind a sweet, floral flavour. If left unchecked, they will take over a piece of cheese until it becomes inedible.
Cheese mites are used in the aging process of some cheeses, notably the French cheese Mimolette, which is produced in Lille, near the Dutch-Belgian border. It is a hard, orange cheese with a thick crust full of holes. After one or two months, it is placed in a special chamber and inoculated with artisons (cheese mites) that aerate the cheese and reduce its bulk. The result is a dense, salty cheese with sweet, earthy, almost caramel undertones.
Mimolette cheese was banned by the FDA in the US, which declared the excess of mites an allergen and health hazard. The FDA's six mites per square inch ruling is exceeded by Mimolette. However, the ban was lifted in late 2014.
Brie cheese, on the other hand, is a soft cow's-milk cheese named after the French region of Brie, from which it originated. It is known for its mild, buttery flavour and pale colour with a slight greyish tinge under a rind of white mould. Brie is traditionally made from cow's milk and aged as large wheels or rounds. It is similar to Camembert, another soft cheese native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Brie is not made from cheese mites, but it does involve the use of mould. The white, edible rind of Brie is made from a mould called Penicillium candidum, which is sprayed on early in the production process. This mould contributes to the overall flavour of the cheese and significantly alters its texture.
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Frequently asked questions
Brie is a soft and creamy cheese known for its mild, buttery flavor. It is traditionally made from cow's milk and aged as large wheels or rounds.
No, Brie cheese is not made from cheese mites. It is made from cow's milk.
Brie cheese is traditionally made from raw, unpasteurized cow's milk. It is characterized by its pale yellow interior and white, edible rind.
The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F).
Yes, there is a French cheese called Mimolette that is produced with the help of mites. The mites eat the rind of the cheese as it ages, giving it a unique flavor.
