Frederic Melton
Brie is a soft, creamy, and buttery cheese with a mild flavour and a bloomy rind. It is traditionally made from cow's milk, but some varieties are made with goat's milk. The cheese gets its name from the region in France where it originated. The process of making brie is long and involved, requiring skill and expertise. It begins with heating fresh cow's milk, to which a starter culture and rennet are added. This mixture causes the milk to thicken, and curds are formed, cut, drained, and placed into moulds. The cheese is then salted and sprayed with a 'good' mould before being removed from the moulds and placed in a controlled environment to age.
Explore related products
What You'll Learn
Brie is traditionally made from cow's milk
Brie is a soft, creamy, and buttery cheese with a mild, nutty flavour. It is traditionally made from cow's milk, but some varieties use goat's milk. Originating in France, it is named after the region of Brie, which corresponds roughly to the modern département of Seine-et-Marne. Brie has been produced in the town of Meaux in the Brie region since the 8th century and was originally known as the "Queen's Cheese".
Brie is a soft-ripened cheese with a creamy interior and a soft, bloomy, edible white rind of mould. The mould, Penicillium candidum, is sprayed on early in the production process and contributes to the cheese's overall flavour and texture. Brie is typically aged as large wheels or rounds, with a diameter of 27-37 cm (11-15 inches) and a weight of about 1.5-2.8 kg (3.3-6.2 lb).
The process of making brie is long and involved, requiring skill and expertise. It begins with heating fresh cow's milk, combined with a starter culture and rennet. This mixture causes the milk to thicken, and as curds form, they are cut, drained, and placed into moulds. The curds are then left to set, and the cheese is salted and sprayed with a ‘good’ mould before being removed from the moulds and placed in a controlled environment to age. During the aging process, the cheese develops its characteristic bloomy rind, and its flavours intensify.
Brie is a versatile cheese that can be enjoyed on its own or paired with various accompaniments. It is often served as an appetiser, sliced and spread across crusty bread, or put on crackers and eaten with fruit. It also goes well with white wines like Chardonnay, Sauvignon Blanc, and Champagne.
While traditional Brie de Meaux and Brie de Melun are made from unpasteurised cow's milk, domestic and international versions of brie are also made with pasteurised whole or skimmed cow's milk, as well as goat's milk. These versions are widely available and moderately priced.
The Making of Chuck E. Cheese: A Behind-the-Scenes Look
You may want to see also
It can also be made from goat's milk
Brie is a soft, creamy, and buttery cheese with a mild, nutty flavor that becomes more pronounced with age. It is traditionally made from cow's milk, with a pale yellow interior and a soft, creamy texture under the rind, which complements its firmer consistency in the center. However, it is important to note that brie can also be made from goat's milk, offering a unique twist on the classic cheese.
Goat's milk brie, produced by French, Canadian, and American cheesemakers, provides an alternative for those who may have difficulty digesting cheese made from cow's milk. The smaller fat globules in goat's milk keep the cream incorporated, resulting in a texture that some may find more palatable. Goat's milk brie tends to have a brighter white color and a milder, less aromatic profile compared to its cow's milk counterpart. It often exhibits a slightly tangy, earthy flavor reminiscent of mushrooms, with a creamy texture that can be described as gooey.
The process of making goat's milk brie is similar to that of cow's milk brie. Rennet and enzymes are added to the milk, which is then heated to form curds. These curds are packed into molds, and any excess whey is drained off. Yeast is added to feed the Penicillium candidum mold responsible for the distinctive rind. The production method may vary slightly among cheesemakers, but the fundamental steps remain consistent.
Goat's milk brie can be enjoyed in various ways, just like its cow's milk counterpart. It pairs well with a baguette, crackers, fresh fruit, cured meat, and olives. It can be baked in a skillet with mushrooms, wrapped in puff pastry, or even topped with honey. Goat's milk brie adds a creamy element to dips and makes an unexpected but delightful addition to grilled cheese or pizza. When it comes to wine pairings, goat's milk brie complements white wines such as Sauvignon Blanc or Albariño.
In summary, while brie is traditionally associated with cow's milk, goat's milk brie offers a delightful alternative with its own unique characteristics. From its milder flavor and brighter white color to its creamy, gooey texture, goat's milk brie has gained popularity among those who appreciate its distinct sensory experience. Whether enjoyed on its own or paired with various accompaniments, goat's milk brie is a versatile option that delivers a rich and indulgent cheese experience.
No-Name Cheese: Where is This Mystery Cheese Made?
You may want to see also
It is a soft, creamy, buttery cheese
Brie is a soft, creamy, buttery cheese with a mild flavour. It is traditionally made from cow's milk, but can also be made from goat's milk. The cheese is high in fat and rich in calcium, with a relatively high sodium content. It is also a good source of protein and vitamins A, B-6, B-12, and riboflavin.
Brie is a soft-ripened cheese with a creamy, pale yellow interior and a soft, bloomy, edible white rind of mould. The mould, Penicillium candidum, contributes to the overall flavour of the cheese and significantly alters its texture. The rind is typically eaten and its flavour depends on the ingredients used and the manufacturing environment. The cheese is ready to eat when the outside is firm and the inside is slightly bouncy and resilient. Underripe brie is stiff to the touch, while overripe brie is creamier and almost runny.
Brie is produced as a wheel, and a segment or a whole wheel may be bought. It is traditionally made by heating fresh cow's milk and combining it with a starter culture and rennet, which causes the milk to thicken and form curds. The curds are then cut, drained, and placed into moulds. The curds are then salted and sprayed with a 'good' mould before being removed from the moulds and placed in a controlled environment to age. During the aging process, the cheese develops its characteristic bloomy rind and its flavours intensify into complexity.
Brie is a versatile cheese that can be enjoyed on its own or paired with various accompaniments. It can be eaten uncooked or baked and is usually served with bread, crackers, fruit, or nuts. It is often served as an appetizer and goes well with white wines such as Chardonnay, Sauvignon Blanc, and Champagne.
The History of Havarti Cheese: Why It Was Created
You may want to see also
Explore related products
It is named after the French region from which it originated
Brie is a soft cow's-milk cheese named after the French region from which it originated. The region, Brie, is located in northern France and roughly corresponds to the modern département of Seine-et-Marne. The cheese has been manufactured in the town of Meaux in the Brie region since the 8th century. It was originally known as the "Queen's Cheese" and was eaten by all social classes.
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 high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A, B-6, B-12, and riboflavin.
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 an unpasteurized round cheese with a diameter of 36 to 37 cm and a weight of about 2.8 kg. 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 traditionally made from cow's milk, some varieties use goat's milk. Many French cheesemakers use goat's milk to produce Brie, and some Canadian and American producers do as well. Goat's milk contains slightly less protein, fat, and calories than cow's milk, with more vitamin A, vitamin B, and riboflavin.
Brie is a versatile cheese that can be used in both savoury and sweet dishes. It is often served as an appetizer, sliced and served with bread, crackers, or fruit. It pairs well with white wines such as Chardonnay, Sauvignon Blanc, and Champagne.
Crafting Ritz Cheese Crackers: A Step-by-Step Guide
You may want to see also
It is produced internationally
Brie is a soft, creamy, and buttery cheese with a mild, nutty flavour that intensifies with age. It is traditionally made from cow's milk, but some varieties are made with goat's milk. The cheese gets its name from the region in France where it originated.
Although Brie is a French cheese, it is produced internationally. For example, in the United States, Wisconsin Brie is available, and in the United Kingdom, Somerset Brie can be found. Ireland also produces several varieties of Brie, including Wicklow Bán Brie, St. Killian Brie, and The Little Milk Company's Organic Irish Brie. New Zealand also has its own Brie-style cheeses, with brands like Mainland offering Creamy, Double Cream, and Blue varieties, and craft cheesemakers like Grinning Gecko producing their own versions.
In the United States, true French Brie cannot be purchased because it is made with raw milk and would need to age for at least 60 days to comply with US law. However, a stabilized version of French Brie is exported to the US, cut before it has matured, giving it a longer shelf life. Bries made with pasteurized milk, which are widely popular, are also produced outside of France, including in the US.
Goat's milk Brie is another variety of the cheese produced internationally. While some consider it not to be true Brie, it is marketed as such and is produced in Canada and the United States.
Cheese and Bacteria: An Ancient, Delicious Partnership
You may want to see also
Frequently asked questions
Yes, brie is traditionally made from cow's milk. However, some varieties are made with goat's milk.
Brie is a soft and creamy French cheese known for its mild, buttery taste. It has a creamy interior with a soft, bloomy, edible rind of white mold.
Making brie is a long and involved process that requires skill and expertise. It begins with heating fresh cow's milk, combined with a starter culture and rennet. This mixture causes the milk to thicken, and as curds form, they are cut, drained, and placed into molds. The curds are then left to set, and the cheese is salted and sprayed with a ‘good’ mold before being removed from the molds and placed in a controlled environment to age.
Brie is named after the Brie region of France, where it originated. It has been manufactured in the town of Meaux in the Brie region of northern France since the 8th century.
