Patrick Oconnell
Brie is a soft cheese made from either cow or goat milk. It is famous for its fluffy white rind and creamy, smooth interior. The cheese is made by adding rennet to raw milk and warming it to a maximum temperature of 37°C (98.6°F). The mixture is then cast into moulds and drained. The cheese is then salted and inoculated with cheese culture before being aged in a controlled environment for at least four to five weeks. The use of rennet in the production of brie has been a topic of discussion among vegetarians, as rennet is traditionally derived from the enzymes in a newborn calf's stomach. However, some companies produce vegetarian-friendly brie that is rennet-free.
| Characteristics | Values |
|---|---|
| Is Brie cheese made with rennet? | Yes, usually. Rennet is derived from the enzymes in a newborn calf's stomach. However, there are some rennet-free options available. |
| Vegetarian options | Rennet-free Brie is available from companies such as Horizon and the Marin French Cheese Company. |
| Kosher options | Any cheese that is marked "Kosher" cannot contain rennet. However, these cheeses are often considered bland. |
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What You'll Learn
Rennet is derived from enzymes in a newborn calf's stomach
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used in cheese-making to separate milk into solid curds and liquid whey. The process of cheese-making involves adding a starter culture to warm milk to convert the lactose in the milk to lactic acid, and then adding rennet to coagulate the milk.
Rennet is specifically derived from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production, an offshoot of dairy production. The dried and cleaned stomachs of young calves are sliced into small pieces and then put into a salt water or whey solution, along with vinegar or wine to lower the pH. After some time, the solution is filtered, leaving crude rennet that can be used to coagulate milk.
The use of rennet from calves has become less common, with less than 5% of cheese in the United States made using animal rennet today. This is due in part to the limited availability of mammalian stomachs for rennet production, as well as the higher cost of animal rennet compared to other sources. In North America, GMO-Microbial rennet and fermentation-produced chymosin are more commonly used in industrial cheese-making.
However, the type of rennet used can impact the flavor, texture, and origins of a cheese. For example, Colston Bassett Stilton and Stitchelton are made with animal rennet, while some cheeses use vegetable or microbial rennet. Additionally, certain types of milk require specific rennets, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.
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Rennet-free Brie exists
Brie is a soft cheese made from either cow's or goat's milk, famed for its fluffy white rind and smooth interior. It is usually made with rennet, but rennet-free versions do exist.
Traditionally, rennet is used in the production of brie to help the milk coagulate and curdle. However, some companies produce brie without rennet, using microbial enzymes instead. These enzymes are derived from a 'cultured strain of bacteria that digests protein'.
Rennet-free brie is available from some mainstream supermarkets, including Trader Joe's and Whole Foods in the US, and Sainsbury's in the UK. However, it can be hard to find, and often requires careful checking of labels. In the US, some cheap, mass-produced cheeses are likely to be vegetarian-friendly, but they are not always labelled as such. In the UK, it is reportedly easier to find vegetarian cheese, with most cheese being veggie and clearly labelled as such.
If you are unsure whether a particular brie contains rennet, it is always best to check the packaging or ask the cheesemonger. Organic brie is usually pasteurized, but this can vary depending on the type of cheese.
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Brie is made from raw or pasteurized milk
Brie is a soft cheese made from either raw or pasteurized milk. The type of milk used depends on the variety of brie being made. For example, the French brie varieties Brie de Meaux and Brie de Melun are made with unpasteurized milk. In contrast, organic brie is usually pasteurized. The milk used for brie can come from cows or goats, and it can be whole or semi-skimmed.
The process of making brie involves adding rennet and enzymes to the milk, helping it coagulate and curdle. The mixture is then heated to a maximum temperature of 37°C (98.6°F) to obtain the curd, which is then cut and ladled into molds. The curd is drained, salted, and inoculated with a cheese culture before being aged in a controlled environment for at least four to five weeks.
The use of raw or pasteurized milk in brie production can impact the taste and texture of the final product. Raw milk brie tends to have a more intense flavor than pasteurized brie, often retaining notes of the types of food on which the cows graze. Pasteurization is a process that heats milk to a certain temperature, killing bacteria that can be harmful and making the dairy products safer to consume.
The regulations surrounding raw milk products, including cheese, vary by country. In the United States, the Food and Drug Administration (FDA) requires any cheese made with raw milk to have an aging time of 60 days or more. This regulation makes it challenging to import traditional French brie, which is typically aged for only 40-45 days and made with raw milk. As a result, brie produced in the US or imported from France is often made with pasteurized milk to comply with these regulations.
Overall, the choice between raw or pasteurized milk in brie production depends on the specific variety, local regulations, and the desired taste and texture of the final product.
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Brie is a French cheese
Brie is a soft cheese, first made in Seine-et-Marne in northern France. It is made from raw or pasteurized milk from cows or goats. The milk is heated to 90 °F (32 °C) and then culture and mold powders are added. Rennet is then added to the milk to help it coagulate and curdle. The curds are then transferred to molds and drained. The cheese is then salted and inoculated with cheese culture and aged for at least four to five weeks. If it is left to mature for longer, it becomes Brie noir, or "black brie".
Although Brie is a French cheese, it is now made all over the world, including in the US, Ireland, and New Zealand. The French government officially certifies two types of Brie: Brie de Meaux and Brie de Melun, both of which have been made in the town of Meaux in the Brie region of northern France since the 8th century. Brie de Meaux was originally known as the "Queen's Cheese" and was eaten by all social classes. It was granted Appellation d'origine contrôlée (AOC) status in 1980, along with Brie de Melun.
There are now many varieties of Brie, including plain, herbed, double and triple, and smoked. It is often compared to Camembert, another French cheese, but Brie is milder and has lighter tones of cream and butter, while Camembert has deeper tones of mushrooms and herbs. Both cheeses have a white mold rind that is completely edible.
Brie is best served at room temperature, removing it from the refrigerator at least half an hour before serving. It can be paired with walnuts, honey, and plum chutney, or melted in the oven and served with a glass of wine. It should be stored in a tightly sealed container or wrapped in wax paper or plastic wrap to avoid contact with moisture and food-spoilage bacteria.
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Commercial Brie is made with machines
Commercially-made brie is often produced with machines, using milk that could be of better quality and with a focus on getting the product to market and extending its shelf life. This is in contrast to traditional Brie, which is made with raw or pasteurized milk and aged for longer.
Commercial Brie is made by first heating milk and cream to 90°F (32°C) in a pot or sink of very warm water. The milk must be heated slowly and stirred well. Once the milk has reached the correct temperature, enzymes and rennet are added to help it coagulate and curdle. A yeast culture is also added to encourage the growth of the white mould that characterises Brie.
Once the curd has formed, it is cut and ladled into moulds, and excess whey is drained off. The curds are then salted and inoculated with cheese culture, such as Penicillium camemberti or Brevibacterium linens. The cheese is then aged in a controlled environment for at least four to five weeks. If left to mature for longer, the cheese becomes stronger in flavour and the rind becomes darker and crumbly. This variety is known as Brie noir, or "black Brie".
Commercial Brie is often produced in a wheel shape, although it is also commonly found in the form of a triangle. The cheese is ready to eat when the outside is firm and the inside is slightly bouncy and resilient. It is recommended that Brie be kept refrigerated at 4°C (39°F) or lower and wrapped tightly to avoid contact with moisture and food-spoilage bacteria.
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Frequently asked questions
Yes, Brie cheese is traditionally made with rennet. Rennet is derived from enzymes in a newborn calf's stomach.
Brie is a soft cheese made from raw or pasteurized milk from cows or goats. It has a white rind and a smooth, sometimes runny, interior.
To make Brie, warm milk is combined with enzymes and rennet, which helps it coagulate and curdle. A yeast culture is added to encourage the growth of white mold. The curds are then transferred to molds and drained. The cheese is then salted and inoculated with cheese culture before being aged for at least four to five weeks.
Yes, there are vegetarian options for Brie cheese. Some companies sell rennet-free Brie, which is suitable for vegetarians. However, it may be challenging to find and is often not explicitly labeled as vegetarian.
Brie is a soft cheese, so it should be kept refrigerated to prevent the rapid growth of bacteria and molds. It is best stored in a tightly sealed container or wrapped in wax paper or plastic wrap to avoid contact with moisture and spoilage bacteria.
