Andy Montoya
Brie is a soft cow's milk cheese named after the French region of Brie, where it originated. It has a creamy, mild, buttery flavour and a white rind that is typically eaten. The process of making brie involves adding rennet to raw milk and warming it to a maximum temperature of 37°C (98.6°F). Enzymes and yeast culture are also added to help the milk coagulate and create the white mould. The curds are then cut and put into moulds, and the cheese is brined to reduce mould growth and regulate acidity. It is left to rest for a week, during which time the rind starts to develop. Authentic French brie is made with raw milk, but this cannot be imported into the United States due to FDA regulations.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft-ripened cheese with a bloomy rind |
| Texture | Creamy |
| Flavor | Buttery, earthy, mild to strong |
| Fat Content | High |
| Protein Content | Good source of protein |
| Vitamin Content | Contains vitamins B12 and B2 |
| Calories | 100 kilocalories per 30-gram serving |
| Fat Content | 8.4 grams of fat per 30-gram serving |
| Saturated Fat Content | 5.26 grams of saturated fat per 30-gram serving |
| Protein Content | 5-6 grams of protein per serving |
| Milk Type | Cow's milk, sheep's milk, or goat's milk |
| Milk Treatment | Pasteurized or unpasteurized |
| Region | Meaux, France |
| History | Mentioned as "Le roi des fromages" (King of Cheeses) |
| Serving Suggestions | Eaten cold, baked, or paired with crackers, fruits, nuts, prosciutto, salami, or French bread |
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What You'll Learn
Brie is made from raw or pasteurised cow's milk
Brie is a soft cow's milk cheese named after the French region of Brie, where it originated. The cheese is believed to have been first produced during the Middle Ages by monks at the monastery of Rueil en Brie. Over the centuries, its popularity grew, and it even became a favourite of royalty.
The traditional French method of making Brie uses raw milk. However, in 1987, the FDA passed a law requiring the pasteurisation of all milk products, with the additional requirement that raw-milk cheese must be aged for a minimum of 60 days and clearly marked "unpasteurised". As Brie is typically only aged for four to five weeks, this means that authentic French Brie cannot be imported into the US. However, a stabilised version of Brie, cut before it has matured, can be found in US supermarkets. This variety has a longer shelf life and a similar flavour to traditional French Brie, although it is slightly milder.
There are two types of Brie that are protected under AOC ("Appellation d'Origine Côntrolée" or "controlled label of origin") guidelines in France: Brie de Meaux and Brie de Melun. These guidelines ensure that the cheeses are made authentically and protect their historical origin. Brie de Meaux, also known as the "Queen's Cheese", is produced in the town of Meaux in the Brie region and has a rich, complex flavour profile with hints of mushroom and earthy undertones. Brie de Melun, on the other hand, has a stronger flavour and a more pungent smell.
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It is named after the French region it originated from
Brie is a soft cow's-milk cheese named after the French region of Brie, from the Gaulish "briga", meaning "hill" or "height". Brie roughly corresponds to the modern département of Seine-et-Marne. The cheese has been made in the region since at least the 8th century, when it was known as the "Queen's Cheese", and was eaten by all social classes.
The most famous variety of Brie cheese is Brie de Meaux, which is produced in the town of Meaux in the Brie region. Brie de Meaux is made using traditional cheese-making techniques and is aged for at least four weeks to develop its unique flavour and texture. It has a creamy, buttery flavour with hints of mushroom and earthy undertones. Brie de Meaux is often served with crusty bread and a glass of red wine and is a staple in many French households.
Another variety of Brie is Brie de Melun, which is also protected under AOC guidelines. Brie de Melun has a stronger flavour and a more pungent smell than Brie de Meaux. It is made with unpasteurised milk and is available in the form of "Old Brie" or "Black Brie".
While Brie is traditionally a French cheese, it is now made in other parts of the world, including Somerset and Wisconsin. Authentic French Brie cannot be imported into the United States because it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation. This would render the Brie overripe for consumption, so instead, a stabilized version of Brie is exported to the U.S.
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It is a soft cheese with a white mould rind
Brie is a soft cheese with a white mould rind. It is typically made from cow's milk, with a creamy, buttery flavour and a slight greyish tinge under its rind. The cheese is named after the French region of Brie, where it is believed to have originated in the Middle Ages. The exact origins of Brie are unclear, but it is said that in 774, Charlemagne, the Frankish Emperor, visited the monastery of Rueil en Brie and enjoyed the cheese so much that he arranged for regular deliveries to his capital, Aachen.
Brie is a soft-ripened cheese, which means that it is cured to develop an outer rind that holds the creamy cheese intact and protects the inside. The curing process also allows the cheese to develop its flavour and texture. The rind is typically eaten and its flavour depends on the ingredients used and the manufacturing environment. The cheese is usually made with either pasteurised or raw milk, with enzymes and rennet added to help the milk coagulate and curdle.
The process of making Brie involves cutting the curds and putting them into moulds, draining off the excess whey, and then brining the cheese to reduce mould growth and regulate acidity. The cheese is then left to rest for about a week to allow the rind to start developing. It will usually develop a firm rind within 4 to 5 weeks, making it ready to be eaten. The cheese can be enjoyed in multiple ways, either cold straight from the fridge or heated up to enhance its creaminess. It is often served with crackers, fruit, or bread.
There are several varieties of Brie, including Brie de Meaux and Brie de Melun, which are protected under AOC guidelines in France. These guidelines ensure that the cheeses are made authentically and protect their historical origin. Brie de Meaux, also known as the "Queen's Cheese", is produced in the town of Meaux in the Brie region and has a rich and complex flavour profile. Brie de Melun, on the other hand, has a stronger flavour and a more pungent smell. It is also available in the form of ""Old Brie" or black brie.
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It can be eaten cold, baked or melted
Brie is a soft, creamy cheese with a mild to strong flavour, depending on its age. It is made from cow's milk, with enzymes and rennet added to help the milk coagulate and curdle. The curds are then cut and put into round moulds, with the whey drained off. The cheese is then salted and left to rest for around a week to allow the rind to bloom. It is usually ripe in about four weeks, but can be left to mature for several months to a year, developing a stronger flavour and darker rind.
Brie is a versatile cheese that can be eaten in a variety of ways. It can be enjoyed cold, straight out of the fridge, or at room temperature. It is a popular choice for charcuterie boards and appetisers, as it pairs well with crackers, fruits, nuts, and meats such as prosciutto and salami. Brie also goes well with crusty bread or French bread.
When baked, brie becomes warm and gooey, enhancing its creaminess. Baked brie recipes often involve wrapping the cheese in pastry or bread dough and baking it until melted. It can also be baked in a dish and served as a dip, or used as a topping for dishes like pasta.
In addition to being eaten cold or baked, brie can also be melted. Melted brie can be used as a sauce or dip, adding a creamy texture and rich flavour to various dishes. It can be melted on top of burgers, sandwiches, or grilled cheese, or used as a fondue for dipping bread, vegetables, or other foods.
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It is often served with crackers, fruit or bread
Brie is a versatile cheese that can be served in a variety of ways, depending on personal preference. It is often served with crackers, fruit, or bread, making it a popular choice for charcuterie boards and appetizers.
When it comes to crackers, brie pairs well with a variety of options, from plain water crackers to heartier options like wheat crackers or crispbreads. The saltiness of the cracker provides a nice contrast to the creamy, mild flavour of the cheese.
Fruit is another common accompaniment to brie. The sweetness of the fruit complements the cheese's richness, and options like fresh or dried figs, sliced apples or pears, or even berries can be delicious choices. The natural sugars in the fruit also help to balance the earthy notes that develop in more mature bries.
Bread is also a classic pairing with brie. A crusty baguette or sourdough loaf can provide a satisfying textural contrast to the soft cheese. Brie is also commonly used in grilled cheese sandwiches or melted on top of crostini for a simple yet indulgent appetiser.
In addition to these options, brie also goes well with prosciutto, salami, and other cured meats. It can be melted on top of a charcuterie board or served alongside these meats as part of a larger spread. For those who enjoy a glass of wine with their cheese, brie pairs nicely with a red wine, such as a Pinot Noir or a Beaujolais.
When serving brie, it is important to consider the temperature. Brie can be enjoyed cold straight from the fridge, or it can be brought to room temperature to enhance its creaminess. Warmed or baked brie is also a popular option, especially when paired with honey or jam.
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Frequently asked questions
Brie is a soft cow's milk cheese. It is made from either pasteurized or raw milk.
The process of making brie involves a curing process. Enzymes and rennet are added to the milk to help it coagulate and curdle. The curd is then cut and put into molds with the excess whey drained off. It is then brined to regulate acidity and reduce mold growth. The cheese is then left to rest for a week to allow the rind to start developing.
Brie typically takes between one to three months to ripen, depending on the size of the flat discs.
The optimal storage temperature for brie is 4 °C (39 °F) or lower. It should be stored in a tightly sealed container to avoid contact with moisture and food-spoilage bacteria.
French brie is made from raw cow's milk. However, due to FDA regulations, American brie is made from pasteurized milk.
