Cheese Preferences: What Kind Of Brie Are You?

Brie is a soft cheese with a bloomed white mould rind. It is made with milk from cows or goats and has a smooth, creamy texture and a mild, buttery flavour. Brie is often compared to Camembert, another French cheese, but it is milder and has lighter tones of cream and butter. It is a very versatile cheese and can be enjoyed in many ways, including baked, grilled, or melted on sandwiches, in pasta sauces, or on pizza. It pairs well with sweet fruits like peaches, figs, apricots, and plums, as well as grapes and berries. Brie is also commonly enjoyed with crackers, bread, or a charcuterie board.

Brie's origin and history

Bries' origin and history can be traced back to the small town of Brie, located in the Ile-de-France region of Northern France. The cheese is believed to have been developed by monks in the 8th century, and its name is derived from the French word "brie," meaning "marsh." The original Brie, now known as "Brie de Meaux," was first produced in the town of Meaux, located in the Brie region. This cheese quickly gained popularity and became a favorite among French royalty, who served it at their lavish banquets and feasts. Over time, the production of Brie spread beyond the town of Meaux, and various regions in France began to develop their own distinct versions of this beloved cheese.

The popularity of Brie continued to grow, and by the 14th century, it had become a staple in the French diet, enjoyed by people from all walks of life. It is around this time that the famous "molded-briquette" shape of Brie was first introduced. This distinctive shape, which is still used today, is said to have been inspired by the three briquettes of butter that were traditionally offered to the King as a symbol of tribute. The unique shape of Brie not only made it aesthetically pleasing but also practical, as it allowed for easier transportation and storage.

During the French Revolution in the late 18th century, Brie played a significant role as a symbol of unity and equality. It is said that the French people, regardless of their social status, came together over a wheel of Brie, celebrating their shared love for this delicious cheese. Brie also made its way into the courts of Versailles, where it was enjoyed by the royal family and the nobility. King Louis XVI was particularly fond of Brie, and it is said that he enjoyed it regularly, often requesting it to be served at his meals.

In the 19th century, Brie began to be exported internationally, and its reputation as a gourmet cheese spread worldwide. It became a symbol of French cuisine and culture, renowned for its creamy texture and delicate flavor. The process of making Brie was refined over time, with cheese makers developing techniques to ensure consistent quality and flavor. The use of penicillium camemberti, a specific type of mold, became essential to the aging process, giving Brie its characteristic bloomy rind and contributing to its unique flavor.

How to serve Brie

Brie is a soft, creamy, and buttery cheese that originated in France and is now produced internationally. It is traditionally made from cow's milk but can also be made from goat's milk. It is a welcome addition to any cheeseboard and is best served at room temperature. Here are some tips on how to serve Brie:

• Temperature: Brie is best enjoyed at room temperature, so remember to remove it from the refrigerator at least 30 minutes before serving. This will allow the cheese to reach its optimal texture and flavour.
• Plating: Place the Brie on a serving platter or a cheese board. You can leave the rind on as it is edible and adds to the overall taste experience. However, some people prefer to remove it, so providing a knife for your guests to cut off the rind is a good idea.
• Accompaniments: Brie goes well with a variety of accompaniments, including fresh fruit (such as apples, pears, or grapes), nuts (such as walnuts, almonds, or pecans), crackers, or bread. You can also pair it with cured meats like prosciutto or salami.
• Beverage pairings: Brie pairs well with white wines such as Chardonnay, Sauvignon Blanc, and Champagne. If you prefer beer, a light and effervescent option like a Belgian Witbier or a sparkling cider can also complement the cheese nicely.
• Baked Brie: If you want to serve warm Brie, you can bake it in the oven with various toppings. Simply place the wheel of Brie on parchment paper in a shallow baking dish and bake at 350 degrees F for 15-20 minutes. The cheese will melt on the inside while the rind stays intact. Serve it with crackers, figs, and honey.
• Puff pastry: For an extra special treat, wrap the Brie in puff pastry before baking. Spread a layer of jam on top of the cheese and fold the pastry over the wheel. Brush the outside of the pastry with egg and bake at 400 degrees F for 35 minutes.
• Sandwiches: Brie is also delicious in sandwiches. Try adding it to a typical turkey sandwich with lettuce and tomatoes, or go for a French spin with a baguette, ham, and salted butter.

Remember, there is no wrong way to serve and enjoy Brie! Get creative and experiment with different pairings to find your favourite combinations.

How to cook Brie

In the oven

• Preheat your oven to 180°C/350°F.
• Remove the cheese from its packaging and place it back in the box.
• Put the box on a baking sheet and bake for 15 minutes.
• Remove the cheese from the oven and take off the lid.
• Cut a large cross through the top of the cheese and peel back the quarters of the rind.
• Scatter over chopped herbs and serve with pitta crisps or breadsticks.

In the microwave

• Unwrap the brie and place it in a small, shallow ovenproof dish.
• Microwave on high for 2 minutes in 30-second increments.
• Carefully transfer to a serving plate/board.
• Drizzle with honey and top with a sprig of thyme.
• Serve immediately with crostini on the side for scooping.

On a grill

Cut slices or chunks of brie and place in a grilled cheese sandwich or panini.

In a dish

Melt slices or chunks of brie in gratins, casseroles, sauces, or on pizzas and flatbreads.

What to pair Brie with

Brie is a mild, buttery, and creamy cheese that is incredibly versatile to cook with and easy to pair with an array of foods. Here are some ideas for what to pair brie with:

Fruits

Brie loves being paired with sweet fruit, especially stone fruits like peaches, figs, apricots, and plums. The sweetness and juiciness of stone fruit create a lovely combination with the creamy texture of brie. If stone fruits are out of season, pair brie with grapes and berries. The slightly citrusy taste of grapes and the tart flavors of berries and apples also contrast brie nicely. Fresh blueberries, blackberries, strawberries, and apple slices enhance brie's bloominess for a fresh late-summer combination.

Nuts

Walnuts are a classic pairing with brie, but you can also try pecans, pistachios, or spiced nuts.

Breads and Crackers

The crunch of a good cracker or bread is the perfect vehicle to deliver the thick, creamy texture of brie. Try an herby cracker with rosemary, garlic, and thyme, or a dessert option like gingerbread cookies. Pumpernickel bread is also a great choice, as its slightly sweet-yet-sour taste complements the buttery flavor of the cheese.

Proteins

Brie's mildness is an ideal canvas for the smoky, salty, and savory flavor profile of meats and smoked fish. Try brie with prosciutto, bacon, or smoked salmon.

Drinks

When pairing brie with wine, think about which flavor or texture of the brie you want the wine to bring out, and match the acidity level. If you want to accentuate its creaminess, go for a Chardonnay or Sauvignon Blanc. For a celebratory occasion, pair brie with a crisp Champagne. If you're serving brie as a dessert, a Riesling will focus on its buttery sweetness. If you prefer red wine, a mild Syrah or red blend will introduce some jammy flavors, while a Pinot Noir will pull out its earthiness. A playful, tart Beaujolais will downplay its creaminess.

If you're pairing brie with beer, you want something that either cuts through the creaminess or opens up the flavors. Wheat beers with citrus hops will do the latter, while a Berliner Weissbier or a Doppelbock will cut through the creaminess. Fruity beers like a raspberry Saison or a funky sour brew also make interesting pairings.

Different types of Brie

Brie is a soft cheese made from cow or goat milk. It is known for its fluffy white rind and smooth, creamy interior. The flavour is mild, nutty, and buttery, with notes of fresh mushrooms. Brie is often compared to Camembert, but is milder in taste and lighter in colour.

There are several types of Brie, which vary in terms of their place of origin, texture, and flavour. Here are some of the different types of Brie:

Brie de Meaux

This is the best-known variety of Brie, with a luscious interior and flavours of mushrooms, melted butter, yeast, and cruciferous vegetables. Weighing around 6 pounds, it is the largest of the Brie varieties. It is made in the Brie region, near Paris, and has been granted AOC (appellation d’origine contrôlée) and AOP (appellation d’origine protégée) status.

Brie de Melun

An ultra-rich, naturally fermented cheese with a custard-like texture and savoury flavours of mushroom soup. Smaller and thicker than Brie de Meaux, it is also produced in the Ile de France. It has a hint of salt on the rind and is more rustic and barnyard-like in flavour.

Brie de Coulommiers

This variety of Brie has a melt-in-your-mouth, fudgy texture and the same flavours as Brie de Meaux, but in a smaller package. The wheels weigh only 1 pound and are sold in both unpasteurized and pasteurized versions.

Brie de Montereau

Brie de Montereau resembles Brie de Nangis but has a more pronounced flavour similar to that of Brie de Melun. It has the predominant notes of mushrooms, with a hint of hazelnut sweetness.

Goat Brie

Goat Brie is made from goat's milk and is even milder than cow's milk Brie. It has a remarkably thin rind and a creamy texture, with a sweet and delicate flavour and a slight undercurrent of citrus.

Triple Cream Brie

To be considered a triple cream, a cheese must have a butterfat content of at least 75%. Triple cream Brie has a bloomy rind consisting of yeast and mould cultures that are edible. It has a buttery flavour and can be served with a sliced baguette, crackers, or fruit like apples, grapes, and berries.

Frequently asked questions