Aged Brie Cheese: Where And How Long?

Brie is a soft cow's milk cheese that originated in the historical region of Brie in northern France. The cheese gets its name from the region, which comes from the Gaulish word briga, meaning hill or height. Brie is typically aged for at least four to five weeks in a controlled environment, and if left to mature longer, its flavour becomes stronger. The cheese is ready to eat when the outside is firm and the inside is slightly bouncy and resilient.

Brie is made from cow's milk or goat's milk

Brie is a soft cheese named after the region in France from which it originated. It is traditionally made from cow's milk, but some varieties are made from goat's milk.

Cow's milk brie is made by heating fresh milk and adding a starter culture and rennet, which causes the milk to thicken. As curds form, they are 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 ageing process, the cheese develops its characteristic bloomy rind, and its flavours intensify.

Goat's milk brie is made in a similar way, but with milk from goats instead of cows. This type of brie is smooth and slightly tangy when young, developing a complex and earthy flavour with age.

Both types of brie are characterised by a white, edible rind and a soft, creamy texture under the rind that complements their firmer consistency in the centre. They also share a subtle, nutty flavour that becomes more pronounced with age. However, goat's milk brie has a more earthy flavour profile than cow's milk brie, which tends to have lighter tones of cream and butter.

It's named after the French region it originated from

Brie cheese is named after the French region of Brie, located in the Île-de-France region just outside Paris. The name "Brie" comes from the Gaulish word "briga", meaning "hill" or "height". Brie has been served to royalty for centuries and was originally known as the Queen's Cheese. After the French Revolution, it became known as the Queen of Cheeses, reflecting the political climate of the time.

Brie is a soft cow's milk cheese with a pale yellow interior and a soft, creamy texture under its rind. The cheese is produced by adding rennet to raw milk and warming it to a maximum temperature of 37°C (98.6°F). The curds are then cast into moulds, salted, and inoculated with cheese culture before being aged in a controlled environment for at least four to five weeks. If left to mature longer, the cheese becomes stronger in flavour and the rind becomes darker and crumbly, resulting in "Brie noir" (French for "black brie").

The town of Meaux in the Brie region has been producing Brie cheese since the 8th century. Today, there are two types of Brie that are protected under AOC (Appellation d'Origine Contrôlée) guidelines in France: Brie de Meaux and Brie de Melun. These guidelines stipulate that the cheese must be made in designated regions and follow specific methods to be labelled as such.

While Brie is traditionally made in France, many countries now produce their own versions, resulting in variations in taste and texture. However, the name "Brie" is not protected in itself, and some non-traditional cheeses are also marketed as "Brie".

Brie is usually aged for 4-5 weeks

Brie is a soft cow's-milk cheese named after the region in France from which it originated. It is usually aged for 4-5 weeks, during which time it develops its characteristic bloomy rind.

The process of making brie begins with heating fresh cow's milk, to which a starter culture and rennet are added. 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.

The ageing process is crucial to the development of brie's taste and texture. During this time, the cheese develops a creamy and luxurious texture while its flavours intensify. The rind also smooths and the interior ripens, with ripened variants displaying an almost runny consistency.

If left to mature for longer than 4-5 weeks, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind darker and crumbly. This variety of brie is called Brie noir (French for 'black brie').

It's best to eat brie within a few days of opening

Brie is a soft cow's-milk cheese named after the region in France from which it originated. It is characterised by its mild, buttery flavour and pale yellow interior. The cheese is aged for at least four to five weeks, during which time it develops a white, edible rind.

Once cut open, Brie should be stored in the refrigerator, wrapped in waxed paper or parchment paper. It is best to eat Brie within a few days of opening. This is because, as a soft cheese, Brie is highly perishable and susceptible to bacterial growth if not stored correctly.

To prevent spoilage and ensure food safety, it is important to follow proper storage guidelines. Brie should be kept refrigerated at a temperature of 4°C (39°F) or lower and sealed tightly to avoid contact with moisture and food-spoilage bacteria.

In addition to proper storage, it is recommended to consume Brie within a few days of opening to maintain optimal freshness and quality. While the cheese may still be safe to consume beyond this timeframe, its flavour and texture may deteriorate, impacting the overall sensory experience.

Therefore, it is advisable to enjoy Brie at its peak freshness by consuming it within a few days of opening the package. This way, you can savour the delicate flavours and creamy texture that make Brie such a beloved cheese worldwide.

The French government only certifies two types of brie

Brie de Meaux, also known as the "Queen's Cheese" or the “Queen of Cheeses”, has been produced in the town of Meaux in the Brie region of northern France since the 8th century. It is an unpasteurised round cheese with a diameter of 36 to 37 cm and a weight of about 2.8 kg. It was granted Appellation d'origine contrôlée (AOC) status in 1980.

Brie de Melun, on the other hand, has an average weight of 1.5 kg and a diameter of 27 cm. It has a stronger flavour and a more pungent smell than Brie de Meaux. It is also made with unpasteurised milk and is available in the form of “Old Brie” or black brie. Like Brie de Meaux, it was granted AOC status in 1980.

Both types of brie are aged for at least four to five weeks, during which time they develop their characteristic white rind and creamy texture. If left to mature for longer, the cheese becomes stronger in flavour and the rind becomes darker and crumbly. This type of mature brie is called Brie noir, or "black brie".

While there are now many varieties of brie made around the world, including in the US, UK, Australia, and New Zealand, the French government's certification of Brie de Meaux and Brie de Melun ensures the protection and preservation of the traditional methods and regional specificity of these two iconic French cheeses.

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