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Brie
Brie (/briː/ bree; French: [bʁi] ⓘ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.
Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic.
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mould is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the moulds, salted, inoculated with cheese culture (Penicillium camemberti or Brevibacterium linens), and aged in a controlled environment for at least four or five weeks.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called Brie noir (French for 'black brie').
Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening.
A thirty-gram serving of brie contains about 420 kJ (100 kcal) of food energy and 8.4 g of fat, of which 5.26 g are saturated fat. Brie is a good source of protein; a serving of brie can provide 5 to 6 g of protein. Brie contains a good amount of both vitamin B12 and vitamin B2.
There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. The French government officially certifies only two types of brie, brie de Meaux and brie de Melun. Some varieties of brie cheese are smoked.
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Brie
Brie (/briː/ bree; French: [bʁi] ⓘ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga, "hill, height"), the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
"Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.
Some of the flavour notes that are commonly found when eating Brie are: creamy, nutty, mushroom-like, and slightly-acidic.
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The 20 cm (8 in) mould is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the moulds, salted, inoculated with cheese culture (Penicillium camemberti or Brevibacterium linens), and aged in a controlled environment for at least four or five weeks.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called Brie noir (French for 'black brie').
Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening.
A thirty-gram serving of brie contains about 420 kJ (100 kcal) of food energy and 8.4 g of fat, of which 5.26 g are saturated fat. Brie is a good source of protein; a serving of brie can provide 5 to 6 g of protein. Brie contains a good amount of both vitamin B12 and vitamin B2.
There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. The French government officially certifies only two types of brie, brie de Meaux and brie de Melun. Some varieties of brie cheese are smoked.