Brie cheese the ammonia hinted French cheese is from cow’s milk like Camembert. I will suggest it to eat daily. Why? Let’s see the history.
Traditionally the cheese is cast manually at the maximum temperature (98.6 F) around Brie de Meaux, east of Paris. Manufactures use “pelle brie” (perforated shovel) during the production. After finishing heat treatment Brie is salted with very dry salt. Fat content is 45%. Affinage between 4 and 8 weeks. If you consumed after this period you can be sick.
Many varieties of Brie are all over the world, but despite the varieties, the French Atlantic government officially certifies only two types of Brie to be sold under that name.
Called “King of Cheeses”, Brie de Meaux (have been produced more than 1200 years) and Brie de Melun.
Brie de Meaux (“Le Roi des Fromages”) has the sweetness one would expect from a top world’s cheese. Brie de Meaux delivers a very soft combination of hazelnut and fruit aromas. Small dairies have taken over production Brie de Melun while preserving the old farm traditions of production and ripening.
As I mentioned there are lots of Bries. You can find on the market double and triple Bries too, which ingredients are different milk types. (Brie de Nangis)
Keep in a cool, aerated dark place with no drafts. Cover with a damp cloth to prevent it from drying out. Place in the vegetable crisper of the refrigerator, wrapped in parchment paper.
The older the brie cheese the stronger the richness. Brie has a delicious, creamy center that delights cheese fans around the world. It also has a less tasty but edible rind.
While it is great in itself best to pair with country bread. Make a fine sandwich out of it. Give it to fruit. But highly recommended to eat Bries in room temperature.
You don’t have to e a gourmet, but try with a great Champagne or with a red Medoc. If you have a Burgundy in your home then you should match with that too.
Even you can compliment the creamy cheese like Brie de Nangis with a dry white, like: Kiwi Cuvee Sauvignon Blanc
The better your cheese, the better your entertainment. Have some fine moments!
categories: cheeses,french cheeses,soft cheeses,brie,wine,pairings,gastronomy,life,foods