- Written By: S.E. Smith
- Edited By: O. Wallace
-
Copyright Protected:
2003-2012 Conjecture Corporation
Brie is a creamy cow's milk cheese from France which is well known around the world. Sometimes called the “Queen of Cheeses,” Brie is a delicious dessert cheese, usually served at room temperature or even slightly warmed. It has a distinctive rich, creamy flavor which is deliciously mild and complements fruit, high quality bread, and anything else the cheese can be smeared onto. Certain types of Brie have designations of origin control, meaning that the cheese must meet specific standards to be labeled.
Although Brie is traditionally a French cheese, it is made all over the world, with the highest quality Brie coming from France. The cheese has been manufactured in one form or another since the eighth century, and was popular with French royalty before becoming beloved by the people as well. The creamy center and edible, though tasteless, rind have wound their way into the hearts of cheese lovers everywhere, making Brie one of the most recognized types of cheese in the world.
True Brie must be made from unpasteurized milk, and is therefore unavailable in the United States, where the United States Department of Agriculture prohibits raw milk cheese under 60 days old. Raw milk Brie can be found in France, however, and has a complex flavor and somewhat darker rind. This true Brie has a preferable flavor to Brie made from pasteurized milk. Pasteurized milk Brie is made both inside and outside of France and exported all over the world as well. Due to legislation surrounding the use of raw milk, many consumers have never experienced true Brie, which is a great pity.
Brie de Meaux and Brie de Melun both have protected origin designations, and can only be made in France. These cheeses have been protected since the 1980s, and are still made in the traditional way from raw milk, usually aged approximately four weeks. Opportunistic bacteria can set in on unpasteurized Brie which is allowed to sit, so the cheese is generally eaten shortly after purchase. Like Camembert, a similar creamy and slightly runny cheese, Brie is considered to be mature after it has softened all the way through, and will have an astringent, chalky taste if eaten too young.
To make Brie, milk is curdled with the addition of rennet and the curds are spread out in molds and drained. Usually several passes are taken, creating layers of curds which can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is removed from the molds, salted, and bacteria is introduced. Finally, the cheese is set in a cave to age for approximately one month before being brought to market.
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Discuss this Article
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anon199191
Post 20 |
Forget the laws, we want real brie! |
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anon132577
Post 19 |
Two excellent sources for Brie. One domestic on foreign. President Brand Brie is excellent and smooth tasting. Often you can find it on sale if you wait as it does expire. Buy it when at the cusp and enjoy your savings. The other Brie which I use for presentation foods and guests is the Isle De France brand. This cheese is the original and stems from the microorganisms that created Brie to begin with. A mellow and smooth taste. Brie is an acquired taste. It may rankle your taste buds at first, but this cheese is the Queen of cheese. Enjoy it. |
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anon87541
Post 18 |
What is the role of bacteria in brie? |
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anon84610
Post 17 |
I just bought a slice from a supermarket. I've never had brie before. I tasted it and it tasted kind of rotten. Am I supposed to wait, or throw it out? |
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anon76815
Post 16 |
According to the packet of Brie in front of me, it has 0.5g of carb per 100g. I'd say that was low! |
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anon54975
Post 15 |
does anyone know how long after outdated date that brie cheese is still edible. It is not opened. |
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anon46243
Post 14 |
How many carbs in Brie?
Editor's reply: Because cheese is a protein-based food, there are few carbs in brie cheese, or in any other cheese.
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anon33502
Post 11 |
What is the material in the rind on Brie?? I've eaten it for years and am alive to ask the question--what is it? bdc |
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anon24128
Post 10 |
What makes the rind on the brie? |
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anon23756
Post 9 |
most places like pizza hut, at least in the us, use mozzarella. McDonalds usually use cheddar. At least in america you cannot get veg cheese at any major chain restaurant. Only at specialty restaurants that cater to vegan and vegetarian consumers. |
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anon18590
Post 8 |
brie can be stored up to six months when uncut. if cut, it doesnt last that long, hardly even a day. |
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anon17847
Post 7 |
Brie? How is it made and how did it get its name? |
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anon17846
Post 6 |
I think all french cheeses are delish! But Brie is one of the nicest because it is so creamy and rich! |
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anon17567
Post 5 |
In India, we have got Pizza huts, Mcdonalds, US Pizza etc. but we dont know what type of cheese they use. I am a vegetarian and would like to have only veg cheese. Can you guide me?
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anon14709
Post 4 |
I read that brie will just age until sliced into so I would just refrigerate it until the party. |
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anon11648
Post 3 |
I've purchased a brie for a party that has been postponed. It has a "sell by" date rather than an expiration date so I don't know how long I can expect the brie to remain edible. gwbz |
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frogholo
Post 1 |
"Although Brie is traditionally a French cheese, it is made all over the world, with the highest quality Brie coming from France" This is a quote from your own article and I would not be presumptuous enough to disgree. However, checking of the World Champion Cheese of 2002 and the winner of the class22 award at the 2006 championships in Wisconsin might reveal otherwise. The cheeses came, of course, from Australia, but we're a modest lot and don't like to boast. |
