BRIE (bree)
A
soft cheese named after the French province of Brie
Common
clues: French cheese; Mold-ripened cheese; Cracker topper; Soft
cheese; Cheese region; Creamy cheese; Camembert kin; Cheeseboard
choice; Cheese with a moldy rind
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How
can you be expected to govern a country that has 246 kinds of
cheese? ~ Charles
de Gaulle
Brie
is a
soft cow's milk cheese named after Brie, the French province in
which it originated (roughly corresponding to the modern
département
of
Seine-et-Marne). It is pale in color with a slight grayish tinge
under crusty white mold; very soft and savory with a hint of
ammonia (the white moldy rind is tasteless).
There
are now many varieties of Brie made all over the world, including
plain Brie, herbed varieties, and versions of Brie made with
other types of milk. Brie is perhaps the most well-known French
cheese, and is popular throughout the world. Despite the variety
of Bries, the French government officially certifies only two
types of Brie to be sold under that name: Brie
de Meaux (shown
to the right) and Brie
de Melun.
The
Brie de Meaux, manufactured outside of Paris since the 8th
century, was originally known as the "King's Cheese"
(later, following the French Revolution, the "King of
Cheeses") and was enjoyed by the peasantry and nobility
alike. It was granted the protection of AOC (Appellation
d'Origine Contrôlée) status in 1980, and is produced
primarily in the western part of the Paris basin.
Brie
may be produced from whole or semi-skimmed milk. The curd is
obtained by adding rennet to raw milk and heating it to a maximum
temperature of 37°C. The cheese is then cast into molds,
sometimes with a traditional perforated ladle called a "pelle
à brie". The 20 cm mold is filled with several thin
layers of cheese and drained for approximately 18 hours. The
cheese is then taken out of the molds, salted, inoculated with
cheese mold (generally Penicillium
candidum)
and aged in a cellar for at least four weeks.
This
article is licensed under the GNU
Free Documentation License.
It uses material from the Wikipedia
article "Brie cheese".
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