How can I choose the best brie?

Good brie is easier to choose than some think. It is common to be intimidated by exotic foods, but with a little knowledge it can be an enriching experience. Even if you have never seen a wedge of this cheese, you can choose a delicious piece for your needs. The factors to be sought are the bark of cheese, its color and its preparation.

Brie is soft cheese from France with a moldy baking bark. If you do not wish to eat a bark, it is easily removed with a sharp knife. Regular, double and triple Brie are good for biscuits and bread, but equally well pair with fruit and nuts. More spicy types of this cheese, such as handmade and herb, are better on biscuits and bread or are served with other Savoy dishes. Mature wedges will be even, light yellow color. If the stains are white near the center, the cheese is not mature. The wheels are a little harder to say if they are mature. The cheese should be bulged into the bark and should be somewhat flexible. If it is overripe, it will have a liquid feeling and smell of ammonia.

Double Brie has more cream. It has a slightly creamy texture than a common species, with a fuller taste. The triple species has an even more added cream. It is richer, creamier and more expensive than a double variety. Before serving, all three types should be brought to the room temperature.

The brie washing is repeatedly washed with salt water. This changes the taste and smell and bark develops orange stripes. The scent of the bark can be relatively strong, but the cheese is mild with a significant taste.

Brie Noir is popular in France and is rarely found elsewhere. This cheese ages for about at least a year and with black bark is dark and crumbly. It has a bitter taste, but it is often immersed in the Au Lait café in the dzasání bitterness.

There are also many Herbed varieties. This type of cheese is good for spreading biscuits or bread. It also goes well with meat and salts. Common herbs are added parsley, basil, thyme and garlic.

TRUE BRIE WILL BE SMALLT mark on the package from the designation D'Om Origine Contrtôlée (AOC). These are most commonly found in France and other parts of Europe, but can be found in special stores elsewhere. The taste is very different from other types of this cheese.