What is Brie?
Brie is creamy cheese with creamy cow's milk named for the region in the northern central France, where it was first created. The cheese usually comes in a wheel or round and is protected by a thick white bark. While the bark is edible, most cheese experts were more interested in the cream center. The cheese will hold its shape if it is sliced into wedges or slices, but is easily spread out. Thanks to its neutral taste, it is an excellent complement to fruit, nuts and any number of different sweet or salty foods.
Early popularity and history
According to legend, Brie became famous for the first time when he was declared a "delicacy" of the French Emperor Charlemagne, who ruled from 768 to 814. Nearly a hundred years later he was crowned the "cheese king" at the European cheese competition at the Vienna Congress. These awards are mostly due to even creamy texture of cheese, its rich taste and smooth, even taste.
Modern production in France
BRIries is now produced all over the world but France remainsthe best producer. The most traditional French iterations are made of unpasteurized or raw cow's milk. Most countries have limited imports of unpasteurized dairy products, but largely for safety reasons.
raw milk has what many call unrivaled creamy taste, but also represents a higher risk of contamination. Bries designed for export - and many of those designed for commercial sales on markets throughout France - are made of pasteurized milk. Pasteurized cheeses have a very similar taste to the hell with raw milk, but usually travel better and have a longer durability.
Certification of protected origin
The term "brie" is considered to be the general name of any cheese made in the Brie style. However, there are two exceptions to this rule. BRIE-DE-MEUX and BRIE-DE-MELUN names are covered with what is called "protected certification of origin" and canUse it only for cheeses made in Meux and Meuln regions in France. This type of protection is provided to food and drinks that embody certain regional specifications.
cheeses made in Meux and Melun does not necessarily have to be different from cheeses made elsewhere in France or other parts of the world, but many consider them the most authentic. Lovers of cheese looking for "true" or "original" experience often look for products with certification of origin.
How is it made
BRIE Creating is something complicated effort and usually takes several days. The basic ingredients are cow's milk, some form of culture or starter and rennet. Rennet is an enzyme found in young stomachs or calves, but synthetic versions are available in many places. Most of the time it is the proportion of cultures and rennet to milk, which determines the type of cheese that will result in.
milk heating is the first step that adds cultures and rennet. Once all is absorbovAnno, the milk is removed from the heat and left to cool until it is "set" - that is, until it almost becomes tightened, usually using a texture of pudding or strong yogurt.
cheese manufacturers then pour the solid substance into molds that are pressed and tense for several days. Stress removes excess moisture and finally improves the density and taste of the cheese.
2 Traditionally, this drying happened in the caves in northern France. Today's global demand, as well as concerns about health and safety, today makes less realistic drying of the cave. Most modern manufacturers use rooms controlled by temperature or drying machines.serving ideas
Brie is a versatile cheese that can be administered at a room or warm. Baked Brie is a very common taste, especially when it is paired with bread or some form of fruit. The cheese is often eaten alone, usually as an appetizer or on a dessert cheese plate, but can also be incorporated into pasta or baked meals, especially those that mAji poultry.