In France, Brie is very different from the cheese Exported to the United States."Real" French Brie is unstabilized and the flavor is complex Slightly When the area turns brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it Will Never Develop properly.Exported Brie, HOWEVER, is stabilized and never mature. Stabilized Brie: has a much along shelf life and is not likely to bacteriological infections.
Brie is Produced from the whole semi-skimmed cow's milk gold. Rennet is added to raw milk in and heated to a temperature of 37 ° C to obtenir the curd. The cheese is cast into molds Then, several layers of cheese are filled into mold And Then Kept for around 18 hours. After this the cheese is salted and aged for at least four weeks.
Brie cheese is Slightly pale in color with a greyish tinge under a rind. Its flavor varies DEPENDING upon the added ingredients while Producing the cheese.
Brie, one of the great dessert cheeses, comes as Either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to fully enjoy the taste, Brie must be served at room temperature.
About
- Made from unpasteurized cow's milk
- Country of origin: France
- Region: Seine-et-Marne
- Family: Brie
- Type: soft, artisan, soft-ripened
- Fat content: 8.4 g / 100g
- Texture: buttery, runny and soft-ripened
- Rind: bloomy
- Colour: cream
- Flavour: fruity, mild, nutty, tangy
- Aroma: pronounced, strong
- Vegetarian: no
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