Brie Cheese - article about Brie Cheese

Brie Cheese A French Tradition

Brie cheese gets it’s name from a city with the same name in France; only two kinds of Brie cheese are considered true brie: Brie de Meaux and Brie de Melun. Brie de Meaux has been manufactured outside of the city Paris since around 770 and has been known as the “King of Cheeses” since the French Revolution.

Brie cheese has a rich history beloved by famous kings of over a thousand years ago; King Louis XVI was said to wish for a last taste of Brie cheese before he died. In 1814 it was Prince de Talleyrand who declared Brie was “Le Roi des Formages” or The King of Cheeses; he also organized a European tournament during the Congress of Vienn, the award for winning the tournament was Brie cheese.

Brie cheese can be made from whole or skim cows milk and the milk may be pasteurized or unpasteurized; though in the United States only Brie cheese made from pasteurized milk may be sold according to the United States Department of Agriculture.

Brie cheese is made similar to other cheeses, the curd is obtained by adding rennet to raw milk, the mixture is then heated no higher than 37 degrees Celsius; the milk mixture is then cast into molds, the molds are filled with several thin layers of cheese and drained for about eighteen hours before the cheese is removed from the molds. The simple cheese is then salted and inoculated with cheese mold and aged at least four weeks or more.

Brie cheese is characterized by a creamy smooth texture similar to butter with an editable moldy rind; the rind is flavorless and when purchasing a round of Brie, the cheese should feel plump; the ripe Brie should be oozing at room temperature. The taste is distinct some say it has a savory flavor; the best French Brie cheeses will have a sweet nutty taste with a hint of fruit flavor.

Brie cheese is of course a complement to French wine, the perfect match is naturally Champagne, the only true Champagne like the only true Brie are both from France. Other wines can compliment Brie as well; red wines such as Bordeaux or Bourgogne are among the best matches for the cheese after Champagne.

Brie cheese is loved by people all over the world the best is from France where pasteurization is not required, the raw milk flavor is said to have a richer more pronounced flavor than the American pasteurized versions.

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