Cookbook:Brie Cheese
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| Category | Cheeses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese
Brie cheese is a soft cow's milk cheese named after Brie, the French province in which it originated.
Production
[edit | edit source]To make brie, cow milk is treated with enzymes to separate out the curds.[1] These are shaped into molds, after which they are salted, gently drained of liquid, and placed into a shaping mold.[1][2] If using specific microbial cultures, these are applied to the cheese;[2] the rounds are then left to ripen, during which time the moldy rind will develop and cause the inside to mature. It is the microbial growth on the rind that breaks down the inside of the cheese, causing it to soften and develop in flavor.[1][3]
Authentic French brie is made with raw milk and left unstabilized. These will mature in about four weeks.[1] Brie intended for sale in the United States must be stabilized and made with pasteurized milk, after which it is inoculated with the mold necessary to ripen it.[1]
Characteristics
[edit | edit source]Brie is pale in color with a slight grayish tinge under crusty white mold; it is very soft, buttery, creamy, and savory with a very faint hint of ammonia.[1] The interior should be soft, with a satin-like sheen. It should have a slight yellow-brown color with a few streaks of reddish brown; pure white Brie is under-ripe and will be chalky.[2] The white moldy rind is edible and mild in flavor.[1][3] Brie made with pasteurized milk has a milder flavor than that made with raw milk.
Varieties
[edit | edit source]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 and Brie de Melun.
Selection and storage
[edit | edit source]When selecting Brie, avoid overripe cheeses that are over-browned with a strong ammonia scent or slimy texture.[1][4] Underripe cheeses can be purchased and allowed to slowly ripen under cool conditions. Once the cheese is cut open, it will stop maturing.[5]
Brie should be stored in the refrigerator. It can also be frozen for a few months, although this may affect the texture.[1]
Use and consumption
[edit | edit source]Brie is often served as part of a cheese board, often with fruits, bread, crackers, nuts, and preserves.[3] It is best served at or above room temperature,[5] and it can be baked, sometimes enclosed in a pastry.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j "Why You Eat the Rind on Brie Cheese". The Spruce Eats. Retrieved 2024-01-12.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c "Brie". www.cheese.com. Retrieved 2024-01-12.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.