Brie
Brie is the name for an originally from the eponymous region of France Soft cheese with white mold, which is made from cow's milk.
History
The origins of the Brie in the Seine -et -Marne in the Île- de -France; However, today he is one of the most copied cheese in the world, and there are only two ways to enjoy the protection of origin in France, the Brie de Meaux and Brie de Melun (AOC since 1980). The Brie de Meaux in 1815 elected to the Congress of Vienna to the " king of cheeses ", as the French statesman Talleyrand to loosen up the negotiations on the political reorganization of Europe sent a message to a cheese competition in which all thirty States representatives presented their typical cheeses.
Production
When production of the classic Brie, the curd is neither cut nor pressed. The art of making consists in uniform scooping the break in the perforated forms and in the optimum draining the whey. If you do not work carefully easily gives a dry, calcareous and gypsum similar cheese. After molding, the cheeses are stored on straw or plastic mats and turned regularly. After about a week, the cheese with a mold culture (usually Penicillium candidum, Penicillium rare camemberti ) sprayed and stored under further contact under carefully controlled temperature, until they are matured through, which can take between three and ten weeks.
Properties
The cheeses of the Brie de Meaux have the form of a flat cake and weigh between 900 g and 3.2 kg. They have a diameter of 35-37 cm and a height of about 2.5 cm. Brie de Meaux is covered by dense white mold and a light brownish-red cheese flora, what sets him apart from many copies. The dough is initially white to straw colored and later ivory to yellow and at the height of his maturation creamy- soft, without melt completely. He smells of grass and spicy roasted nuts, ripe to overripe increasingly ammonia. The taste is mild to fruity and spicy, with raw milk Brie from peasant production and strong nutty taste than the usually pasteurized cheese factory. 2005 were produced by the Brie de Meaux 6798 tons.
The pie-shaped Brie de Melun also is smaller in diameter and is aged longer than the Brie de Meaux. He has a golden yellow dough and a red-brownish cheese flora, which is interspersed with white specks, and tastes and smells stronger than its relative.
Use
Brie cheese is a classic for a mixed cheese plate, but can also be used in the warm kitchen, because it melts well in soups and sauces after removing the bark. It fits well with cold mustard sauce and salad, but accompanied also sliced potato dishes and braised vegetables. As an accompanying drink a Chardonnay or a dessert wine offer.