| If you are a true blue cheese-lover
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| | four weeks (or more), takes place in a
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| through and through, then just saying
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| | cellar. These cellars are specially built
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| 'brie' would excite your taste buds.
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| | for the purpose of creating brie cheese.
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| Perhaps you would even salivate. Brie
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| | These cellars should maintain a certain
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| cheese, with its rich history to back it
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| | temperature to ensure that the fragile
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| up and a truly impeccable taste that
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| | cheese is not destroyed. Since this is
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| matches meat, vegetables, fruits or
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| | so, brie cheese manufacturers are not
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| sauces, deserves more than a minute of
| |
| | assured that maturation would really take
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| attention.
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| | place. Much risk is involved in this type
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| According to some legends, Emperor
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| | of business.
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| Charlemagne of France had his first bite
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| | The 'real Brie' naturally develops molds
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| of the creamy cheese and instantly fell
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| | around its exterior while the commercial
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| in love with it. Who wouldn't, anyway?
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| | ones have to be sprayed with spores
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| Brie cheese tastes fruity and is also
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| | (artificial ones) around the edges to
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| soft and creamy. Perhaps your interest
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| | develop the same result. The moldy
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| towards this type of cheese would be
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| | exterior is actually edible and should be
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| doubled if you would learn that
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| | served together with whatever food goes
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| Charlemagne's dying wish was to have a
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| | with the cheese or when it is served,
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| 'last bite' of his favorite brie! But all
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| | alone, as an appetizer.
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| of that was way back in the eighth
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| | Now let's get down to the most
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| century and until now, the cheese's
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| | interesting part: eating Brie. The best
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| popularity has not waned.
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| | way to consume brie is to have it at room
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| In addition to the famous Charlemagne
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| | temperature. As an appetizer, brie cheese
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| legend, a certain Frenchman named
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| | is delectable and very versatile. It is
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| Talleyrand suggested a worldwide
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| | usually paired with crackers, fruits,
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| competition where judges would decide
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| | nuts and even breads.
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| which cheese was the best. Naturally,
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| | There are so many ways of cooking and
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| brie cheese ran away with the title:
| |
| | presenting brie. And the best wines to go
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| "King of All Cheeses".
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| | with this mouth-watering cheese?
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| The 'original' French Brie is
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| | 'Cote-du-Rhone' (a type of red wine),
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| manufactured in Seine-et-Marne in Paris.
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| | Chardonnay, Beaujolais Nouveau, Burgundy
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| It got its name from La Brie which is one
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| | or Bordeaux (still red) and, of course,
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| of the provinces of Northern France.
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| | champagne. The keywords are: any
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| Modern day French, call it, well - French
| |
| | sparkling wine.
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| Brie.
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| | For cooking, brie is best used as a
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| And no one could contest the way brie has
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| | topping for certain foods. If one is
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| withstood the test of time because it
| |
| | interested in knowing some recipes that
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| still is the number one cheese in France
| |
| | use brie cheese, there are several of
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| (with about 400+ different types all over
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| | them that are offered on some websites.
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| the country).
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| | Examples of brie recipes that you could
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| It is actually illegal to import this
| |
| | research are:
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| type of cheese in the United States
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| | 1. Baked Brie (with Amaretto)
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| because milk products that are used for
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| | 2. Baked Potatoes with Brie
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| cheese processes should be aged 60 days,
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| | 3. Spicy Roast Beef and Brie Panini
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| at least. So for those who could not
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| | 4. Rose-glazed Brie
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| afford to go to Paris and buy the 'real
| |
| | 5. Four Cheese Pate
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| thing', they can buy from those who
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| | 6. Brie-stuffed Chicken Breasts
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| manufacture this cheese locally.
| |
| | 7. Savory Cheesecake
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| French Brie is made of cow's milk
| |
| | 8. Walnut-glazed Brie
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| (unpasteurized). Its commercial
| |
| | 9. Upscale Cuban Panini Sandwiches
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| counterparts, on the other hand, are made
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| | 10. Black Olive Pate
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| of whole or skim milk (pasteurized). True
| |
| | Being able to know the history and the
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| Brie is a mixture of the following
| |
| | qualities that made Brie 'King' is as
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| flavors: hazelnut, herbs and fruits. It
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| | important as enjoying the meals this
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| is not cooked. It is only heated to just
| |
| | cheese improves. After all, you just
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| below 37 degrees Celsius during the stage
| |
| | don't just crown something for no reason.
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| of renneting. After heating, it is placed
| |
| | Brie IS king and will remain so for many
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| in mold and sprinkled with dry salt.
| |
| | years more. We can bet on that!
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| The process of maturation, which is about
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| |
|
