| How Brie is made: | | | | great topping for a hot canapé. You can |
| | | | pair it with Beaujolais Nouveau, Chardonnay, |
| To make Brie, milk is curdled with the | | | | and sparkling wines. |
| addition of rennet and the curds are spread | | | | |
| out in molds and then drained. Several passes | | | | Nutritional Analysis: |
| are taken, creating layers of curds which can | | | | |
| sometimes be distinguished in the final | | | | - Serving Size: 100 Grams |
| cheese product. After draining for almost a | | | | |
| day, the cheese is a removed from the molds, | | | | - Calories: 334 |
| salted, and the bacteria is introduced. | | | | |
| Finally, the cheese is set in a cave to age | | | | - Total Fat: 28 grams, 42% U.S. RDA |
| for approximately one month before being | | | | |
| brought to market. | | | | - Protein: 21 grams, 41% of U.S. RDA |
| | | | |
| Brie Trivia: | | | | - Vitamin A: 11% U.S. RDA |
| | | | |
| - Brie is nicknamed "The Queen of the | | | | - Calcium: 18% U.S. RDA |
| Cheeses". | | | | |
| | | | - Iron: 2% U.S. RDA |
| - Emperor Charlemagne's dying wish was to | | | | |
| have one last bite of brie. | | | | Brie Torte |
| | | | |
| - Brie is the most popular cheese in France, | | | | INGREDIENTS |
| with over 400 different types sold all | | | | |
| throughout the country. | | | | - 1 8 ounce wedge brie cheese |
| | | | |
| - It is actually illegal to import French | | | | - ¼ cup butter or margarine-softened |
| brie into the United States because it is not | | | | |
| aged over 60 days. | | | | - ¼ cup chopped, dried tart cherries |
| | | | |
| - The white, moldy rind of brie is tasteless | | | | - 3 tablespoons finely chopped pecans |
| and edible. | | | | |
| | | | - ½ teaspoon dried thyme |
| What Brie Should Look Like- | | | | |
| | | | Refrigerate brie until chilled and firm; or |
| - Brie is a soft cheese. | | | | freeze 30 minutes or until firm. Cut wedges |
| | | | in half horizontally. |
| - It's covered in a white later. There may be | | | | |
| reddish patches in the layer. | | | | In a small bowl, combine butter, cherries, |
| | | | pecans and thyme; mix well. Evenly spread |
| - The interior of the cheese should be | | | | mixture on cut-side of one of the brie |
| yellowish. | | | | wedges. Top with other half, cut-side down. |
| | | | Lightly press together. Wrap in plastic wrap; |
| - The cheese has a distinct smell which is | | | | refrigerate 1 to 2 hours. To serve, bring |
| often considered to be good. | | | | cheese to room temperature. |
| | | | |
| - It should taste slightly nutty. | | | | Serving size: 2 tablespoons |
| | | | |
| Serving Suggestions: | | | | Baked Brie |
| | | | |
| - Due to its mild flavor, Brie goes well with | | | | INGREDIENTS |
| most fruits, nuts, crackers and breads. It | | | | |
| oozes deliciously when heated and makes a | | | | - 1 8 oz. |