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