About brie we can say that it is completely French cheese. For several hundred years, brie was a type of tribute that had to be paid to the French king. This world-famous product is made from unpasteurized cow's milk of the best quality. Brie owes its sophisticated taste to the complex and accurate ripening process, during which noble rot, powdery flesh and a delicate crust are created. Fans know that cheese, a soft shave, melts in your mouth almost immediately. It can be used with a slice of fresh crisp bread, as well as in multi-layer complex salads.
The cheese comes from the province of Brie - a region that roughly coincides with the territory of today's departments of the Seine and Marne in France. In the vicinity of the cheese was known, starting from the eighth century, as a real delicacy. Good quality brie is a soft cheese made from unpasteurized cow's milk. It has a pale color, often with a white or creamy peel, which is edible and usually eaten with a soft inside. Modern brie cheese, whose recipes are kept secret, exists in many varieties. Each village brings something of its own to the production of cheese. But the French government officially left the name of only two species - Brie de Moe with a mild flavor (the most valuable species) and Brie de Melen with a characteristic salty taste. There are also varieties with peppers, mushrooms, nuts, Italian herbs and even blue mold.
Milk production is an important step in the process of creating good cheese. It will determine the nuances and changes in taste. Fresh milk is placed in cylinders of different sizes depending on the type of cheese. Twenty-four hours later, the salting phase begins - this is a job that requires great skill and ability. For forty-eight hours, brie cheese is scrolled twice a day and then transported to the dryer. As soon as it begins to bloom, the cheese moves to the cellars, where only specially trained workers supervise the stages of its development and maturation, which usually lasts from 1 to 3 months.
Since its inception, brie cheese has won the favor of many great people. The pious Robert, son of Hugo Capet, Charles of Orleans, Henry IV, and Queen Margot herself loved to enjoy this cheese. So it’s no coincidence that brie is called the “King of Cheeses”. Brie de Moe was assigned the name "first prince of cheeses and desserts." And Bree de Melen, according to experts, is the ancestor of all cheeses.
There are 334 calories per 100 g of brie cheese. It is rich in many beneficial substances, such as calcium, magnesium, retinol and folic acid. Cheese contains 45% fat, and its calorific value has a beneficial effect on digestion. It is especially necessary for children and adolescents.
Delicious brie cheese is consumed in various ways. For example, it can be warmed to room temperature and served with crackers and fruits. Or bake a cheese pie. You can also roll the cheese roll and spread it with a beaten egg, let stand in the refrigerator and serve in portions. You can bake salmon stuffed with soft creamy brie cheese along with pepper, onion and pine nuts. It is also great for canapes or sandwiches. In addition, brie cheese can be served with wine - it is good with varieties such as Riesling, Marsan or Viogner. Light red wine like Pinot Noir and Burgundy also goes well with brie due to its rich aroma that contrasts with the softness of the cheese. In addition, a very tasty soup is obtained from cheese. To fully enjoy the brie, it is recommended to leave it at room temperature for about 45 minutes - this time is enough for the flesh in the middle to melt to the desired consistency.