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Brie (cheese)
Encyclopedia
Brie ˈbriː is a soft cow's cheese
named after Brie, the French
region from which it originated (roughly corresponding to the modern département of Seine-et-Marne
). It is pale in color with a slight grayish tinge under a rind of white mold
; very soft and savory with a hint of ammonia
. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
to raw milk and heating it to a maximum temperature of 37° C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold
(Penicillium candidum
, Penicillium camemberti
) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind
also darker and crumbly, and is called Brie Noir (Fr: black Brie). Around the Île-de-France
where Brie is made, people enjoy soaking this in café au lait
and eating it for breakfast.
Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganism
s required for ripening.
. Indeed, although Brie is a French cheese, it is possible to obtain Somerset
Brie. Despite the variety of Bries, the French government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun.
The Brie de Meaux
, manufactured outside of Paris
since the 8th century, was originally known as the "King's Cheese", or, after the French Revolution
, the "King of Cheeses," and was enjoyed by the peasantry and nobility alike. It was granted the protection of Appellation d'origine contrôlée
(AOC) status in 1980, and it is produced primarily in the eastern part of the Parisian basin.
or as a wheel segment. Further sub-division in most homes is subject to social conventions that have arisen to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as "pointing the Brie" and is regarded as a faux pas
.
is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that Brie originates from the Champagne
and Camembert from Normandy
. Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; Camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, Brie contains more fat than Camembert.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
named after Brie, the French
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
region from which it originated (roughly corresponding to the modern département of Seine-et-Marne
Seine-et-Marne
Seine-et-Marne is a French department, named after the Seine and Marne rivers, and located in the Île-de-France region.- History:Seine-et-Marne is one of the original 83 departments, created on March 4, 1790 during the French Revolution in application of the law of December 22, 1789...
). It is pale in color with a slight grayish tinge under a rind of white mold
Mold
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...
; very soft and savory with a hint of ammonia
Ammonia
Ammonia is a compound of nitrogen and hydrogen with the formula . It is a colourless gas with a characteristic pungent odour. Ammonia contributes significantly to the nutritional needs of terrestrial organisms by serving as a precursor to food and fertilizers. Ammonia, either directly or...
. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
Production
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennetRennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
to raw milk and heating it to a maximum temperature of 37° C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold
Mold
Molds are fungi that grow in the form of multicellular filaments called hyphae. Molds are not considered to be microbes but microscopic fungi that grow as single cells called yeasts...
(Penicillium candidum
Penicillium candida
Penicillium candidum, is a synonym of Penicillium camemberti Thom. It is a mold in the genus Penicillium, used to make Brie and Camembert cheeses. It is related to Penicillium chrysogenum, the source of Penicillin, but not closely enough to ward off infection in those who consume the cheese....
, Penicillium camemberti
Penicillium camemberti
Penicillium camemberti is a species of fungus used in the production of Camembert and Brie cheeses, on which colonies of P. camemberti form a hard, white crust. It is responsible for giving these cheeses their distinctive taste.- Synonyms :...
) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind
Rind
Rind may refer to:*Peel *Pork rind*Rind , a giantess in Norse mythology*Rind, Armenia, also Rrind*Rind et al. controversy, about a study on child sexual abuse*Rind , a tribe in Baluchistan...
also darker and crumbly, and is called Brie Noir (Fr: black Brie). Around the Île-de-France
Île-de-France (région)
Île-de-France is the wealthiest and most populated of the twenty-two administrative regions of France, composed mostly of the Paris metropolitan area....
where Brie is made, people enjoy soaking this in café au lait
Café au lait
Café au lait is a French coffee drink. The meaning of the term differs between Europe and the United States; in both cases it means some kind of coffee with hot milk added, in contrast to white coffee, which is coffee with room temperature milk or other whitener added.- Europe :In Europe, "café au...
and eating it for breakfast.
Overripe Brie contains an unpleasant excessive amount of ammonia which is produced by the same microorganism
Microorganism
A microorganism or microbe is a microscopic organism that comprises either a single cell , cell clusters, or no cell at all...
s required for ripening.
Varieties
There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milkMilk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
. Indeed, although Brie is a French cheese, it is possible to obtain Somerset
Somerset
The ceremonial and non-metropolitan county of Somerset in South West England borders Bristol and Gloucestershire to the north, Wiltshire to the east, Dorset to the south-east, and Devon to the south-west. It is partly bounded to the north and west by the Bristol Channel and the estuary of the...
Brie. Despite the variety of Bries, the French government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun.
The Brie de Meaux
Brie de Meaux
Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the Brie region and the town of Meaux. As of 2003, 6,774 tonnes were produced.-Description:...
, manufactured outside of Paris
Paris
Paris is the capital and largest city in France, situated on the river Seine, in northern France, at the heart of the Île-de-France region...
since the 8th century, was originally known as the "King's Cheese", or, after the French Revolution
French Revolution
The French Revolution , sometimes distinguished as the 'Great French Revolution' , was a period of radical social and political upheaval in France and Europe. The absolute monarchy that had ruled France for centuries collapsed in three years...
, the "King of Cheeses," and was enjoyed by the peasantry and nobility alike. It was granted the protection of Appellation d'origine contrôlée
Appellation d'Origine Contrôlée
Appellation d’origine contrôlée , which translates as "controlled designation of origin", is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National...
(AOC) status in 1980, and it is produced primarily in the eastern part of the Parisian basin.
Serving
Brie is usually purchased either in a full wheelWheel
A wheel is a device that allows heavy objects to be moved easily through rotating on an axle through its center, facilitating movement or transportation while supporting a load, or performing labor in machines. Common examples found in transport applications. A wheel, together with an axle,...
or as a wheel segment. Further sub-division in most homes is subject to social conventions that have arisen to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as "pointing the Brie" and is regarded as a faux pas
Faux pas
A faux pas is a violation of accepted social norms . Faux pas vary widely from culture to culture, and what is considered good manners in one culture can be considered a faux pas in another...
.
Comparison to Camembert
CamembertCamembert (cheese)
Camembert is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Normandy in northern France.-Production:...
is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that Brie originates from the Champagne
Champagne, France
Champagne is a historic province in the northeast of France, now best known for the sparkling white wine that bears its name.Formerly ruled by the counts of Champagne, its western edge is about 100 miles east of Paris. The cities of Troyes, Reims, and Épernay are the commercial centers of the area...
and Camembert from Normandy
Normandy
Normandy is a geographical region corresponding to the former Duchy of Normandy. It is in France.The continental territory covers 30,627 km² and forms the preponderant part of Normandy and roughly 5% of the territory of France. It is divided for administrative purposes into two régions:...
. Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; Camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, Brie contains more fat than Camembert.