Brie is a soft-ripened French cheese named for the northeastern French district from which it is made. It is traditionally made of cow's milk, but can also be made with sheep and goat milk.http://www.traditionalfrenchfood.com/brie-cheese.html
Brie cheese is pale in color, soft and moist in the inside and surrounded by a white mold crust which is edible.http://www.ochef.com/765.htm It is made all over the world and has many varieties: plain, double-cream, triple-cream, and herb.
Brie pairs well with dried fruit such as apricots or figs, and/or toasted nuts such as pistachios or cashews. Red or white wine, champagne, and Bock-style beer pair well with Brie.http://iledefrancecheese.com/index.php/Pairings-of-the-Month.php
Cooking Video with Brie Cheese
Chef Frank is cooking a French Alps favorite with Brie cheese: potato, apple and Brie cheese Rosti. Oil, butter and seasoning set the stage for this dish which is cooked in a pan and tossed when two sides are brown. The chef recommends savory or thyme. The melted Brie is very creamy on top of the potato/apple crisp, and the fresh herbs are crumbled on top as the dish is served.
Brie Accessories
- Fantes.com: Cheese Utensils
Brie News and Articles
- California Farm Bureau Federation: Best Brie (2006)
References
Fast Facts
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Region
Brie Province, France
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Fact:
Originally known as the "King of Cheeses"
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Aging Time
4 Weeks Minimum
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Fact:
Best enjoyed at room temperature
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Fact:
Charlemagne enjoyed brie as early as 774 A.D.
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Fact:
Brie de Meaux is probably the finest and best known
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Fact:
Similar to Camembert Cheese
