How the brie is made:
To make Brie, the milk is curdled with the addition of rennet and the curd is spread into molds and then drained. Several passes are made, creating layers of curd that can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is removed from the molds, salted and the bacteria are introduced. Finally, the cheese is placed in a cave to age for about a month before being brought to market.
Brie Trivia:
o Brie is nicknamed “The Queen of Cheeses”.
o The Emperor Charlemagne’s last wish was to have one last bite of brie cheese.
o Brie is the most popular cheese in France, with more than 400 different types sold throughout the country.
o Actually, it is illegal to import French brie into the United States because it is not more than 60 days old.
o The white, moldy rind of the brie is tasteless and edible.
What should Brie look like?
o Brie is a soft cheese.
o It is covered in white later. There may be reddish spots on the coat.
o The inside of the cheese should be yellowish.
o Cheese has a distinctive smell that is often considered good.
o It should have a slightly nutty flavor.
Suggestions for serving:
o Because of its mild flavor, brie pairs well with most fruits, nuts, crackers, and breads. It oozes deliciously when heated and makes a great dressing for a hot sofa. You can pair it with Beaujolais Nouveau, Chardonnay, and sparkling wines.
Nutritional analysis:
o Serving size: 100 grams
o Calories: 334
o Total Fat: 28 grams, 42% of the US RDA.
o Protein: 21 grams, 41% of the US RDA.
o Vitamin A: 11% of the US RDA.
o Calcium: 18% US RDA.
o Iron: 2% US RDA
Brie torte
INGREDIENTS
or 1 8-ounce slice of brie cheese
or ¼ cup butter or margarine, softened
or ¼ cup dried, chopped tart cherries
or 3 tablespoons finely chopped pecans
or ½ teaspoon dried thyme
Refrigerate brie cheese until cold and firm; or freeze 30 minutes or until firm. Cut the slices in half horizontally.
In small bowl, combine butter, cherries, walnuts, and thyme; mix well. Evenly distribute the mixture on the cut side of one of the brie cheese slices. Cover with the other half, cut side down. Press lightly together. Wrap it in plastic wrap; refrigerate 1 to 2 hours. To serve, bring the cheese to room temperature.
Serving Size: 2 Scoops
baked brie cheese
INGREDIENTS
or 1 8 oz. brie cheese wedge
or ¼ cup pesto sauce
or 1 box of water cookies
Cut the brie in half. Put the bottom half of the Brie in a baking dish. Cover the bottom half with pesto. Place the top half on top of the bottom half. Bake in the 350 degree Fahrenheit oven until the brie begins to visibly melt. Remove from oven and place plate on top of another unheated serving plate. Put cookies around Brie and serve them.
