Bella Adams
A French soft cheese that got its name from the Brie province in France. The head of this cheese usually has the shape of a cylinder 30-60 cm in diameter and 3-5 cm in height with a weight of 2.5-3 kg, and the thinner the head, the sharper the taste.
The flesh is soft, the color of melted milk, covered with an edible crust of white mold, sometimes with red or brown spots and a light aroma of hazelnuts.
The taste of young cheese is delicate and becomes sharper as it matures.
Varieties of Brie cheese
Brie cheese is made from unpasteurized cow’s milk and is divided into varieties:
- Brie de Meaux is made in the town of Meaux. It has been considered the favorite cheese of kings for centuries. It is characterized by a pronounced mushroom flavor, a crust with reddish-brown specks with imprints from hay sticks, where the aging process takes place. The head is 25 cm in diameter and about 8 cm high.
- Brie de Melun is a slightly more mature cheese that has a hay flavor and a salty-spicy taste. No rennet is used in its production; the cheese matures thanks to bacteria. The cheese ripens for at least 2 months. The diameter of the head is 24 cm, and the height is about 3.5 cm.
- Brie de Nangis – has a sweetish flavor and fruity aroma. This type of Brie cheese ripens for up to 4-5 weeks, and its head is 22 cm in diameter and up to 3 cm in height.
- Brie de Montereau has an elastic texture and a head diameter of 18 cm, a height of 2 cm, and a weight of 400 grams.
- Brie de Coulommiers has a straw color, a melt-in-your-mouth aftertaste, and texture. It takes 4 to 8 weeks to mature. The head reaches 12 cm in diameter and about 2.5 cm in height.
In addition to these classic types, there are many variations on the theme of brie cheese: with additives (these can be herbs, mushrooms, nuts) and from other types of milk.
Nutritional value of Brie cheese
Energy value of Brie cheese per 100 g (ratio of proteins, fats, carbohydrates):
- Protein: 21g (~84 kcal).
- Fats: 23g (~ 207 kcal).
- Carbohydrates: 1g (~ 4 kcal).
Energy ratio (b | g | c): 28% | 71% | 1%
The calorie content of Brie cheese per 100g is 291 kcal.
Brie cheese contains a bacterium of the penicillin genus, and another important element without which muscle building in the body is impossible – protein, and many other beneficial bacteria.
The cheese also contains vitamins A, E, D, B, K, and others, as well as calcium, potassium, phosphorus, and especially a lot of sodium, and amino acids that are so necessary for the human body.
The beneficial effects of Brie cheese
Due to its composition, Brie cheese:
- Suitable for everyone who is lactose intolerant.
- Helps to synthesize vitamins in the human body.
- It has a positive effect on the intestines and the digestive system in general.
- Prevents tooth decay.
- Mold produces melanin, thereby protecting human skin from sunburn.
How to use Brie cheese correctly
Brie is suitable for cooking any dish with cheese. Brie is added to salads, and cheese fondue, used for pizza, and sauces, and is also added to sandwiches, vegetable, and meat dishes. Of course, Brie is a classic part of any restaurant’s cheese plate. White and red wines (especially Pinot Noir, and Chardonnay), as well as sparkling wines, go well with Brie cheese.
Before eating, Brie cheese should be taken out of the refrigerator in advance, i.e. it is served at room temperature, which is when the aroma and taste will fully develop.
The moldy cheese crust is edible, but it does not have a specific flavor that is clear to everyone. The rind can be cut off from the still-cold cheese or removed with a spoon if it is already soft.
How to choose the right Brie cheese
When buying cheese, you need to pay attention to the following parameters:
- Head height – it is known that the thinner the Brie, the sharper its flavor.
- The rind – if it is inelastic and breaks rather than bends when pressed, or is covered with a brown bloom, the cheese is overripe and its taste characteristics will be low.
- Aroma – a pronounced ammonia smell also indicates that Brie cheese is overripe.
How to store Brie cheese properly
The ripening of the Brie’s head stops when the integrity of the mold crust is broken, that is when a piece is cut off. After that, Brie cheese is not stored for long.
A head of cheese with a whole rind is stored in a refrigerator or dark basement at a temperature of 2-4 degrees for up to 6 months.
Harmful effects of Brie cheese
Abuse of Brie cheese can provoke dysbiosis, especially during the recovery period after intestinal diseases due to the content of penicillin fungi. Therefore, it is recommended to consume Brie cheese in small quantities and infrequently, and this product will not pose any health hazard. The maximum amount is 50 g of cheese per day.
