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Brie – French Type of Cheese

Brie is a cow’s milk cheese originally from the Brie region of northern France. Brie is now produced in many countries around the world, sometimes with large differences in quality. Brie from German production has about the same fat and dry matter content as French, and is usually sold as individually wrapped “pie slices”.

Origin

The Brie originated in the department of Seine-et-Marne in the Île-de-France; today, however, it is one of the most copied cheeses in the world and there are only two types left that enjoy protection of origin in France, Brie de Meaux and Brie de Melun (AOC since 1980). In 1815, the Brie de Meaux was proclaimed the “king of all cheeses” at the Congress of Vienna, when the French statesman Talleyrand organized a cheese competition to loosen up the negotiations for the political reorganization of Europe, in which all thirty state representatives presented their typical cheeses.

Season

Brie is available all year round.

Taste

Brie is available in different fat levels and also in different flavors. If the Brie comes from a rural production, its aroma is very strong and particularly nutty. A Brie made in the factory, on the other hand, tastes rather mild and somewhat fruity and spicy. Brie develops a stronger aroma as it matures.

Use

Brie is a classic soft cheese for a mixed cheese platter, but it can also be used in hot dishes as it melts well in soups and sauces after the rind has been removed. It goes well cold with mustard sauce and salad, sliced ​​and accompanies potato dishes and braised vegetables. You can also let it soften a little in the oven like our baked Camembert.

Storage/shelf life

Store the cheese in an air-permeable plastic box. An alternative is perforated cling film or the cheese paper in which the cheese is wrapped when shopping at the deli counter. It is best to keep it in the top shelf of the refrigerator, where it is not too cold. Brie cheese has a different shelf life depending on how ripe it is. Follow the information on the packaging. Take the cheese out of the fridge about 30 minutes before eating so that the aroma can develop better.

Nutritional value/active ingredients

100 g of Brie have an average of approx. 360 kcal/1510 kJ, provide approx. 17 g of protein, around 33 g of fat, but no carbohydrates. Brie contains a lot of calcium, phosphorus, chloride, zinc as well as vitamin A, riboflavin (B2) and a lot of folic acid.

Calcium is involved in the maintenance of normal bones and teeth, phosphorus contributes to normal energy-yielding metabolism and chloride contributes to normal digestion through the formation of stomach acid. The mineral zinc is responsible for maintaining normal skin, and the fat-soluble vitamin A contributes to maintaining normal vision. Vitamin B2 is responsible for maintaining normal energy metabolism and folate, which is one of the B vitamins, contributes to normal blood formation.

Pregnant women should avoid white-moulded soft cheeses, such as Brie or Camembert, because these types can promote the growth of certain bacteria, such as Listeria bacteria.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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