Cheese of the Day: April 4 – Brie Overview – Marcella The Cheesemonger International Guilde des Fromagers
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Cheese of the Day: April 4 – Brie Overview

ACS CCP® Bloomy Rind Denis offers up this overview of Brie, one of the world’s most-beloved Bloomy Rinds:

Brie is known as “the Queen of Cheese” and acclaimed as one of the world’s great cheeses. As France’s most popular and recognizable cheese, Brie is the quintessential Bloomy-Rind. This is the cheese that so many others emulate. 

Legitimate Brie is made in the town of Seine-et-Marne just south of Paris. Though many countries produce a cheese with the same recipe as Brie commercially, the French tradition goes back to the 8th century.

In 1815, at the Congress of Vienna, the Monsieur de Talleyrand brought Brie to one of the parties to share with other representatives and they all loved the cheese so much it was proclaimed “the Queen of Cheese”.

In no other cheese is the rind as responsible for affecting the flavor and texture as much as in Brie. With Bloomy Rind cheeses the maturing process is critical. The proper care ensures the rind will not overpower or die. It is an important role of the affineur (those who deal with the aging care of the cheese) to coax the rind to flourish and then select the right moment to tame the rind so the cheese evolves into the alluring tasty mystery that it is.

The flavors of Brie range from grassy, fruity and eggy when it’s young, to mushroomy, garlicky and nutty when it’s riper. The texture is soft and voluptuous. At its peak ripeness it is velvety on the rind and creamy rich on the inside.

Brie’s popularity is mainly because of its versatility. It can be served in many forms. On a sandwich, on a cheese board, for dessert (cold or hot), en croute and many other ways. My preferred way to eat Brie is heated with honey and walnuts and served alongside a full-bodied Champagne for dessert.

What are your favorite ways to eat Brie?**

Please visit Bloomy Rind Denis’ website: Fall In Love With Cheese

THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, OUR FIRST ACS CCP EXAM® HAS BEEN FULLY FUNDED!! Plus we are 50% toward funding a second scholarship for an ACS CCP® to attend the ACS Conference in Denver.

Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.  

Applications must be submitted by 5pm April 15th.

**Copyright 2017 – Fall In Love with Cheese and used with permission of author.

 

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