Brie Cheese
Creamy texture cheese, with delicate soft flavor and velvety rind.
Brie cheese history
Brie cheese, called “The King of Cheeses” in France, comes from the centre of France, from the old French region that gave it its name Brie, now called Seine et Marne.
As the legend tells us, in VIII C Carlomagne tasted Brie for the first time and he immediately fell in love of it.
Many centuries ago, Brie cheese was one of the tributes that subjects had to pay to the kings of France.
It was an authentic royal gift, in the strictest sense of the word, since Charles of Orleans gave it as a present to the ladies of the Court as a reward!
The fame and consecration as the king of French cheeses appeared in 1814 when it was chosen during a dinner organized by Talleyrand at the Congress of Vienna, in which each of the 30 present ambassadors took a cheese of their personal selection.
Characteristics
Brie is made of cow milk semi-matured paste, soft and scented. It’s a traditional soft paste cheese.
Its delicate edible rind is thin and moldy (Penicillium Candida), white, somewhat velvety, has a soft flavor, with a subtle fresh mushroom and mold scent although on occasions a walnut and fruity smell is perceived. Interior paste is pale, ivory or light yellow, and its texture is unctuous and creamy to touch.
Texture is granular when fresh, and creamy when mature.
In the nose, mild ammonia scent is perceived. In the mouth, delicate lactic flavors are detected, which become stronger and somewhat spicy as the cheese matures.
It is crushed-shaped, it is made wheel-shaped, and it can be marketed as a whole in circular pieces or in triangle-shaped wedges.
Presentation
- Tarts: 1 k., and 1,5 to 2 k. approximately.
- Fractional: 12 units boxes.
Gastronomy
It is essential in several recipes from the Brie region, among which it is gratin briard (grated potatoes prepared with molten Brie, cream and milk).
Brie, especially fresh Brie, has been used in cuisine and also in pastry since a long time.
Brie cheese can be consumed as appetizer or as a dessert with fruit, and alone as well as with other cheeses in a table of cheeses. It is also excellent with bread, spread onto toasts, in sandwiches or molten over meat, mixed in salads or rolled in paste and baked in different delicious stews.
It marries with red wine, and fruity wines are perfect to exalt the tasting of some Brie.
Flavor development
- Beginning of maturity Center: White and firm
- Semi maturity Center: small and firm
- Complete maturity All creamy
Nutricional information
Portion: 30 g. (1 slice)
| Amount per portion | % VD (*) | |
|---|---|---|
| Energetic value | 90 kcal = 316 kj | 5 |
| Carbohidrates | 0,20 g | 0 |
| Proteins | 5,5 g | 7 |
| Total fat | 7,5 g | 14 |
| Saturated fat | 4,8 g | 22 |
| Trans fat | 0 g | (-) |
| Dietary fiber | 0,0 g | (-) |
| Sodium | 190,20 g | 8 |
| Calcium | 199,50 mg | 20 |
| Vitamin A | 0.00 ug | (-) |
(*) Daily Values for a 2000 Kcal or 8000 kj diet. Daily values can be higher or lower depending on energetic needs.
