In a country famous for its cheese. Brie ranks as a glory of French cheese-making, and
perhaps is the best known one to cheese lovers on this side of the Atlantic. Indeed it
was one of the first sophisticated European cheeses to woo Americans in the 1960s
when we were just awakening from the culinary somnambulism of the 1950s. Its lovely,
exotic white mold on the outside [called fleuri in French]; rich, creamy interior; easy-to-
pronounce name; and compatibility with fresh fruit, nuts, and a variety of wines – all of
these wonderful qualities made us fall in love with Brie. The appeal of Brie today at the
beginning of the 21st century are not diminished – it is still a cornerstone of any good
cheese selection. Yes many question arise every day across the country about this
sensuous, delicious, and some-what mysterious cheese.
What is Brie and how is it made?
Originating in France’s Meaux region just slightly east of Paris, the cheese is named
for the market town around which the cheese was first made. Brie is perhaps the
foremost example of a soft-ripened cheese, meaning that the unique cultures begin their
work on the outside of the cheese, manifesting themselves in the soft, white mold that
forms on its surface. In other words, the cheese ripens from the outside in. The fresh
cheese, once it is firm enough to leave its mold, is inoculated on the surface with a
penicillium bacteria that gradually, in a matter of days or weeks, transforms the bland,
chalky interior into a soft, ivory-colored, creamy paste with a subtle, earthy flavor that
some say reminds them of wild mushrooms. Brie is typically sold in whole wheels
weighing six to seven pounds, or in individually cut and wrapped wedges for self-service
counters. A new innovation from one of the category’s leading players is in the form
of Brie wedges that are cut from the wheel before they are sprayed with the fleuri,
resulting in wedges that are completely covered with the downy white mold. Then they
are wrapped in foil that allows the cheese to continue developing in the case. There new
foil-wrapped Brie wedges are better protected, have twice the shelf-life, and are much
more attractive on a cheeseboard than regular cut-and-wrap wedges.
Is Brie high in fat?
This is probably the highest misconception about soft-ripened cheeses. When you see
the fat percentage listed on a cheese, it is based on the amount of solids, not the entire
weight, which is a BIG difference. In general, the softer the cheese, the higher the water
content, and therefore, the fat content resides in only half the cheese. In other words, if
a cheese is 60% fat, it works out to be only 30% of the entire cheese. For example,
Brie’s 50% water content makes it much lower in fat and calories per ounce than
Cheddar or any other hard cheese.
Can I eat the white mold?
Yes, but it is totally up to your palate. Most people like the white mold and eat it
gleefully. Others shy away from it and only consume the interior [guilty!] It’s
completely up to you, but it s entirely safe to eat.
How do I know if the cheese is fresh?
Brie is fairly simple to assess. It should have an overall, clean, fresh look; the packaging
should be intact; and the ripe Brie should be rather plump and soft to the touch. Avoid
Brie that smells strongly of ammonia, is sagging, or displays a non-white mold; all are
signs that the cheese has not been stored properly or is too old.
What is the best way to serve Brie?
Though Brie works well in various setting, it should always be served at room
temperature.
Let the cheese stand covered for at least 30 minutes before serving it. As an appetizer
cheese,
Brie pairs brilliantly with the region's other famous products, Champagne or other
sparkling wines. Also, it goes well with fresh or dried fruit, toasted nuts, assorted salads,
smoked fish, cured meats, and crusty breads. After dinner, pair it with simple salads,
candied nuts, and Port. Brie is also a terrific picnic cheese, especially in the foil-
wrapped wedges.
How do I store Brie?
Buy only as much Brie as you will consume in a few days or at most, a week. Once
opened,
Brie should be kept tightly wrapped in foil or plastic wrap and ideally stored in the
refrigerator’s vegetable bin. Brie should never be frozen.
Copyright Thomas Saaristo All Rights Reserved
webmaster@tomsaaristo.com
perhaps is the best known one to cheese lovers on this side of the Atlantic. Indeed it
was one of the first sophisticated European cheeses to woo Americans in the 1960s
when we were just awakening from the culinary somnambulism of the 1950s. Its lovely,
exotic white mold on the outside [called fleuri in French]; rich, creamy interior; easy-to-
pronounce name; and compatibility with fresh fruit, nuts, and a variety of wines – all of
these wonderful qualities made us fall in love with Brie. The appeal of Brie today at the
beginning of the 21st century are not diminished – it is still a cornerstone of any good
cheese selection. Yes many question arise every day across the country about this
sensuous, delicious, and some-what mysterious cheese.
What is Brie and how is it made?
Originating in France’s Meaux region just slightly east of Paris, the cheese is named
for the market town around which the cheese was first made. Brie is perhaps the
foremost example of a soft-ripened cheese, meaning that the unique cultures begin their
work on the outside of the cheese, manifesting themselves in the soft, white mold that
forms on its surface. In other words, the cheese ripens from the outside in. The fresh
cheese, once it is firm enough to leave its mold, is inoculated on the surface with a
penicillium bacteria that gradually, in a matter of days or weeks, transforms the bland,
chalky interior into a soft, ivory-colored, creamy paste with a subtle, earthy flavor that
some say reminds them of wild mushrooms. Brie is typically sold in whole wheels
weighing six to seven pounds, or in individually cut and wrapped wedges for self-service
counters. A new innovation from one of the category’s leading players is in the form
of Brie wedges that are cut from the wheel before they are sprayed with the fleuri,
resulting in wedges that are completely covered with the downy white mold. Then they
are wrapped in foil that allows the cheese to continue developing in the case. There new
foil-wrapped Brie wedges are better protected, have twice the shelf-life, and are much
more attractive on a cheeseboard than regular cut-and-wrap wedges.
Is Brie high in fat?
This is probably the highest misconception about soft-ripened cheeses. When you see
the fat percentage listed on a cheese, it is based on the amount of solids, not the entire
weight, which is a BIG difference. In general, the softer the cheese, the higher the water
content, and therefore, the fat content resides in only half the cheese. In other words, if
a cheese is 60% fat, it works out to be only 30% of the entire cheese. For example,
Brie’s 50% water content makes it much lower in fat and calories per ounce than
Cheddar or any other hard cheese.
Can I eat the white mold?
Yes, but it is totally up to your palate. Most people like the white mold and eat it
gleefully. Others shy away from it and only consume the interior [guilty!] It’s
completely up to you, but it s entirely safe to eat.
How do I know if the cheese is fresh?
Brie is fairly simple to assess. It should have an overall, clean, fresh look; the packaging
should be intact; and the ripe Brie should be rather plump and soft to the touch. Avoid
Brie that smells strongly of ammonia, is sagging, or displays a non-white mold; all are
signs that the cheese has not been stored properly or is too old.
What is the best way to serve Brie?
Though Brie works well in various setting, it should always be served at room
temperature.
Let the cheese stand covered for at least 30 minutes before serving it. As an appetizer
cheese,
Brie pairs brilliantly with the region's other famous products, Champagne or other
sparkling wines. Also, it goes well with fresh or dried fruit, toasted nuts, assorted salads,
smoked fish, cured meats, and crusty breads. After dinner, pair it with simple salads,
candied nuts, and Port. Brie is also a terrific picnic cheese, especially in the foil-
wrapped wedges.
How do I store Brie?
Buy only as much Brie as you will consume in a few days or at most, a week. Once
opened,
Brie should be kept tightly wrapped in foil or plastic wrap and ideally stored in the
refrigerator’s vegetable bin. Brie should never be frozen.
Copyright Thomas Saaristo All Rights Reserved
webmaster@tomsaaristo.com
Brie