Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
Brie may be produced from whole or semi-skimmed milk. The cu...
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Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment.
Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37° C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The 20cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (Penicillium candidum, Penicillium camemberti) or Brevibacterium linens, and aged in a cellar for at least four to five weeks.
If left to mature for longer, typically...
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