Brie: Difference between revisions
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<sup>'''''A AMAZING PALRINGO GROUP KICKER.'''''</sup> |
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{{for|the French province|Brie (region)}} |
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{{Refimprove|date=October 2008}} |
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{{Infobox cheese |
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| name = Brie |
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| image = [[Image:Brie de Meaux close.jpg|280px]] |
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| othernames = |
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| country = [[France]] |
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| regiontown = [[Seine-et-Marne]] |
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| region = |
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| town = |
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| source = [[Cow]]s |
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| pasteurised = By law in the [[United States|US]] and [[Australia]], |
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not in most of [[Europe]] |
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| texture = Soft-ripened |
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| fat = |
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| protein = |
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| dimensions = |
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| weight = |
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| aging = generally one week or more |
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| certification = [[Appellation d'Origine Contrôlée|AOC]], 1980,<br> for both Brie de Meaux |
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and Brie de Melun |
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}} |
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'''Brie''' {{IPA-en|ˈbriː|}} is a soft cows' [[cheese]] named after [[Brie (region)|Brie]], the [[France|French]] province in which it originated (roughly corresponding to the modern ''[[département in France|département]]'' of [[Seine-et-Marne]]). It is pale in color with a slight greyish tinge under a rind of white [[mold]]; very soft and savoury with a hint of [[ammonia]]. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its fabrication environment. |
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In the [[French language]], the cheese is distinguished from the region in France that gave its name by their respective [[grammatical gender]]s; the region is feminine: ''la Brie'', but the cheese Brie is masculine, ''le Brie''. |
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==Production== |
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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 (98.6 °F). The cheese is then cast into molds, sometimes with a traditional perforated ladle called a "pelle à brie". The 20 cm 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 candida|Penicillium candidum]]'' or ''[[Penicillium camemberti]]'') and/or ''[[Brevibacterium linens]]'', and aged in a cellar for at least four to five weeks. |
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[[File:Brie noir.jpg|thumb|upright=0.5|left|Brie noir]] |
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If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâté drier and darker, and the [[rind]] also darker and crumbly, and is called '''Brie Noir''' ''(Fr: black Brie)''. Around the [[Île-de-France (region)|Île-de-France]], where Brie is made, people enjoy soaking this in [[café au lait]] and eating it for breakfast.<ref name="DK-FrenchCheese">{{cite book |last= Masui |first= T. |coauthors= Tomoko, Y., Hodgson, R., Robuchon, J. |title= French Cheeses |publisher= [[Dorling Kindersley|DK]] |year= 2004 |isbn= 1-4053-0666-1}}</ref> |
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Over-ripe Brie contains an unpleasant, excessive amount of ammonia, which is produced by the same [[microorganism]]s as required for ripening.<ref>McGee, Harold, "On Food and Cooking: The Science and Lore of the Kitchen." Simon & Schuster, 2004.</ref> |
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==Varieties== |
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{{Unreferenced section|date=October 2008}} |
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[[Image:Brie de Melun.jpg|thumb|''Brie de Melun'']] |
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There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of [[milk]]. Despite the variety of Bries, the French Atlantic government officially certifies only two types of Brie to be sold under that name: '''Brie de Meaux''' (shown above) and '''Brie de Melun'''. |
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The [[Brie de Meaux]], manufactured outside of [[Paris]] since the 8th century, was originally known as the "King's Cheese" (later, following the [[French Revolution]], the "King of Cheeses") and was enjoyed by the peasantry and nobility alike. It was granted the protection of [[Appellation d'origine contrôlée]] (AOC) status in 1980, and is produced primarily in the eastern part of the Parisian basin. |
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{{clr}} |
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==Serving== |
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Brie is usually purchased either in a full [[wheel]] or as a wheel segment.<ref name="Le brie">{{cite book |last= Androuët |first= P. |title= Le brie |publisher= [[Presses du Village]] |year= 1997 |isbn= 978-8815062253}}</ref> Further sub-division in most homes is subject to [[social conventions]] that have arisen to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desirable tip from a wedge of brie is known as "pointing the Brie" and is widely regarded as a serious social [[faux pas]].<ref name="Histoire du Fromage">{{cite book |last= Benêt |first= J. |title= Histoire du fromage de Langres |publisher= [[Broché]] |year= 2005 |isbn= 978-2878253320}}</ref> |
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==Comparison to Camembert== |
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[[Camembert (cheese)|Camembert]] is a similar soft cheese, also made from cow milk. However, there are differences beyond the simple geographical fact that brie originates from the [[Ile de France]] and camembert from [[Normandy]]. Brie is produced in large wheels and thus ripens differently: when sold it typically has been cut from a wheel, and therefore its side is not covered by the rind; camembert, meanwhile, is ripened as a small round cheese and sold as such, so it is fully covered by rind. This changes the ratio between the rind and the inner part of the cheese. Furthermore, brie contains more fat than camembert. |
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==References== |
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{{commons cat|Brie}} |
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{{Reflist}} |
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==Recipes== |
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* [http://www.911cheferic.com/component/option,com_garyscookbook/func,detail/id,117// Crusted Deep Fried Brie Cheese Salad in a Filo Cup, Raspberry Dressing ] |
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* [http://www.911cheferic.com/component/option,com_garyscookbook/func,detail/id,695// Deep Fried Pistachio Crusted Brie Cheese with Orange Honey Sour Cream Dip ] |
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* [http://www.911cheferic.com/component/option,com_garyscookbook/func,detail/id,348// Galettes Briardes or Hot Brie Cheese Patties ] |
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{{br}} |
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{{French cheeses}} |
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[[Category:French cheeses]] |
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[[Category:French products with protected designation of origin]] |
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[[Category:Cow's-milk cheeses]] |
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[[ca:Brie (formatge)]] |
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[[cs:Brie]] |
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[[da:Brie]] |
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[[de:Brie (Käse)]] |
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[[et:Brie juust]] |
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[[el:Μπρι (τυρί)]] |
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[[es:Brie (queso)]] |
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[[eo:Brio (fromaĝo)]] |
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[[eu:Brie (gazta)]] |
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[[fr:Brie (fromage)]] |
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[[gl:Brie (queixo)]] |
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[[hr:Brie (sir)]] |
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[[id:Brie]] |
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[[it:Brie (formaggio)]] |
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[[he:ברי]] |
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[[la:Bria (caseus)]] |
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[[hu:Brie]] |
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[[nl:Brie (kaas)]] |
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[[ja:ブリーチーズ]] |
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[[no:Brie]] |
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[[pl:Brie (ser)]] |
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[[pt:Brie (queijo)]] |
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[[ru:Бри (сыр)]] |
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[[scn:Brie (furmaggiu)]] |
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[[simple:Brie]] |
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[[sk:Brie]] |
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[[sl:Brie]] |
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[[fi:Brie (juusto)]] |
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[[sv:Brie]] |
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[[tr:Brie]] |
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[[uk:Брі (сир)]] |
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[[zh:布利乾酪]] |
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Revision as of 07:56, 26 December 2010
A AMAZING PALRINGO GROUP KICKER.