Wanna Know More About Brie? (17 GIFS)

Brie is a soft cheese named after the French region of Brie.

The cheese is made from unpasteurized cow’s milk.

Per 100/g its fat content is 8.4 grams.

This soft, artisan, soft-ripened cheese has a buttery, runny and soft-ripened texture.

The rind is bloomy. Whatever that means.

Cream in colour this cheese has a fruity, mild, nutty and tangy flavour.

The aroma is pronounced and strong.

Brie’s nickname is The Queen of Cheeses.

Several hundred years ago, Brie was one of the tributes that had to be provided to French kings.

Brie in France is different from the cheese exported to the United States.

French Brie is unstabilized and the flavour is best when its surface turns slightly brown. Pure-white Brie is not matured and if cut, the cheese will not develop properly.

Exported Brie is stabilized and never matures. This yields a long shelf life and it’s not susceptible to bacteriological infections.

Brie is made from whole or semi-skimmed cow’s milk.

To obtain the curd, Rennet is added to raw milk and heated to 98°F (37°C.) The cheese is cast into moulds and left for roughly 18 hours.

The cheese is then salted and aged for at least four weeks.

Brie should be served at room temperature.

Wait, you shouldn’t say “a Brie” you should say “the Brie.” So why did they…

Oh, for f@#ks sake!