Brie is the king of cheeses and the cheese of kings. brie French cheese with white mold

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

France is a country of wines and cheeses. This people knows a lot about both, but not every Frenchman can list all the names of food products of national pride. However, there is a cheese that is known and loved by many, and not only in France, but all over the world. It is, of course, brie cheese. In our country it is called brie. Brie cheese with white mold has long migrated beyond the borders of the Fifth Republic and has taken a strong position on the tables of gourmets of various nationalities. There are many fakes of this product. The Russians have even learned how to cook cheese with white mold in their small kitchens. However, true brie can only be tasted in its homeland.

History

The story of Brie is romantic. The first mention of it dates back to the 15th century and is associated with the name of Queen Blanca of Navarre. She not only ate the exquisite delicacy with pleasure, but also regularly sent baskets of brie to her high-born relatives and friends. The French say that the cheese of kings played a cruel joke on Louis 16. Fleeing from the rebels during the Revolution, helingered in Bree. At a cheese meal, they grabbed him. Probably, on the scaffold, he regretted his addiction to a delicacy.

Justifying the high price

The cheese of the kings was produced and is produced in only one place. This is a small town of Brie, with a population of just under 1000 inhabitants and located 300 kilometers east of Paris. It is here that the famous Brie de Meaux is brewed, which is called the cheese of kings and the king of cheeses. Other French analogues of this cheese, of which there are about a dozen types, practically do not differ from the standard, except that, unlike Brie de Meaux, they do not have an AOC quality certificate. But even without the famous quality certificate, this product is very expensive.

How much do they pay for brie cheese in Russia today? The price for 100 g of the delicacy is approximately 230 rubles. 100 g for a fatty cheese like brie is a lot. It is not easy to eat more than one 30-gram piece per evening, and it is not safe for he alth, because the mold that covers its surface is a poison in large quantities that can poison the blood. Since the poison is even useful in small quantities, you should not be too afraid of such a delicate product as brie cheese. Its price serves as a kind of he alth protection for poor people.

Distinguishing Features

Distinguishing brie from other cheeses is easy. It is light gray, thick, soft and oily inside, and is covered on top with a thick layer of white mold, which has a characteristic thin and pungent smell of ammonia. Dimensionswhole brie are small - about 50 cm in diameter, and the thickness rarely exceeds 4 cm.

Crafting secrets

The king of cheeses and the cheese of kings, brie, is boiled and ripened for a month and a half. A young product, ready to eat, has a maturity of 28 days. The older it is, the more pronounced its taste and smell. After 60 days, brie cheese becomes unfit for human consumption. You need to remember this and carefully study the inscription on the label, which contains information about the production date and shelf life.

The king of cheeses and the cheese of kings is made only from cow's milk. The first secret of brie is alpine meadows, where cows graze, which give milk that is unique in taste and quality. Cheese sourdough is taken from the rennet secreted in the fourth section of a young ruminant - this is the second secret of French cheese makers, which is kept in strict confidence. The third component of the success of brie cheese is the brine in which it is washed before mold culture is applied to its surface. It is almost impossible to repeat these three conditions, but for the brave experimenters in the culinary field, we publish a recipe for making brie cheese in the home kitchen.

Making Brie at Home

To get half a kilo of cheese, you need 6 liters of unpasteurized village milk. It should be heated to a temperature of 37 degrees and fermented with citric or acetic acid, then add rennet, which can be found in specialized stores. Stir. After 40-50 minutes, when the mixturethicken enough, it needs to be slightly s alted, stirred again and transferred to cheesecloth. Leave in this form to remove the main part of the serum. When the cheese becomes more or less hard, it must be transferred to a dry napkin and sent to the refrigerator. Within a few days, change the napkin to a dry one. As soon as the whey ceases to stand out, the cheese should be smeared with mold from a real store-bought brie. Five days is usually enough for molds to start growing and multiplying on a dairy substrate. After a couple of weeks, the entire cheese head should be covered with a white coating. This is the first indicator of the success of the experiment. Now the cheese can be wrapped in parchment and left in the refrigerator for 2 weeks to ripen. The finished cheese will have a yellowish color and an ammonia smell.

Tradition of drinking

Usually cheese of kings dominates any table. It is customary to set off its exquisite taste with light wine and fruits. The king of cheeses and the cheese of kings deserves a separate plate, although it is usually served in company with other cheeses. This is perfectly acceptable. From fruits, preference should be given to grapes, fresh figs, melon, pineapple, pears, apples. Dried fruits and nuts are also good with brie. Toasts or soft white bread are served on a separate plate, honey is poured into a shallow bowl. Also don't forget the freshly ground black pepper. They are sprinkled with kings cheese in case it is spread on toast.

Cheese lovers often use this delicacy to prepare gourmet snacks. Wewe invite you to try some unusual dishes with the participation of royal cheese with white mold.

Rye bread pie with brie cheese

From a round loaf of rye flour, you need to cut off the upper part, like a lid. Take out the crumb. Lubricate the inside of the loaf with soft butter mixed with mustard and crushed garlic. On the sides of the loaf, make vertical cuts, trying to keep its shape. Put the cheese, freed from the mold crust, inside the bread bowl. It is also lightly greased with sharp oil paste. Cover with a lid and put in the oven with medium heat for 25 minutes. This cheese pie is delicious both warm and chilled.

Potato stuffed with brie

Large and even potatoes, pieces 4, must be thoroughly washed and baked. Prepare the filling. For 70 g of tender brie core, take 5 tablespoons of rustic sour cream without sourdough, a pinch of nutmeg, s alt, black pepper and finely chopped bacon and onions.

From the finished potato you need to take out a little pulp and combine it with the filling. Put the filling in potatoes and put in a hot oven for a few minutes. After the foam bubbles disappear and the crust begins to brown in their place, the potatoes are ready. It should be accompanied by a light vegetable salad and served with a glass of white table wine.