Before you wrap the brie in puff pastry, how about taking these extra steps:. Adding chunks or slices of brie to your quiche batter brings it a more luxurious, creamy mouthfeel, and added flavor.
Here are some flavor combinations to mull over:. A young, extra creamy brie is ideal for sweet bruschettas topped with summer fruits.
Skip to primary navigation Skip to main content Skip to footer. A Cheese shop in , possibly Brie? Image from the Tacuinum sanitatis, courtesy of the Bibliotheque Nationale de France. Belletoile History Henri Hutin and his family began making artisanal cheese on their farm in the North of Meuse, France, in the early s. Ingredients and Fabrication Belletoile uses milk from cows in the Lorraine valley, a region in Northeastern France known for its agriculture and farmland.
Recipe Inspiration While brie will sell itself in any cheese case, it can also be used as an ingredient in a variety of recipes perfectly adapted to your prepared foods case. These are the cheeses that evolved into the Brie we know and love today.
These cheeses are aged with mold, like Penicillium candidum or Penicillium camemberti, yeast, or yeast-like fungus, like Geotrichum candidum. The molds literally bloom on the exterior of a cheese as it matures, starting out first as yellowish and furry. The cheeses age from the outside in. That means that wheels begin to ripen closest to the rind first, and the middle of the wheel of cheese is the last part to ripen—sometimes creating a soft, runny ring just beneath the rind called the creamline—a highly delicious part of the cheese.
Once naturally thriving in those medieval cellars, today baby Brie wheels are inoculated with a precise dose of yeast and mold, or these are misted onto the cheeses at the end of production. The whole process is monitored closely by a team of cheesemakers and affineurs. The cheese might smell slightly ammoniated a chemically, aspirin-like aroma when you first open it, but that should quickly dissipate. Both are made with raw milk and matured fewer than 60 days, which means the FDA prohibits them from being imported here.
They are gorgeous cheeses, with a hint of locker room funk and aromas of mushrooms being cooked in plenty of butter. Fromage de Meaux, a pasteurized-milk rendition of Brie de Meaux, is available here. What started as a French tradition has become an international favorite. Brie has been made in the U. In , an art deco cruise liner called the Ile de France and the first boat equipped with a refrigeration system brought the first wheels of Brie to the U.
But Brie can be made in any country and with any kind of milk. The one style of cheese includes a big range in flavor and intensity, from runny triple cremes to fudgy, springy wheels, from incredibly mild to full of mushroomy and deeply funky flavors. French cheeses St. Tam from Cowgirl Creamery in California. We're at, like, 12 kilometers from Disneyland Paris, but here it's another type of theme park.
We are at the Ferme des 30 Arpents , which is one of the seven farms making Brie de Meaux, and the only one that makes it fermier, which means from the farm, which means that the cows are milked here and the cheese is just made meters from here. What is the breed of the cow? Didier Buet : It's the Prim'Holstein breed, which is the ultimate dairy breed. They also talk a lot; they express themselves. Claudia : The farm has cows in total. After milk is collected, it is stored in these vats for 18 hours and some part of its cream is taken out while some natural ferments are added.
These include penicillium and Geotrichum, which make up Brie de Meaux's signature texture and flavor. But more on that later. One day after being collected, milk is moved to another room, where it will be split into curds. This is done thanks to the addition of rennet, which takes about one hour to solidify the milk. Claudia : In this other room, it was so hot that our camera steamed up and we had to wait a bit to resume filming.
Is there too much smoke? Didier : We need to wait a bit. And there, yes, it's complicated. It takes a bit of time. Didier : 30 degrees. So, you're going to see. Molding is something physical. It takes two hours. There are four or five people who do the molding. You do this for two hours, you're going to see —.
I'm going to twist gradually. I twist in the basin, and I twist in the mold. I lay my scoops of mold very slowly. I twist, and here I twist. Martial : Yes, because we have to lay — actually, these shovels are pretty regular. Not too big, not too thin, and perfect to lay the curd slowly. You don't have to throw the curd. Because otherwise the cubes of curd would collapse, and this is not good for the cheese.
It won't make a good product. Martial : We're going to put… We have 70 liters of milk. We're going to share them in three molds. Didier : Every day we work three days of milk. We prepare the milk for tomorrow, we mold today's milk, and we unmold yesterday's milk.
Didier : Heating up the milk can destroy some particularities of milk: some elements of taste, texture. And so people usually consider that all raw-milk cheeses are more tasty, more fermier. So all the Brie de Meaux are made with raw milk. Claudia : The mold is made of three layers, which are removed gradually as the cheese loses its liquid.
From 25 liters of liquid, it's going to get smaller and smaller up until 5 liters. This is going to take three hours. And at the end of the whole making process, the weight of the cheese is going to be 3 kilos. Martial : These cheeses have been molded this morning around a quarter to 7.
We started this morning. So, now it's a quarter to 11, so it's been three hours, three hours and a half, to get to one mold. Claudia : On their first day, cheeses in molds are turned three times with the help of a steel plate to make sure they hold their shape. They are then piled up on top of each other. Martial : This is rush, not wood.
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