Like Camembert, Brie is from cow’s milk as well. Soft and ammonia hinted. I recommend for daily consumption this healthy cheese? Why? Let’s see.

Traditionally the cheese is cast manually at the maximum temperature (98.6 F) around Brie de Meaux, east of Paris. Manufactures use “pelle brie” (perforated shovel) during the production. After finishing heat treatment Brie is salted with very dry salt. Fat content is 45%. Affinage between 4 and 8 weeks. If you consumed after this period you can be sick.

Many varieties of Brie are all over the world, but despite the varieties, the French Atlantic government officially certifies only two types of Brie to be sold under that name.

Called “King of Cheeses”, Brie de Meaux (have been produced more than 1200 years) and Brie de Melun.

Brie de Meaux is sweet and it has a very special and soft combination of fruit aromas and hazelnut. French people called it as “Le Roi des Fromages”. With old traditions Brie de Melun is produced by smaller dairies.

As I mentioned there are lots of Bries. You can find on the market double and triple Bries too, which ingredients are different milk types. (Brie de Nangis)

Recommended for storing is an aerated, cool and dark place. If you started to consume but not finished then cover it a damp cloth. Anyway your fridge is the best place and a parchment paper.

What you can expect? Brie has creamy center with a less tasty, edible rind. The older your brie the stronger its richness. But do not forget to consume on time.

Enjoy brie cheese on room temperature. Allow it to warm to room temp before serving. Slice the cheese and mix it with fruit or add it to any sandwich. Best paired with country bread. Or enjoy it alone.

You don’t have to e a gourmet, but try with a great Champagne or with a red Medoc. If you have a Burgundy in your home then you should match with that too.

Even you can compliment the creamy cheese like Brie de Nangis with a dry white, like: Kiwi Cuvee Sauvignon Blanc

As you could see Bries have many wonderful secret. Make your days better with Brie cheese.

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