How Brie is made:

To fashion Brie, drinkable is coagulated next to the adornment of rennet and the curds are promulgation out in molds and next drained. Several passes are taken, creating layers of curds which can sometimes be eminent in the last dairy product product. After draining for nearly a day, the food is a separate from the molds, salted, and the bacteria is introduced. Finally, the cheese is set in a pit to age for more or less one time period earlier mortal brought to open market.

Brie Trivia:

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o Brie is nicknamed "The Queen of the Cheeses".

o Emperor Charlemagne's last choice was to have one closing wound of cheese.

o Brie is the record popular cheese in France, with completed 400 various types oversubscribed all in the rustic.

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o It is if truth be told immoral to commodity French cheese into the United States because it is not older done 60 life.

o The white, musty peel of brie is tacky and tender.

What Brie Should Look Like-

o Brie is a downy food.

o It's crusted in a light-colored future. There may be glowing patches in the level.

o The interior of the food should be yellowish.

o The cheese has a defined olfactory sensation which is regularly well thought out to be favorable.

o It should sense experience slightly nutty.

Serving Suggestions:

o Due to its temperate flavor, Brie goes all right next to record fruits, nuts, loony and breads. It oozes deliciously when heated and makes a bad topping for a hot canapé. You can couple it with Beaujolais Nouveau, Chardonnay, and brilliant wines.

Nutritional Analysis:

o Serving Size: 100 Grams

o Calories: 334

o Total Fat: 28 grams, 42% U.S. RDA

o Protein: 21 grams, 41% of U.S. RDA

o Vitamin A: 11% U.S. RDA

o Calcium: 18% U.S. RDA

o Iron: 2% U.S. RDA

Brie Torte


o 1 8 ounce triangle brie cheese

o ¼ cup dairy product or margarine-softened

o ¼ cup chopped, dried tart cherries

o 3 tablespoons sparsely chopped pecans

o ½ teaspoon dried thyme

Refrigerate brie until cooled and firm; or freeze 30 records or until unbendable. Cut wedges in fractional horizontally.

In a slim bowl, amalgamate butter, cherries, pecans and thyme; mix powerfully. Evenly daub fusion on cut-side of one of the brie wedges. Top next to some other half, cut-side downward. Lightly fourth estate in cooperation. Wrap in plastic wrap; keep 1 to 2 hours. To serve, transport cheese to room physical property.

Serving size: 2 tablespoons

Baked Brie


o 1 8 oz. trigon of Brie cheese

o ¼ cup pesto sauce

o 1 box of river crackers

Cut Brie in half. Put foot half of Brie on baking hot dish. Cover the support half next to pesto. Put top fractional on top of lowermost fractional. Bake in oven at 350 degrees Fahrenheit until Brie starts to visibly melt. Remove from oven and forte plate on top of other cold helping serving dish. Put bonkers all in a circle Brie and serve.

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