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Cheese 14

Preparation for Cheese of the Month-November 2014-Brie

jpr54_1 | Oct 19, 201407:45 AM

These are my favorite books on cheese:

Cheese and Culture-A History of Cheese and Its Place in Western Civilization by Paul S. Kindstedt
Brie de Paris
The Murray's Cheese Handbook by Rob Kaufelt

Cheese Primer by Steven Jenkins

At the Whole Foods in Adventura, Florida I purchased:
Brie de Petit
Brie de Paris
Brie de Nangis
Florette Goat brie
Guilloteau St.Angel
Guilloteau-Fromager d'Afinois dbl creme brie

Brie is classified as a "bloomy rind, soft-ripened cheese," which indicates that it ripens from the rind inward, forming a thin white skin with that velvety "bloom." When perfectly ripe, it should be creamy and flavorful, not runny or pungent. It should bulge slightly when cut but not collapse or pull away from the rind. Overripe Brie has an ammoniac aroma and bitter flavor; underripe Brie has a chalky interior and virtually no flavor.

Brie Cheese is named after the town of Brie in central France. A soft-ripened cheese, Brie is characterized by a white, bloomy rind of penicillium candidum mold, with a soft, creamy interior. Brie Cheese has a buttery flavor, creamy texture, and should smell fresh with perhaps a light hint of mushrooms. Authentic Brie Cheese is made from cow's milk, but some small dairies produce a few goat and sheep milk varieties.

good article on brie
http://www.davidlebovitz.com/2010/10/...

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