What is a Brie Cheese?
Brie cheese is a soft and creamy cheese produced in the Brie region of northern France. It’s a pasteurised cow's milk product, with a slightly elastic texture and a flavour that varies from mild to tangy. It's popular as a snack and its flavour pairs nicely with many complementary flavours. This article will discuss the history, production processes, and characteristics of Brie cheese.
A Brief History of Brie Cheese
The Brie region where Brie cheese is produced is named after the Brie tribe, a Celtic people who lived in northern France prior to the arrival of the Romans. It’s believed that Brie cheese was made in the Brie area as early as the 8th century, but it only began to become popular in the late 17th century. Throughout the 19th century, the popularity of Brie cheese spread throughout Europe and eventually reached the United States in the late 19th century. Today, it can be found all around the globe.
Production Process for Brie Cheese
The production process for Brie cheese begins with the production of the starter culture. This starter culture is made from raw milk that contains the beneficial live cultures needed for the cheese-making process, as well as salt and other additives. The starter is added to pasteurised cow’s milk and heated to about 86°F (30°C). The enzymes produced by the starter culture break down the proteins and fats in the milk, resulting in the formation of ‘curds’.
Once the curds have been formed, they are put into molds where they are drained and allowed to rest for several hours. The molds are then placed in a brining tank filled with brine, where they rest for another several hours. During this time, bacteria in the brine breaks down the proteins and fats in the cheese, making it easier to cut and shape the Brie cheese.
Next, the cheese is transferred to ripening rooms, where it is aged for several weeks. During this time, the cheese develops its characteristic flavour and becomes soft and creamy. Finally, the cheese is cut into wheels, which are wrapped in parchment paper and labeled before being shipped to local, regional, and international markets.
Characteristics of Brie Cheese
Brie cheese is a soft cheese, with a creamy and slightly elastic texture. The rind is soft and edible and it may be white, grey, yellow, or orange, depending on how it is made. The flavours of Brie cheese range from mild to tangy. When fully ripe, Brie cheese should be somewhat soft to the touch and have a slightly runny texture.
Brie cheese is considered to be a healthy food as it is low in fat, calories and cholesterol. Unlike other types of cheese, Brie is high in protein, niacin and Vitamin B12. Additionally, it contains beneficial live cultures and probiotics which can help to improve digestion, boost the immune system and improve overall health.
When pairing Brie cheese with other foods, it is generally best to choose complementary flavours - such as fresh fruits, nuts, and crackers - that will bring out the unique characteristics of the cheese rather than overpower them. Additionally, Brie pairs nicely with red or white wines, or Champagne.
Brie cheese is a delicious cheese that is popular all around the world. Its creamy texture and mild-to-tangy flavour profile make it a perfect snack, appetiser, or dessert cheese. Brie cheese is also considered to be a healthy food as it is low in fat, calories and cholesterol, and high in beneficial live cultures and probiotics. When pairing with other flavours, it’s generally best to choose those that are complementary and will bring out the best in the cheese.
Creating Brie Cheese: From Curds to Dinner Plate
Brie cheese is a beloved cheese in many culinary circles. It has a famously creamy texture and a soft, buttery flavor. This cheese has a checkered history, from its place of origin to today’s iteration. The interesting process of creation, aging, and distribution brings Brie to dinner plates all over the world.
Though the cheese is associated with a specific region of France, Brie’s origins are much more nuanced. In fact, various versions of the cheese have been found in multiple countries, including Germany, Holland, Italy, and Russia. Many of the techniques utilized in production can be traced back to the Middle Ages and are still employed today.
Though Brie is widely known and enjoyed, the intricate process of production can often be confusing, let alone complicated. To better understand the essence of this popular cheese, this post explores the full creation process, from milk to plate.
The Production of Brie Cheese
Brie cheese is primarily produced from cow’s milk. While it can made with other types of milk, cow’s milk is typically preferred for its flavor and texture. At the start of the production process, the milk is pasteurized by heating it at a high temperature. During this step, foreign bacteria and microorganisms are killed, helping foster an optimal pH for curd formation. Once pasteurization is complete, the milk is then cooled to around ninety degrees Fahrenheit.
At this point, a starter culture is added to the milk. In general, starter cultures are bacterial mixtures that contain lactic acid bacteria, which assist in acidifying milk while also imparting certain flavor characteristics. These cultures make cheese what it is and can range from simple mixtures to complex combinations. Once the starter culture has been added, rennet is added. Rennet is a complex set of enzymes obtained from animal sources. These enzymes help to clot the milk and ultimately separate the curds and whey.
Once the milk has been curdled, the curds are then cut to the appropriate size. This step is often done manually, using a metal tool called a curd knife. The cut size of the curds will often determine the texture and flavor of the finished cheese. For Brie, the optimal size is one centimeter. After being cut, the curds are then heated, which encourages the extra moisture to escape. Following this step, the curds are then stirred for an additional forty-five minutes.
At this point, the curds are actually beginning to form the cheese. The final step of cheese production is pressing the curds into various shapes, depending on the desired end result. For Brie, the cheese is pressed into round discs, known as forms, which helps give it its characteristic shape. This pressing step helps to break down the remaining whey and encourages the cheese to become more firm.
Getting the Brie Ready for Aging
Once the cheese discs have been pressed, the cheese maker then prepares them for aging. This is an essential step, as it allows for the further development of flavors and texture. The first part of the aging process involves rubbing the cheeses with salt. For Brie, the cheese discs are rubbed with dry salt, which is meant to help inhibit the growth of bacteria and other microorganisms.
Next, the curd is split with a wire tool called a harp or “rie” (which is where the cheese gets its name). This helps to create a pocket within the curd that can fill with the bacteria called Penicillium candidum. This bacteria is the source of the characteristic “bluish” coating that the cheese has. The penicillium helps transform the flavor and texture of Brie during the aging process.
Finally, the cheese discs are then placed on racks and aged in caves or covered, temperature-controlled aging rooms. White Brie is usually aged for up to two months, while Blue Brie can be aged for up to six months.
Distribution and Enjoyment
Once the aging process is complete, the Brie discs are cut into wedges and packaged for sale. The cheese can then be shipped to grocery stores, specialty cheese shops, and restaurants all over the world. Brie typically has a shelf life of two to three weeks. However, it’s always best to check with the store or look for any expiration dates on the cheese.
When selecting a Brie cheese, look for creamy, evenly colored wheels with a bit of a bluish-white rind. If the cheese has a soft, white rind, it likely means that it has not been aged for long enough, which results in a sharper, acidic flavor.
When it comes time to enjoy a wedge of Brie, most recommend consuming it at room temperature. This helps to bring out the creamy texture and flavor notes that have developed during the aging process. Brie is often served plain, but it pairs quite well with a variety of accompaniments. Fresh fruit like apples or pears, accompaniments like nuts or honey, and even some hearty red wines all make great accompaniments.
Conclusion
Brie’s production process is complex and nuanced. The careful use of starter cultures, rennet, and dry salt all play an important role in making the cheese the beloved masterpiece that it is. After the aging process is complete, the cheese is cut into wedges and distributed around the world. When the cheese is finally on a dinner plate, all of these efforts result in a delicate, flavorful cheese that can be enjoyed in many different ways.
Vitamin A | 0.174 mg | |
Beta-Carotene | 0.009 mg | |
Vitamin D | 0.5 ug | |
Vitamin D3 | 0.5 ug | |
Vitamin E | 0.24 mg | |
Vitamin K | 0.0023 mg | |
Vitamin B1 | 0.07 mg | |
Vitamin B2 | 0.52 mg | |
Vitamin B3 | 0.38 mg | |
Vitamin B4 | 0.0154 grams | |
Vitamin B5 | 0.69 mg | |
Vitamin B6 | 0.24 mg | |
Vitamin B9 | 0.065 mg | |
Vitamin B12 | 0.00165 mg |
Calcium | 0.184 grams |
Daily Value 1.3 g
|
Iron | 0.5 mg |
Daily Value 0.018 g
|
Magnesium | 0.02 grams |
Daily Value 0.4 g
|
Phosphorus | 0.188 grams |
Daily Value 1.25 g
|
Potassium | 0.152 grams |
Daily Value 4.7 g
|
Sodium | 0.629 grams |
Daily Value 2.3 g
|
Zinc | 0.00238 grams |
Daily Value 0.011 g
|
Copper | 0.02 mg |
Daily Value 0.9 mg
|
Manganese | 0.03 mg |
Daily Value 0.0023 g
|
Selenium | 0.0145 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.322 grams | |
Threonine | 0.751 grams | |
Isoleucine | 1.015 grams | |
Leucine | 1.929 grams | |
Lysine | 1.851 grams | |
Methionine | 0.592 grams | |
Cystine | 0.114 grams | |
Phenylalanine | 1.158 grams | |
Tyrosine | 1.2 grams | |
Valine | 1.34 grams | |
Arginine | 0.735 grams | |
Histidine | 0.716 grams | |
Alanine | 0.859 grams | |
Aspartic Acid | 1.35 grams | |
Glutamic Acid | 4.387 grams | |
Glycine | 0.397 grams | |
Proline | 2.459 grams | |
Serine | 1.168 grams |
Total Sugars | 0.5 grams |
per 100g
|
Caproic acid (6:0) | 0.32 grams |
|
Caprylic acid (8:0) | 0.3 grams |
|
Capric acid (10:0) | 0.67 grams |
|
Lauric acid (12:0) | 0.5 grams |
|
Myristic acid (14:0) | 3.07 grams |
|
Palmitic acid (16:0) | 8.25 grams |
|
Stearic acid (18:0) | 2.88 grams |
|
Butyric acid (4:0) | 0.56 grams |
|
Total Saturated fatty acids: | 16.55 g | |
Oleic acid (18:1) | 6.56 grams |
|
Palmitoleic acid (16:1) | 1.01 grams |
|
Total Monounsaturated fatty acids: | 7.57 g | |
Linolenic acid (18:3) | 0.31 grams |
|
Linoleic acid (18:2) | 0.51 grams |
|
Total Polyunsaturated fatty acids: | 0.82 g | |
Cholesterol | 0.1 grams |
|
Total Sterols: | 0.1 g |