Royal Brie cheese

About brie it can be said that this is completely French cheese. For several hundred years, brie was one of the kinds of tribute that the French king had to pay. This world-famous product is made from unpasteurized cow's milk of better quality. Bree owes its delicate taste to a complex and precise ripening process, during which noble rot, mealy flesh and a delicate crust are created. Lovers know that cheese - soft shaves in your mouth almost immediately. It can be used with a slice of fresh crusty bread, as well as in multi-layered complex salads.

Cheese comes from the province of Bree - a region that roughly coincides with the territory of today's departments of the Seine and Marne in France. In the vicinity of the cheese was known, since the eighth century, as a real delicacy. Bree of good quality is a soft cheese made from unpasteurized cow's milk. It has a pale color, often with a white or creamy crust that is edible and which is usually eaten with a soft inside. Modern brie cheese, whose recipes are kept secret, exists in a variety of varieties. Each village introduces something of its own in the making of cheese. But the French government officially left the name only two kinds - Bree de Mo with a mild taste (the most valuable species) and Bree de Mehlen with a characteristic salty taste. There are also varieties with pepper, mushrooms, nuts, Italian herbs and even with blue mold.

Milk production is an important step in the process of creating good cheese. It will determine the nuances and changes in taste. Freshly-milked milk is placed in cylinders of different sizes, depending on the type of cheese. In twenty-four hours the salting stage begins - this is a job that requires great skill and skill. For forty-eight hours, the brie cheese is scrolled twice a day and then transported to the dryer. As soon as it starts to bloom, the cheese moves to the cellars, where only specially trained workers direct the stages of its development and maturation, which usually lasts from 1 to 3 months.

Since its inception, brie cheese has won the favor of many great people. The pious Robert, the son of Hugo Capet, Charles of Orleans, Henry IV, and Queen Margo herself loved to eat this cheese. So it's no accident that Brie is called the "King of Cheeses". The name "first prince of cheeses and desserts" was fixed for Bree de Moe. And Bree de Melen, according to experts, is the progenitor of all cheeses.

On 100 g of brie cheese, there are 334 calories. It is rich in many useful substances, such as calcium, magnesium, retinol and folic acid. Cheese contains 45% fat, and its calorific value has a beneficial effect on digestion. Especially it is necessary for children and adolescents.

The most delicious brie cheese is consumed in various ways. For example, it can be heated to room temperature and served with a cracker and fruit. Or bake a cake with cheese. You can also roll a roll of cheese and spread it with a beaten egg, let it stand in the refrigerator and serve in portions. You can bake salmon stuffed with soft creamy brie cheese along with pepper, onions and pine nuts. It is also perfect for canapés or sandwiches. In addition, brie cheese can be served with wine - it is good with such varieties as Riesling, Marsan or Viogner. Light red wine such as Pinot Noir and Burgundy also blends well with brie due to its rich aroma, which contrasts with the softness of cheese. In addition, the cheese produces a very tasty soup. To fully enjoy the brie, it is recommended to leave it at room temperature for about 45 minutes - this time is enough for the pulp to melt in the middle to the desired consistency.