How Brie is made:
To make Brie, milk is curdled with the addition of rennet and the curds are spread out in molds and then drained. Several passes are taken, creating layers of curds which can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is a removed from the molds, salted, and the bacteria is introduced. Finally, the cheese is set in a cave to age for approximately one month before being brought to market.
o Brie is nicknamed “The Queen of the Cheeses”.
o Emperor Charlemagne’s dying wish was to have one last bite of brie.
o Brie is the most popular cheese in France, with over 400 different types sold all throughout the country.
o It is truly illegal to import French brie into the United States because it is not aged over 60 days.
o The white, moldy rind of brie is tasteless and edible.
What Brie Should Look Like-
o Brie is a soft cheese.
o It’s covered in a white later. There may be reddish patches in the inner.
o The interior of the cheese should be yellowish.
o The cheese has a definite smell which is often considered to be good.
o It should taste slightly nutty.
o Due to its mild flavor, Brie goes well with most fruits, nuts, crackers and breads. It oozes deliciously when heated and makes a great topping for a hot canapé. You can pair it with Beaujolais Nouveau, Chardonnay, and sparkling wines.
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
o 1 8 ounce wedge brie cheese
o ¼ cup butter or margarine-softened
o ¼ cup chopped, dried tart cherries
o 3 tablespoons finely chopped pecans
o ½ teaspoon dried thyme
Refrigerate brie until chilled and firm; or freeze 30 minutes or until firm. Cut wedges in half horizontally.
In a small bowl, combine butter, cherries, pecans and thyme; mix well. uniformly spread combination on cut-side of one of the brie wedges. Top with other half, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, bring cheese to room temperature.
Serving size: 2 tablespoons
o 1 8 oz. wedge of Brie cheese
o ¼ cup pesto sauce
o 1 box of water crackers
Cut Brie in half. Put bottom half of Brie on baking dish. Cover the bottom half with pesto. Put top half on top of bottom half. Bake in oven at 350 degrees Fahrenheit until Brie starts to visibly melt. Remove from oven and place dish on top of another unheated serving dish. Put crackers all around Brie and serve.