All about Brie (Cheese steak) Cheese
August 1, 2008 on 10:00 pm | In Cream Cheese | No CommentsBrie appetizers are not only mouthwatering, but they are so versatile. It’s amazing what you can do with a Brie cheese. How did “real” Brie cheese come about in the first place? Well, according to cheese experts, producing Brie cheese started in the French province called, not surprisingly, Brie – a town 60 miles from Paris!
The oldest recorded evidence of its existence was found in the chronicles of Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around the year 774 BC. And here’s another interesting tidbit about Brie cheese… Louis XVI’s last and dying wish was supposedly to have a final taste of Brie.
It is sometimes called Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France. Brie de Meaux’s popularity can be attributed to a competition that took place around 1814. During a Vienna Congress, an argument broke out regarding which country made the best and finest cheese.
As a result, a Frenchman by the name of Talleyrand, suggested a competition between the different countries and their national cheeses, as he was convinced that France would win. And of course, they did! Brie de Meaux was the winner and became known as the “King of Cheeses” and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.
As a matter of fact, Brie Cheese from France won a gold medal from the Brie National Contest in both 2000 and 2001.
What makes it so darn good? Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese!
The process of making it consists of heating the milk to no more than 37 degrees C – but only during the renneting stage. Therefore, the cheese is never cooked. After being put into a mold with a special, perforated shovel called “pelle
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