Cheese Whole Brie
One of the worlds best-known soft cheeses, Brie originated in north-east France, but is now made all over the world, including in southern England. The large, flat wheels of cheese have a white, downy rind and a pale, mildly flavoured interior that is chalky when young, becoming increasingly runny as the cheese matures. Made from whole cows milk, which may be pasteurised or raw, it is is rich and creamy and, as it melts well, is popular for use in cooking.
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Light meals and snacks
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Starters and nibbles
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Brie de Meraux is the original cheese from the city of the same name. Protected by an AOP (European Appellation dOrigin Prot©g©e), it is matured for a month before sale. Other notable French Bries come from Melon, Montereau and Coulommiers‚“ the first may be either very fresh and dusted with charcoal or extra-mature. British Brie is made in Cornwall or Somerset.
A slice of fully ripe cheese will be runny at room temperature, and the rind should be springy to the touch.
Its is available all year, but Brie de Meraux, Melun and Montereau are considered to be at their best from May to October, and Brie de Coulommiers from October to April.
Unripe cheese should not be refrigerated, as this will disrupt the maturing process: instead, keep it in a cool place for a few days before consuming.
Brie Article by Felicity Cloake
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