The brie, is a cured cheese (matured), of French origin of the region of Brie. Although today it is manufactured in many parts of the world.
It is made from soft dough from raw cow’s milk (in USA and Australia is used pasteurized milk).
It is covered by a thin, edible layer formed by mold.
The pasta is ivory or cream-colored.
Creamy texture and soft flavor but it becomes a little stronger when maturing.
Light odor to ammonia.
Its shape is round and is sold whole or in triangular pieces.
Of the French bries, that of Meaux and that of Melun, have obtained the recognition AOC and Son (DOP) of protected origin. They also have Brie with herbs and much more milk.
When you go to buy the product to the supermarket you should take into account,
- Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
- Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
- Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.
- Neither with broken or discarded labels.
- Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
- Buy the product at the end of the market, so that the cold chain is not interrupted.
Alone, or for fondeau, desserts, au gratin, canapés or raisins.
Keep it well covered in its original packaging.
Refrigerated and stored in suitable conditions, 2-3 days approx.
Frozen, 3-4 weeks.
Defrost in the Refrigerator.
Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.
The less portioning the cheese is, the longer it lasts because it has less surface exposed to the air.
It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.
3-4 weeks approx. 2-3 days approximately.
Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).
-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.
Nutrients and properties:
Periodically check the status of the product to be able to consume it in time.