It was granted the protection of AOC status in 1980. Brie de Melun is also available in the form of "Old Brie" or black brie. It has a stronger flavour and more pungent smell. It is produced primarily in the eastern part of the Parisian basin.īrie de Melun has an average weight of 1.5 kilograms (3.3 lb) and a diameter of 27 cm (11 in), smaller than Brie de Meaux. It was granted the protection of Appellation d'origine contrôlée (AOC) status in 1980. Manufactured in the town of Meaux in the Brie region of northern France since the 8th century, it was originally known as the "Queen's Cheese", or, after the French Revolution, the "Queen of Cheeses," and was eaten by all social classes. Brie de Meaux īrie de Meaux is an unpasteurized round cheese with a diameter of 36 to 37 cm (14 to 15 in), and a weight of about 2.8 kg (6.2 lb). Some varieties of brie cheese are smoked. The French government officially certifies only two types of brie, Brie de Meaux and Brie de Melun. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk. Brie contains a good amount of both vitamin B12 and vitamin B2. Brie is a good source of protein a serving of brie can provide 5 to 6 grams of protein. Nutrition Ī thirty-gram serving of brie contains 101 calories (420 kJ) and 8.4 grams of fat, of which 5.26 grams are saturated fat. Overripe brie contains an unpleasantly excessive amount of ammonia, produced by the same microorganisms required for ripening. If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called Brie noir (French for 'black brie'). The cheese is then taken out of the moulds, salted, inoculated with cheese culture ( Penicillium candidum, Penicillium camemberti, or Brevibacterium linens), and aged in a controlled environment for at least four or five weeks. The 20 cm (8 in) mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 ☌ (98.6 ☏). Production Heavily aged and very pungent Brie noirīrie may be produced from whole or semi-skimmed milk. "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. It is similar to Camembert, which is native to a different region of France. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is pale in color with a slight grayish tinge under a rind of white mould. Required in the United States and Australia, not in most of Europe, Including FranceĪOC: 1980, for both Brie de Meaux and Brie de Melunīrie ( / b r iː/ bree French: ) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). For other uses, see Brie (disambiguation). For the region of France for which the cheese is named, see Brie (region).
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