Brie is nowadays “copied” by many dairy factories. However, it's difficult to say since I think Bleu cheese can be either eaten crumbled on a salad, or melted down to make bleu cheese sauce for buffalo wings and the like, and thus I think Bleu cheese is a bit more versatile. The tastiest farmers brie is of course still from the farm. Finally, the endurance of the actual cheese. This cheese results from a marriage…. Brie contains on average at least 45% fat. It is a popular cheese that is often used as a spread on toasts. Brie is made from both raw and pasteurized milk. At the end of the Napoleonic wars in 1815, Brie was crowned King of cheeses, "Le Roi de Fromages". Posted by 1 day ago. I see this battle as similar to a few seasoned war veterans who have known the taste of war for decades pitted against more numerous, less experienced, but capable rookies. That stuff is versatile, you don't have brie sauce on your steak, there are very few other things that smell so pungent yet are a delight to eat...it looks AWESOME,theres a certain aristocratic joy in eating it, "People who know nothing about cheeses reel away from Camembert, Roquefort, and Stilton because the plebeian proboscis is not equipped to differentiate between the sordid and the sublime." This specialty was already known in the time of Charlemagne, we are talking about the early Middle Ages! If you love to imagine the planet-exploding battles of the fictional gods who will never be, taking pointless knowledge gathered from a life spent reading and gaming and swinging it like a gladiator's sword in discussions on reddit... then welcome home, my friend. There is a wrong answer. From information and facts to unique recipes and insights into the world of cheese. These aromas become stronger as the cheese ages. Blue or Brie? The Brie de Meaux is even eaten with breakfast. What does Appellation d’Origine Protege (AOP) in cheese mean? Brie de Meaux is made from raw milk and has the protected AOP status (Appellation d’Origine Protege). Be on the lookout for your Britannica newsletter to get trusted stories delivered right to your inbox. Harvey Day. Press J to jump to the feed. This cheese is also called the “king of cheeses”. How to Eat Brie. Even when its taste becomes nigh intolerable, it can be mixed with other cheeses in dip to lessen the strength. Yet intolerant flavor does not mean it has gone bad. Press J to jump to the feed. 224. Brie is soft, has a somewhat floral crust and tastes full, creamy and sometimes a bit spicy. share. This, I believe, is a negative aspect of the food, as it disgusts a lot of people. The Brie de Meaux and the Brie de Melun are the only two types of breeze that also have an AOP quality mark. Press question mark to learn the rest of the keyboard shortcuts. Bleu cheese can last up to years. Brie is a soft French cheese made from cow's milk that has a smooth and creamy texture. This is therefore an authentic cheese par excellence. Brie is a French white blue cheese. Brie is a delicious cheese for the dessert cheese board. Another combination cheese is Norwegian Jarlsberg. Hell I'm lactose intolerant but fucking love cheese so I have to make very serious decisions each time I partake...with this one it's no contest. Yet we must also consider the combination of Brie and crackers. The creaminess of the Brie in conjunction with the brittle hardness of the cracker creates a very pleasurable feeling for the mouth, while the aforementioned classic applications of bleu cheese is far less delicate, and can lead to scampering around to pick up various crumbs to equivalently balance the cheese:spinach ratio (salad) or the fussing with napkins to wipe off excess spills or drips of sauce (buffalo wings). By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. This is the most stinky French cheese you can buy. User account menu. Dairy in general contains important vitamins, but cheese often also contains a lot of fat. However, Bleu cheese is riddled with colored blue spots, making it seem as though it were moldy. Cheese makes the world go round! https://www.britannica.com/topic/Blue-Brie. It has a high nutritional value and combined with fruit and vegetables you achieve a complete meal composition. 45 comments. Originally Brie comes from the Seine-et-Marne department in the Île-de-France, with the original Instead of baguette, you serve a hearty dark bread with the brie. Brie is really tasty without anything extra. baguette, Almonds or walnuts. Then, the appearance. The taste is then subtle, with some light earthy tones, closest to fresh mushrooms. It is a popular cheese that is often used as a spread on toasts. Dairy in general contains important vitamins, but cheese often also contains a lot of fat. After the cheese is ready, it will mature on straw mats for at least 8 weeks. Which cheese do you use on the pizza? Originally Brie comes from the Seine-et-Marne department in the Île-de-France, with the original “Brie” cheeses Brie de Meaux and Brie de Melun. 224. A little bit of stilton on an oatcake with onion chutney and maybe some olives and a glass of red? This brie is at its best when fully matured, when the dairy is spreadable soft. So also try it in combination with: Apples or pears, Fig jam, cherry compote or honey A glass of red wine of French descent, such as Burgundy or Côtes du Rhône, makes it complete. The dairy is soft, creamy but firm and smooth. Brie ripens best at a constant temperature. Blue Cheese is the stronger of taste, but does its strength hold up to the delicate seduction of Brie? So we have the long-lasting, cult-favored, versatile Bleu versus the less-enduring, widely enjoyed, delicate Brie. The Brie de Meaux is the strongest of the white cheese in terms of taste. Another combination cheese is Norwegian Jarlsberg. The fruity taste of brie ensures a good balance between the different types of cheese. This cheese tastes great with dishes with pasta. You can also use brie with meals as a substitute for meat. Blue cheese belongs to the group of soft dairy products. A good cheese board has at least three types of cheese, with a flavor strength from mild to spicy. Other articles where Blue-Brie is discussed: dairy product: Varieties of cheese: The resulting “Blue-Brie” has a bloomy white edible rind, while its interior is marbled with blue Penicillium roqueforti mold. The resulting “Blue-Brie” has a bloomy white edible rind, while its interior is marbled with blue Penicillium roqueforti mold.
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