How Brie is made:

To make Brie, the milk is curdled with the addition of rennet and the curds are spread into molds and then drained. Multiple passes are taken, creating layers of curd that can sometimes be distinguished in the final cheese product. After draining for almost a day, the cheese is unmolded, salted and the bacteria are introduced. Finally, the cheese rests in a cave to age for about a month before being brought to market.

Brie curiosities:

o Brie is nicknamed “The Queen of Cheese”.

o Emperor Charlemagne’s last wish was to have one last bite of brie cheese.

o Brie is the most popular cheese in France, with more than 400 different types sold throughout the country.

o In fact, it is illegal to import French Brie cheese into the United States because it is no older than 60 days.

o The white, moldy rind of Brie cheese is flavorless and edible.

How should Brie be?

o Brie is a soft cheese.

o Covers up white later. There may be reddish spots on the coat.

o The inside of the cheese should be yellowish.

o The cheese has a distinctive odor that is often considered good.

o It should have a slightly nutty flavor.

Serving Suggestions:

o Because of its mild flavor, Brie goes well with most fruits, nuts, crackers, and breads. It oozes deliciously when heated and is a great topper for a hot couch. You can pair it with Beaujolais Nouveau, Chardonnay and sparkling wines.

Nutritional Analysis:

o Serving size: 100 grams

o Calories: 334

o Total Fat: 28 grams, 42% US RDA.

o Protein: 21 grams, 41% of the US RDA.

o Vitamin A: 11% US RDA

o Calcium: 18% US RDA

o Iron: 2% US RDA

brie cake

INGREDIENTS

or 1 8-ounce wedge brie cheese

or ¼ cup butter or margarine, softened

or ¼ cup chopped, dried tart cherries

or 3 tablespoons finely chopped pecans

or ½ teaspoon dried thyme

Refrigerate brie until cold and firm; or freeze 30 minutes or until firm. Cut the segments in half horizontally.

In a small bowl, combine the butter, cherries, walnuts, and thyme; mix well. Evenly spread the mixture on the cut side of one of the brie cheese wedges. Top with the other half, cut side down. Lightly press together. Wrap it in plastic wrap; refrigerate 1 to 2 hours. To serve, bring cheese to room temperature.

Serving Size: 2 tablespoons

baked brie cheese

INGREDIENTS

or 1 8 oz. brie cheese wedge

or ¼ cup pesto sauce

or 1 box of crackers

Cut the Brie in half. Place bottom half of Brie in a baking dish. Top bottom half with pesto. Place the top half on top of the bottom half. Bake at 350 degrees Fahrenheit until Brie begins to visibly melt. Remove from oven and place dish on top of another unheated serving dish. Put crackers around Brie and serve.