Bree is the king of cheeses and cheese of kings. French cheese with white brie

France is a country of wines and cheeses. This people knows a lot about both, but not every Frenchman will be able to list all the names of food products of national pride. However, there is a cheese that is known and loved by so many, not only in France, but all over the world. This, of course, is brie cheese. In our country he is called brie. Cheese with white mold brie long ago migrated beyond the borders of the Fifth Republic and took a strong position on the tables of gourmets of different nationalities. There have been many fakes of this product. Russians even learned how to cook cheese with white mold in their small kitchens. Nevertheless, a real brie can be tried only in his homeland.

History

The history of the brie cheese is romantic. The first mention of it dates back to the 15th century and is associated with the name of Queen Blanqui of Navarre. She not only enjoyed delicious delicacy with pleasure, but regularly sent baskets of brie to her noble relatives and friends. The French say that the cheese of kings played a cruel joke with Louis 16. Fleeing escape from the rebels during the Revolution, he stayed in Bree. At a cheese meal he was seized. Probably on the scaffold he regretted his addiction to delicacy.

Justification of the high price

Cheese of kings was produced and produced only in one place. It is a small town of Bree, with a population of just under 1,000 inhabitants and located 300 kilometers east of Paris. This is where the famous Bree de Moe, who is called the cheese of kings and the king of cheeses, is brewed. Other French analogues of this cheese, which number about a dozen species, practically do not differ from the standard, except that, unlike Bree de Mo, do not have the AOS quality certificate. But even without the famous certificate of quality, this product is very expensive.

How much does the Russian Federation pay for brie cheese today? The price for 100 g of delicacy is approximately 230 rubles. 100 g for a fat cheese, such as brie, is very much. More than one 30-gram slice in the evening to eat is not easy, and it is not safe for health, because the mold covering its surface in large quantities is a poison that can poison the blood. Since in small quantities, poison is even useful, then do not be too afraid of a delicate product such as brie cheese. Its price serves as a kind of protection of health for the poor people.

Distinctive features

To distinguish brie from other cheeses is not difficult. It is light gray, thick, soft and oily inside, and on top is covered with a thick layer of white mold, which has a characteristic thin and sharp smell of ammonia. The dimensions of the whole brie are small - about 50 cm in diameter, and the thickness rarely exceeds 4 cm.

Secrets of manufacture

The king of cheeses and cheese of kings, brie, cooks and ripens within a month and a half. A young product, ready for use, has a maturity of 28 days. The older it is, the more its taste and smell is more pronounced. After 60 days, brie cheese becomes unsuitable for eating. This should be remembered and carefully studied inscription on the label, which indicates the date of production and shelf life.

The king of cheeses and cheese of kings are made only from cow's milk. The first secret is brie - alpine meadows, on which cows graze, giving milk that is unique in taste and quality. Cheese leaven is taken from rennet enzyme, allocated in the fourth section of a young ruminant animal - this is the second secret of French cheese makers, which is kept in strict secrecy. The third component of the success of bri - brine cheese is washing, in which it is washed before molding on its surface. To repeat these three conditions is almost impossible, but for the brave experimenters in the field of cooking we publish a recipe for making brie cheese in the home kitchen.

Preparation of brie at home

To get half a kilo of cheese, you need 6 liters of unpasteurized village milk. It should be heated to a temperature of 37 degrees and chewed with citric or acetic acid, then add the rennet enzyme, which can be found in specialized stores. Stir. After 40-50 minutes, when the mixture is thick enough, it should be slightly salted, stir again and shift to gauze. In this form, leave to remove the main part of the serum. When cheese becomes more or less hard, it should be transferred to a dry napkin and sent to a refrigerator. For a few days, change the napkin to dry. Once the whey ceases to stand out, the cheese should be coated with mold from a real brie bought in the store. Five days of mold fungi are usually enough to start growing and multiplying on the milk substrate. In a couple of weeks, the entire cheese head should be covered with a white coating. This is the first indicator of the success of the experiment. Now the cheese can be wrapped in parchment and left in the refrigerator for 2 weeks for ripening. The finished cheese will have a yellowish color and an ammonia smell.

Tradition of use

Usually cheese of kings dominates on any table. Its exquisite taste is usually shaded with light wine and fruits. The king of cheeses and cheese of kings deserve a separate plate, although usually it is served in company with other cheeses. This is entirely permissible. Of fruits should be given preference to grapes, fresh figs, melon, pineapple, pears, apples. Brie also has dried fruits and nuts. On a separate plate, toasts or soft white bread are served, honey is poured into a shallow bowl. Also do not forget about freshly ground black pepper. They are sprinkled with cheese of kings in case it is smeared on toast.

Cheese lovers often use this delicacy product for making delicious snacks. We suggest you try some unusual dishes with participation of royal white cheese in them.

Rye bread cake with cheese brie

With a round loaf of rye flour, you need to cut off the top, like a lid. Remove the crumb. The inside of the loaf is greased with a soft butter, mixed with mustard and pounded garlic. On the sides of the caravan make vertical incisions, trying to keep its shape. Inside the bread bowl put the cheese, freed from the mold crust. He also lightly oiled with a sharp oil paste. Cover and place in the oven with medium heat for 25 minutes. Such cheese cake is very tasty both in a warm kind, and cooled.

Potato stuffed with brie

Large and smooth potatoes, pieces of 4, you need to thoroughly wash and bake. Prepare the filling. On 70 g of a gentle brie, 5 table spoons of rustic sour cream without leaven, a pinch of nutmeg, salt, black pepper and finely chopped bacon and onions are taken.

From the finished potato, you need to take out some pulp and combine it with the filling. Stuff the stuffing in potatoes and put in a hot oven for a few minutes. After the foam bubbles disappear, and in their place the crust will begin to blanch - the potato is ready. To it it is necessary to make an easy vegetable salad and to submit a dish with a glass of white table wine.