|Brie de Meaux, AOP/g.U./PDO|
|Origin||France (Seine et Marne)|
|Milk||Cow/full milk or teilentrahmt|
|Group of cheese||Soft cheese with white mould|
|Fat ith Tr.||60%|
|Calcium||approx. 400 mg/100g|
|Measure/weight||diameter 35-37 cm, height of approx. 2.5 cm/approx. 2.8 kg|
|Ripe time||8-10 weeks|
|Group of manufacturers||Union Syndicale Interprofessionnelle de you Brie de Meaux|
|Address||13, rue of the F 77000 Melun|
|Address||138, Champs F 75008 Paris|
Brie is the name for a soft cheese with white noble mould, originally originating from the region of the same name in France.
Its origin the Brie in the Seine et Marne has in the Ile de France, today is it however one of the usually-copied cheese of the world and it gives to only two kinds, which enjoy origin protection in France, the Brie de Meaux and the Brie de Melun (AOC since 1980). The Brie de Meaux 1815 on the Viennese congress to "the king of all cheese ", when the French statesman Talleyrand let a cheese competition align for the loosening of the negotiations around the political re-organization of Europe, with that all thirty state representatives their nationaltypical cheese places presented.
With the production of the classical Brie the gelatin is cut nor pressed neither. The art of the production exists in even drawing of the break into the perforated forms and in optimal dripping off of the whey. One does not work here carefully, easily a dry, kalkiger and gypsum-similar cheese develops. After forming the loaves on straw or plastic mats are stored and turned regularly. After approximately one week the cheese with a mould culture (usually Penicillium candidum, rare Penicillium camemberti) is sprayed and stored under further turning under carefully controlled temperature, until they through-matured, which can last between three to ten weeks.
The loaves of the Brie de Meaux have the form of a flat cake and to weigh between 900 gram and 3.2 kilograms. They have a diameter of 35 to 37 centimeters with a height of approximately 2.5 centimeters. The genuine Brie de Meaux is covered of close white mould and an easy red-brownish which differentiates it from many copies. The paste is at first white to straw colors and late ivory colors to yellow and on the high point of its maturing cremig softly, without dissolving completely. It smells after spicy grass and roasted ripely to overripe increasingly after ammonia. The taste is mild to fruit industrial union spicy, whereby Rohmilch Brie from rural production tastes stronger and more nussiger than the usually pasteurisierte factory cheese. 1998 was produced by the Brie de Meaux 7,683 tons.
The likewise Brie de Melun is smaller in the diameter and matures longer than the Brie de Meaux. It has a gold-yellow paste and a red-brownish those is interspersed with white mould marks and tastes and smells more strongly than its related.
In addition, Brie is a classical cheese for a mixed can in the warm kitchen be used, since he melts after distance of the crust in soups and Saucen well. It fits coldly well Senfsauce and salad, potato courts and scorched vegetable accompanies however in disks cut also marvelous. As a Chardonnay offers itself or a Dessertwein.
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