Brie de Meaux cheese is made with milk raw of cow , is a quesofrancésde the region of Brie , enjoying a AOCdesde 1980 .Its producciónse zone extends to elMosallanurasBriardes. Its name comes from the Brie region and the city of Meaux .
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- 1 Features
- 2 Origins
- 3 How do they do it?
- 1 Manufacturing process
- 2 Maturation
- 4 Production Area
- 5 The physical environment
- 6 The weather
- 7 milk
- 8 Producers
- 9 Acquisition
- 10 Denomination of Origin
- 11 Serve Brie cheese correctly
- 12 Sources
White velvety bark. Consistent creamy paste, usually without eyes, with a nice color yolk egg . Earthy-mildew odor, sometimes subtle ammonia and animal odor. Condensed flavor of fresh milk and mushrooms. The flavor is softer and less salty than Brie de Melón . Sweet and smoky aromas. Pairs with champagne or with fresh young Reds, cabernet franc or mencia.
It comes in the form of a flat cylinder from 35 to 37 centimeters in diameter, weighing each piece about 2.8 kilos. It has between 45% and 60% fat . It has different sizes: 33-42-54 cm. diameter. The long-lasting Brie maintains this stage of maturation throughout its shelf life.
Brie is a traditional cheese that has been made for centuries. It has been known since Charlemagne’s time . The first reference we have of Brie cheese dates from the time of the Emperor Charlemagne .
The Countess of Champagne , Blanche de Navarra , sent brie to King Philippe Auguste . Charles of Orleans gave gifts to the ladies of the court. Enrique IV ate it on toast. Marie Leczinska advised him to make his famous volcanoes stuffed. He is mentioned in the Gargantúa and Pantagruel de Rabelais, as Gargantúa gives a brie cheese to his parents. Talleyrand and about thirty ambassadors chose the brie as “king of cheeses” during the Congress of Vienna of 1814. But it is in 1814, when he receives the supreme consecration from the Congress of Vienna and deserves his nickname of “King of cheeses” and “Cheese of the Kings” during a dinner organized by Talleyrand where each ambassador was invited to bring from his country the cheese of your choice.
How do they do that?
Brie is made from pasteurized cow’s milk and has an attractive combination of flavors including hazelnuts, fruits, and herbs. It takes approximately 6.6 liters of milk to make a round of brie cheese.
The cheese is placed by hand in a special mold, which is called the pelle à Brie. Each piece requires about 25 liters of milk.
- It consists of first, heating the milk to no more than 37 degrees C, but only during the rennet addition stage. This keeps the cheese from cooking.
- After being placed in a mold with a special, perforated shovel called Brie pelle, it is salted with a dry salt.
- Salting is used to balance the sweetness that occurs due to the high quality of the milk used.
It takes place in a cool basement. The cheese develops a white mold around it and the creamy part turns into a light straw color. The whole process takes at least 4 weeks and more times.
The Brie de Meaux production area establishes some 50 km (31 miles) east of Paris , made around the city of Meaux , in the Brie region (Ile-de- France ), department of the Seine and Marne .
The physical environment
The production area for this cheese is located in the center of a sedimentary basin, with a relatively flat relief and with very fertile agricultural soils. With an average altitude of 33 m., The highest point reaches 217 m, in Neuilly-en-Vexin (Val-d’Oise), and the lowest, 11 m in Port-Villez (Yvelines).
The climate is temperate, moderated by oceanic influences. The average temperature is around 11 ° C and the average precipitation is 600 mm.
It is made only with unpasteurized cow’s milk.
In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently this is an economically challenged industry to enter. Brie has a very brittle curd that breaks easily and needs a special room built just for the use of making Brie and Triple Crme. The proper temperature has to be maintained or the maturing process will not work.
This in itself makes Brie difficult to do and obviously requires an entire investment. Therefore, farmers are not so willing to invest their time and money in such a delicate process, it is not always reliable.
This cheese is perfectly possible to find almost anywhere in the world, but also many imitations that also tend to be of very good quality.
Appellation of origin
He obtained the AOC recognition in 1980 , and the DOP recognition in 1996 . Brie de Meaux is a French cheese with a European designation of origin protected by Commission Regulation (EC) No. 1107/96 of June 12 , 1996, in addition to AOC in France .
It is a brie cheese made in the Ile-de-France, department of the Seine and Marne , in the town of Brie.
Serve Brie cheese correctly
It consists of allowing it to reach room temperature first. It’s always good served with some type of wine and here are some great suggestions to serve with any type of Brie appetizer. A Cte-du-Rhne red, a Bordeaux or Burgundy red , and of course it always goes well with a good quality champagne.