Brie Cheese - The Process for Making Brie Cheese

Brie Cheese Curds Cheese Fondue Cottage Cheese Feta Cheese Goat Cheese Gorgonzola Cheese Mascarpone Cheese String Cheese Velveeta Cheese

The Making of Brie Cheese

This unusual cheese had its origins in the French province of Brie, from which it took its name. Brie cheese is made from cow’s milk, its soft and has a washed out almost grayish color. It is covered by a rind, which is actually a tasteless white mold and is quiet edible. In France it is still produced the way it was originally back in the eighth century, a time when royals and villagers enjoyed this delightful treat equally. As a matter of fact, hundreds of years ago it was used as part of the tribute made to the French Royals.

Brie cheese is made by interesting means. The cheese curds are taken, after a few hours when they are firm enough, and then in a process similar to that of being given a vaccination, it is given a mold infusion. This mold takes a few weeks to change the taste of the cheese to something creamy and subtle from its tasteless beginnings. The final flavor reminds some cheese connoisseurs of wild mushrooms. Meanwhile the color has gone from off white to ivory. That is what happens to the inside of Brie cheese. On the outside the mold grows and covers the cheese. It is that white, soft exterior that makes it so famous.

It is usually available in one to two kilogram wheels or can be bought in wedges. It is a favorite to be served at parties. You must remember to let it sit out of the refrigerator for thirty to sixty minutes before serving it. Brie cheese comes in many varieties; including the plain one, types that add a selection of herbs and some kinds of brie which are made with other milks. There are many foods that go well with this cheese. Brie cheese pairs nicely with berries, nuts, in salads, or even as a slice on top of a hamburger.