brie and camembert cheeses

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    Origin Of Brie

    Brie- is a soft cowscheesenamed afterBrie, theFrenchprovince in which it originated

    (roughly corresponding to the modern

    dpartementofSeine-et-Marne). It is

    pale in colour with a slight greyish tingeunder crusty whitemould; very soft and

    savoury with a hint ofammonia. The

    whitish mouldy rind is typically eaten,

    the flavor quality of which depends

    largely upon the ingredients used and its

    fabrication environment.

    Production

    Brie may be produced from whole or

    semi-skimmed milk. The curd is

    obtained by addingrennetto raw milk

    and heating it to a maximum temperature

    of 37 C (98.6 F). The cheese is then

    cast into molds, sometimes with a

    traditional perforated ladle called a

    "pelle brie". The 20 cm mould is filled

    with several thin layers of cheese and

    drained for approximately 18 hours. The

    cheese is then taken out of the molds,

    salted, inoculated with cheesemould(Penicillium candidumorPenicillium

    camemberti) and/orBrevibacterium

    linens, and aged in a cellar for at least

    four to five weeks.

    If left to mature for longer, typically

    several months to a year, the cheese becomes stronger in flavour and taste, theptdrier and

    darker, and therindalso darker and crumbly, and is called Brie Noir(Fr: black Brie). Over-ripe

    Brie contains an unpleasant, excessive amount of ammonia, which is produced by the same

    microorganismsrequired for ripening. The process used to make Brie is unsurprisingly very

    similar to that used for Camembert, but Brie is made in larger wheels, ranging from about 1 to 6pounds (500g to 3kg) in weight, 9 to 15 inches in diameter and 1 to 1.5 inches in thickness,

    although it also can be found in 8-ounce disks.

    Varieties

    Brie de Melun

    There are now many varieties of Brie made all

    over the world, including plain Brie, herbed

    Brie

    Country of origin France

    Region, town Seine-et-Marne

    Source of milk Cows

    PasteurisedBy law in theUSandAustralia, not in

    most ofEurope

    Texture Soft-ripened

    Aging time generally one week or more

    Certification

    AOC, 1980,

    for both Brie de Meaux and Brie de

    Melun

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    varieties, double and triple Brie and versions of Brie made with other types ofmilk. Despite the

    variety of Bries, the French Atlantic government officially certifies only two types of Brie to be

    sold under that name: Brie de Meaux and Brie de Melun.

    TheBrie de Meaux, manufactured outside ofParissince the 8th century, was originally known

    as the "King's Cheese" (later, following theFrench Revolution, the "King of Cheeses"), and is

    produced primarily in the eastern part of the Parisian basin.

    Serving

    Brie is usually purchased either in a fullwheelor as a wheel segment. Slices are taken along the

    radius of the cheese rather than across the point. Brie, one of the great dessert cheeses, comes aseither a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie mustbe served at room temperature.

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    Pictures

    Brie Cheese calls for the right wine pairing

    http://www.igourmet.com/images/productsLg/royal.jpghttp://www.igourmet.com/images/productsLg/royal.jpg
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    Origin Of Camembert

    Camembert - is a soft, creamy, surface-

    ripenedcow'smilkcheese. It was first

    made in the late 18th century in

    Normandyin northernFrance.

    Production

    The first Camembert was made from

    unpasteurisedmilk, and theAOCvariety

    "Camembert de Normandie" is still

    required by law to be made only with

    unpasteurised milk. Many modern

    cheesemakers, however, use pasteurized

    milk for reasons of safety, compliancewith regulations, or convenience.

    The cheese is made by inoculating

    warmed milk withmesophilicbacteria,

    then addingrennetand allowing the

    mixture to coagulate. The curd is then

    cut into roughly 1 cm cubes, salted, and

    transferred to Camembert moulds. The

    moulds are turned every six to twelve

    hours to allow the whey to drain evenly

    from the cut curds; after 48 hours, each

    mould contains a flat, cylindrical, solid

    cheese mass weighing approximately 350 grams. At this point the fresh cheese is hard and

    crumbly.

    The surface of each cheese is then sprayed with an aqueous suspension of themoulds

    Penicillium candidumandPenicillium camembertiand the cheeses are left to ripen for at least

    three weeks. The ripening process produces the distinctive rind and creamy interior texture

    characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and

    may be placed in wooden boxes for transport.

    Camembert can be used in many dishes, but is also popularly eaten uncooked onbreador with

    wineor meat, as the subtle flavour and texture does not survive heating. It is usually served at

    room temperature and has a flavor reminiscent of butter.

    Camembert

    Country of origin France

    Region, town Normandy,Camembert

    Source of milk Cows

    Pasteurised Not traditionally

    Texture Soft-ripened

    Aging time at least three weeks

    CertificationCamembert de NormandieAOC1983,

    PDO1992

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    Camembert ofNormandy

    History

    Camembert was reputedly invented in 1791 by Marie Harel, a farmer fromNormandy, thanks to

    advice from a priest who came fromBrie.

    However, the origin of the cheese known today as Camembert is more likely to rest with the

    beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In

    1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and

    helped to send it for longer distances, in

    particular to America where it became very

    popular. These boxes are still used today.

    Beforefungiwere properly understood, the

    colour of Camembertrindwas a matter of

    chance, most commonly blue-grey, with brownspots. From the early 20th century onwards, the

    rind has been more commonly pure white, but it

    was not until the mid-1970s that pure white

    became standard.

    The cheese was famously issued to French troops duringWorld War I, becoming firmly fixed in

    French popular culture as a result. It has many other roles in French culture, literature and

    history. It is now internationally known, and many local varieties are made around the world.

    Camembert cheese box

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    Pictures

    Creamy Rich Homemade Camembert Cheese

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    Enjoying Your Cheese

    Once a wheel of Brie or Camembert is cut, most sources agree that the cheese wont age any

    further. Although we usually fail to recognize this, cutting a wheel of cheese for the first time is

    a significant event in the cheeses life. When the integrity of the rind or skin is challenged,

    through cutting a cheese or, in the case of a person, a wound, the integrity of the interior of thecheese (or person) is also challenged. Brie and Camembert are, as might be expected, highly

    perishable, especially once theyre cut into. Store them in the refrigerator, but take them out a

    short while before you need them, if youre not cooking with them. For a cheese board or cheese

    course, you want to serve Brie (or Camembert) with the chill off, as both will have much more

    flavor and better texture if theyre at cool room temperature. Neither cheese is a long keeper,

    even with refrigeration.

    Raw milk Brie or Camembert may have a lifespan of only two or three days. Even the

    pasteurized examples of these cheeses need to be consumed with some speed; one website from

    which you can order both suggests consumption within seven days of receipt. How about flavor?

    Brie and Camembert are not for dieters; both are high fat cheeses, which is part of what makesthem taste good (fat is a major carrier of flavor). Raw milk Brie or Camembert as

    simultaneously fried-eggy, garlicky, nutty, truffle-like, and mushroomy and adds that both will

    melt on your tongue with a sensuous feel that factory-made cheeses cannot hope to replicate.

    A mushroomy taste and notes that he detects almost a hay-like hint in the taste of both cheeses.

    If you like to pair your cheeses with wine,

    Camembert and Brie are traditionally served

    with reds, although there is some disagreement

    about the type of red for the type of cheese.

    Steven Jenkins believes that Brie calls for a

    big red wine but prefers to match Camembert

    with a Gamay or Pinot Noir. Other sources

    are less specific, claiming that either cheese is a

    fine partner to almost any red, including

    Cabernets or Zinfandels. For more festive

    occasions, Ive seen Camembert matched with

    a good Champagne. Of course, serving these

    cheeses with wine isnt a must; they can be

    enjoyed in their own right, by themselves or

    with good fruits of the season.

    Brie and apples: a delicious combination.

    Although Id like to suggest a field trip to France for any of you interested in discovering more

    about genuine Brie and Camembert, I understand that budgetary and time constraints may be

    problematic in such an endeavor. In a case like this, a knowledgeable cheese retailer can truly be

    your best guide. Given that real Camembert is unavailable in the US and that the pasteurized

    substitutes are bland indeed, someone with experience in cheese might be able to suggest a

    tastier alternative. Again, if youre looking for Brie, ask questions. By all means taste the cheese

    if possible. And dont be afraid to go elsewhere if you need to. You deserve the best in cheese,

    whether its a new variety, or, like the cheeses discussed above, a true classic.