Brie

Brie cheese is traditional in France, originally from the Brie region of France. Although the term brie is used generically to refer to this type of cheese, which is produced in many parts of the world. Only two varieties have the designation of origin in France, Brie de Meux and Brie de Melun.


Features
It is made with raw cow's milk, although there are some varieties that are produced during processing including some herb or milk is added to make it more creamy.

It is covered by a thin layer edible, which appears during the healing process. It is a delicate and aromatic crust formed by the mold Penicillium, velvety texture and white color. The interior is a soft paste pale, light yellow, creamy texture and delicate flavor with a subtle fruity aroma and somewhat reminiscent of walnut. The older is stronger cheese flavor.

We will find in the market both in circular pieces flattened shape, as in triangular wedges.

Brie cheese for its creamy texture and flexible is ideal for spreading on toast (including bark too). It is both delicious snacks as desserts, as part of a cheese platter or a sandwich. Cast is also commonly used on meat and in many baked goods recipes.

Brie Cheese gives us lots of protein and is an excellent source of vitamins especially B group, calcium and minerals such as selenium, phosphorus and sodium.