Brie is identifiable by its soft texture and velvety, white rind.
Brie is a soft cheese made from cow's milk. Its name is derived from the region in France from which it was first produced. The cheese is a pale beige color with a matte, soft, white rind. This rind is edible but is sometimes removed to keep the texture and taste of the brie creamy. There are many varieties of Brie cheeses produced around the world, including herbed and sweetened varieties. The French government only officially certifies and endorses two kinds of Brie: Brie de Meaux and Brie de Melun.
About Brie
Brie is produced from whole or partially-skimmed milk curd. The milk is heated and set into round molds and drained for about a day. The cheese is removed from the mold and salted. Before being stored to mature, cheese molds (usually Penicillium camemberti) are added. The cheese is aged in a cellar for at least one month. If Brie is aged properly, the rind should be smooth and firm to the touch. If the cheese is over-aged, it will take on a darker, more crumbly feel and will smell much more pungent. Brie that has been aged for at least one year is called Brie noir (black Brie) and is enjoyed in France for its stronger taste.
Serving Brie
Brie is best purchased as a full wheel, but many American markets also sell the cheese in wedges. Brie is often served at room temperature on crusty bread and paired with red wine, but it can also be heated in the oven until melted and served on toast or crackers. Brie can also be served with fruit or baked with nuts and honey; the woodsy flavor of the cheese pairs well with sweet flavors.
Brie de Melun
Brie de Melun is produced in the traditional Brie-making process, but its aroma tends to be stronger. The taste of Brie de Melun is more salty and slightly less creamy than Brie de Meaux. Historically, this cheese was always produced in the French village of Melun, close to Paris. In 2011, Brie de Melun is also produced in France's Seine-et-Marne region.
Brie de Meaux
There is very little different in the maturation processes of Brie de Melun and Brie de Meaux, but the latter is less salty and has a more subtle flavor profile. Also produced by cheesemakers in the Seine-et-Marne region, only tiny differences in mixing and storage account for Brie de Meaux's slightly more subtle taste. These differences remain the secret of Brie's producers.
Tags: Brie Melun, Brie Meaux, Brie Brie, Brie Melun Brie, Melun Brie, more subtle, Seine-et-Marne region