Having the same name as an old French province. Its light or grayish flesh is covered with a white crust, which can also be eaten. The better the brie ripens, the less soft its crust becomes, and the specific aroma and piquant taste intensify. This delicious cheese can be eaten on its own or used as an ingredient.
Eating Brie correctly
At a banquet or party, this type of cheese is usually served in slices, along with the crust. If you don't like to eat it or don't even want to try it (and it's completely in vain!), just separate it from a piece of cheese with a knife. This delicious dish can be eaten on its own, but it’s even better to complement its delicious taste:
- white crackers,
- French bread,
- pears, apples or other fruits,
- candied walnuts or almonds,
- honey, cherry or fig jam.
Brie also goes well with many drinks that highlight its juiciness and softness:
- Stout and some dark beers.
- Vignon, Marsanne, Riesling and other dry wines.
- Light red wines such as Pinot Noir.
- Fresh juices, apple cider.
How to determine the freshness of cheese?
The crust should be dense and the inside should be elastic. Unripe cheese is too hard, while overripe cheese is runny and soft. Until the cheese wheel is cut, the cheese continues to ripen. As soon as even a small piece is cut off, ripening stops. Cut brie can be stored in the refrigerator for two days. After this you can throw it away. If cheese is stored incorrectly, brown spots, “bruises” and an unhealthy ammonia smell appear on it.
How to serve?
In order for the flavor of the cheese to fully develop, it must be brought to room temperature. This can be done naturally, as well as in the oven or microwave (literally a few seconds!).
The cheese wheel, cut into wedges, is placed on a platter, surrounded by white crackers and French bread, grapes (sliced apples, pears and other fruits) and nuts. Don't forget to provide a knife for each guest, and if necessary, demonstrate how to use it to cut small pieces or cut off the crust from the brie.
Dishes with Brie
Baked Brie .
There are a lot of recipes. One of the best is an incredibly delicious dessert of brie baked with cranberries.
Brie with crust. A small circle of cheese is wrapped in puff pastry, coated with egg on top and baked in the oven. There are thousands of possibilities to diversify this simple dish: add nuts, raspberry jam, etc.
Stuffed salmon with Brie. This cheese is equally good not only in sweet, but also in savory dishes. Bake the salmon by stuffing it with brie, mixed with crunchy pine nuts, onions and peppers.
Cheese sauce or pesto. An excellent addition to many dishes.
Sandwiches with Brie cheese. Cooking them is fun, and excellent results are guaranteed - because brie goes well with almost any food. Mushrooms, cranberries, basil, marinara sauce, mustard, ham, avocado, bacon or whatever.
A recipe created by you personally. This fantastic product opens up endless scope for imagination.
- The French do not heat this type of cheese before eating it. It's good in any form.
- The taste comes out better with bread than without it.
- It is better to cut from the edge to the center so as not to squeeze out the soft inside.
- The texture of young cheese is softer, while mature cheese becomes slightly brittle, but acquires a stronger taste and aroma.
- Brie can be reheated in the oven (in foil) before serving - this way it can be spread on toast and crackers.
- Eat soft cheese with the crust. Despite the slight bitterness, the crust has a delicious taste.
There are a great many options for combining cheese and a variety of food products.
Especially if you take into account regional serving traditions, because different cheeses are always present in the cuisines of all peoples of the world.
Cheese can have a very bright rich taste or, conversely, it can be a little bland, so you need to know what you can combine it with in order not to spoil the taste.
And with the right combination of products, they are easily absorbed by the body without forming fat deposits.
1. Cheese and wine
This is a classic combination. But it is important to choose the right wine for the right cheese.
The general rule is: the more intense the flavor of the cheese, the brighter the wine should be; For soft-tasting cheeses, more delicate wines are suitable.
So, you can serve light white or rose wine with mozzarella, and fortified, dessert or rich red wines with blue cheese.
2. Cheese and honey
The best combination is soft French brie or camembert cheese with white mold in the rind and light, viscous honey, especially chestnut honey.
These cheeses also go well with berry jams and dried fruits.
3. Goat cheese and beets
An ideal combination that has not yet broken the mentality of the Russian people, for whom this red vegetable has always been too rustic.
Meanwhile, baked beets with pesto sauce, beet carpaccio with goat cheese, and a simple salad made from these two products are real restaurant dishes.
You can supplement any of them with walnuts.
4. Blue cheese and pear
Sweet soft juicy pear and salty cheese are an excellent tandem not only in canapés, but also in salads, desserts or hot dishes.
In general, pear goes well with any cheese, but the combination with Dor Blue cheese can become a favorite for many.
The combination of figs instead of pears with cheese is also interesting.
5. Cheese and grapes
Yellow and white cheese and red and purple grapes look not only beautiful, but also appetizing.
The firm saltiness of the cheese and the explosive sweetness of the grapes are a stunning combination of flavors and textures.
An excellent snack or dessert, the main thing is that the grapes are seedless.
6. Cheese and vegetables
An ideal combination from both a gastronomic and nutritional point of view.
Rich in protein and fat, the cheese works well when paired with low-calorie tomatoes, cucumbers, herbs and green salad.
From a taste standpoint, the saltiness of the cheese gives the fresh salad just the right angle.
Among hot dishes, I remember combinations of cheese and cauliflower, blue cheese and pumpkin, and processed cheese with corn porridge.
7. Cheese and mustard
Cheese, of course, is not eaten simply with mustard, but in dishes these products fit together perfectly.
Anything is suitable as a main product: fish, tomatoes, eggs, meat, pancakes...
With mustard and cheese, the dish will never turn out banal.
8. Cheese and coffee
A classic example of this combination is tiramisu.
In general, cheese is either simply served with coffee, or a piece is dropped to the bottom of the cup, and coffee is poured on top.
The pairing rules are simple: go with rich cheeses for black coffee, and softer cheeses for light cappuccino.
But in general, lovers themselves select the combination to their taste.
Cheese and coffee are a gourmet combination.
For them, a coffee-flavored cheese was even produced in Britain. It was called "Cappuccino".
9. Cheese and berries
These two products go especially well in desserts.
Cheesecakes, puff pastry baskets with cheese and berries, canapes, butter cream with mascarpone and persimmon, just cheese baked with berries...
Contrary to popular belief, not only neutral cheeses like mascarpone are suitable for desserts, but also varieties of cheeses with more distinct flavors.
10. Cheese and fish
The combination of cheese and fish is widely used in rolls.
But it is good not only in Japanese dishes.
Pancakes with cheese and salmon, cheese roll with salmon, baked fish with cheese, cheese and salmon canapes, salad with fish and cheese - simple and tasty restaurant-quality dishes.
Cheese is one of the most beloved and popular dishes of gourmets around the world. However, with all our love for this dairy product, few of us knew how to properly eat brie cheese and serve a cheese plate. Let's figure it out?
It is important to understand that when we talk about “cheese etiquette”, we are talking about the correct use - for example. Nobody will forbid you to put your favorite hard cheese on top of the sandwich and pour ketchup on top of it, but you shouldn’t ignore the general gastronomic rules, which will allow you not only to be considered intelligent and educated, but also to better experience the taste of cheese.
“Cheese etiquette” talks about the correct serving and consumption in a restaurant, the correct eating of cheese “in public”, so as not to be branded as an uneducated hillbilly. A kind of set of simple rules that should not be ignored, but should be known and respected.
What's wrong with a cheese plate?
It is believed that the classic one should contain several varieties of cheeses - from hard ones with a pronounced smell to soft, tender ones without a strong smell, like the heart of lovers in the first weeks of a relationship.
According to outdated canons, such a plate must be consumed together with. However, if your best option is to combine cheese with coffee or fresh cheese, then you shouldn’t change your habits.
Clear The rules for serving a cheese plate are:: cheeses are placed on a plate in a circle, following some canons. First they put it out with a washed crust, then pressed from raw milk, then blue. This means we try the cheese in ascending order: first the soft and bland ones, then the savory ones.
The cheese plate should be supplemented with nuts, apples, honey, etc. These components allow you to reveal the taste of the cheese and become a separate pleasant addition to the dish. You can also serve crackers or on a separate plate, and replace the honey with jam or jam. An excellent gastro-perversion would be to dip cheese in honey or jam. Looks strange, but very tasty.
Since the cheese plate is laid out in a circle, we eat it accordingly. If we are talking about, then you should take cheese like this - first soft, then blue (which is on the edge, and then in the middle). We take a piece of it with a special fork and put it on our plate, then we take all the other additions.
Cheeses should be at room temperature, which means they should be removed from the refrigerator an hour before serving.
What to do with brie cheese?
French came to our region not so long ago. It has managed to win the hearts (stomachs) of many gourmets, but few people know how to eat it correctly.
Brie is quite a versatile product that can be consumed in a variety of ways. And when no one sees at all the way you want. But It’s still worth knowing about some general rules.
At a party, buffet, or when visiting, we eat brie in small slices. Small ones are small, half a head of cheese won’t pass for a slice.
It can be eaten either on its own or with apples, grapes, and nuts.
Paired with champagne or wine, it's great.
Brie can be served with a baguette. Then they put a little brie on it and add nuts or fruits.
Soft cheeses
All other types of soft cheeses - mascarpone, tofu, Philadelphia - should either be used in dishes (for example, or added to rolls), or spread on a fresh baguette. Why not?
Also watch the video where a real French (and very attractive) man shows by his own example how to properly eat cheese with a baguette. Separately, we place the baguette, break off a piece (do not cut it with a knife) and put the cheese on the bread. We do not require any additional plates or cutlery.
Voila. Now you are the main cheese gourmet in your company, who can safely tell the waiter that the cheese plate was served incorrectly.
Camembert cheese is an exquisite dish that can decorate any table. This product is enjoyed in its natural form, and also becomes an ingredient for sandwiches, salads, pies and other dishes.
What is it and what is it made of?
The description of Camembert cheese should begin with the fact that it is a soft cheese with white mold. The taste and smell of the product is quite specific. The cheese smells like champignons or some similar wild mushrooms. However, some reviews include comparisons such as "barnyard", "asphalt" and "earth". It cannot be said that Camembert is bitter - on the contrary, its taste is very delicate, sweet and creamy. By the way, the crust is also edible, and the consistency of the pulp is viscous and extremely pleasant.
Typically, Camembert is made from cow's milk, whole and unpasteurized, although goat cheese is also used. The fat content of the product reaches 45%, which is not the highest level. This type of cheese will ripen from three to six weeks - by the way, the color of the head and even its taste will depend on this.
What should real cheese look like?
When identifying real Camembert, the first thing you should do is look at the crust - it should be dense, white, sometimes with brownish or reddish veins. The shape of a cheese head can resemble a flat cylinder, the height of which does not exceed three and a half centimeters. The diameter of the piece will be eleven centimeters. Camembert is always produced in the same size, in addition, packed in a neat wooden box. Such containers allow you to transport and store the product without damaging its external characteristics.
Cutting into a piece of Camembert reveals light yellow flesh, very viscous and creamy. The consistency should be uniform and go from dense edges to a soft center. If everything is the other way around, this warns that the cheese has been ripened under inappropriate conditions. The crust should be white, although a blue-gray color is also possible.
It is important to mention a few more words about the smell - it is quite pleasant, therefore, if notes of ammonia are found in the mushroom amber, this signals that the product is overripe.
The piece is greasy and soft to the touch. There is no need to be afraid if suddenly, after cutting, a semi-liquid substance is discovered - this type of Camembert is ripe and is especially valued by gourmets.
Benefit
Camembert is very useful for restoring strength - both physical and mental; this feature is explained by the presence of a large amount of amino acids in the product. Calcium and phosphorus, as you know, are responsible for strengthening the skeletal system, which means that nails, teeth and other parts will be in better condition. Camembert may even prevent tooth decay.
It would be a great idea to introduce cheese into your diet while you are in the recovery period after fractures. In addition, the available potassium strengthens blood vessels and benefits the cardiovascular system.
The presence of beneficial bacteria has a positive effect on the health of the gastrointestinal tract, and the melanin in mold prevents burns from excessive exposure to sunlight. Of course, it should be mentioned that Camembert has an extremely low lactose content. This leads to the fact that people suffering from intolerance to it can safely enjoy the cheese.
Harm
Camembert cheese is not recommended for consumption by pregnant women, nursing mothers and children under seven years of age. The problem is that the milk from which the cheese is made is not pasteurized, which means there is a high probability of listeriosis. In addition, cheese should not be abused by those who have extra pounds, cholesterol and hypertension. For other people, it is only recommended to stick to the nominal daily dose of fifty grams, and everything will be fine.
Calorie content
The calorie content of 100 grams of product is approximately 300 kilocalories. In addition, the same amount of Camembert contains 19.8 grams of protein, 24.26 grams of fat and 0.46 grams of carbohydrates. Cheese is rich in various proteins and fats, as well as essential amino acids. You can also find vitamins and other useful elements in the composition - mainly phosphorus and calcium.
Storage period and methods
It is worth saying that Camembert, unlike many other cheeses, needs to mature for a certain number of weeks. It is recommended to use it in food somewhere at the end of the fifth week. Therefore, when buying cheese, you should definitely look at its expiration date.
It is best when there are five days left before expiration - it is on these days that the taste will be most pleasant.
Of course, it is strictly not recommended to consume a dairy product that has expired. Expired cheese will begin to multiply bacteria that can harm the digestive system.
How to eat it correctly and what to combine it with?
The main rule for eating Camembert is that it should not be eaten straight from the refrigerator. The fact is that at low temperatures the product loses its taste characteristics, and its texture begins to resemble oil, which is not particularly pleasant. Therefore, it is better to take it out of the cold, let it rest for about half an hour, and then consume it.
Please note: while the product is still hard, cutting it into pieces of the required size will be much more convenient. In addition, if there is mucus, it will also have to be removed. To prevent the knife from sticking to the cheese, it would be good to wet it with hot water.
In France, the place where Camembert cheese was invented, it is customary to serve it with a crust of fresh country bread. In urban environments, it is recommended to give preference to pieces of baguette, sprinkled with olive oil and slightly toasted in the oven, or crackers. If Camembert has a semi-liquid consistency, then it would be a good idea to serve it with spoons.
The cheese product can be served with the crust or by cutting it off - it all depends on specific taste and aesthetic preferences. Of the alcoholic drinks, red wine is the most recommended. It is worth observing one rule: cheese is not a snack for alcohol, but cheese is washed down with alcohol.
In addition to bread, cheese is usually combined with nuts, grapes, pieces of melon, pear or apples. To form a plate, in addition to different types of cheeses, it would be good to prepare crackers, almonds and sweet berries.
The French, true connoisseurs of this cheese, prefer to do a very strange thing - cut off the crust from a piece and dissolve the pulp in cappuccino. It is believed that the drink is both satisfying and no less appetizing. The combination of cheese and a fresh croissant will be very tasty. An unusual, but extremely tempting combination would be Camembert and honey or sour berry jam. Don’t forget about the possibility of adding the product to soup, salad or pie.
For example, you can make a wonderful fig and bacon salad with Camembert.
Ingredients:
- salad mix;
- 30 grams of finely chopped walnuts;
- three figs;
- six slices of smoked bacon;
- several cherry tomatoes;
- a tablespoon of honey;
- one head of Camembert;
- four toasts;
- a cup of flour;
- three eggs;
- breading mixture.
The dressing will be prepared from:
- a tablespoon of mustard;
- two tablespoons of wine vinegar;
- five tablespoons of olive oil;
- shallot bulbs;
- spices
If the bacon is raw, then first place it in an oven preheated to 200 degrees for ten minutes. At this time, fig halves are fried in a frying pan in honey - no more than a couple of minutes on each side. Place greens, halved tomatoes, chopped bacon and figs in a bowl, sprinkle the ingredients with nuts on top. The head of Camembert is cut into eight identical fragments, after which each one is rolled step by step in flour, egg and breading.
The dairy product is placed in a deep fryer heated to 170 degrees Celsius. You can take it out when the pieces turn golden. After removing excess fat with a paper towel, Camembert should also be added to the common bowl. Top everything with dressing.
How to cook at home?
Camembert cheese is relatively easy to prepare at home. From the dishes you will need to prepare a large saucepan with a volume exceeding four liters. You should not give preference to enameled or aluminum containers. Then you will need molds - cylinders with holes that allow you to express the whey. The absence of a bottom in this case is even considered a plus. There must also be holes in the lids. Of course, a thermometer will come in handy, but we shouldn’t forget about a plastic box suitable for storage in the refrigerator.
It is better to take pasteurized milk, in the amount of three liters, and mesophilic starter, in the amount of 75 milliliters. In addition, you will need calcium chloride in the form of one ampoule of a ten percent aqueous solution, an enzyme capable of curdling milk in an amount of 0.1 grams, and a couple of pinches of dried mold cultures. It is also worth preparing two-thirds of a tablespoon of salt.
After the specified period, Camembert will look like jelly. It is cut into cubes with sides of one and a half millimeters and set aside for about eight minutes until all the whey is gone. Then the cubes are placed on the fire - the temperature is again 32 degrees, and everything is mixed for about twenty minutes. The whey is poured into a bowl, and the dense part is compacted into molds, after which you have to wait a couple of hours and turn the cheese over.
Over the next four hours, the Camembert should be turned over every half hour. Finally, everything is laid out in a plastic container lined with paper towels. The paper will need to be changed when it gets wet, and the head will need to be turned over daily. After two weeks, mold will grow on Camembert. This will be a sign that the product can be wrapped in foil and put in the refrigerator for a month until fully ripe.
You can learn a lot of interesting information about this cheese from the video below.
Cheese is a very healthy, tasty and beloved product by many.
A couple of slices of aromatic cheese eaten for breakfast will perfectly charge the body with energy, because cheese is a very nutritious product that contains a large amount of vitamins and minerals. But in the afternoon, those who are struggling with extra pounds should refrain from eating cheese, because cheese is very high in calories.
There are many varieties of cheese, and they are all divided into soft and hard. Soft cheeses tend to have higher fat content. Depending on the variety, cheeses can have a bright and rich taste and aroma, or vice versa, they can be blander, so you need to know what they can be combined with in order not to spoil the taste.
Fruits and nuts
All types of cheese go well with fruit, especially grapes. A classic tandem is considered to be a combination of pear and blue cheese with noble mold. Soft cheeses with a sweetish taste such as brie and camembert will perfectly complement figs, apples, pineapple, kiwi and even strawberries. For cheeses with a blander taste, it is better to serve fruits with a rich taste, for example, dates, quince, peach. Cheeses also go great with nuts such as walnuts, almonds or cashews.
Vegetables
Cheese can also be combined with various vegetables. For example, soft varieties will perfectly complement the taste of tomatoes, beets or cauliflower. Fresh herbs and herbs also go well with any type of cheese. 
Wine
The choice of drinks, first of all, depends on the type of cheese; the richer the taste of the cheese, the more expressive the wine should be. For soft varieties with a weak taste, white and rose wines are most suitable, and for firm varieties with a bright, rich taste and aroma, it is best to choose fortified or dessert wines. 
Honey
Light, fragrant honey is also an excellent complement to soft cheeses such as brie and camembert. 
