However the recipe is intriguing and I’m sure would be delicious, making a great centrepiece for a party platter as well as a fantastic way to get people who don’t know one another at a dinner party to become firm friends very fast as they politely squabble over the last delicious morsel: no-one surely can stay stand-offish while dealing with gooey molten cheese dripping from their fingers! The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie". Centuries ago, Brie was given as tribute to French Kings. It’s easy to taste why, especially when you know how to eat Brie.

Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens. safest way to transfer – Baked Brie is wobbly and delicate, and it would be a tragedy if that Baked Brie burst open mid transfer…… Add a a simple bunch of grapes to the serving platter (fruit + cheese is classic, plus just looks good!), and your impressive easy appetiser is complete and ready to wow your family and friends! Brie is a bigger cheese than Camembert, which has a diameter of 4.5 inches. A regular wheel of Brie is 9 to 15 inches in diameter, while “baby Bries” are available in the same size.

Originally published November 2014, updated with new photos and recipe video in October 2019, refreshed again in 2021. No change to recipe! Life of Dozer

How long it stays gooey– in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife. Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny. Brie ( / b r iː/; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, [1] slightly higher than Camembert. [2] Johnson, M.M.; Hirsheimer, C. (2003). The New Irish Table: 70 Contemporary Recipes. Chronicle Books. p.17. ISBN 978-0-8118-3387-5. Pairing Brie with something acidic will bring out its velvety texture – try fruits like apples, grapes, or pears, or sweet and zippy sides like fig jam or honey. If the occasion calls for something more substantial, try earthy nuts like unsalted pecans or candied walnuts, or laying out a charcuterie alongside cheese options.Ile de France outside Paris, this full-flavoured brie is well-balanced with salty, lemony undertones. It has been made from the milk of a single herd of pedigree cows, who produce some of the world's greatest Brie's. This Brie is made by the third generation of the Dongé family, Luc and Jean-Michel. Their grandfather, Étienne Dongé, set the dairy up in 1930, and the Dongé family remains one of the last seven producers of Brie de Meaux.

Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Simon & Schuster. ISBN 0-684-80001-2.

UK: Cornish Brie; Somerset Brie; Baron Bigod (made in Suffolk); Cenarth Brie (made in Wales); Morangie Brie (made in the Highlands, Scotland); [10] Connage Clava Brie [11] (made in Scotland).So it would be helpful to have instructions and timings for real French Brie as well, because who wants to miss out on all that molten loveliness just because they live near — or actually in — France and only get the triangular kind in their shops? Not me! Depending on where you live, the time it may take for your exchanged product to reach you may vary.