Brie is a type of soft cheese with a yellowish interior and a white layer (the "rind") on the outside of the cheese. The rind is eaten as well as the inside of this cheese. Like other cheeses, Brie is a dairy product made from cows' milk. Brie cheese may be served with fruit as a dessert at the end of a meal, or with a relish.
The cheese is sometimes served slightly melted or baked, in a round, lidded ceramic dish, and topped with nuts or fruit, or both.
Brie is a French cheese, and protected by AOC ("Appellation d'origine contrôlée"). This means only this cheese from this region (near Paris) can properly call itself "brie". This is ignored by some countries outside Europe, but the system of AOC is used in the wine business, so many parts of the world do honour it, and have similar arrangements.
The milk of soft cheeses ("à pate molle" in French) is not heated during the production of the cheese. Talleyrand said about this kind of cheese that it was the "king of cheeses". He said that in the 19th century. This kind of cheese has been made for at least 1000 years.
In Europe this cheese is usually not treated chemically, so it might change in consistency or color. It will go bad if it is not kept cool. If that means it is kept in a refrigerator, note that it should not be eaten that cold. It is best eaten when it is somewhat below normal room temperature. In most countries, brie-style cheeses are made with Pasteurized milk.
Brie can be aged, that is, carefully treated for up to a year. Then it has a darker colour and a stronger taste. This is rarely seen outside of France.
The following kinds of Brie exist:
Other French "Bries" are:
Bries from outside France:
Cheeses are made into round loaves, of about 36 cm in diameter. The cheeses then weight about 2.5 kilograms. It is best tasted from April to October, after a ripening period of 8 to 10 weeks. About 2% of the production occurs on farms.
The Brie de Melun is smaller than the Brie de Meaux, but more salt is added to it. The ripening period is 10 weeks. It is best consumed April to September, but it can be found March to November, in some locations. About 5% of production occurs on farms.
When people buy Brie, they should make sure that it has the following traits:
Charles-Maurice de Talleyrand-Périgord
Charles Maurice de Talleyrand-Périgord (February 2, 1754 - May 17, 1838) was a French diplomat.
He was a bishop and worked successfully for Louis XVI. He changed sides and served the French Revolution and Napoleon I. When Napoleon started losing his wars, Talleyrand changed sides again and served Louis XVIII. He represented France at the Congress of Vienna. He changed sides once more and served Louis Philippe I. Since the beginning of the 19th century he was known simply as "Talleyrand". He is widely seen as one of the most pragmatic and influential diplomats in European history. He was known to accept bribes from other European powers, especially while he served under Napoleon.
Pasteurization
Pasteurization (or pasteurisation) is a process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. It involves heating the food to kill most harmful microorganisms. Producers pasteurize dairy and other foods to make them safe to eat. The process is named after Louis Pasteur. He was the first person to learn how to do it successfully. The first pasteurization was done by Louis Pasteur and Claude Bernard on 20 April 1862.
Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, pasteurization gets a "log reduction" in the number of microorganisms. It brings their number down so they are unlikely to cause disease if the product is kept in the refrigerator and consumed before its sell-by date. Commercial sterilization of food is not common, because it tends to destroy the flavour of the food.
Pasteurization is usually done to milk, which was first suggested by Franz von Soxhlet in 1886. There are two popular ways to pasteurize milk. First, high temperature/short time (HTST), and second, ultra-high temperature (UHT). HTST is the most common method. Milk only labeled "pasteurized" (or "past") is usually treated with the HTST method, whereas milk labelled "ultra-pasteurized" or "UHT" must be treated with the UHT method. HTST is when the milk is at a temperature of 72 degrees Celsius (or 161.5 degrees Fahrenheit) for at least 15 seconds. UHT is when the milk is at a temperature of 138 °C or 280 °F for at least two seconds.
Pasteurization rules are usually set by national food safety agencies (like the USDA in the United States and the Food Standards Agency in the United Kingdom). These agencies say milk has to be HTST pasteurized to have the "pasteurized" label. There are different rules for different dairy products, depending on the fat content and what they will be used for. For example, the pasteurization rules for cream are different than the rules for fluid milk, and the standards for pasteurizing cheese are designed to keep the phosphatase enzyme fresh, which helps in making the cheese.
HTST pasteurized milk normally has a refrigerated shelf life of two or three weeks, but ultra pasteurized milk can last much longer when refrigerated, sometimes two or three months. When UHT pasteurization is mixed with safe handling and container technology, it can even be stored unrefrigerated for even longer periods of time.
In addition to the standard HTST and UHT pasteurization standards, there are other lesser-known pasteurization techniques. The first technique, called "batch pasteurization", involves heating large batches of milk to a lower temperature, typically . The other technique is called higher-heat/shorter time (HHST), and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturization of the proteins in milk.
In most legislations, double pasteurization is not allowed. A heat treatment at a lower temperature or for a shorter time is sometimes performed. Possibly, such milk could be called "raw milk" or, confusingly, "unpasteurized milk". It cannot be called "pasteurized", even though a significant number of pathogens are destroyed during the process.
In recent years, there has been some consumer interest in raw milk products, due to perceived health benefits. Advocates of raw milk maintain, correctly, that some components survive in milk that has not been pasteurized. Specifically, raw milk contains immunoglobulins and the enzymes lipase and phosphatase, which are inactivated by heat. Raw milk also contains vitamin B6 of which up to 20% may be lost on heat treatment. It is also claimed to contain beneficial bacteria which aid digestion and boost immunity.
Commercial distribution of packaged raw milk is not allowed in most US states.
Some doctors (and some raw milk advocates) acknowledge that certain people should not drink raw milk, including pregnant or breast-feeding mothers, those undergoing immunosuppression treatment for cancer, organ transplant, or autoimmune diseases; and those who are immunocompromised due to medical conditions such as AIDS.
In fact, some doctors suggest that babies and breast-feeding mothers avoid all but UHT pasteurized dairy products.
In Africa, it is common to boil milk whenever it is harvested. This intense heating greatly changes the flavor of milk, which the people in Africa are accustomed to.
Milk pasteurization standards have been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant (able to survive pasteurization in significant numbers). Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods, that have enabled them to identify pathogens in pasteurized milk.