Thursday, November 03, 2005

Thursday Cheese Blogging!

Presenting The Queen of Cheeses



Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.

Brie history and facts

Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery in Reuil-en-Brie and fell instantly in love with its creamy, rich flavor. The favorites of kings eventually become favorites of the people, and Brie is no exception.

Legitimate Brie must be made in the Seine-et-Marne area south of Paris, but many countries now commercially manufacture a similar cheese which is sold as Brie. What is Brie cheese?True French Brie is a soft farmhouse cheese made of unpasteurized cow's milk and is illegal to import to the United States. Cheeses made with raw milk must be aged at least sixty days in order to qualify for US importation which would render the Brie too overripe for consumption. However, there are versions of Brie made of pasteurized whole and skim milk that are readily available.




cow milk



Fat content:

45 %

Recommended Wine:



Societe fromagere de la Brie
19 Avenue du Grand Morin
77169 Saint-Simeon

Featured Recipe

Bit of Brie
(serves 12)

One 14 oz round of Brie
1 TBL. butter
1 cup finely chopped pecans, toasted
1/3 cup Kahlua
1/4 cup packed brown sugar

Remove top rind of the Brie. Place on a microwave safe platter.

Heat the butter in a saucepan until melted. Add the pecans and mix well. Cook for 5 minutes, stirring frequently. Stir in the Kahlua and brown sugar.

Spoon the pecan mixture over the Brie, spreading to the edge. Microwave on high 1 minute; turn the platter. Microwave on High for 45 seconds longer or until bubbly.

Serve with melba toast round or French bread slices.

Additional Brie recipes

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