01BR01
Whole | 1Kg

16,50

01BR01

BRIE CHEESE

Whole | 1Kg

16,50

Group-769

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Brie is a French soft cheese with a flowered rind.

It has a flat cake shape and a creamy texture that recalls the flavour of mushrooms and nuts. Both its texture and mild but strong flavour make it perfect for cooking. In fact, other than being great for a cheese board it can also be used as an ingredient in many recipes. The product is delivered whole, wrapped in special paper to guarantee the best conservation.

Ingredients

Milk, salt, ferments, microbial coagulant. Milk from France

Ingredients

Milk, salt, ferments, microbial coagulant. Milk from France

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in the fridge
NUTRITIONAL VALUES
Energy value
1554 kJ - 375 Kcal
Fat
33 g
of which saturated fatty acids
23 g
Carbohydrates
1 g
of which sugars
1 g
Protein
18 g
Salt
1.3 g

THE RIND

Brie is a semi-fat, slightly matured cheese with an extremely distinctive feature: its rind. In fact, it is defined as a flowered rind cheese. This term is used to identify all those cheeses characterised by a white coating on the surface. The most famous types are Camembert and Brie. The whole rind of Brie is covered in a characteristic white mould that forms after treating the surface with the Penicillium fungus that gives it its characteristic light colour. Among the fungi used, Penicillium Camemberti is one of the most important since it is specifically selected for the cheese industry and used in the manufacturing of Brie. This fungus creates an edible white outer coating, so the brie can be enjoyed whole, including the rind.


HOW TO ENJOY IT BEST

In Italy, Brie is usually combined with the strong, distinct taste of Speck: this combo is often used in savoury pies, pizzas and sandwiches. In addition, Brie melts very well and therefore is also perfect for soups and sauces. Potato dishes or hot vegetables are also a good way to enjoy the taste of this cheese.

The perfect way to enhance the flavour of Brie is by pairing it with a moderate acid component white wine such as Chardonnay.

PROCESSING

Like all flowered-rind cheeses - especially those made from raw milk - Brie has a centripetal ripening process which means that it tends to ripen more rapidly in the centre than on the outside. For this reason, it is characterised by a peculiar layered appearance: a yellowish, creamy under-crust part and a more consistent, white central core. The maturing of this cheese lasts about 8 weeks in humid rooms.

CURIOSITIES

Brie takes its name from the French Brie region where it is produced. In particular, it comes from the department of Seine-et-Marne (Paris). In fact, it was also known as 'the Parisian' in the past since when there were no railways, Brie could not be transported, and only the inhabitants of Paris could taste it.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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