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After curds form, this mixture is drained and transferred to a mold to create the round shape. The cheese is aged and flipped every day for 2 to 4 weeks to allow it to develop a rind. As this ...
Brie. Brie (/ briː / bree; French: [bʁi]) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), [1] the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under a rind of white mould.
Brie has a naturally rich flavor and texture (the cheese contains up to 75% butterfat), meaning a slightly acidic topping like grainy mustard can cut through the richness.
List of French cheeses. This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France. In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" [1]
A modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century, "rich and creamy", with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved, [1] requiring two cartloads to be sent to Aachen annually; the site, not mentioned in the anecdotal but unreliable ninth-century life of Charlemagne, De ...
Some cheeses, like Brie, develop a rind when edible mold is introduced to the cheese. Cheeses like Stilton develop a rind when left to their own devices. Others, like Taleggio, develop a rind when ...
Rauchkäse – a German variety of smoked cheese, known for being semi-soft with a smoky brown rind. [ 15 ] The most famous variety is Bruder Basil, [ 15 ] named for dairy entrepreneur Basil Weixler. Romadur – This is a cow's milk cheese with pungent flavor. [ 16 ] It is one of the most popular cheeses in Germany.
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