Description

Brie cheese originated in Seine-et-Marne, France, and is a soft-ripened farmhouse cheese typically made of cow’s milk although it can also be made of goat’s milk. It offers a rich, buttery, fruity flavour and with age, and increasingly earthy note. It has an off-white runny, creamy interior and a bloomy rind of white mold.

A very common addition to any cheeseboard, brie is best enjoyed served at room temperature. It pairs wonderfully with dried fruit, fresh fruit, nuts, Baguette slices, and crackers like Love Me Some’s Pumpkin Seed, Flax & Turmeric Crackers. With its creamy and melty interior, brie bakes super well, either as is or wrapped in pastry. Melt slices of it in gratins, casseroles and sauces or elevate your grilled cheese sandwich game to a whole new height!

Brie can be substituted for camembert as their flavours are very similar, however brie is milder with notes of cream and butter as opposed to the deeper mushroom notes of camembert.

“Can I eat the rind?” you might be wondering – the answer is a resounding yes! Brie develops its characteristic white, soft and bloomy rind on its exterior, thanks to some natural mold growth – a form of penicillin. The rind is completely edible, delicious, and even considered a delicacy. With its own sweet taste and pillowy soft texture, it complements the interior flavours and texture too!

  • Brie can be frozen for up to three months. To freeze, tightly wrap the cheese in Abeego’s Reusable Beeswax Food Wrap – Large Square or Recycled Aluminum Foil and store in a a Stasher Reusable Half Gallon Bag with all of the air compressed. *Note: If using Beeswax Food Wrap, it is recommended to only keep them in the freezer for up to a month maximum.
  • To defrost, place the cheese in the refrigerator overnight and use it within two days. *Note: Defrosted brie is best suited for use in the melted / cooked suggestions mentioned above as the consistency may be slightly affected by freezing.

Ingredients

Pasteurized milk, pasteurized cream, salt, calcium chloride, microbial enzyme, bacterial culture, penicillium candidum, *Contains: milk.

Double Cream Brie Cheese | ~ 175g

Albert's Leap

$6.99

3 in stock

Description

Brie cheese originated in Seine-et-Marne, France, and is a soft-ripened farmhouse cheese typically made of cow’s milk although it can also be made of goat’s milk. It offers a rich, buttery, fruity flavour and with age, and increasingly earthy note. It has an off-white runny, creamy interior and a bloomy rind of white mold.

A very common addition to any cheeseboard, brie is best enjoyed served at room temperature. It pairs wonderfully with dried fruit, fresh fruit, nuts, Baguette slices, and crackers like Love Me Some’s Pumpkin Seed, Flax & Turmeric Crackers. With its creamy and melty interior, brie bakes super well, either as is or wrapped in pastry. Melt slices of it in gratins, casseroles and sauces or elevate your grilled cheese sandwich game to a whole new height!

Brie can be substituted for camembert as their flavours are very similar, however brie is milder with notes of cream and butter as opposed to the deeper mushroom notes of camembert.

“Can I eat the rind?” you might be wondering – the answer is a resounding yes! Brie develops its characteristic white, soft and bloomy rind on its exterior, thanks to some natural mold growth – a form of penicillin. The rind is completely edible, delicious, and even considered a delicacy. With its own sweet taste and pillowy soft texture, it complements the interior flavours and texture too!

  • Brie can be frozen for up to three months. To freeze, tightly wrap the cheese in Abeego’s Reusable Beeswax Food Wrap – Large Square or Recycled Aluminum Foil and store in a a Stasher Reusable Half Gallon Bag with all of the air compressed. *Note: If using Beeswax Food Wrap, it is recommended to only keep them in the freezer for up to a month maximum.
  • To defrost, place the cheese in the refrigerator overnight and use it within two days. *Note: Defrosted brie is best suited for use in the melted / cooked suggestions mentioned above as the consistency may be slightly affected by freezing.

Ingredients

Pasteurized milk, pasteurized cream, salt, calcium chloride, microbial enzyme, bacterial culture, penicillium candidum, *Contains: milk.

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