It is best served at room temp, nice and creamy on a "neutral" unflavored cracker, or with fruit. Amy 911. A lot of people come in searching for “Délice”… A good stinky brie will taste a bit mushroomy or sulfuric like cauliflower, and will perhaps have a very vague scent/taste of ammonia. True French Brie can be one of two specific, name-protected cheeses that are made a certain way in the county of Brie: Brie de Meaux and Brie de Melun. You can of course use regular knives, but there is just something about having the right tools for the job! Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. I bought some about a week ago and I am looking for a super gr8 recipe. Triple creams basically take the milk you would use in a double cream, and then add an extra portion of cream. A soft, delicate rind sprinkled like fine layers of powdered snow atop a creamy center makes our Castello Double Créme White worthy of self-indulgence and a great substitute for brie. Cypress Grove’s Humboldt Fog and Truffle Tremor are notable examples of soft-ripened goat’s milk cheeses, and robiolas like La Tur and Robiola Bosina due latte are divine Italian soft-ripened cheeses made from three and two different milks, respectively. ), is created by a culture of molds and yeasts blooming on the outside of the cheese. These people are usually looking for either Délice de Bourgogne or Délice de mon Sire, two very different types of triple cream. A cheese's fat content is based on fat in dry matter, meaning that a soft cheese (like Brie), with more residual water than, say, Cheddar, may have 60% fat in dry matter but isn't actually 60% fat when you read the nutritional info on the label. Cream Cheese is made from milk and cream. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny. Slice off the rind or warm it in the oven slightly to make the crust ingredients adhere better to the Brie. With a taste of earthy mushrooms and a slight hint of caramelized butter, this white mold cheese could easily be mistaken for its counterpart. I'm not a huge brie fan, honestly. It is the passion project of a certified cheesemonger with a doctorate in German literature, Courtney C. Johnson. Here's a simple guide to help you serve cheese for lunch, dinner, dessert & as a snack! Hi Paul, I don’t usually cook with these types of cheeses, but it makes sense why they would be included as ingredients in desserts–because they are so buttery and rich. Just How Are Brie and Camembert Different? Camembert is made with the same recipe and procedural guidelines as Brie, but the name designates the location and terroir of the village of Camembert in Normandy. Required fields are marked *. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Allowing the rind to smooth and ripen the interior is crucial to the development of taste and texture. Brie's taste is pleasing enough to anchor a cheese tray. When people refer to cream cheese, they are almost always talking about Philadelphia. The PhCheese is dedicated to cheese education. We hope that this article has helped you gain a decent knowledge of Brie cheese's taste and its surrounding informative hints. Answer Save. Then taste just the rind. You always hope it will taste good, knowing it won't, yet you try it every time it's put in front of you. Most that I’ve found on line have been sweet french desserts that I am not a fan of sweet pastery. Traditionally, the French give cheese its own dedicated course at … You could try smearing some on a hot dog or sausage and pairing it with a really good mustard (it works, no joke! Your cheese consists of several layers of flavor, and the taste may differ depending on where you cut it. Click here to create your taste profile and get matched with food you'll love! Both bries and triple creams fall into the same family of cheeses. Usually, Brie goes from firm to ripe in 4-5 weeks, with ripened variants displaying an almost runny consistency. You have a bad piece of Brie. Enter your email address to receive notifications of new posts by email. Relevance. Made using milk from either cows or goats, the flavor is soothing, mellow and has a suggestion of nuttiness. – The PhCheese, What You Need to Know About White, Fuzzy Rinds – The PhCheese, Week 6: Honey Hazelnut Baked Brie – Try Something Yum, How to Pair Cheese & Chocolate for Valentine’s Day (or Any Day) – The PhCheese. Often compared to Camembert, Brie is milder and has lighter tones of cream and butter, whereas Camembert holds deeper tones of mushrooms and herbs. Double Crème White with strawberries and mint pesto. As Brie ripens from the outside in, you’ll notice … The FDA bans the import of raw-milk cheeses that have been aged for fewer than 60 days. Enhancing its surroundings like color to a painting, Brie is thought of as a complement like few other cheeses. Subtle tones of fresh mushrooms and sautéed butter cover its profile, extending into a creamy and smooth finish. Tel 1-800-243-3730. I would take it back, and try something else or another brand of Brie. 57.2 (Spaghettieis ..) Brie cheese is a French soft Cheese, named after the French region Brie. Lv 5. Take note of what aromas, textures, and flavors you encounter. For a fancier presentation, however, encase it in puff pastry before baking, or give it a crust of fruit and dried nuts. Typically bries and triple creams better lend themselves to sweet pairings, but that’s not to say that savory pairings aren’t possible! Triple creams are also very popular. Complement Brie with walnuts, honey and plum chutney, or melt it in the oven for a rich snack best shared with friends over a glass of wine. Triple creams are also very popular. First, Brie is a type of double cream cheese. Triple Cream: What are We Even Talking About? This means triple-cream cheeses must be at least 75 percent butterfat. Similarly, the use of either vegetarian or animal rennet is specific to each cheese. Brie also refers to a family of similar cheese made in that same county, without name-protection rules, like Brie de Coulommiers, Fontainebleau, Boursault, and so forth. ), or try some on toast with peanut butter. Check out all of the soft-ripens and try something new. Those are the heavy hitters, and then there are numerous smaller producers in just about every state whose creations are worth getting your hands on. It is made form unpasteurized cow's milk and has a tangy taste. The smell results from the mold cultures that have been applied to the maturing brie round. Your email address will not be published. Your email address will not be published. A yeast culture is also added to foster the white mold. On the West Coast alone, we’ve got the aforementioned Cypress Grove, as well as Cowgirl Creamery, Marin French Cheese, and Mt. A lot of people come in searching for “Délice” which is part of the name of a couple of different triple creams, but also some double creams (like Délice d’Argental). To taste across this vast and miraculous spectrum start with double-crème French Brie, which is cream-enriched to hit 60% or more butterfat. This site uses Akismet to reduce spam. Whether you want pasteurized or unpasteurized bloomy-rind cheeses, there are actually quite a few American-made bries, camemberts, and triple creams on the market. 57% Types of Cheese Dairy Products have it ! Curious about the world of cheese? It is then carefully brined to prevent excess mold while also regulating acidity, as too much would impair the smooth flavor. Camembert is made with the same recipe and procedural guidelines as Brie, but the name designates the location and terroir of the village of Camembert in Normandy.