Asked to compose a flavor profile for Brie cheese, one drowns in a wealth of foodie adjectives: soothing, mellow and nutty. Nuanced with fresh mushrooms and sautéed butter with a touch of earth; creamy and smooth with a lingering finish, an elegant texture, a dreamy, edible rind, oh and the crème! It’s like a wine, except it’s a cheese.
Hailing from Seine-et-Marne in northern France, Brie can either be made from pasteurized or raw milk from cows (traditional) or goats (an exciting new development). Yeast is the ingredient that facilitates the edible white mold exterior. After mixing, the Brie rests for a week, encouraging the rind to bloom and the flavors to mature. It is ripe within 4-5 weeks; the longer ripened the more “runny.” The kind of runny we like!
And now we come to ours. Our Market District Brie is expertly crafted with traditional French methods. Soft-ripened and made of double crème, this creamy, rich cheese ripens quickly with the sweetness of fresh cream and subtle mushroom flavors. We prefer to serve it in the French tradition with a baguette and Bordeaux.
But, because it is Brie with its mild nuances and luxurious texture (especially a Brie bake), it makes an excellent showcase cheese complemented by a range of lovely foods, both sweet and savory. For instance, preserves. Nothing is better than Brie with raspberry or blackberry preserves! Unless it is honey or fresh fruit, like pears. Nuts are also welcome on any cheese board including Brie.
And, of course, Brie and wine are a natural fit. Just ask the French! Soft, creamy cheeses like Brie love crisp whites like Sauvignon Blanc, Champagne and Pinot Grigio. If you’re a die-hard red drinker, try a Beaujolais or Pinot Noir.
Regardless, always pick up Brie before a party—you can’t go wrong—and try these recipes our Chefs go to to up the Brie ante. It’s always a star, but make it a shining one:
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