How to Eat Brie Like a Parisian


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Instructions. Heat ½ cup of water to between 105 and 115 deg F. Add the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate. In the bowl of a stand mixer add the milk, honey, melted butter, two beaten eggs, and the yeast mixture and stir together.


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Instructions. Turn the pizza oven on to begin preheating, as detailed in the instruction manual. In a large mixing bowl, combine the flour, yeast, salt and sugar. Make a well in the centre, pour in the olive oil and water, and gradually bring together into a wet and sticky dough.


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Once the perfect texture is achieved, it's ladled into the round molds where it sits for up to 18 hours. Then, the cheese is carefully salted before it's aged. The aging process allows the rind to bloom, creating a thin protective exterior. Once properly aged, the Brie is ready to be enjoyed!


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This fruity and aromatic white wine is an incredible candidate for pairing with "earthier" versions of brie including blue brie and truffle-laden varieties. The contrast of bright, sharp stone fruit works to add layers of complexity and depth to these umami-heavy cheeses that are incredibly pungent and benefit from a touch for brightness.


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Brie is one of the most popular cheeses in the world. Often referred to as the "Queen of Cheeses," this rich, creamy French cheese is characterized by an edible rind and a buttery-soft interior. The flavor of brie is mild but complex. It works well spread on crackers as an appetizer, melted on a gourmet sandwich, or arranged on a dessert cheese plate. It also pairs well with different.


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Crisp white wines like Sauvignon Blanc, Riesling and Champagne, along with lighter reds such as Beaujolais and Pinot Noir, pair best with Brie Cheese. However, nearly any wine will go along just fine with Brie cheese. There is a famous phrase with wine that states' buy on apples, sell on cheese'. This phrase means that


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Jam and Nut Fusion: Combine the goodness of nuts with the sweetness of jam. Spread a layer of fig jam on Brie and top it with crushed almonds for a textural and flavorful adventure. e. Citrus Twist: Experiment with citrus-infused preserves, like orange marmalade, to bring a zesty element to the pairing.


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How to Eat Brie Like a Parisian

In a 6" cast iron pan, place the brie and top with wine. Over the top of the brie sprinkle the thyme and place the pan over direct heat. Close the lid and grill for six to eight minutes or until the cheese is slightly bubbly and melting. Remove the pan with high heat gloves and let cool.


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Riesling. This aromatic white wine works with Brie cheese for a few reasons. Riesling's lively acidity balances the creaminess of the cheese, offering a refreshing contrast. The wine's fruity notes, like green apple, citrus, and stone fruits, perfectly complement the mild flavor of Brie.


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Texture: Brie has a creamy, smooth, and slightly gooey texture that is particularly noticeable when served at room temperature or heated. The rind adds a contrasting firmer texture. Color: The interior of Brie, known as the "paste," is pale yellow while the edible rind is white. Smell: Brie emits a mild, slightly earthy aroma. Some may also.


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The white layer, often mistaken for mold, is actually a combination of mold—specifically Penicillium—and a bloomy rind. This rind is intentionally cultivated during the cheese-making process. Penicillium contributes to the cheese's flavor development, while the bloomy rind adds a luscious, creamy texture. As Brie cheese matures, mold and.


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Brie is a soft, creamy, buttery cheese that originated in France and is produced internationally. It has a creamy interior with a soft, bloomy, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with relatively high sodium content.


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Famed for its fluffy white rind and smooth interior, Brie is a genuine delicacy of opulent splendor. Made using milk from either cows or goats, the flavor is soothing, mellow and has a suggestion of nuttiness. Subtle tones of fresh mushrooms and sautéed butter cover its profile, extending into a creamy and smooth finish.