French cheese, that has a soft, creamy consistency, with a well - developed white mould, made from pasteurized cow's milk, 60% fat, naturally aged for up to 2 weeks, has a mild taste.
The earliest historical data about the Brie cheese is found in Charlemagne's Chronicle, where it is mentioned, that the emperor was trying cheese in small Brie town in 774. The name comes from the Brie countryside, the Seine-et-Marne region. From the XIX century this cheese was known as "Royal cheese" and very much enjoyed the nobility. In production of Brie Penicillium mould bacteria is used, that makes creamy texture cheese pour white, with a velvet mildew. It is recommended to keep Brie cheese at room temperature for about 45 minutes before serving. Then it will obtain its mildly nutty flavour and soft consistency.
Cheese fondue, hot dishes, fruits, nuts, one as a snack.
DrinksWhite semi sweet wine, champagne, red Bordeaux (Bordeaux) or Bourgogne (Burgundy) wines.