Description of Brie de Meaux cheese and manufacturing features. Caloric content, chemical composition and impact on the human body. What dishes can be prepared from this variety, its history.
Brie de Meaux is one of the varieties of Brie cheese, which is certified in France and protected by the name of the town near Paris, in which the recipe was developed. It is made only from raw cow's milk, in contrast to the main variety. The texture is soft, creamy, but not fluid; color - white and straw; aroma - sour-milky, with a tinge of ripe leaves; the taste is soft, nutty, with a hay flavor. The crust is edible, natural, light, covered with reddish veins and white mold fluff. On the surface there is an imprint of grasses: during fermentation, the cylindrical heads are laid out on the hay. Dimensions: height - 8 cm, diameter - 24-25 cm, and weight - 2, 6-2, 8 kg.
How is Brie de Meaux cheese made?
Cooking begins with the preparation of raw materials. Pasteurization is not carried out, the milk is poured into a vat, heated to 32 ° C and the starter culture is added in a complex - mesophilic and 2 cultures of white mold (Geotrichum Candidum and Penicillium Candidum). Allow to completely absorb and mix. It is necessary to pay attention to the feature that explains how the Brie de Meaux cheese is made - the milk with sourdough is left in closed vats for 16 hours.
Then everything is poured into volumetric baths, where coagulation takes place. Heated to 37 ° C. To accelerate curdling, dissolved rennet, made from the stomach of a newborn calf, is poured in. Usually, a curd curd forms within an hour, but if during this time a test for a clean break showed that the calcium is not dense enough, it is left for another 1 hour.
It is necessary to explain why intermediate raw materials are poured into wide vats for further production when Brie de Meaux cheese is prepared. In this case, the process is accelerated: there is no need to cut the curd. Calle is simply turned over with a special device resembling a large slotted spoon (Brie shovel). During this time, the layer splits and the whey is released on its own.
If the containers are small, cut into cheese grains with 1.5 cm edges and knead at a constant temperature (33-37 ° C). The pieces are kneaded several times, they are allowed to settle, the process is repeated. Then the curd mass is spread on a drainage mat and left for 18-24 hours for self-pressing. During this time, the whey is separated, and the curd layer is lowered to 1/3 of the original height. At this time, the room temperature is raised to 24 ° C. After a day, the dense cottage cheese is transferred into molds and left for another day, but at 19 ° C. Turn over every 4 hours.
Dry salting. Rub coarse salt into the already formed head, leave it for 8-12 hours in the same room where the cheese was formed. The next day, salting is repeated and the future Brie de Meaux is given another 12 hours to rest. After salting, the cylinders are left to dry for 40-48 hours.
Fermentation takes place in 2 stages. First, the heads are placed in cellars (or maturation chambers) for 7 days. In large cheese-making farms, cool cellars are used for this - 12 ° C and 90-95% humidity. To prevent moisture accumulation and to provide air access from all sides, the heads are placed on a bed of hay. Turn over 2 times a day. It is much more difficult to provide such conditions in a cell. Moisture has to be removed not only from the pallets under the cheese, but also to wipe the walls.
At the second stage of maturation, the heads are laid out on racks, but chambers with constant humidity and a temperature of 7 ° C are already used. For young Brie de Meaux, 4 weeks is enough. During this time, a fluffy coating appears on the crust, the taste becomes spicy, creamy. You can taste it already at this stage, but the product reaches its real maturity not earlier than after 6 weeks. If you press the head at this time, you can feel that in the center it is soft, and at the edges it is already dense and elastic. The final taste is revealed after 8 weeks.
Composition and calorie content of Brie de Meaux cheese
Large dairy factories use pasteurized milk to make this variety. Heat treatment is carried out at a temperature of 62 ° C, so the amount of nutrients decreases slightly. The process does not affect the energy value. You can tell whether raw or processed raw materials are raw by smell. If it is raw, the aroma is more pronounced.
The calorie content of Brie de Meaux cheese is 334-362 kcal per 100 g, of which:
- Proteins - 20, 75 g;
- Fats - 27, 68 g;
- Carbohydrates - 0.45 g.
Vitamins per 100 g:
- Thiamine - 0.07 mg;
- Riboflavin - 0.52 mg;
- Nicotinic acid - 0.38 mg;
- Pantothenic acid - 0.69 mg;
- Vitamin B6 - 0.235 mg;
- Folic acid - 65 mcg;
- Choline - 15.4 mg;
- Vitamin B12 - 1.65 mcg;
- Retinol - 173 mcg;
- Carotene, beta - 9 mcg;
- Vitamin E - 0, 24 mg;
- Vitamin D - 1.5 mcg;
- Vitamin K, phylloquinone - 2.3 mcg.
Minerals per 100 g:
- Calcium, Ca - 184 mg;
- Iron, Fe - 0.5 mg;
- Magnesium, Mg - 20 mg;
- Phosphorus, P - 188 mg;
- Potassium, K - 152 mg;
- Sodium, Na - 629 mg;
- Zinc, Zn - 2.38 mg;
- Copper, Cu - 0.019 mg;
- Manganese, Mn - 0.034 mg;
- Selenium, Se - 14.5 mcg.
Amino acids per 100 g:
- Tryptophan - 0.322 g;
- Threonine - 0.751 g;
- Isoleucine - 1.015 g;
- Leucine - 1, 929 g;
- Lysine - 1.851 g;
- Phenylalanine - 1, 158 g;
- Tyrosine - 1, 2 g;
- Valine - 1.34 g;
- Arginine - 0.735 g;
- Histidine - 0.716 g;
- Alanine - 0.859 g;
- Aspartic acid - 1.35 g;
- Glutamic acid - 4, 387 g;
- Proline - 2, 459 g;
- Serine - 1, 168 g.
Unlike similar fermented milk products, Brie de Meaux cheese contains a relatively high amount of glycine (0, 397 g / 100 g). And this substance is necessary to maintain normal functioning of the brain, accelerates nerve-impulse conduction, and activates cellular respiration. It is glycine that supports the synthesis of enzymes, prevents the excitation of nerve fibers, and helps to cope with stress loads.
Benefits of Brie de Meaux cheese
This product will help to recover from anemia, replenish vitamin and mineral reserves. It can be used by adults with partial milk protein intolerance. Due to the peculiarities of fermentation, lactose is processed at the initial stage. But this is not the only positive quality of the variety.
Benefits of Brie de Meaux cheese:
- It contains a large number of beneficial lactobacilli, which accelerate the absorption of nutrients not only from this product, but also from the food that is eaten with it. With a stable intestine, immunity increases, the likelihood of getting sick during the season of epidemics decreases, and increases the defenses against Escherichia coli and other pathogenic microorganisms.
- The regeneration of the epithelium and mucous membranes is accelerated.
- Under the influence of special substances that the body receives from white mold, the production of melanin increases, and the top layer of the skin is able to withstand the aggressive effects of ultraviolet radiation. The risk of developing skin cancer is reduced. By the way, the love for cheeses with white mold explains the low incidence of melanoma among the French living on the sunny coast.
- Stabilizes the nervous and cardiovascular systems.
- Improves memory and coordination, helps to cope with insomnia.
When using this product, the work of the salivary glands becomes more intense, more saliva is produced. This physiological secret contains substances that inhibit the vital activity of pathogenic bacteria in the oral cavity, which prevents the development of caries, periodontal disease or periodontitis.
It should only be borne in mind that the beneficial effect of the Brie de Meaux variety on the body is preserved with moderate use. Recommendations of doctors for a daily portion - no more than 30-40 g. Let the mold not act as an antibiotic, but it can upset the balance of the intestinal flora.
Note! It is not worth hoping to restore organic calcium reserves with this strain. It contains a small amount of this substance, so it is not suitable for preventing osteoporosis.
Contraindications and harm of Brie de Meaux cheese
Brie de Meaux cheese can be harmful to people with a history of penicillin allergy.
Gastroenterologists advise against introducing moldy foods into the diet for people with reduced immunity or chronic diseases of the stomach or intestines. This can lead to dysbiosis.
It is also not advised to introduce children under 14 years of age to the new taste, even if they are absolutely healthy. In preschool age, the intestinal flora is not fully formed, and in adolescence, against the background of hormonal changes, the fungus can stop the activity of bifidobacteria.
We must not forget about the increased microbiological danger caused not only by the presence of fungal cultures, but also by the use of raw milk. The slightest violation of storage or transportation conditions can provoke the development of an intestinal infection.
We should not forget about the high calorie content of the product and the presence of cholesterol. Regular consumption of cheese against the background of reduced physical activity leads to obesity.
Brie de Meaux recipes
This variety is used as an appetizer for dessert wines, it is served with fruits, bread and nuts. By the way, royalty, for example, Henry VI, used it in this way. Many dishes are made on the basis of this delicacy with white mold.
Recipes with Brie de Meaux cheese:
- Muffins … In a saucepan with thick walls, heat 25 ml of milk and heavy cream each, add 150 g of cheese and mix with 3 eggs, beaten with a little salt and black pepper. Pour into silicone cake tins and bake in the oven at 150 ° C until golden brown. The muffins must remain liquid inside. First, it is cooled at room temperature, and then left for 2 hours on a refrigerator shelf. Then sprinkle the surface with brown sugar - 1 tsp is enough. for each cake, burn with a special cooking torch.
- Vegetable casserole … First, knead the dough: 50 g frozen butter, 80 g flour and 100 g cheese crumbs. Rub all ingredients with your fingers. Heat the oven to 180 ° C, lay out in layers: zucchini, tomatoes, cheese dough. Sprinkle with pepper. Bake for 20-25 minutes. For dressing, whisk 100 ml of yogurt with a blender, 2 tbsp. l. olive oil, 1 tbsp. l. vinegar.
- Cheese-banana dessert with strawberries … Cut the banana into thick circles and bake for 20 seconds in the microwave, setting the regulator to 500 watts. Grease the culinary ring or biscuit mold with butter, spread the banana slices evenly, spread a layer of Brie, then strawberries, and sprinkle with crushed walnuts and brown sugar on top. Bake at 160-180 ° C until the cheese melts.
- Fish rolls … Fish broth is cooked in advance - 500 ml. About 600 g of raw white fish fillets - tilapia or grenadier - are cut into portions and all bones are removed with tweezers. The carrots are chopped into strips and the white part of 2 leeks is chopped into rings. Fry vegetables in sunflower oil for 5 minutes, stirring constantly. Mix 100 g of Brie de Meaux with a hot fry, spread on prepared fish pieces, roll up and secure with a toothpick. Bake at 200 ° C for 15 minutes under a layer of foil. The prepared broth is brought to a boil and boiled down by 1/3 so that it thickens and becomes viscous. Pour 50 g of cheese, 1 tbsp. l. butter and leave on fire until the cheese dissolves. Remove from heat and add spices. Rolls are sprinkled with lemon juice and served with hot sauce.
See also recipes with Kelle cheese.
Interesting facts about Brie de Meaux cheese
The success of varieties with white mold is due to the exquisite taste. Charlemagne was one of the first to appreciate it. It is this subspecies of Brie - Brie de Meaux - that received a quality certificate in 1980 and is considered a separate variety.
Austrian Chancellor Metternich called this product "The Prince of Cheese". It was he who was served at a meal to soften the hearts of the victors, after the defeat at Waterloo at the convention, where the remains of the Empire were divided. He almost turned out to be the reason for the capture of Louis XVI, who, during his escape, wanted to stop by the former valet to replenish cheese supplies.
Until 1853, Brie de Meaux was made only on farms, but then dairy factories and cheesemakers' artels began production. Now the variety is produced in departments near Paris - Seine-Saint-Denis, Marne and Haute-Marne, Yonne. During the Second World War, factories temporarily stopped, but now this variety is prevalent in the export of fermented milk products.
If you bought a head or a piece of Brie de Meaux, you will have to eat everything in 2-3 days. Of course, you can freeze the remainder, but the useful qualities will disappear, and you will not be able to fully enjoy the taste.
You can understand that the product has deteriorated by smell. Fresh Brie de Meaux cheese smells like sour milk, not ammonia. Even if mild, not very pleasant notes are felt in the smell, use should be discarded. The second sign that the delicacy needs to be disposed of is a sticky crust. The third is a soft, unpleasant texture. Do not wait until all 3 "symptoms" appear at the same time. As already mentioned, this fermented milk product with mold has a high microbiological hazard.
Watch the video about Brie de Meaux cheese:
