Features and method of preparation of a delicious fermented milk product. Nutritional value and chemical composition, benefits and restrictions when consumed. Brie cheese recipes and interesting facts about it.
Brie cheese is a fermented milk product that is appreciated for its exquisite "noble" taste. Named after the province where the recipe was invented. The shape of the head is a circle up to 5 cm thick with a diameter of 30-60 cm. The color of soft cheese is white, with an indistinct grayish tinge, which is caused by mold, a waste product of the fungi Penicillium camemberti or candidum. The smell is ammoniacal, the crust smells more pronounced, but you can eat it. The taste of brie cheese is pleasant, can be described as mild, slightly astringent. The older and more sustained it is, the sharper it is. To prevent the product from spoiling, it is recommended to store it in a cool place, but it is already warmed up to room temperature.
Features of making brie cheese
There are many types of fermented milk product - each small town in this province of France has its own recipe and its own peculiarities of brie cheese production.
Consider how it ripens:
- Pasteurized cow's milk, 8 l, is heated to 32 ° C, stirring from top to bottom, to ensure uniform heating and maintain a homogeneous structure. Pour in 1 ampoule of Calcium Chloride.
- Remove the container from the heat, add the leaven: 1/4 tsp. mesophilic, on the tip of the achy spoon - Geotrichum Candidum, 2 times more - Penicillium. The powder should swell on the surface - this takes 3 minutes, and then the milk is stirred and allowed to stand for half an hour. To keep it cool, wrap the pan with a towel.
- Half a teaspoon of rennet is dissolved in 50 g of water and mixed into milk, shaking. Set aside the pan for 1, 5 hours. Experienced cheese makers determine flocculation, milk clotting time by eye, and not very experienced ones calculate it using a special formula. During this time, a dense clot should turn out.
- While the curd mass is compacted, prepare forms, a board, a mat for drainage. The room temperature should be maintained at 30-32 ° C.
- The future cheese needs to be transferred to prepared containers. If the diameter of the mold is wide, the curd is cut into layers, the small one - into cubes. The cheese is pressed under its own weight.
- In order for the serum to be evenly separated, the heads are turned over. If the brie is in small forms, a change in position is recommended every 20-30 minutes, in large ones - first they wait for the cheese mass to settle by 3 cm, and only then turn it over. Since the cheese grain is not dense, the process is carried out according to the following algorithm: the surface of a small shape is pressed with a drainage mat and the cheese is turned over together with the mold, placing it on a plank.
- It takes 18-24 hours for cheese grains to ripen, during which time future heads should lose 1/3 in volume. Further, the future brie is salted - you need to monitor the uniform salting.
- Leave the heads for another day, until the serum is completely separated and the surface dries. If the crust remains moist, it will be problematic to activate molds.
- Dense heads are placed in a chamber with a constant temperature of 10-13 ° C and a humidity of 90-95%. Turn the cheese 2-3 times a day. It is very important to ensure that condensation does not form. Avoiding the introduction of extraneous mold fungi, you can use a sealed food-grade plastic container for aging.
- When the mold coating has formed (this takes up to 2 weeks), the head is wrapped in wax paper and the temperature is reduced to 4-7 ° C. It is better to use a chamber with constant humidity, but if the head is in a container, then a refrigerator shelf will do.
As soon as the crust becomes hard, stripes will appear on it - brown and gray, and when pressed, a feeling of elastic deflection, they begin tasting. To fully appreciate the taste of homemade brie cheese, cut off a piece and let it sit for 20 minutes at room temperature.
| Making brie cheese | Time |
| Cooking cheese grains | 2, 5 hours |
| Molding | 22 hours |
| Salting | 1 day |
| Drying | 1 day |
| Maturation | 10-12 days |
| Ripening | 22-30 days |
There are many ways to make brie cheese - add herbs and spices to the cheese mass before ripening, change the raw materials (use goat or sheep milk or mixture), increase the ripening time. However, it is very difficult to obtain an original product at home - this requires special conditions and accessories.
Composition and calorie content of moldy brie cheese
The nutritional value is quite high, but since it is difficult to eat more than 1-2 pieces of a delicacy, the effect on weight change is minimal.
The calorie content of brie cheese is 334 kcal per 100 g, of which:
- Proteins - 20.8 g;
- Fat - 27.7 g;
- Carbohydrates - 0.5 g;
- Water - 48.42 g;
- Ash - 2.7 g.
Vitamins per 100 g:
- Vitamin A - 174 mcg;
- Retinol - 0.173 mg;
- Beta Carotene - 0.009 mg;
- Vitamin B1, thiamine - 0.07 mg;
- Vitamin B2, riboflavin - 0.52 mg;
- Vitamin B4, choline - 15.4 mg;
- Vitamin B5, pantothenic acid - 0.69 mg;
- Vitamin B6, pyridoxine - 0.235 mg;
- Vitamin B9, folate - 65 mcg;
- Vitamin B12, cobalamin - 1.65 mcg;
- Vitamin D, calciferol - 0.5 μg;
- Vitamin D3, cholecalciferol - 0.5 mcg;
- Vitamin E, alpha tocopherol - 0.24 mg;
- Vitamin K, phylloquinone - 2.3 mcg;
- Vitamin PP - 0.38 mg.
Macronutrients per 100 g:
- Potassium, K - 152 mg;
- Calcium, Ca - 184 mg;
- Magnesium, Mg - 20 mg;
- Sodium, Na - 629 mg;
- Phosphorus, Ph - 188 mg.
Microelements per 100 g:
- Iron, Fe - 0.5 mg;
- Manganese, Mn - 0.034 mg;
- Copper, Cu - 19 μg;
- Selenium, Se - 14.5 μg;
- Zinc, Zn - 2.38 mg.
Digestible carbohydrates are represented by mono- and disaccharides - 0.45 g per 100 g.
Cholesterol in brie cheese is 100 mg.
Essential amino acids per 100 g:
- Valine - 1.34 g;
- Isoleucine - 1.015 g;
- Leucine - 1.929 g;
- Lysine - 1.851 g;
- Phenylalanine - 1.158 g.
Replaceable amino acids per 100 g:
- Aspartic acid - 1.35 g;
- Glutamic acid - 4.387 g;
- Proline - 2.459 g;
- Serine - 1.168 g.
Fatty acids per 100 g:
- Omega-3 - 0.313 g;
- Omega-6 - 0.513 g.
Saturated fatty acids per 100 g:
- Myristic - 3.065 g;
- Palmitic - 8.246 g;
- Stearic acid - 2.88 g.
Monounsaturated fatty acids per 100 g:
- Palmitoleic - 1.007 g;
- Oleic (omega-9) - 6.563 g.
Polyunsaturated fatty acids per 100 g:
- Linoleic acid - 0.513 g;
- Linolenic - 0.313 g.
The benefits and harms of brie cheese are largely determined by the amount and type of saturated, unsaturated and fatty acids. These substances normalize metabolic processes, deliver energy to all organs and tissues, stimulate tissue division and regeneration at the cellular level, and increase organic immunity. But at the same time, it is thanks to them that cholesterol is deposited on the walls of blood vessels, a fatty layer is formed under the skin and around the internal organs.
For example, without fatty acids, age-related changes quickly occur, reproductive functions are impaired, and diabetes develops. And with an excess, severe weakness appears, blood thickens, signs of cirrhosis and hepatitis are observed. Polyunsaturated fatty acids stabilize the heart rate, but an excess of them increases blood sugar levels.
Important! It is not known how the body will react to the first encounter with a new taste, due to mold. Therefore, this product should be introduced into the diet very carefully, analyzing your own reactions.
Benefits of brie cheese
The popularity of this product is explained not only by the original smell and taste. It was noticed that brie cheese has a lot of useful properties:
- Restores the reserve of calcium, potassium and magnesium in the body, improves the condition of the musculoskeletal system, strengthens bone and cartilage tissue, increases the tone of the walls of blood vessels, prevents the development of osteochondrosis, osteoporosis and arthrosis.
- Normalizes the work of the cardiovascular system.
- Stimulates the synthesis of B vitamins, accelerates the conduction of nerve impulses, improves falling asleep.
- Stops the development of caries.
- Retains water in the body.
- Stops the development of age-related changes.
- Reduces the risk of atherosclerosis, pathological changes in the heart muscle.
Note! Brie cheese can be used for lactase deficiency.
The benefits of brie cheese for the intestines are provided not only by the vitamins and minerals in the composition, but also by the mold. A small amount of penicillin fungi creates favorable conditions for increasing the activity of beneficial flora, accelerates the speed of peristalsis, and promotes the removal of toxins. In addition, the production of melanin increases in the body, which increases the protective properties of the skin - negative manifestations are reduced when exposed to increased ultraviolet load.
Contraindications and harm of brie cheese
For unaccustomed people, this product can be dangerous. With dysbiosis, intestinal diseases with frequent exacerbations and with an allergy to penicillin, you should not try this type of soft cheese.
Brie damage can occur if you have a history of high cholesterol, obesity, diabetes and hypertension due to the high lipid content.
A cooking violation can provoke listeriosis, an infectious disease, for the development of pathogens of which mold is a favorable environment.
You should not begin acquaintance with a new product during pregnancy or lactation - allergic reactions may develop.
Don't give brie to preschoolers. The final formation of useful flora is completed by 5-6 years. Until this age, the digestive system is not prepared for culinary experiments.
Brie Cheese Recipes
The product is considered a delicacy and is expensive, but it is often introduced as an ingredient in other dishes.
Brie Cheese Recipes:
- Filling for tartlets … The number of ingredients is calculated for 6 ready-made baskets. Mix the grated fresh ginger root (0.8 cm) and the crushed garlic clove. Crab sticks (150 g) are cut into thin circles, brie (50 g) - into squares, half a glass of milk is heated to body temperature. Fry 1 tbsp in butter. l. flour. Pour milk into the pan, add ginger mixture and cheese cubes, mix thoroughly until a homogeneous structure, boil 1/4. Spread cheese sauce in baskets and press crab sticks. Bake for 15 minutes at 180 ° C.
- Caramelized pears … Cut the fruit in half, remove the seeds, fry in butter until golden brown. Sprinkle generously with sugar, turn it over several times, and put in brie instead of seeds. Cover the pan with a lid and turn off the heat. You can taste it in 10 minutes.
- Baked brie … The cranberries are prepared in advance. Fresh berries are frozen, generously sprinkled with sugar and kept for 2 minutes in the microwave. Leave for 2-3 days in syrup so that the cranberries are thoroughly saturated with it. A plate is formed from the finished shortcrust pastry, and cubes of cheese and a spoonful of cranberries are placed in it. Bake for 50 seconds in the microwave. You can make shortbread dough yourself. Mix melted butter and powdered sugar with sifted flour, adding a little ice water. Knead the knead with your hands, carefully rubbing the crumb with your fingers. Then the dough is rolled out several times. Ingredient proportions: a pack of butter, 300 g flour, 100 g icing sugar and 1 tbsp. l. cold water and a bag of vanilla sugar.
- Omelet with brie … They are baked in muffin tins. Beat 2 eggs, add brie cubes, 4 tbsp. l. cream, add some salt, add sliced parsley and dill. Lubricate the molds with butter, fill with an egg-cream mixture. Boiling water is poured into a baking sheet, prepared containers are placed there. Keep in the oven until the eggs are baked, at a temperature of 180 ° C.
- Sandwich … The avocado is peeled and cut in half. One half is cut into thin layers, and the other is milled, mixed with rucola and yoghurt mayonnaise. 2 identical pieces of bread are fried in a toaster, one is greased with a mixture of avocado, garnished with slices of avocado and slices of dry-cured beef. Cover with a second piece of bread, garnish with tomato and salad leaves.
How to eat brie cheese? It goes well with salty and sweet dishes, goes well with fruits, berries and nuts, and is used as an appetizer for sparkling white and red wines.
Interesting facts about brie cheese
For the first time, a fermented milk product was prepared in the province of France Brie, from which it got its name. At first, only cow's milk was used as raw material. Despite the fact that there are now many varieties of brie, only Brie de Melin and Brie de Meaux are considered original. These are the varieties that are certified.
This product was considered "royal". It was his Countess of Navarre (Champagne) who sent King Philip Augustus to prove her loyalty and win his love. Charles d'Orléans gave cheese to his favorites. Henry IV and Queen Margot did not refuse to feast on the delicacy.
Types of soft cheese made from unpasteurized milk:
| Variety | Head diameter, cm | Layer thickness, cm | Maturation | Smell | Taste |
| Brie de nangis | 20-22 | 3 | 1-1.5 months | Fruity, pear | Sweetish |
| Brie de melun | 24 | 3, 5 | 2-3 months | Dry cut grass | Sharp, salty |
| Brie de meaux | 25 | 8 | 2-4 months | Mushroom | Spicy spicy |
| Brie de coulommiers | 12 | 2, 5 | 4-8 weeks | Creamy | Delicate melting |
| Brie de Montereau | 18 | 2 | 2-3 months | Cheesy, salty | Reminiscent of tender feta cheese |
When arranging a "royal dinner" at home, you need to know by what criteria this product is chosen. The more mature the cheese, the more pronounced the smell of ammonia. However, this does not mean at all that the crust should be soft. A hole when pressed is formed on an overripe product, the young one must return to its shape again.
Brie cheese has a shelf life of 82 days. If you keep it in the refrigerator for longer, you can not count on the beneficial properties. If it is cut, it will have to be eaten in 3 days. It is not stored longer.
What brie cheese looks like - watch the video:
