Brie

I seem to have embarked on a series of cheese reviews - around the world in 80 cheeses......or perhaps "around the cheese board" would be more appropriate, I don't know! Anyway, today's cheese of choice is Brie - a wonderfully soft cheese made from cows' milk. **If you are pregnant, or suspect you might be pregnant, you should read the current guidelines on eating soft cheeses.** The name comes from the region in France where it was originally produced, but unlike many food products, the name is not protected, and "Brie" can be produced throughout the world, with the real thing being very different from some of the ...  Read the complete review

Often called as the ‘the Prince of cheeses and the premier of desserts’ Brie is delicious eaten on its own or as ingredient in many different recipes. A VERY BRIEF HISTORY Brie was originally made in France, from a region that straddles the border between Ile-de-France and Champagne, but now it is made in many parts of the world. The French however only bestow their AOC category to two types of Brie; Brie de Meaux and the Brie de Melun. The making of Brie de Meaux can be traced back as far as the 8th century, where it was made just outside Paris. Brie the Maux was always known as the Kings cheese due to its close association to ...  Read the complete review

I used to love brie but went right off it last year for some reason, this week though I've gone mad on it again and yesterday I got myself a big slice from the Tesco deli that cost about £2.00. Brie is a rich cheese, I usually take mine out of the fridge for a bit before I eat it because that helps the flavour come through better and also lets the cheese go nice and soft because it does go firmer in the fridge. It's got a strong taste but if you eat it with the white skin then it helps the cheese taste more mellow. I love it hot because it goes lovely and soft and the flavour of the cheese is a lot nicer when it's warm. Last night I cooked a slice ...  Read the complete review

And so begins my second official cheese review for Dooyoo. Brie is not one of more widely discussed cheeses, I tend to sideline it, favouring good cheddars. However, it does have a place in every home, you just need to pick the right occasion. What is it? Obviously it is a cheese, but it a slightly sloppy cheese. The idea is that you keep it cool, then take it out of the fridge and leave at room temperature for maybe an hour an two, so it can settle and become softer in texture. The cheese is of a curious shape, rather like a piece of quiche. Texture The texture is soft to the touch, though there is an outer layer made of white ...  Read the complete review

I really enjoy a nice crisp, French stick, a selection of cheeses, and a bottle or two of good red wine (French, of course.) Stilton, Wensleydale (of Wallace and Gromet fame), Edam, Emental, Haloumi and most of the cheeses our local Tesco stocks, suit me quite well. Most people who write in this category will be telling the reader how wonderful Brie is and how we should all go continental and eat it with a copious supply of red wine to drink. I didn't like it and it was a total waste of money. I had never actually tried Brie and I was reliably informed that it goes down exceptionally well with crisp bread and red wine. That sounded ideal ...  Read the complete review