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Brie is a French cheese from Brieregionen south of Paris. The cheese has white mold on the outside with a soft pulp inside. Cheese green cleaning is good both with crackers, green cleaning bread or warmed in the oven. The usually eaten as a dessert with different fruits, preferably to a suitable wine.
Maturation of Brie which is a hvitmuggost takes place from the outside in. The milk bottled in cheese vat added starter culture and rest until the next day before green cleaning the milk next day warms us to about 35 degrees and added rennet. This initiates coagulation (solidification). The cheese is then cut up to a few times with a special knife and poured into molds. The next day runs whey and cheese is vaulted so out of the molds and dried. The cheeses supplied and mold culture and brine. The cheeses are then matured in a damp warehouse before being packaged and shipped to customers.
BRIE DE MEAUX: green cleaning East King can be traced back to Charlemagne's reign 774 years AD.. Brie de Meaux is producible scant 50 km from Paris is a cheese of about 35 cm in diameter and 3 cm high. Brie de Meaux made of raw milk is heated up to max 37 C Maturing green cleaning time is 4-6 weeks. AOP sertfisert. The flavor is buttery with hints of hazelnuts. Well accessories are pickled nuts and compotes. Drinks: Sour and full-bodied white fits nicely into. Alcohol-free option: Ringi Aroma Apple juice
BRIE DE MELUN: All Briers mother is the title of this cheese produced green cleaning near the King, Brie de Meaux. The cheese is slightly smaller (28 cm) and higher (4 cm) in size than Brie de Meaux. Maturation time is also somewhat longer, 7-10 weeks. AOP certified. The taste is fruity, sweet with hints of straw, hazelnuts and mushrooms. Figs and honey jam fit well as accessories. Drinks: Tannin Poor reds and whites whiz with good acidity and fullness will fit well with this cheese. Alcohol-free option: Ringi Aroma Apple juice
Brillat SAVARIN: The forerunner to this cheese Excelsior in 1890, 40 years later it was renamed to Brillat Savarin-an honor to Gastronomen Jean Anthelme Brillat-Savarin-. Cheese is produced green cleaning in the northern parts of France, Burgundy and Normandy. Cheese is 12 cm wide and 4 cm high and made of pasteurized green cleaning cow's milk and cream. The storage time is 1 to 2 weeks. Brillat Savarin flavors of butter, truffles, mushrooms and nuts. Appropriate accessories are pickled nuts and sweet ripe fruits. Drinks: Chardonnay and Champagne fit well. It is important with enough acid and alcoholic strength since Brillat Savarin is an oily cheese. Alcohol-free option: Ringi James Grieve Apple juice.
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