Aug. 25, 2010 - Issue #775: Eamon McGrath
Provenance
The history of Brie
King Charlemagne was the first person of note to fall in love with the fresh, creamy taste of the now-famous cheese in year 774 BC. That created the initiative for increased
production that lasted through the centuries. His is not the only royal name attached to the creamy cheese, however; legend also has it that Louis XVI's dying wish was to have a final taste of Brie.
Brie producers have long claimed their cheese is the best and most popular cheese in Europe, if not the world. Amusingly, there is some truth to that boast. At the Vienna Congress of 1814, participants actually got into a heated argument over which country produced the finest cheese. As a result, a French national named Talleyrand, suggested there be an international competition. Each European country was to present what it deemed to be its greatest cheese. The entry of choice for the French was Brie. In blind tastings, the Brie won hands-down and became known as the King of Cheeses. It is a distinction that still holds. Brie has consistently won international competitions more times than any of the other cheeses combined.
Brie is made from unpasteurized cow's milk and has a unique flavour combination of hazelnut, fruit and herbs. It takes approximately 6.6 gallons of milk to make one round of Brie. Many countries now make Brie, both pasteurized and unpasturized, and its popularity is global. But were you to put true French Brie next to North American-made Brie, the difference would be highly noticeable.
Brie can be served alone with crackers and along with other cheeses. It can also be baked and served with fruit, in pastry shells or stuffed in baked potatoes. Brie is also the most popular cheese for stuffing chicken breasts and enhancing steamed vegetables and, while experts say that it goes best with Champagne or Burgundy wines, it's also a great accompaniment to less-expensive Merlots. V
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