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Pasteurized Brie

A creamy classic

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This soft, creamy cheese is a classic. It’s named for the French region of Brie, and is a popular inclusion in cheese boards.

TASTING NOTES FROM THE CURATOR

Pasteurized Brie is made with pasteurized cow’s milk, which differentiates it from Brie de Meaux, which is made with unpasteurized cow’s milk. Pasteurized Brie is also milder and firmer than de Meaux.

This classic French cheese has a pale, chalk-colored edible rind, and is soft and creamy inside. It’s not as strong on the nose as other similar cheeses, as has a sweet, buttery, almost earthy taste.

PREPARATION AND PAIRINGS

Pasteurized Brie is great as part of your cheese board, paired with a glass of Champagne, or a red Bordeaux. A popular way to enjoy it is baked, topped with nuts, dried fruit, and/or honey. Serve it with hard crackers or crusty bread.

BRIE VS CAMEMBERT

These two cheeses look incredibly similar. In fact, many have confused them for the other. They both have chalky rinds, and soft, velvety insides. They’re both creamy, and are both circular.

Brie is much older though, appearing in 774, while Camembert made its first appearance in 1791, more than a thousand years later. Brie, according to AOC law, is made in the region of Ile-de-France, and Camembert is made in Normandy. The way their curds are handled is also different, with Camembert being pressed under a metal plate.

In terms of flavor, Camembert is more earthy, with the usual notes being truffle and mushroom. Brie, on the other hand, has a brighter flavor, usually with fruitier notes.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.

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