We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!). This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. Heat the oven to 200C/180C fan/gas 6. Remove the cheese from the box and remove and discard any plastic wrapping, then return the cheese to its box. Put on a baking sheet and bake for 15 mins.

Try pairing hearty beers, like Scotch Ale, Stout, or Porter, with Brie. Additionally, beer that is on the fruiter side, or a highly carbonated Pilsner, will enhance any Brie experience. And if alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice pair perfectly. How To Store Brie Properly Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny.

House of Cheese Menu

Brie ( / b r iː/; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, [1] slightly higher than Camembert. [2] The promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. Nine times Winner of the coveted Medaille D’Or. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.

It’s one ounce. For a serving of cheese, it is the correct serving size. Knowing that one ounce of cheese is roughly the size of a pair of dice may help you estimate your servings. Do you know whether President Brie is pasteurized? Centuries ago, Brie was given as tribute to French Kings. It’s easy to taste why, especially when you know how to eat Brie.Energy: 1197KJ, 288Kcal / Fat: 20g, of Which Saturated 14.78g / Carbohydrate 2.6g, of Which Sugars <0.2g / Protein: 21g / Salt: 1.42g And while brie is rich enough and the cheese itself is flavoured enough so that even a plain Baked Brie is amazing,a simple (generous!) drizzle of honey or maple syrup certainly wouldn’t go astray. Sweet honey and the rich, savoury brie goes brilliantly and adds another dimension that takes it from OMG this is sooooo goooood!

very shallow bowl or curved plate– the shape of which will hold the cheese in (ovenproof if baking, microwave proof if microwaving ie most normal dinner plates fine); OR Brie, which contains up to 50% water, has less fat and calories per ounce than Cheddar or other hard cheeses. Brie is a healthy food option since it is lower in fat than other cheeses and has a naturally low carbohydrate content. Method might work for what I (being Scottish) assume is American ‘Brie’. (No real — French — Brie I’ve ever seen whether here in the U.K. or in France itself is round; it’s triangular.) So I’m not sure if the timings given here would work for the real thing. A thirty-gram serving of brie contains 101 calories (420kJ) and 8.4grams of fat, of which 5.26 grams are saturated fat. Brie is a good source of protein; a serving of brie can provide 5 to 6grams of protein. Brie contains a good amount of both vitamin B12 and vitamin B2. [4] Varieties [ edit ] Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected.Best Brie for Baked Brie –Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie. To return your product, you should mail your product to: 13 Fortis Green Rd, Muswell Hill, London N10 3HP. A slice of fully ripe Brie will be runny at room temperature, and the rind should be springy to the touch.