Proper Storing of Brie Cheese to Prolong Flavor

Proper Storing of Brie Cheese to Prolong Flavor
By [http://ezinearticles.com/?expert=Chris_M_Wilkes]Chris M Wilkes 

The flavor of Brie is highly sensitive to variations in the storage condition. This article describes how to maintain the great Brie flavor with proper storage.

Brie is one of the oldest cheeses made in France. The cheese is in the form of a disc and can be traced back to the days of Charlemagne. It is said that King Henry loved to toast with and eat "king of cheeses."

Brie is best when made with unpasteurized milk. However, in the US, it is illegal to import cheese made with unpasteurized milk unless it is over 60 days old. Unfortunately, good Brie is very difficult to find in the United States because the changes in flavor that occur during the pasteurization process.

Brie was name originally from the plateau of Brie. The area is quite small and now production has expanded to the countryside around the plateau.

Brie de Meaux cheese is salty, soft rind and a fine white hairs and is molded with a shovel brie, its slow and steady ripening lasts four weeks in which it is returned several times. Its creamy texture is related to its recipe (drain naturally retains a lot of moisture) and its small thickness.

Brie de Melun is not a small brie de Meaux: this is a cheese that has its own personality, it is very rustic. Novices find it surprising taste or pungent, but it is particularly appreciated connoisseurs once well refined. This soft cheese is salted with dry salt only, it must be handled with great caution, because of fragility. Matured for at least five weeks, it develops a thin crust, dotted with ridges and covered with a white felting (flower) which, together with the refinement can be stained red or brown.

The cheese is golden yellow, homogeneous, flexible and resilient, without softness. It smells of mold. Been consumed in the winter, its flavor intensifies to the maximum with pears. Propose also with cider or beer amber Brie. More traditionally, the end of the meal with a robust red wine, but not too tannic woods to avoid the appearance of bad taste spicy or metal.

Brie is about 50% water. So, in order to keep Brie fresh, it must maintain its high degree of moisture content. In France, it is stored in natural caves or in large refrigeration systems that are equipped with humidifiers. The best humidity is 90-95%. For storing cheese in your home, it is best to avoid plastic wrap or   rel=nofollow [http://www.cheesesaver.com/cheese_paper.htm]cheese paper. Plastic wrap suffocates the cheese by cutting off the flow of oxygen. This creates a strong ammonia taste in a short time. Cheese Paper allows oxygen to flow, but since it does not add moisture, the moisture in the cheese quickly leaves and the cheese dries out and cracks. The best is a cheese storage container specifically made with a humidifying system.

The Cheese Saver helps you to stop destroying the flavor of fine cheese. Plastic Wrap and cheese paper only make cheese worse, use The CheeseSaver for proper cheese storage. See more at [http://www.cheesesaver.com]http://www.cheesesaver.com.

Article Source: [http://EzineArticles.com/?Proper-Storing-of-Brie-Cheese-to-Prolong-Flavor&id=7359326] Proper Storing of Brie Cheese to Prolong Flavor