Brie
Country of origin	France
Region, town	Seine-et-Marne
Source of milk	Cows
Pasteurized	By law in the US and Australia, no in most of Europe Image File history File links Download high resolution version (933x700, 106 KB) Brie de Meaux, a type of Protected Designation of Origin brie cheese made in France. ... Seine-et-Marne is a French département, named after the Seine and the Marne rivers, and located in the Île-de-France région. ... Look up Cow on Wiktionary, the free dictionary Cow may refer to: Cattle regardless of sex (in vernacular usage). ... ... A satellite composite image of Europe Europe is the worlds second-smallest continent in terms of area, with an area of 10,600,000 km² (4,140,625 square miles), making it larger than Australia only. ...
Texture	Soft-ripened
Aging time	at least 4 weeks
Certification	AOC for both Brie de Meaux and Brie de Melun Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ...

Brie in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under crusty white mold; very soft and savory with a hint of ammonia. The white moldy rind is tasteless and edible. The départements (or departments) are administrative units of France, roughly analogous to British counties. ... Seine-et-Marne is a French département, named after the Seine and the Marne rivers, and located in the ÃŽle-de-France région. ... Ammonia is a compound of nitrogen and hydrogen with the formula NH3. ...

There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, and versions of Brie made with other types of milk. Brie is perhaps the most well-known French cheese, and is popular throughout the world. Despite the variety of Bries, the French government officially certifies only two types of Brie to be sold under that name: Brie de Meaux (shown to the right) and Brie de Melun. A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...

The Brie de Meaux, manufactured outside of Paris since the 8th century, was originally known as the "King's Cheese" (later, following the French Revolution, the "King of Cheeses") and was enjoyed by the peasantry and nobility alike. It was granted the protection of AOC (Appellation d'Origine Contrôlée) status in 1980, and is produced primarily in the western part of the Parisian basin. Meaux is a town in the Seine-et-Marne département of France, near the Marne River. ... The Eiffel Tower has become a symbol of Paris throughout the world. ... (7th century — 8th century — 9th century — other centuries) Events The Iberian peninsula is taken by Arab and Berber Muslims, thus ending the Visigothic rule, and starting almost 8 centuries of Muslim presence there. ... During the French Revolution (1789-1799) democracy and republicanism replaced the absolute monarchy in France, and the French sector of the Roman Catholic Church was forced to undergo radical restructuring. ... Appellation dOrigine Contrôlée (AOC), which roughly translates as term of origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, by the government bureau Institut National des Appellations dOrigine (INAO). ... 1980 (MCMLXXX) was a leap year starting on Tuesday. ...

Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 37°C. The cheese is then cast into molds, sometimes with a traditional perforated ladle called a "pelle à brie". The 20 cm mold is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese mold (generally Penicillium candidum) and aged in a cellar for at least four weeks. Rennet, also called rennin or chymosin (EC 3. ... Mouldy cream cheese Molds, or moulds, are various fungi that cover surfaces as fluffy mycelia and usually produce masses of asexual, or sometimes sexual, spores. ... This page meets Wikipedias criteria for speedy deletion. ...