Rip Curl's Tip 2 Tip - Boundless


Tip 2: The history of the origin and characteristics of the variety "Brie" in cheese making

Soft cheeses can be divided into two categories - soft cheeses with a moldy crust - such as “Camembert” or “Brie”, as well as soft cheeses with washed edges - for example, “Marual”, “Epuass”, “Livaro”, “Limburgsky” , Dorogobuzh. Soft cheeses with a white moldy crust are a pale yellow, slightly viscous mass. In the production of such cheeses, the curd mass is placed in a cylinder and waited until whey is drained from it, then pollinated with a mixture of penicillin bacteria and rubbed with salt and left to mature for a period of two weeks to one and a half months.

Such cheese is usually sold as whole heads and packed in opaque wax paper or film — so you will not be able to look at the cut cheese when buying. Therefore, packaging becomes the main source of information about the product: it must be studied very carefully.The shelf life of the product should not exceed two months, and only milk, lactic acid and rennet enzymes, salt and penicillin should appear in the composition. The presence of dyes or preservatives in the composition is an indicator of a poor-quality product. Information on the origin of cheese is also significant: for example, it is believed that the perfect Brie is produced only in the Ile-de-France region. Here its production is regulated by law, and on the packaging of such cheese will be written not just “Brie”, but Brie de Meaux and stand AOC mark (Appellation d’origine controle).

Good soft cheese with a mold should have a very light (white or ivory) crust, on which you can sometimes see slightly noticeable traces of the grill on which the head ripened. The aroma should be "penicillin", with a slight mushroom shade. A harsh ammonia smell indicates that the cheese is “old”.

The texture of a good cheese should be gentle and oily, uniform, soft and fluid, melting in the mouth. If a dry layer is visible next to the crust with the naked eye, the cheese has been stored for too long or incorrectly. There should not be a large number of holes in the cheese mass: it should be solid, only two or three small holes are permissible.

In the production process, soft cheeses with a washed crust are repeatedly treated with water, a solution of salt or alcoholic beverages - this inhibits the growth of bacteria. Such cheeses ripen much longer - from a month to three. The longer the exposure, the sharper, plastic and aromatic cheese becomes. A hard crust (which may be slightly sticky) is formed on its surface, and in the core of the head, where oxygen is almost not supplied, the cheese mass softens.

Such cheeses have a much sharper aroma, in which case the presence of a light ammonia odor is not a disadvantage, but a sign of a quality product. But the lack of a specific smell suggests that the cheese lay too long and began to lose its properties. A quality soft cheese with a washed crust has a specific savory taste and smell (it can vary from soft to very sharp), the yellow or red-orange crust has a shiny and smooth surface, and the core is soft and yellowish.



Video: AP World History Tip #2: Quality over Quantity

[포토샵 강좌] Tip 히스토리 패널 - History Panel
Tip 2: History and characteristics of the Brie variety in cheese making






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