Week 26 - Cooking with Brie

Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (99 °F). The cheese is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. Did you know it is important to let the Brie reach room temperature before consumption? In order to fully appreciate its range of flavors – moldy, mushroomy, nutty, and fruity.{alertSuccess}


This Weeks Five Recipes:

  1. Bruschetta Baked Brie
  2. Garlic Butter Baked Brie
  3. Baked Brie Bites with Jam
  4. Candied Bacon Baked Brie
  5. Baked Cranberry Brie Bread Bowl


Is an introduction necessary? I am who I am and who I always shall be!

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