 |
![]("/food/images/spacers/spacer.gif"){kind=spacer}
|
| Home > Cooking > Cooking Guides |
|
 |
|
|
One of the best known French cheeses, Brie has been delighting palates since the 8th century. Its butter-soft inside has a rich and creamy flavor that oozes decadently. As popular as it is, cheese purists might say that, in America, we don't eat real (read: French) Brie. U.S. law restricts the importation of cheeses made with unpasteurized milk, so much of what we eat in the Unites States is produced from pasteurized milk. French or otherwise, Brie is the perfect centerpiece for a cheese plate because it's a guaranteed crowd-pleaser. Pick one that is bulging a little in the middle and has just a little brown appearing on the rind-that's a sign that it's ripe. |
|
| Recipes to try: |
|
 |
Brie En Croute |
|
Herb and Brie Omelet |
|
Soft Cheese Board |
|
Turkey Burgers with Brie and Grilled Apples |
|
Brie and Raspberries in Puff Pastry |
|
Back to the Cheese Guide>> |
|
|
|