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	Brie
		Brie is a soft French cheese made from cows’; milk and, like Parmesan, it is ripened by mold.
		The soft cheese is pale yellow and creamy, with a pronounced odor and a delicately sharp taste.
		This elegant cheese can be served with a variety of fresh fruits, including sweet berries or grapes, and with warm crusty breads or mild-flavored crackers that will show off its flavor.
	www.banh.com /foodguide/Brie.htm (422 words)

	Brie (cheese) - Wikipedia, the free encyclopedia
		Brie is a soft cow's milk cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne).
		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.
		The cheese is then taken out of the moulds, salted, inoculated with cheese mould (Penicillium candidum, Penicillium camemberti and/or Brevibacterium linens) and aged in a cellar for at least four weeks.
	en.wikipedia.org /wiki/Brie_cheese (322 words)

	Normandie Brie - World's Best Cheeses
		The cheese is made by the Normandy milk farmers from a specific herd, which includes at least 50% cows native to this part of Normandy, whose milk is 50% higher in butterfat content, as well as free of hormones and antibiotics, according to European law.
		When the brie is purchased, the store or consumer can count from the stamp on the brie to its current date to see how much time is left in the optimum life of the cheese.
		Once the brie is shaped, it is then dried and salted for 24-48 hours and then an antibiotic is added to produce the fleuring, and the brie is placed for 11-14 days in the “halloir”, or ripening room.
	www.normandiebrie.com /college.html (1157 words)

	Brie cheese - Education - Information - Educational Resources - Encyclopedia - Music
		Brie is a soft cow's milk cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne).
		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.
		The cheese is then taken out of the molds, salted, innoculated with cheese mold (generally Penicillium candidum) and aged in a cellar for at least four weeks.
	www.music.us /education/B/Brie-cheese.htm (556 words)

	About Brie - Blue Heron Cheese & Wine Company - 800-275-0639
		Brie cheese was first produced during the 8th century.
		Brie in its underripe form is very firm and mild with a white, smooth rind.
		Brie ripens from the outside in, with the rind showing the first signs of ripening with tiny golden flecks of color.
	www.blueheronoregon.com /cheese/aboutbrie.html (262 words)

	Brie (Site not responding. Last check: 2007-10-16)
		Brie was a favorite of French royalty in the 15th century.
		The soft cheese is pale yellow and creamy, with a pronounced odor and a delicately sharp taste.
		French Brie is marketed under two names protected by the French government: Brie de Meaux (check for the AOC or Appellation d’Origine Contrôlée regulated name designation), and Brie de Melun, which is not exported.
	www.kroger.com /hn/Food_Guide/Brie.htm (415 words)

	Brie (cheese) - Search Results - MSN Encarta
		Brie (cheese), soft cow’s milk cheese with a powdery, edible rind, creamy yellow interior, a rich mild flavor, and an earthy aroma.
		Cheese, nutritious food made from the milk of cows and other mammals, including sheep, goats, buffalo, reindeer, camels, yaks, and mares.
		french cheese, goat cheese, brie, baked brie, herbed cheese, camembert...
	encarta.msn.com /Brie_(cheese).html (187 words)

	Welcome to Unicorn Cheese, makers of traditional Brie & Camembert
		Unicorn Cheese are signatories to the National Packaging covenant and are fully accredited with HACCP Australia.
		Camembert is a white mould, surface ripened cheese with a delicious creamy texture and strong flavour.
		Brie is also a white mould, surface ripened cheese it has a slightly milder flavour and taste than Camembert.
	www.unicorncheese.com.au (246 words)

	Brie de Melun cheese : Buy this french cheese online and send it around the world in 36 hours
		Brie de Melun is the ancestor of all the Bries.
		According to the legend, it was a Brie cheese that the corw had in its beak in La Fontaine's fable.
		In French restaurants, Brie is nearly always one of the cheeses presented on the cheese platter.
	www.cheeseonline.fr /french-cheese/cow-milk/brie-de-melun.html (233 words)

	Buy your French Brie Cheese online.
		The most prized and celebrated of all French cheeses, Brie is believed to have been created prior to the Eighth Century.
		Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel and is packed in a wooden box.
		Brie is unstabilized and the flavor is complex when the surface turns slightly brown.
	www.egourmetcheese.com /cheese/brie.htm (299 words)

	Brie Cheese Appetizer (Site not responding. Last check: 2007-10-16)
		Slice one wheel of Brie cheese in half so you have 2 circles of cheese.
		Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves.
		Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom.
	www.just-recipes.net /brie_cheese_appetizer.htm (114 words)

	Tararo River Cheese Descriptions
		The cheese is made in the modern style of light fermentation, mild milky flavours and mild mushroom rind.
		Similar cheeses date back to the 13th century, however, in I791, in the village of Camembert in Normandy, France, Marie Harel is credited with first making this style of cheese.
		Being a firm cheese the curds are cooked with hot water and drained in large hoops.
	www.taragocheese.com /cheeses.htm (813 words)

	Cookbook:Brie Cheese - Wikibooks, collection of open-content textbooks
		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).
		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 should be eaten at room temparature (or higher, if the dish requires it).
	en.wikibooks.org /wiki/Cookbook:Brie_Cheese (246 words)

	cheese - brie cheese of kings
		Cheese is not only a very enticing food, but it's a common ingredient in a wide range of recipes - fondue, Welsh Rarebit, pizza, some soups, as a topping on salads.
		Like other cheeses, Brie acquires its distinctive texture and flavor as a result of a combination of factors - the milk used, the bacteria or acid used to curdle the milk, the amount and style of aging and any additives introduced or applied.
		In the case of genuine French Brie, unpasteurized milk is typically used, rennet is added to raw milk and heated to human body temperature (37C/98.6F).
	www.differenttypesofcheese.com /cheese---brie-cheese-of-kings.html (689 words)

	Brie Cheese Recalled Over Possible Contamination - Health News Story - KMGH Denver (Site not responding. Last check: 2007-10-16)
		The recall affects President brand brie cheese in seven-ounce, gold-foil wedges, which is sold by Albertson's throughout Colorado.
		A total of 1,782 cases of the cheese, of which approximately 400 cases were shipped to Colorado, were ordered recalled late Tuesday by the U.S. Food and Drug Association after testing of samples of the lot of cheese identified the contamination.
		The cheese was manufactured by Lactalis USA of Turlock, California, and distributed by Schreiber Foods of Green Bay, Wisconsin.
	www.thedenverchannel.com /health/2725743/detail.html (554 words)

	Encyclopedia
		[BREE] Acclaimed as one of the world's great cheeses, Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness.
		Brie can be made from raw or pasteurized, whole or skim milk.
		Because Brie must be perfectly ripe for the best flavor, it's important to select one that is plump and resilient to the touch; the rind might show some pale brown edges.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,620,00.html (157 words)

	Brie Cheese
		It is the foremost example of a soft-ripened, or bloomy-rind cheese, meaning that the unique cultures begin their work on the cheese’s interior, ripening inward, and manifesting themselves in the soft, white surface mold for which the cheese is famous.
		Brie is typically sold either in whole wheels or in individually cut and wrapped wedges for self-service counters.
		The fat percentage listed on a cheese is based on the amount of solids, not the entire weight, a big difference because the softer and fresher a cheese is, the higher the water content, and therefore, is lower in fat.
	gourmetretailer.com /gourmetretailer/search/article_display.jsp?vnu_content_id=1002033068&imw=Y (781 words)

	UW - Green Bay - Wisconsin's French Connections Wisconsin French Cheese
		The cheese either remains plain or is hand-sprinkled with a garlic-herb or four-pepper seasoning.
		His father is a goat cheese maker in France, and his grandmother made goat cheese by hand on her farm.
		Brie and Camembert cheeses have a snowy white crust called "fleuri" that is a harmless, edible mold sprayed on the rind the second or third day of the cheese-making process.
	www.uwgb.edu /wisfrench/office/cheese/cheese.htm (1414 words)

	Vern's Cheese - Fine Wisconsin Cheese - Cheese Recipes
		Many French cheese producers have chosen to make these cheeses in Wisconsin, because they have found the composition of milk here to resemble closely that of the French regions that produce these cheeses.
		Wisconsin Brie is formed in the shape of a disc with a thin, edible white crust.
		Brie is a soft-ripened cheese sometimes known as "bloomy rind cheese." That's because it is flavored by an edible mold that leaves a powdery white bloom on the cheese surface as it ages.
	www.vernscheese.com /rec_brie1.html (237 words)

	I Love Cheese!, Cheese Profile (Site not responding. Last check: 2007-10-16)
		With pleasant mushroom or other earthy overtones, a taste of Brie will carry your imagination to a romantic picnic in a meadow of wildflowers.
		Brie ripens from the outside in, rather than the inside out, due to the addition of Penicillium candidum to the starter.
		This bacteria first produces the light crust on the surface, then continues to move towards the center, ripening and softening the cheese as it goes along.
	www.ilovecheese.com /cheese_profile.asp?Cheese=Brie (178 words)

	Cheese - Brie
		At the end of the Napoleonic wars in 1815, Brie was crowed King of cheeses, "Le Roi de Fromages".
		Unfortunately most of the cheese calling itself Brie no longer comes from the Brie region of France.
		Brie must warm at least 25 minutes outside of the refrigerator before it is served.
	gourmetsleuth.com /cheese_brie.htm (123 words)

	Easy Appetizer Recipes - defined as Brie Cheese
		Brie de Meaux was the winner and became known as the “King of Cheeses” and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.
		Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs.
		Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Crème. It has to maintain just the right temperature or the maturation process will not work.
	blog.worldvillage.com /home/easy_appetizer_recipes_defined_as_brie_cheese.html (1123 words)

	Baked Brie en Croute by The Editors at America's Test Kitchen
		Freezing Brie for about 20 minutes is a trick we discovered that will keep the cheese from melting too much during baking, while still allowing it to become soft and spreadable.
		Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.
		Note: To wrap the brie, lift the pastry up over the cheese, pleating it at even intervals and leaving an opening in the center where the brie will be exposed.
	www.leitesculinaria.com /recipes/cookbook/baked_brie.html (278 words)

	Brie Cheese
		It is the foremost example of a soft-ripened, or bloomy-rind cheese, meaning that the unique cultures begin their work on the cheese’s interior, ripening inward, and manifesting themselves in the soft, white surface mold for which the cheese is famous.
		Brie, with up to 50-percent water content, is actually lower in fat and calories per ounce than Cheddar or other hard cheeses.
		Brie also works well in sandwiches, such as ones with sliced apples and smoked turkey on pumpernickel, or with roast pork and shredded cabbage on a crusty roll.
	www.gourmetretailer.com /gourmetretailer/search/article_display.jsp?vnu_content_id=1002033068&&imw=Y (777 words)

	Artisanal Premium Cheese
		Hailing from the sunny and windswept hillsides of Provence, Banon is a French cow's milk cheese that is wrapped in fresh chestnut leaves and briefly steeped in brandy.
		Brie de Nangis, made just outside of Paris, France is one of the milder, buttery bries.
		Soft cheese is soft because it still retains a high percentage of water in the paste.
	www.artisanalcheese.com /searchprods.asp?txtsearch=Brie&productsearchby=2 (342 words)

	brie cheese soup recipe \| soup recipes
		Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.
		Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted.
		Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.
	www.thatsmyhome.com /soupkitchen/recipes/brie-cheese-soup.htm (159 words)

	The History of Brie Cheese
		Brie cheese is not only mouthwatering, but it has quite a history.
		Brie Cheese is also known as Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France.
		Brie de Meaux was the winner and became known as the “King of Cheeses”.
	blog.worldvillage.com /home/the_history_of_brie_cheese.html (848 words)

	Cookbook:Cheese - Wikibooks, collection of open-content textbooks
		Cheese comes in many different shapes and sizes.
		Cheese is a dairy foodstuff made from the curdled milk of various animals, most frequently cows, but often goats, sheep, and water buffalo.
		Some cheeses are made with the addition of herbs and spices.
	en.wikibooks.org /wiki/Cookbook:Cheese (120 words)

	Marky's Caviar online - Brie Cheese
		Brie Isifrance - soft cow's milk cheese, white flowery rind - 6.6 lb/3 kg, France.
		French Cheese Brie De Meaux AOC 7 lb.
		Brie de Meaux - cow's milk - uncooked, unpressed soft cheese with a white mold - 7 lb./3.1 kg, France.
	www.markyscaviar.com /shop/customer/home.php?cat=596 (166 words)

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