A Review Of Ile De France Brie

Brie is one of the most popular French cheeses and is known around the world. In France the best AOC Brie is made from unpasteurized cow milk however AOC certification has also been given to the pasteurized version. When in France always choose the unpasteurized Brie but here in the US we have no choice but to settle for the pasteurized version. However all is not lost in the taste department and several top quality brands of Brie can be found. A wheel of Brie will remain "alive" and continue to mature until it is first cut and then the aging or ripening will stop.

A young Brie will be a bit stiff but as it ripens the interior paste will continue to soften. Please note that a top quality ripe Brie will ooze or bulge but not run when it is cut (note the photo above). If the cheese is somewhat stiff it is most likely not quite ripe and will have a milder or bland flavor. A good ripe Brie is a delight to eat. Consuming Brie's bloomy white rind is always a personal choice but it is safe and enjoyable to eat. Brie melts well so it makes a nice addition to sandwiches or can be blended into soups.

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 Review: Ile De France Brie  is a factory made Brie  and commonly found in supermarkets. It is usually found in a younger state so if you purchase let it sit out at room temperature a few days before eating it. It has a VERY mild flavor and is missing all of the nuances that a quality Brie would contain. If it is sunken in or hard to the touch do not purchase it because these are signs it is past it's prime. Ile De France should be considered as an introduction to brie but I would chose one of the brands listed below as my starting point.

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 Best brands of Brie:  the imported Rouzaire brand of Fromage de Meaux Brie (Brie de Meaux)  is probably the best that is available here in the states followed by Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze, and Bellerive Brie. We feel that you should treat yourself well, so buy the French imported brie instead of the factory made items found in the supermarket.

Wine Paring: Any assertive big French reds like Bordeaux or Burgundy will compliment a good brand of Brie.

Goat Cheese and Pasta Salad Recipe

This is a wonderful spring and summer recipe that can be used as a main course or as a side dish with an entree.

Prep time 15 min; cooking time 12 - 15 min; serves 6-8 as a main dish and 12-18 as a side dish

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Ingredients

1 16oz package of shell or spiral pasta
2 Tbsp of extra virgin olive oil
1 package (8oz) of crumbled or cubed fresh goat cheese
15 pitted and chopped Kalamata olives
6-8 chopped anchovy fillets (optional)

4 Tbsp of capers if not using the anchovy fillets

10 cleaned cherry tomatoes halved

Dressing

1/3 cup of extra virgin olive oil
3 Tbsp of white wine vinegar
2 medium chopped garlic cloves
1/4 cup of chopped fresh basil
salt and black pepper to taste

Prep and Cooking

1) Mix dressing ingredients together in a glass container and keep refrigerated

2) Cook pasta as directed on package or until al dente. Drain well and then toss with 2 Tbsp of extra virgin olive oil and let cool.

3) Transfer pasta to a large bowl then add cheese, olives, tomatoes and anchovies
or capers. Add the dressing and mix well. Cover and chill until serving time.

4) Garnish with basil before serving.

Wine paring: Serve with a Sancerre

You may want to try out this goat cheese recipe also:


http://aroundtheworldcheese.blogspot.com/2010/04/goat-cheese-with-orange-and-fennel.html  








   

Hirtenkase Cheese Recipe With Gnocchi And Broccoli Rabe

Here is a great recipe using Hirtenkase. We do not normally think of this as a melting cheese but it works wonderfully with this recipe especially because of its nutty contrast to the earthy broccoli rabe. This is a great hearty pasta dish that will please everyone.

Prep Time: 25 min. cooking time: 10 min. Serves 6

Ingredients

1 Bunch (1lb) Broccoli rabe cut into 1 inch pieces
1 package (1lb) of frozen potato gnocchi
1.2 cup of heavy cream
1/4 cup of chicken or vegetable broth
1 1/2 tsp. of grated lemon zest
1/4 tsp of black pepper
10oz or 2 12 cups of shredded or finely chopped Hirtekase cheese

Prep and Cooking

1) Preheat your oven to 425 degrees. Generously butter a 1 1/2 quart shallow au gratin or baking dish

2) In a Dutch oven bring 4 quarts of salted water to a boil. Add the broccoli rabe, return to a boil and cook for 2 minutes. Add gnocchi and cook for 2 min (or as the package directs). Thoroughly drain the cooked broccoli rabe and gnocchi in a colander then empty it into the baking dish.

3) In a small bowl combine the cream, broth, lemon zest and pepper, stir this together. Pour the mixture over the contents of the baking dish. Then spread the Hirtenkase cheese evenly over the top.

4) Place the contents of the baking dish in the oven an bake for 10 min or until the contents start to bubble. Remove the dish from the oven and let it cool for 5 min. before serving.

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Wine Paring: serve this dish with a Chardonnay or Fume Blanc