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26-435: "Brie" is a style of cheese, and is not in itself a protected name, although some regional bries are protected. 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 (98.6 °F). The cheese is then cast into moulds, sometimes with a traditional perforated ladle called a pelle à brie . The 20 cm (8 in) mould

52-489: A Savencia Fromage & Dairy plant in Illinois has made Brie- and Camembert-style cheese since early 1900. Today still producing Brie under the brands: Alouette, Delice de France or award-winning soft cheese under Dorothy's. Ireland: Ireland produces various "brie" cheeses such as Wicklow Bán Brie, St. Killian Brie, and The Little Milk Company's Organic Irish Brie. New Zealand has many brie-style cheeses, varying from

78-430: A culture , or any edible acidic substance such as lemon juice or vinegar , and then allowing it to coagulate. The increased acidity causes the milk proteins ( casein ) to tangle into solid masses, or curds . Milk that has been left to sour ( raw milk alone or pasteurized milk with added lactic acid bacteria ) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds

104-754: A good source of protein; a serving of brie can provide 5 to 6 grams of protein. Brie contains a good amount of both vitamin B12 and vitamin B2 . There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk . Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. The French government officially certifies only two types of brie, Brie de Meaux and Brie de Melun . Some varieties of brie cheese are smoked . Brie de Meaux

130-455: A non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is generally used. Hungary has a form of curds called túró , which is an ingredient in several national dishes, such as túrós palacsinta , túrós csusza and túrógombóc . In 2019, rögös túró — a form that has a unique texture "consisting of clumps of loose lumps reminiscent of cauliflower" (the name translates to "lumpy túró") —

156-900: A range of cheeses sold as "brie", as does Jindi Cheese in Victoria and High Valley Mudgee Cheese Co in Mudgee, NSW. UK: Cornish Brie ; Somerset Brie ; Baron Bigod (made in Suffolk); Cenarth Brie (made in Wales); Morangie Brie (made in the Highlands, Scotland); Connage Clava Brie (made in Scotland). US: The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie". Kolb-Lena,

182-601: A snack. In England , curds produced using rennet are referred to as junket , having a texture similar to pudding or jelly. Junket is a pudding -like dessert decorated with ingredients such as semolina , raisins, chopped nuts and other ingredients. This can be baked, or the curd pudding can be used to bake thin custard pancakes . Cheese curds , drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec , parts of Ontario , and Atlantic Canada . These are often sold in snack-sized packaging and seen as

208-437: A stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure. Curd Curd is obtained by coagulating milk in a sequential process called curdling . It can be a final dairy product or the first stage in cheesemaking . The coagulation can be caused by adding rennet ,

234-789: A typically Canadian food item. Throughout Canada cheese curds are served with french fries and gravy in a popular snack called poutine . Curds are also typical of some Germanic-descent regions such as historic Waterloo County in Ontario . In some parts of the Midwestern U.S. , especially in Wisconsin , curds are eaten fresh without further additions, or they are breaded and fried. Curd products vary by region and include cottage cheese , curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese , pot cheese , queso blanco , and paneer . The word can also refer to

260-618: Is a brand of cheese owned by Fonterra Co-operative Group that is sold throughout Australasia and parts of the Americas. It began as a family business in the South Island of New Zealand (which is jocularly known as the "mainland" of New Zealand because it is larger than the North Island ). Mainland Products Ltd was founded in 1954 by Peter McConnon. It grew rapidly, encompassing fresh and processed milk , cheese (with which

286-591: Is an unpasteurized round cheese with a diameter of 36 to 37 cm (14 to 15 in), and a weight of about 2.8 kg (6.2 lb). Manufactured in the town of Meaux in the Brie region of northern France since the 8th century, it was originally known as the "Queen's Cheese", or, after the French Revolution , the "Queen of Cheeses," and was eaten by all social classes. It was granted the protection of Appellation d'origine contrôlée (AOC) status in 1980. It

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312-446: Is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the moulds, salted, inoculated with cheese culture ( Penicillium candidum , Penicillium camemberti , or Brevibacterium linens ), and aged in a controlled environment for at least four or five weeks. If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste,

338-428: Is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins , is the whey . In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as

364-799: Is produced primarily in the eastern part of the Parisian basin. Brie de Melun has an average weight of 1.5 kilograms (3.3 lb) and a diameter of 27 cm (11 in), smaller than Brie de Meaux. It has a stronger flavour and more pungent smell. It is made with unpasteurised milk. Brie de Melun is also available in the form of "Old Brie" or black brie. It was granted the protection of AOC status in 1980. The following French bries do not have AOC certification: Brie de Montereau, Île-de-France, Brie de Nangis, Brie de Provins, Brie noir, Brie fermier, Brie d'Isigny, Brie de Melun bleu, Brie petit moulé, Brie laitier Coulommiers . Australia: King Island Dairy , on King Island between Victoria and Tasmania, produces

390-402: Is ripened as a small round cheese 10 cm (4 in) in diameter by about 3 cm (1.25 in) thick and fully covered by rind. This ratio change between rind and paste makes Camembert slightly stronger when compared to a brie ripened for the same amount of time. Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. In terms of taste, Camembert has

416-510: Is sometimes served baked. Brie, like Camembert, is a soft cheese . Its softness allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly. It is recommended that soft cheeses such as brie be kept refrigerated. The optimal storage temperature for brie is 4 °C (39 °F) or even lower. The cheese should be kept in a tightly sealed container, tightly wrapped wax paper or plastic wrap to avoid contact with moisture and food-spoilage bacteria which will reduce

442-420: Is used to make chhurpi and variations of it. In Mexico , chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon. Albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days. Mainland (cheese) Mainland Cheese

468-465: The Mainland brand, with Creamy, Double Cream, and Blue varieties, to craft cheesemakers such as Grinning Gecko. Brie is produced as a wheel; a segment, or a whole wheel, may be bought. The white rind is edible. The cheese is ready to eat when the outside is firm, and the inside is slightly bouncy and resilient. Underripe Brie is stiff to the touch; overripe Brie is creamier and almost runny. The cheese

494-421: The Île-de-France while Camembert comes from Normandy . Traditionally, brie was produced in large wheels, 23 to 37 cm (9 to 14.5 in) in diameter, and thus ripened more slowly than the smaller Camembert cheeses. When sold, brie segments typically have been cut from the larger wheels (although some brie is sold as small, flat cylinders), and therefore its sides are not covered by the rind. By contrast, Camembert

520-408: The company's name is most associated today) as well as ice cream ( Tip Top ), processed meats (Kiwi Huttons) and other consumer foods. Kiwi Co-operative Dairies led by CEO Craig Norgate acquired 83% of the business in the 1990s. The balance was acquired by Fonterra (formed by a 2001 merger which included Kiwi Co-op), also led by Norgate, in 2002. In 2005, Fonterra sold most of the business that

546-466: The island. Although cows milk curd also is produced, Buffalo curd is the preferred variety. In Nepal , curd is produced by souring pasteurized milk with natural micro-flora. The pasteurized milk is added to a container called theki carved out of wood like Daar(Boehmeria Rugulosa) . The milk is left for 12–16 hours and the micro-organisms entrapped within the Theki act as inocula. The curd produced after

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572-401: The pâte drier and darker, and the rind also darker and crumbly, and it is called Brie noir (French for 'black brie'). Overripe brie contains an unpleasantly excessive amount of ammonia , produced by the same microorganisms required for ripening. A thirty-gram serving of brie contains about 101 calories (420 kJ) and 8.4 grams of fat, of which 5.26 grams are saturated fat . Brie is

598-474: The shelf life and freshness of the product. Cheese producers specify a " best before date ", and say that the quality of the cheese will degrade beyond then. Cheese with blue or green mould may not be safe to eat; the mould may also have spread invisibly to apparently unaffected parts. Camembert is a similar soft cheese that is also made from cow's milk. However, there are differences such as its origin, typical market shape, size, and flavour. Brie originates from

624-544: The theme of waiting/patience, mirroring the aging process of cheese . Mainland's advertising in Australia has been largely focused on playing on the New Zealand accent . For example, "your frind in the frudge" ( your friend in the fridge ), and confusing the sound of "cheese day" with "Tuesday". This cheese -related article is a stub . You can help Misplaced Pages by expanding it . This New Zealand –related article

650-567: Was formerly part of Mainland to Graeme Hart 's Rank Group Ltd, but it retained all the cheese assets. Mainland cheese now comes under Fonterra Brands. The balance of the former Mainland company is now part of Goodman Fielder . Mainland remained a family owned and operated business, with Peter's sons Baird and Alan along with grandson Simon McConnon, until its sale to Fonterra. Mainland established an iconic advertising campaign. Mainland's advertising in New Zealand has been largely focused on

676-480: Was granted the status of Traditional Speciality Guaranteed (TSG) by the EU. In Turkey , curds are called keş and are served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak . In Sri Lanka , curd is eaten fresh as a dessert since antiquity. Usually buffalo curd cured in clay pots and served with kitul treacle ( Caryota urens ), is considered a delicacy in almost every part of

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