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43-578: Ferrières-en-Brie is located 26 km (16 mi) east of Paris, on the Brie plateau, between the Seine river and Marne river valleys. It is twinned with the village of Dunchurch , Warwickshire , United Kingdom . Inhabitants of Ferrières-en-Brie are called Ferrièrois in French. The town has a single public preschool and elementary school, groupe scolaire de la Taffarette. This article related to

86-492: 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

129-414: A Seine-et-Marne location is a stub . You can help Misplaced Pages by expanding it . Brie Brie ( / b r iː / bree ; French: [bʁi] ) is a soft cow's-milk cheese named after Brie (itself from Gaulish briga ("hill, height")), the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne ). It is pale in colour with

172-407: A given geographical area having specific environmental and human features that affect an agricultural product's key characteristics. These factors are meant to capture unique environmental features (e.g. type of soil, topology of the production environment, local climate) and farming and processing practices (e.g. the steps taken and inputs used in producing a specific type of cheese). Thus, it includes

215-657: 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

258-426: A label of a product not qualifying for that AOC. This strict label policy can lead to confusion, especially where towns share names with appellations. If the town of origin of a product contains a controlled appellation in its name, the producer (who is legally required to identify the place of origin on the product label but legally prohibited from using the full town's name unless the product is an approved AOC product)

301-774: A list of designated products. The Comprehensive Economic and Trade Agreement between Canada and the European Union is an example. Alternatively, the country can seek the development of rules or agreements at the World Trade Organization . Since each country has its own legal and agricultural framework, the specifics of each trade relationship are likely to vary. Also, there are often conflicts between trademarks and geographical indications. For instance, in Canada, only Canadian wines can be VQA approved but other certification trademarks can be registered under

344-581: A protected designation of AOP under EU law. For those products, only the EU PDO/AOP designation can be used. However, wines with a PDO/AOP status can still use the French AOC designation. After Brexit, all geographic indications already established under EU law as of 31 December 2020 are also recognized under UK law, according to Article 54, paragraph 2 of the withdrawal treaty. Many other countries have based their controlled place name systems on

387-486: 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 is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese

430-904: 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,

473-402: A slight greyish tinge under a rind of white mould . The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert , which is native to a different region of France. Brie typically contains between 60% and 75% butterfat , slightly higher than Camembert. "Brie" is a style of cheese, and is not in itself

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516-451: 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. Appellation d%27origine contr%C3%B4l%C3%A9e In France, the appellation d'origine contrôlée ( French pronunciation: [apɛlasjɔ̃ dɔʁiʒin kɔ̃tʁole] , lit.   ' controlled designation of origin ' ; AOC )

559-410: Is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the terroir – and using recognized and traditional know-how. The specificity of an AOC product is determined by the combination of a physical and biological environment with established production techniques transmitted within a human community. Together, these give

602-592: 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

645-430: 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 a good source of protein; a serving of brie can provide 5 to 6 grams of protein. Brie contains

688-467: Is enjoined from listing anything more than a cryptic postal code. For example, there are a dozen townships in l'Aude that have Cabardès in their names, several of which are not even within the geographical boundaries of the Cabardès AOC . Any vineyard that produces wine in one of those towns must not mention the name of the town of origin on the product labels. The origins of AOC date to 1411, when

731-800: 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

774-402: 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

817-513: 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

860-417: 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, the pâte drier and darker, and the rind also darker and crumbly, and it

903-634: The Comité National des appellations d'origine (CNAO) was created by representatives of the government and the major winegrowers to manage the administration of the AOC process for wines at the initiative of Joseph Capus . In the Rhône wine region Baron Pierre Le Roy Boiseaumarié , a trained lawyer and winegrower from Châteauneuf-du-Pape , successfully obtained legal recognition of the " Côtes du Rhône " appellation of origin in 1936. After World War II

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946-470: 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

989-553: The Vin de Pays or Vin Délimité de Qualité Supérieure systems. Portugal 's Denominação de Origem Controlada , Austria 's Districtus Austria Controllatus , South Africa 's Wine of Origin , and Switzerland 's AOC-IGP are all similar to the French AOC system as well. Switzerland has an appellation d'origine contrôlée certification for wines and an appellation d'origine protégée certification for other food products. Before 2013,

1032-471: The appellation d'origine contrôlée was used for all products. The United States' American Viticultural Areas also follows the model set by the French AOC. The United States Department of the Treasury 's Alcohol and Tobacco Tax and Trade Bureau even uses the legal terminology "Appellation of Wine Origin" to describe a vintage wine's location of origin. The AVA indication on a label indicates that 85% of

1075-422: 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

1118-610: The Committee became the public-private Institut National des Appellations d'Origine (INAO). The AOC seal was created and mandated by French laws in the 1950s, 1960s and 1970s. On 2 July 1990, the scope of work of the INAO was extended beyond wines to cover other agricultural products. Over 300 French wines are entitled to the display the AOC seal on their label. Wines still may use this label, despite classification under EU and UK law as Protected Designation of Origin. In 2018, 47% of

1161-468: The European Union may compete in international markets with foreign products that refer to a geographical origin that has nothing to do with where the product is produced (e.g. Parmesan that is produced in the United States and not in a narrowly defined region of northern Italy). In such cases, bilateral agreements with other countries, whereupon the signatories agree to accord a special status to

1204-523: The French AOC classification. Italy 's Denominazione di Origine Controllata and Denominazione di Origine Controllata e Garantita followed the model set by the French AOC, and the EU standard for Quality Wines Produced in Specified Regions (QWpsr) also corresponds closely. While Spain's denominación de origen is very similar, the classification of Rioja in 1925 and Sherry in 1933 preceded

1247-440: The French AOC system by a few years and show that Spain's DdO system developed parallel to France's AOC system to some extent. Similarly, Germany 's Qualitätswein bestimmter Anbaugebiete is a wine classification system based on geographic region, but it differs from the AOC in important ways. Qualitätswein bestimmter Anbaugebiete wines are commonly seen as less prestigious than Qualitätswein mit Prädikat , making it more similar to

1290-547: The PDO and PGI logos or terms, mostly for aesthetic purposes. The AOC certification of authenticity is granted to certain geographical indications for wines , cheeses , butters , and other agricultural products by the Institut national de l'origine et de la qualité (INAO). The certification system is designed to protect distinctive and traditional regional products, based on the upon the concept of terroir . Terroir refers to

1333-595: The PDO/AOP logo, rather than the AOC logo. EU law has created a similar type of protection for regional products called the AOP ( appellation d'origine protégée ; or, in English, Protected designation of origin , PDO). This protection recognizes products that are the "result of a unique combination of human and environmental factors that are characteristic of a given territory." Most products with an AOC designation also have

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1376-411: The grapes for wine are grown in the designated AVA. Overall, the appellation of a wine simply says where the grapes are from, although there are some particularities. If the appellation is a state, 100% of the grapes which go into the wine must come from the specific state. If a winery gets grapes from a neighboring state (for example, a California vintner getting Pinot noir from Oregon ), it may label

1419-419: The height of the ones used for the village name." On the other hand, while the process of label approval is enforced to the millimetre, the quality control for the wine in the bottle is less strict. A blind taster must approve the wine for it to receive AOC classification, but this tasting often occurs before the product is even bottled, and by a local expert who may well have ties to the local vintners. Even if

1462-469: The largest AOCs. However, within its area lies one of the smallest AOCs, Château-Grillet , which occupies less than 4 hectares (9.9 acres) of land. The INAO's mission is to ensure that all AOC products are held to a rigorous set of clearly defined standards; they are to be produced in a consistent and traditional manner with ingredients from specifically classified producers in designated geographical areas. The products must also be aged at least partially in

1505-591: The product its distinctive qualities. The defining technical and geographic factors are set forth in standards for each product, including wines, cheeses and meats. Other countries and the European Union have similar labeling systems. The European Union 's protected designation of origin (PDO and PGI) system has harmonized the protection of all geographical indications and their registration. When labelling wine however, producers may still use recognized traditional terms like AOC, and are not required to display

1548-568: The production of blue Roquefort cheese was regulated by parliamentary decree. The first French law determining viticultural designations of origin dates to the 1 August 1905, and, on 6 May 1919, the Law for the Protection of the Place of Origin was passed, specifying the region and commune in which a given product must be manufactured. This law has since been revised many times. On 30 July 1935,

1591-458: The protections afforded by the AOC status may not be available in foreign markets. Part of the problem arises from the fact that European migrants to various countries marketed food products under the names referring to the places they came from (e.g. Parmesan, Rioja). After many years, such names became simply generic names for food products. Thus, products which are labelled AOC in France or AOP in

1634-613: The respective designated area. Under French law, it is illegal to manufacture and sell a product under one of the AOC-controlled geographical indications if it does not comply with the criteria of the AOC. In order to make them easily recognizable, all AOC products carry a seal. The seal displays a number as well as the name of the certifying body. The color of the seal indicates the product classification: green for field products and red for dairy products. To prevent any possible misrepresentation, no part of an AOC name may be used on

1677-476: 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

1720-437: The taster is objective, the wine sample may not be representative of the actual product, and there is almost no way to verify that the finished bottled product is the same as the original AOC sample. In 1925, Roquefort became the first cheese to be awarded an AOC label, and since then over 40 cheeses have been assigned AOC status. The generally are also classified as Protected Designations of Origin under EU law, and thus use

1763-481: The traditional savoir-faire that goes into the production of AOC products. Taken together, these give the product its distinctive qualities. The terroirs of AOCs vary dramatically in size. Some cover vast expanses with a variety of climatic and soil conditions, while others are small and highly uniform. For example, the Côtes du Rhône AOC covers some 75,000 acres (about 30,000 hectares) and 171 villages, making it one of

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1806-428: The wine "Oregon", but if the state is not a neighboring one (for example, a California vintner getting Cabernet from Washington state ), the only permitted appellation is "American". In Canada , there is a government-sanctioned wine standard called Vintners Quality Alliance (VQA). It only applies to Canadian wines, and only the provinces of Ontario and British Columbia regulate it. Outside their home country,

1849-446: The wines produced in France were wines with a controlled designation of origin. Legislation concerning the way vineyards are identified makes recognizing the various AOCs very challenging for wine drinkers not accustomed to the system. Often, distinguishing classifications requires knowledge of esoteric label laws such as "Unless the wine is from a Premier Cru vineyard, the vineyard name must be printed in characters no more than half

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