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Brie (/briː/; French: [bʁi]) is a soft cow's-milk
cheese named after Brie, the
French region from
which it
originated (roughly
corresponding to the modern...
- milk
cheese. It was
first made in the late 18th
century in Camembert, Normandy, in
northwest France. It is
sometimes compared in look and
taste to
brie cheese...
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Brie de
Meaux is a
French brie cheese of the
Brie region and a
designated AOC
product since 1980. Its name
comes from the town of
Meaux in the
Brie region...
- as Parmesan, last
longer than soft
cheeses, such as
Brie or goat's milk
cheese. The long
storage life of some
cheeses,
especially when
encased in a protective...
-
Brie (/briː/;
French pronunciation: [bʁi] (listen)) is a
historic region of
northern France notable in
modern times for
Brie cheese. It was once divided...
- time.
Cream cheeses are not matured.
Brie and Neufchâtel are soft-type
cheeses that
mature for no more than a month. Neufchâtel is a soft
cheese which can...
- States, such as
brie, cheddar, gouda, mozzarella, and provolone. Also, many
local dairies throughout the
country produce artisan cheeses and
other more...
- The
cheese was a soft, mild blue
cheese with an
edible white rind, much like
Brie, and was
inspired by
French cheeses.
Production ceased in 1992. Oxford...
-
concentration of
organic goat-
cheese farms. Well
known goat
cheeses from this
region are
Machedoux and Quiorio,
brie-like
cheeses served in
restaurants all...
-
Coulommiers is a lesser-known
cousin of
Brie,
although it has been
produced for longer. It is
smaller and
thicker than
Brie and with a
nuttier flavour, but otherwise...
