Brie appetizers are not only delicious, but they are also very versatile. It’s amazing

what you can do with a Brie cheese. How did “real” Brie cheese come about in the

first place? Well, according to cheese experts, the production of Brie cheese started in the

French province called, unsurprisingly, Brie, a city 60 miles from Paris!

The oldest recorded evidence of its existence is found in the chronicles of

Charlemagne. The Emperor at that time, tasted the cheese in the city of Brie around

the year 774 a. And here’s another interesting fact about Brie cheese… Louis

Supposedly, XVI’s last and dying wish was for one last taste of Brie.

It is sometimes called Brie de Meaux and is considered one of the most popular in

the more than 400 cheeses of France. The popularity of Brie de Meaux can be attributed to a

competition that took place around 1814. During a Congress of Vienna, an argument

he burst out about which country made the best and best cheese.

As a result, a Frenchman named Talleyrand suggested a competition

between the different countries and their national cheeses, since he was convinced that

France would win. And of course, they did! Brie de Meaux was the winner and

became known as the “King of Cheeses” and as you can imagine, he instantly became

an overnight success that took Europe by storm and has held that distinction ever since.

In fact, France’s Brie Cheese won a Brie gold medal

National Competition in both 2000 and 2001.

What makes it so damn good? Brie is made from raw cow’s milk and has

an attractive combination of flavors including hazelnut, fruit and herbs. and it takes

About 6.6 gallons of milk to make one round of brie!

The manufacturing process consists of heating the milk to no more than 37 degrees C

– but only during the fruit set stage. Therefore, the cheese is never cooked. After

placed in a mold with a special perforated blade called “pelle à Brie”, it is

salted with dry salt. This salting process is used to balance the sweetness that

occurs due to the high quality of the milk used.

Maturation takes place in a cool cellar. The cheese develops a white mold around it.

and the creamy part turns a light straw color. The whole process takes at least 4

weeks and sometimes longer.

In France, there are only 5 or 6 real producers of Brie de Meaux left. It is apparently a

Industry challenged by economies to enter. Brie has a very brittle curd which is

breaks easily and requires a special room built just for making Brie and

Triple Cream. It has to maintain the right temperature or maturation

the process will not work. This, in itself, makes Brie difficult to make and evidently requires

quite an investment. Therefore, farmers are not as willing to invest their time and

money in such a delicate process, not always reliable.

To serve Brie properly, it’s best to let it come to room temperature.

Some good wine suggestions to serve with any type of Brie appetizer are a red

Côte-du-Rhône, a Bordeaux red or a Burgundy and always goes well with a good

quality champagne.

In the United States, we do not sell “real brie” due to pasteurization laws that

have settled in this country. US FDA regulations say you can only do

cheese with our pasteurized milk. Our “Brie” is not the real Brie, but he is the closest thing to us.

it can even make it taste like Brie de Meaux from France. If you were to put truth

French Brie next to the Brie made in the United States, the difference would be very

perceptible. You’d get hooked on the French Brie and have to make yearly trips

to France to satisfy your new craving!

Instead of going to France, try this tasty Brie appetizer. You’ll be glad you did!

Amaretto Brie Appetizer

There’s nothing like serving this delicious Amaretto Brie appetizer. Especially when

you see everyone plunge into it without a trace. your friends and

guests will be begging for this recipe. It’s easy to make and the creamy almond flavor.

It looks great with a baguette or gourmet crackers.

What you will need:

– 1/2 cup brown sugar (packed tightly)

– 1/2 cup of butter

– 1/8 teaspoon ground nutmeg

– 1/4 teaspoon ground cinnamon

– 1 ounce. of amaretto liqueur

– 1 round of Brie cheese

– 1/4 cup sliced ​​almonds (chopped walnuts will work too)

– Toasted spots, apple slices, baguette or crackers

First, preheat the oven to 350 degrees F. Then melt the butter and add the

sugar in a heavy saucepan. Stir until heated through and the consistency is smooth and

thick.

Remove the pan from the heat and add the cinnamon, nutmeg and Amaretto. mixed

good ingredients.

Then, place the round Brie (remove Brie from packaging) on ​​an oven-safe plate. carry

the sauce you just made and pour over the Brie. Then cover the sauce with the

sliced ​​almonds.

All you need to do is bake it for 10-15 minutes until the cheese is soft. You could

also in the microwave if you are in a hurry. But only put it in the microwave for 30

seconds intervals until smooth and hot. If you microwave it for too long,

finish with Amaretto Brie appetizer soup, and that’s not what we want here!

You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced

baguette and crackers. It will disappear quickly!

If you are interested in other Brie appetizers and other easy-to-make appetizers

recipes, please visit Easy Appetizer Recipes which is located at the following URL where

You will be pleasantly surprised by the variety of options.

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