Label
All
0
Clear all filters
Appears in
The Book of Food

By Frances Bissell

Published 1994

  • About
The royal family of French cheese, Brie has been known since the 1200s. It traditionally belongs to the Île de France and although the best Brie still comes from this region, around Paris, the cheese is now produced all over France and abroad, including in the United States. Made from cows’ milk — pasteurized in creameries, unpasteurized on French farms – Brie has a distinctive shape: a large, round, flat moon-like disc. Its rind is downy white; the interior is smooth, plump and glistening pale yellow — with a full, fruity, tangy taste.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title