Brie – a variety of soft cheese covered with white mold, originally from France. Brie – the name of the French region near Paris, where for the first time the production of this delicacy began.

 Traditionally, the head of brie cheese is a circle with a diameter of up to 60cm and a height of up to 5 cm. Today, manufacturers also produce brie batch weights of 120, 125, and 150g.

 The surface of a high-quality cheese is evenly covered with snow-white mold. It has a velvety, tender to the touch texture. On the surface, there may be yellow or reddish streaks.

 Under the mold layer, there is a creamy milky mass with a white or yellowish tint, which seems to be liquid towards the center of the head but does not spread. The internal consistency of the cheese changes as it ripens: from elastic and hard to soft.

 Cheese is a living product and its taste changes as it matures. Keep in mind that the shelf life of French cheese is about 30-35 days.

 The taste of a young batch (up to 10 days matured) is gentle, salty milk, not sharp. Starting acquaintance with a French delicacy is best with a young cheese.

 More mature products acquire a sharp, bitter taste, which is often called ammonia. The lower the cheese head, the sharper it is. Over-grown brie has a poisonous ammonia smell and is not to be consumed.

 For the preparation of brie, cow’s milk, salt, rennet milk-clotting enzyme, and mold bacteria are used. The classic formula uses fresh milk, but modern manufacturers often use pasteurized milk for safety.

 3. The heads of the cheese are left to ripen for 7 days, during which they are methodically turned over.

 4. After a week, the cheese is covered with bacterial spores. They grow and form a layer of velvety mold, which is responsible for the unique taste and nutritional benefits of brie.

 Brie is one of the oldest varieties of cheese. There is a version of the origin of the delicious French cheese with mold.

 The milk of French breeds of cows has traditionally been distinguished by high quality and fat content, to a large extent contributed to the very favorable climatic conditions of the country. Peasants traded in fresh produce, while products from it were considered secondary and were used by the common people for food.

 When the technologies for the production of butter and cheese remained at the initial stage of development, both products hardly differed from each other and periodically molded. Over time, the side effects of milk production were not only accustomed to but also appreciated the taste and benefits of mold. The solution of mold fungi began to be applied to the cheese blanks purposefully.

 In the late 8th century – cheese is delivered to the court of Emperor Charlemagne. Brie is a luxury product for the highest strata of French society.

 1791 – In the midst of the Great French Revolution, the overthrown King Louis XVI tries to flee the country. Unable to resist the strong temptation to eat brie cheese, he stops in Varenna near the town of Mo – the center of production of the best cheese. In passing, the hated monarch was spotted and Louis appeared before the court of revolution and was soon executed.

 In the years of the French revolution, the privileges of the nobility were forgotten. Brie, the dainty of the leaders of the damned regime, was proclaimed the wealth of the people and the king among the cheeses. Moldy cheese has become a gastronomic embodiment of the ideas of freedom, equality, and fraternity.

 1815 – during the Congress of Vienna, deciding the fate of Europe after the defeat of Napoleon, the French diplomat Talleyrand, in order to defuse the situation and revive the negotiations, invited representatives of other countries to try the French “specialty” – brie cheese. Diplomats were delighted, Talleyrand supported the prestige of his country, and brie began to become famous around the world.

 Today, this French delicacy is made in different countries. True French brie has the right to be called a product made in two cities of France – Mo and Melene.

 The expiration date of brie from different manufacturers may vary. For example, some products from Germany and Denmark are placed in sealed tin packaging and can remain fresh for up to a year.

Diet

 From the outside, many people may not notice any differences between these two cheeses. The delicacies are really similar, but there are differences:

 The high content of calcium and phosphorus helps to strengthen bones and teeth. Mold bacteria in the composition of the cheese improves the absorption of minerals.

 Mold bacteria in moderation contributes to the activation of the gastrointestinal tract, thanks to them the body has the ability to resist the effects of harmful ultraviolet radiation.

 A delicacy product consumed in excess amounts may be harmful to health. It is recommended to observe moderation and remember:

 You should not give moldy cheese to young children and pregnant women, people who are prone to allergies and suffering from fungal diseases. Mold can threaten your health!

 Brie is a fatty and high-calorie product. People participating in weight loss programs should avoid eating large amounts of these cheeses. Remember that animal fats from milk are rich in cholesterol, which threatens to slag the walls of blood vessels and hypertension.

 Shelf life. The flavor properties of cheese are optimal if there is at least a week left until the specified end of the shelf life.

 Shelf life. The flavor properties of cheese are optimal if there is at least a week left until the specified end of the shelf life.

 Before serving the delicacy on the table, the cheese should be warmed for about half an hour at room temperature. This improves the flavor.

 In addition, brie cheese will be a worthy decoration of a cheese plate or an independent delicacy. Try it yourself and please your loved ones!

 Today, in every city in the world it is easy to find restaurants for every taste. They have lunch or dinner options, organize dinners for romantic dates and business meetings, there are places to relax in, places to enjoy delicious food, and those with a pleasant atmosphere. Going to a restaurant for the first time, without having a recommendation from a friend (especially in a foreign city or country), is likely to result in a disappointment.

 The number of visitors directly indicates everything about a restaurant – its reputation, prices and dishes. A half-empty restaurant is a serious reason to think about the quality of products, the professionalism of the chef, and the pricing policy of the establishment. However, assessing the fullness of the restaurant, you need to consider its location (in the center, in a residential area) and the time of day.

 The interior decoration affects the mood of visitors as much as the food. The interior of a good restaurant should be in line with the food the restaurant serves. Most often, the design dictates the type of cuisine the restaurant specializes in (Chinese, Italian, French). An important aspect is its location. A very luxuriously decorated restaurant would be suitable in the center of the capital but would be absolutely inappropriate in a small village. This is an aspect worth paying attention to.

 In addition to the design in general (style, quality of the materials used), the level and quality of the restaurant’s details such as the appearance of the waiters, the table setting and so on, may also tell us something about the quality of the place. If there is a tablecloth on the table, it should be made of natural fabric (not synthetic). On the table, there should only be a knife and fork, and sometimes a glass for water. Other decorations (magazines, figurines, advertising leaflets) are unacceptable. The exception is paper napkins.

 The waiter or waitress of a good restaurant should be unscrupulous, middle-aged, discreet and patient in character. As for the appearance, there may not be a strict uniform but a clean white shirt (or T-shirt) is enough. An apron should be required (not applicable to establishments with a Michelin star).

 The waiter is obliged to clearly and knowledgably answer visitors’ questions about the dishes on the menu. If the waiter cannot clearly explain what the dish is made of or how long it takes to prepare, this indicates a lack of professionalism, which affects the overall quality of the restaurant.

 You can have an opinion about the restaurant’s kitchen before tasting the ordered dishes by paying attention to the menu offered. One of the main signs of a good restaurant is a short list of dishes. Too big a menu reflects the workload of chefs, which leads to a long waiting time for your order. The average but high-quality restaurant tend to offer a maximum of four appetizers, four main dishes, and several options written on the board. Exceptions are gastronomic tours.