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History

Situated some 50 km east of Paris, the green region of Brie has a long history of cheesemaking. Brie de Meaux (AOC) is the formally recognized oldest recorded brie with an ancestry that dates back to the 8th century. In 1815 at the conclusion of the Napoleonic Wars, the Congress of Vienna held an informal contest amongst the nations to vie for the “best cheese in the world” status. Brie, the winner was crowned “le roi du fromage” or better known as “the king of cheese”.

Appearance

Each Reny Picot baked Brie begins with Old Europe Cheese award-winning Brie which is then hand wrapped in the freshest brioche pastry for that home-made appearance. And just like Reny Picot Brie, only the finest and freshest ingredients such as wheat flour, butter, eggs, milk and sugar are used to create the brioche pastry. Plus the fillings used in all our flavored Baked Brie are so fresh you will swear they were just harvested.

Flavor

Brie should be buttery and creamy with a full flavor, fruity and mildly tangy with an earthen mushroom note. Old Europe Cheese brie is a double crème which contains 60% butter fat for that melt in your mouth flavor.

brie pairings

The flavor of cheese is best when served at room temperature.
Remove from refrigerator one or two hours before serving.

Serving and Storage Tips

Ideal storage temperature is 40 – 45 degrees Fahrenheit with an elevated humidity. The cut surfaces should be protected from drying out by applying a piece of parchment paper to exposed areas before storing. If possible, use the original overwrap which is imported from France and is specially designed for brie. Otherwise, store unwrapped in a sealed plastic container pierced with a few holes for air circulation. Include a clean damp paper towel in the bottom to elevate humidity.