Mountain Maple Brie
Award-winning Brie wrapped in mountain maple bark and topped with a local grape leaf boiled in wine. Mountain Maple Brie is made from raw cow milk and aged to a creamy, rich perfection at 60 days. This Brie won first place in all of North America for two years in a row.
Size: 3/4 lb. wheel
Brie was made as early as the 7th century. Its origins are attributed to monasteries in northeastern France, near Paris.
To make Brie, the appropriate cultures and rennet are added to fresh milk, causing it to form curds. The culture includes Penicillium Candidum, which will later grow to form a white rind on the outer surface of the cheese as it matures. The curds are gently transferred to round molds where they can drain. Then we brine the wheels and begin the aging process, which lasts for a minimum of 60 days.
The rind on Brie can be eaten, and many consider it to be the best part.
Brie is excellent with crackers; fresh fruits, such as strawberries, pears, apples, peaches, blackberries; and dried fruits.
It is also used in a wide variety of recipes, including soups, pasta dishes, pastries, quiches, breakfast croissants and more.