A product of 20th century technology, Blue brie is a commercially-made cheese which, unlike most other blue styles, was not discovered by chance.
Blue brie is one of the more difficult cheeses to make as it incorporates two differently behaving moulds.
One, a blue mould, naturally grows from the interior to the surface of the cheese while the other, a white mould, used to soften the intensity of the blue cheese flavour, naturally grows on the surface.
Usually made in wheels of about 1.2kgs, blue brie has a width of approximately 13cm and a depth of 8cm. The cheese is soft and creamy like brie, with a creamy texture and subtle blue flavour. Triple cream blue is a triple cream cheese with blue mould added.
Rich and creamy, blue brie has subtle hints of blue characteristics. An ideal cheese to introduce the flavour of blue to others as it is not overpowering.
Selection and Storage
- Choose if the rind, like that of brie or camembert, shows signs of breakdown.
- Ensure it shows subtle blue veining and a shiny appearance when cut.
- Store wrapped in the original wrapper or in foil.
- Freezing is not recommended.
- Excellent served as a table cheese.
- Use as stuffing in chicken.
- Include as a sandwich ingredient.
- Toss in a salad.
For more recipes with blue brie cheese, visit The Dairy Kitchen.