Traditional Brie Marin French Traditional Brie Is Classically Delicate and Creamy

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Traditional Brie Marin French Traditional Brie is classically delicate and creamy. Made with authentic cultures and aged slowly, it develops the familiar Brie flavor profile redolent of sweet milk and mushrooms. Our Brie has the unmistakable buttery, rich texture and golden color reflecting fresh cow’s milk from neighboring Marin dairies. Pairing Suggestions The delicious simplicity of our Traditional Brie makes it perfect for simply adding to a baguette. Add Traditional Brie to a panini or a fettuccini pasta dish. The buttery and creamy flavor of the cheese will add texture and a recognizable taste to any recipe. Pair with a Pinot Noir, Chardonnay, Porter or Stout. MARIN FRENCH CHEESE 7500 Red Hill Road Petaluma, CA 94952 Recent Awards: California Expo State Fair 2017: Bronze, 2015: Silver, 2014: Bronze; ACS Providence RI 2015, 1st Place; Tel: 707-762-6001 ACS 2013, 3rd Place Fax: 707-762-0430 www.MarinFrenchCheese.com Ingredients: Cultured pasteurized milk, salt and microbial enzymes. Marin French cheeses are made with fresh local milk that is guaranteed rBST free. All of our milk is pasteurized, and we use only vegetarian approved rennet (no animal rennet). Shelf Life: 75 days DOM | Keep Refrigerated Packaging: 8 oz & 16 oz wheels are wrapped in an elegant wooden cup, perfect for serving and storing Storage: 34 - 45F Item #: 15806 Unit Size: 8 oz Case Size: 6 units Item #: 15805 Unit Size: 16 oz Case Size: 6 units We are committed to engaging in sustainable cheesemaking practices that respect nature and our local environment. Our all natural milk is sourced from local dairies within 20 miles from the creamery, and our cheeses are handcrafted without preservatives or additives. Our ingredients are rooted in authenticity, simplicity and honesty. Handcrafting award-winning California cheese since 1865. Rev 5/17.

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The Cheeses of France
HOMMAGE À FROMAGE: THE CHEESES OF FRANCE Curt Wittenberg e-mail: [email protected] Queso Diego August 18, 2015 Chèvre… Speaking of Chèvre…..let’s have our first sample: HOMEMADE Fresh Chèvre with Homegrown Figs Picture of Chèvre • French chèvre is thought to have been developed in the Loire Valley during the 8th century but arose at least 1000 years earlier in other regions. • Goat cheese seems less rich, despite a similar fat content, and is more tart than cow’s milk cheese due to the abundance of short chain fatty acids. • Ubiquitous in France and includes many AOC protected varieties (more later). There is more to French Cheese than an aged Chèvre! Blue Cheese Blooming-Rind Cheese Washed-Rind Goat’s Milk Cheese Cheese Where will we go from here? 1. The history of French cheese 2. Regionality in French cheese (AOC) 3. French cheese varieties 4. Some examples and recipes 5. Sources for cheese and information The Beginnings of French Cheese • The earliest solid evidence of cheesemaking was found in Poland from 5500 BCE but likely originated around 6000 BCE. • Cheesemaking and dairying was practiced by the Sumerians (2000-1000 BCE) and appears in the writings of the Greek philosopher Etricus (ca. 300 BCE) and Pliny the Elder (ca. 20 CE, well before the development of his namesake IPA). • The Romans are credited with the spread of commercial cheesemaking throughout Europe and Britain. • Cheese varieties multiplied dramatically during the middle ages and became a staple in many areas of Europe including France. What makes French cheese French? Regionality of French Cheese The Evolution of French Cheese • The French government recognized that the distinctive nature of regional cheeses reflects both technique and terroir.
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Brie/Camembert
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