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you never knew about cheese
There are days when all you want and need is a toasted cheese and ham sandwich, right? Cheese is a wonderful thing and we think there are a few things you might not know about it in all its weird and glorious forms. From amazingly strange adverts to why cheese knives have holes in them, here are some interesting things to chat about the next time you’re snacking on a cheese platter.
1. Cheese has a nose
If you’ve ever had ‘the sniff’ from a French friend when you go to cut the Brie on a platter, that’s probably because you were going for the nose. Cheese develops flavour at different rates from centre to rind, which means that the ‘perfect slice’ is one that includes all parts of the cheese from centre, or nose, to the edge (the rind). A rule of thumb is to take slices that mimic the shape itself. Got a wedge? Cut smaller wedges from point to wide edge. A rectangular block? Slice rectangles off it, retaining the shape.
2. Why cheese knives have holes
Cheese tools, especially knives, come in a huge variety of shapes and forms, from simple wires to holey numbers that look like Emmenthal itself. Surely a simple paring knife will do, right? Well, yes, to an extent, but every tool is designed to function slightly differently. Just as a beanie and a boater do not perform the same function, so a wire cheese slicer and a Parmesan hatchet are designed to rock at slicing different types of queso. And the holey guy? Perfect for soft varieties (think Brie and Camembert), as the holes create air pockets and prevent the slices from sticking. Quick tip: try not to mix the knives up on the platter, so as not to mix up the soft and hard cheeses.
3. Some cheeses are made by bugs
There’s Cheddar and Gouda and then there’s mimolette and casu marzu. The former looks like an orange sweet melon, with a crunchy crust. This crust is made by a family of mites in the crust, which live there and excrete. This creates the sought after crust and is what makes this a delicacy in Normandy (those French, hey?). Casu marzu is a Sardinian cheese that you may have heard of. In this guy, the bugs are the larvae of flies, which are encouraged to make their home in the centre of a large, round, ripe pecorino. Their habitation makes the centre into a kind of lumpy mush, the texture of cottage cheese but with the strength and flavour of a very ripe pecorino. Not for the faint hearted, this is eaten spread on bread (even by Gordon Ramsay).
4. The cheeses that are not cheeses at all
Traditionally, cheese is derived by separating the solids (curds) and liquids (whey) in milk. It is then made, by various methods, using the curds, while the whey is mostly discarded. However, the Italians make ricotta from the whey and Norwegians give us Brunost, a brown rind cheese. Even weirder though, is fish cheese from Japan, which is made from cod. Yup, fish. No milk included.
5. What you should eat and drink with different cheeses
You might know that sherry and port are great accompaniments but did you know that beer is a perfect pairing for the nuttiness of cheese? Also various compotes, preserves and even honey work well, so if you are aiming for the perfect cheeseboard, why not try a little something different?
So now you know. Ever heard something interesting about cheese? Ever tried one you thought you wouldn’t like but actually loved? There are almost as many cheeses as there are people in the world (well, not quite, but it’s nice to think about), so why not break out of your comfort zone and try something new? You never know, you just might like it.
Big fan of the formaggio? Check out all our cheese tools and if you fancy making your own, we’ve got you covered.
Extra Information About nose of brie That You May Find Interested
If the information we provide above is not enough, you may find more below here.
5 things you never knew about cheese – Yuppiechef
Don't cut the nose off brie – Sketchplanations
What is the nose of the cheese? – Daily Delish
How to Cut Cheese | Paxton & Whitfield
Frequently Asked Questions About nose of brie
If you have questions that need to be answered about the topic nose of brie, then this section may help you solve it.
How do you cut a Brie nose?
Soft triangular shaped cheese Ideally everyone should get a piece of the ‘nose’ from a slice of Brie, but it’s not a practical way to cut this gooey cheese. Instead, take one slice from the nose, then you can make several long cuts from the edge towards where the nose used to be, ensuring everyone gets a bit of goo.
What does cutting the nose off cheese mean?
Cheese has a nose Cheese develops flavour at different rates from centre to rind, which means that the ‘perfect slice’ is one that includes all parts of the cheese from centre, or nose, to the edge (the rind). A rule of thumb is to take slices that mimic the shape itself.
Can you eat the outer edge of Brie?
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese ? it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside
Should I cut the rind off of Brie?
Brie is a soft young cheese, usually made from cow’s milk. The brie rind is edible and complements the creamy cheese inside. Those who don’t mind the flavor of the rind eat it along with the soft cheese, but you can also enjoy the cheese on its own as an appetizer or on a cheese board.
How the French eat Brie?
The French will traditionally serve Brie with baguette or another crusty bread that won’t compete with the cheese. Plain crackers are another convenient choice that won’t detract from the cheese.
Can you cut off the moldy part of Brie?
Be sure to keep the knife out of the mold, so it doesn’t contaminate other parts of the cheese. Of course, not all molds pose a risk. Some types of mold are used to make cheeses, such as Brie and Camembert. These molds are safe for healthy adults to eat.
Why should you not cut the nose off Brie?
If you cut Brie from a wedge yourself, you should angle it to make a new ‘nose’. The reason it’s considered impolite is because if you cut off the point for yourself, you’re taking a piece with little to no rind… leaving someone else to eat the rind.
When should you not eat Brie?
Don’t eat mould-ripened soft cheese (cheeses with a white rind) such as brie and camembert. This includes mould-ripened soft goats’ cheese, such as chevre. These cheeses are only safe to eat in pregnancy if they’ve been cooked.
Is the Brie rind mold?
Brie is a bloomy rind cheese. That means that cheesemakers inoculate the cheese with edible mold that blooms on the outside of the paste. That mold is then patted down, over and over again, to form the rind. This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this.
Is it rude to eat the nose off cheese?
As a rule of thumb, you should never cut off the ?nose? of cheese: Cutting a slice parallel to the rind is a big no-no in French cheese etiquette.
Can you eat the wax on Brie?
?You would be surprised how many people eat the wax ? which they can; it’s edible ? but that can be the mistake of the host for not cutting it off,? said Tom Bivins, Vermont Cheese Council’s executive director.
Is Brie good for your gut?
It contains bacteria that act as probiotics, including Lactobacillus casei and Lactobacillus fermentum, two strains that are beneficial for gut health and immunity.
Is Brie healthy to eat?
Potential health benefits
Brie contains protein and fat along with calcium, vitamin B12, and riboflavin, making it very nutrient-dense. It offers 100 calories per 1 ounce (28 grams). Fat and protein are associated with increased feelings of fullness, which may aid weight loss and appetite control ( 8 , 9 ).
Is Brie a healthy cheese?
Brie cheese is an excellent source of casein protein, vitamin B12 for energy production, calcium for strong bones, and vitamin A for enhanced immune system response. Brie cheese can also aid in weight maintenance and be part of a nutritious diet.