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Oct032007

152. Brie de Nangis

DateWednesday, October 3, 2007 at 02:51PM


152_brie_de_nangis.jpg


Brie is a region of France outside of Paris and cheese produced there is called Brie. Being over 5000 square kilometers in size there are subdivisions of the region and the Brie cheese form. Brie de Nangis hails from the town of Nangis just as Brie de Meaux, perhaps the most famous Brie cheese, comes from the town of Meaux. Most people recognize any white disk of soft yellow cheese as "brie" or "camembert" and they would stand a good chance of identifying Brie de Nangis correctly.
The flavor is buttery and creamy with an earthy, mushroom aroma. Having endured two long voyages, one from France and another from New York to North Carolina, my cheese held up fairly well, suffering only from mild temperature changes and being a few days past its prime.

Name: Brie de Nangis
Type of Milk: cow's, pasteurized
Type: soft, bloomy rind
Produced in: France, Brie, Nangis
Date Purchased: 9/28/07
Date Eaten: /9/30/07
Purchased Where: online, www.artisanalcheese.com

Price: $14.25/lb.

AuthorKirk | Comment6 Comments |
in , , , , ,

Reader Comments (6)

Hi Kirk,

I finally got out to view your 365 cheeses - what a very cool journey you are on! Have you tried D'Affinois or Explorateur yet from France? Nice triple cream cheeses....hope to see you and your wife again sometime soon!
October 6, 2007 | Unregistered CommenterJennifer Curry
Jennifer,We had a great time that night and hope to get together with you soon.I did write about those cheeses, # 52 and 55. We love Explorateur.Hope to see you soon.





October 7, 2007 | Unregistered CommenterKirk and Fleming
hi kirk-gosh and YUM..thanks for your blog. found you by following the cheese-laden path from the ruhlman event (which unfortunately, though i am in chapel hill, i was not around for.)but hello and keep on truckin with the fromage. on my travels with c'est si bon! this summer i ran into one cheese i will always remeber in london, stinking bishop. have a great photo..if you like. merci- dorette
October 7, 2007 | Unregistered CommenterDorette Snover
Thanks for this Kirk. This is the first post I've read, and it seems that Brie is a great cheese to get started eating. I've never been a cheese eater, but I think I'll start (slowly).

Would you please also add in comments on how to serve and eat these cheeses? For example, do you serve this cheese whole, and expect your guests to cut the pieces they want?

Are you supposed to eat the whole cheese (rind and all), or somehow separate the rind and eat the insides?

November 11, 2007 | Unregistered CommenterBillie Dee Jackson
Is it ok to eat the outer part? :D Some people said so, but I don't believe them. I think it gets handled and stuff.
November 21, 2007 | Unregistered CommenterLael
I am a 58 year old lover of cheese unfortunately where I live small island in yhe mexican caribbean choices are not plentiful, so when I travel I love to taste other cheeses your page seems extremely well researched but I have a problem I have a hard time reading the right side of your page would it be too much to ask to use a lighter shade of blue so the contrast will be be easier on my eyes and maybe others ?????

Thanks in advance
January 11, 2008 | Unregistered CommenterJose Rodriguez

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