In Season with Jack - Rouzaire Brie de Nangis

5th June 2008
There is a reason why brie is the ‘it’ cheese of the Australian market place; it has wide appeal. From some fluffy, entry level, local varieties that you find at the supermarket to the cream of the crop from the Brie region in France.
Brie can be as accessibly easy or as sophisticated and earthy as you can bear.

A favourite from the imported end of the scale is Rouzaire Brie de Nangis. A little smaller and hence quicker to ripen than its bigger and better known brother Brie de Meaux, Rouzaire is now the only Brie de Nangis producer. Named after its originating town, Nangis - but no longer made there - the style was revived in its original format, by the Rouzaire family who now make it in Ile de France along with other signature white mould styles. Produced year round but best from the European spring and summer grasses, Brie de Nangis is in perfect condition now in the southern hemisphere. Though not good for the food miles it’s a privilege to be able to eat this decadent treat as our cooler weather sets in.

Packed in a nice little wooden box, Rouzaire Brie de Nangis is 1-2 months old as it leaves France on board a ship to Australia, the journey takes about 4 weeks, and lands in our speciality stores in prime condition; young, furry white rind with a firm milky and sweet centre. Some of the better stores such as Richmond Hill Café and Larder in Melbourne, then also further age it, until a matured version with a moreish mottled white and beige rind, soft and oozy pâte, and a mushroomy flavour has developed.

The pictured Brie is about 100 days old or just over 3 months and at its earthy best, with the characteristic soft yellow pâte that indicates the rich cows milk used and its 50% fat content. Rouzaire also make a larger brie with a centre of truffle, not to be missed for serious cheese lovers and truffle lovers, I guess they have the foodie community covered!

It would be sacrilegious to cook with such a beautiful cheese; so just serve it simply after dinner with some fresh bread and an elegant shaved celery heart and apple salad. The crunch of the salad compliments the silky texture of the brie and the sweet acid of the apple to balance the fat on your palate.

Further enjoy with a glass of your favourite Champagne or perhaps –for something a little interesting - try a soft ripe red, such as a Heathcote shiraz.

From ieatidrinkiwork