Question:

What is the white stuff on the outside of brie(cheese) and can you eat it?

Answer:

It is called Bloom. Edible rind on the cheese that is byproduct of bacteria. Keep on asking AnswerParty!

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cheese

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Brie

Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term production of milk, usually from dairy cows but also from goats, sheep and camels, which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale.

Most dairy farms sell the male calves born by their cows, usually for veal production, or breeding depending on quality of the bull calf, rather than raising non-milk-producing stock.]citation needed[ Many dairy farms also grow their own feed, typically including corn, and hay. This is fed directly to the cows, or is stored as silage for use during the winter season.

There are several types of cheese, which are grouped or classified according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, but with no single method being universally used. The combination of types produces around 500 different varieties recognised by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. Some attempts have been made to rationalise the classification of cheese; a scheme was proposed by Pieter Walstra that uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods. This last scheme results in 18 types, which are then further grouped by moisture content.

Fromager d'Affinois pronounced: [fʁɔmaʒe dafinwa] is a French double-cream soft cheese made from cow's milk. It is produced by the Fromagerie Guilloteau company.

Fromager d'Affinois is similar to Brie in production, appearance and flavour. Unlike in Brie production however, before cheese making the cow's milk undergoes a process called ultrafiltration. Ultrafiltration removes water from the pasteurised milk, concentrating all other components. One effect of this process is that it allows the acceleration of the cheese making process. Whereas classic Brie takes eight weeks to make, Fromager d'Affinois can be made in two weeks. Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%.

Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.

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