Creme Brie L’Extra Processed Cheese Spread

Creme Brie L'Extra

I came across this interesting container of cheese while shopping at my local Michael-Angelo’s Market. I’m thinking … brie in a cup? This could be interesting. The container is small enough to hold in your hand and it is made of paper. That makes me think it is recyclable and earth friendly.

Creme Brie L'Extra Lid

The lid reveals that this a Processed Fine Cheese Spread, part of the Agropur Signature series. Now I’m a little confused and a little curious as to what I will discover under that lid. I was tempted to lift the lid in the store but I was not sure what was beneath. I did not want to break a seal.

Removing the lid reveals a plastic seal that can be torn away.

Creme Brie L'Extra with the lid off

I removed the lid to unveil a gooey creamy white cheese. I had set the cheese out for about an hour to bring it to room temperature. That is my procedure with all cheese. Cheese typically is more flavorful at room temperature. I’m not sure that was the right idea with this cheese because the cheese was even more runny than Brie paste at room temperature.

Creme Brie L'Extra

The consistency was quite thin. I would describe it as either thick yogurt or thin pudding. I placed a knife in the container for a picture and the knife would fall out within a minute under it’s own weight.

I spread some Creme Brie L’Extra on some Carr’s Table Water Crackers.

Creme Brie L'Extra on Carr's Crackers

I had to take the picture quickly because the cheese would flow over the edges of the crackers as they sat. With this product you cannot spread crackers in advance to serve them.

The Creme Brie L’Extra on Agropur’s website describes this product as being based on “Crème Brie L’Extra, Canada’s best selling brie”. Hmm “Canada’s best selling Brie”? … I guess I better try some regular Crème Brie L’Extra soon.

They continue to suggest this spread as:

“Ideal on crackers, on baguette bread and perfect for bagels! Crème Brie L’Extra can also be used as a dip, in a fondue or as a key ingredient in a sauce.”

What does Creme Brie L’Extra taste like? This cheese is smooth, creamy and very mild. It leans more towards processed cheese than Brie paste. Brie is mild to begin with, but this is the mildest Brie I have yet to try. The good news is – no rind in there. Although brie rind is edible I see a lot of people avoiding it.

I liked the Creme Brie L’Extra cheese, but not in a savour every moment kind of way. It was more of a spread it quickly, pop it in your mouth, have another – sort of way. I assume bringing this cheese to room temperature enhanced the flavour which in hindsight is a good idea because the flavour is so light. My wife tried this cheese. She likes milder cheeses and she enjoyed it. However, it just didn’t have enough pizzaz to get me excited.

I think the container is designed to be a single serving because once the plastic seal is removed I was not convinced that replacing the paper lid would keep the cheese fresh for very long. I ended up draping a piece of saran wrap over the top and then replacing the lid.

The verdict: Creme Brie L’Extra is a convenient, mild, cheesy cracker spread. I would suggest this cheese for the cheesy timid.

Creme Brie L’Expert is made in Canada at Agropur’s St-Hyacinthe, Quebec cheesemaking facility. It was introduced in September of 2011.

Disclosure: I am not affiliated with Agropur, or this product, in any way. I just buy it, try it and review it.

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Comte de Champagne Double Cream Brie from France

Comte de Champagne Double Cream Brie

I was shopping in Starsky’s market in Mississauga (Ontario, Canada) when I came across Comte de Champagne Double Cream Brie. I tend to think of Brie as generic. I wondered, are all Brie’s alike? Is French Brie better than a Canadian Brie style cheese like Riopelle.

I did some internet searching and had difficulty finding information about the producer of Comte de Champagne. I discovered that despite the variety of Bries, the French government officially certifies only two types of cheese to be sold under that name: Brie de Meaux and Brie de Melun. Hmmm … the Comte de Champagne is clearly labelled Brie and it is imported from France. I’m a little confused about the world of Brie.

More internet searching revealed the name “Comtes De Champagne” is a brand of Champagne produce by Taittinger. I’m even more confused about this Comte de Champagne cheese. Is it related to the Taittinger Champagne in some way?

Taittinger Champagne Label

I hope somebody in France, reading this blog, can provide some more information on the Comte de Champagne Brie.

I expected this to be some famous Brie that I had yet to discover. But the lack of online information makes this one of the most mysterious cheeses I have come across.  So goes it with cheese adventuring.

Comte de Champagne French Brie

What does Comtes De Champagne Double Cream Brie taste like? – It tastes like Brie. My point is that it does taste generic to me. I have concluded that there is nothing special or unique about this Brie. It’s Brie.  It’s good.  But I’m not sure if you lined up several Brie’s that I could differentiate this one. Maybe that’s the way the French want it. Maybe the objective is consistency … if so then I say good job, the Comte de Champagnes upholds the Brie standard.

So far, when it comes to “Brie Style” cheese, I prefer the Canadian Riopelle that I tried a few weeks ago. But it might be a little unfair to compare this Brie to the Riopelle. It is an “apples and oranges” comparison. The Riopelle is a triple cream surfaced ripened cheese. I enjoy rich and creamy so my bias is toward the triple cream over the double cream hence the Riopelle over the Comte de Champagne.

To be clear … this French Brie is good. It is exactly what I expected when I bought it. What I got was a classic Brie. If that’s what you are looking for then here it is.

Store refrigerated but warm it to room temperature for serving.

Bleu de Bresse is Blue Cheese for Beginners

Bresse Bleu or Bleu de Bresse

I discovered Bleu de Bresse at Starsky’s market in Mississauga.

Bleu de Bresse comes from France. It is a very mild blue cheese made from cow’s milk with a texture that is similar to brie. The rind is soft, white and edible.

This blue cheese originated in 1951 in the French Province of Bresse. The Bresse region is better known for its poultry production which boasts to produce some of the “best chickens in the world”. But we are not talking chickens here. We are talking cheese.

Bleu de Bresse is also called Bresse Bleu. It is made in the French village of Bourge-en-Bresse. The brand and trademark for Bleu de Bresse are owned by the large European cheese company Bongrain. Unlike many of the famous French cheeses, Bleu de Bresse is not an AOC designated cheese.

The mild blue cheese cheese flavor comes from Penicillium roqueforti which is introduced to the curds before they are put into perforated molds. Once the curds become set in the molds, the cheese is removed, salted, turned, drained, and covered with Penicillium camemberti to form the outer rind. The Bleu de Bresse is then aged 3 to 4 weeks.

Bleu de Bresse is quite soft and very spreadable. It is less dense and easier to spread than cream cheese.

Bleu de Bresse spread on a Table Water Cracker

Bleu de Bresse is slightly firm when refrigerated. As with most cheeses, take this cheese out an hour or so before serving to allow it to come to room temperature. This one is so mild you will want to enjoy all the flavor it can provide. It needs to be at room temperature to do that.

What does Bleu de Bresse taste like?

The Bleu de Bresse has a mild scent reminiscent of buttered mushrooms. Bresse bleu claims to be the creamiest of all blue cheeses. I would agree with that. However, the little veins of blue do maintain a slight texture that can be sensed and separated on the tongue.

I found the Bleu de Bresse to be less salty than a typical blue cheeses. My research uncovered a reference that claimed Bresse Bleu has 30% less salt compared to other blue-veined cheeses. My palette likes that.

Of the blue cheeses that I have tried so far, Bleu de Bresse is most similar to German Cambozola. When I first tried Cambozola I considered it to be mild. The Bleu de Bresse is an even milder blue cheese. I don’t think a blue cheese could be much milder than this and still be a blue cheese. Personally I prefer my blue cheese stronger.

My teenage daughter is not food adventurous, to say the least.  She has never garnered the courage to try a “moldy” blue cheese … until today. When she saw me drafting this blog, titled “Blue Cheese for Beginners”, she agreed to try a little on a table water cracker. After staring at the cracker for a few minutes and then smelling it, she took a small bite, then another, and another. I was pleasantly surprised when she admitted “It was better than I thought it would be.”

Bleu de Bresse may be the ultimate mild blue cheese. This is definitely the blue cheese of choice for a beginner or unadventurous guests. I am glad to have discovered it because it is a great cheese to add to my arsenal of cheese options. It will be my blue cheese “secret weapon” for my next timid blue cheese tasting guest.

Vacherine Mont D’Or – Like Brie with Balls

Vacherine Mont D'Or

When I came across this cheese at the The Cheese Boutique I was informed that the “season was over”. Season? What season? I only thought there were four seasons.

But having tried Vacherine Mont D’Or I now recognize five seasons. Winter, Spring, Summer, Fall and Vacherine Mont D’Or cheese season.

This cheese is a gooder (if that is a real word). For me, it was another step up the ladder of cheese nirvana.

Vacherine Mont D’Or is only produced between August 15 and March 15, and sold between September 10 and May 10. In other words, it is a limited edition cheese and this was the last batch available from The Cheese Boutique until next year.

Vacherine Mont D’Or is a cow’s milk cheese. In 1981 it earned a classification as an AOC (Attestation of Origin) cheese. This cheese is produced in Switzerland and France in the Jura mountain region. While researching this cheese I discovered a lot of  confusion about whether this cheese is of Swiss Origin or French Origin. It ends up that it is both, due to shifting political borders in the area where the cheese is made. I found a great online article which explores that subject in depth at Practically Edible.

Vacherine Mont D’Or should be served at room temperature whereby it becomes very soft. It can be eaten like a fondue. It literately oozes out of the rind. I hope you can see that in the picture.

But let’s cut to the chase. What does Vacherine Mont D’Or taste like?

Oh boy, I fell in love with this one. It has a smell that does NO justice to the taste. In fact, the smell was unpleasant to me. It’s a stinker and it smells RIPE. I’m not talking about a fruity sweet and good ripe. Nope this one smells like it’s rotten, take it to the curb, ripe.

Trust me, don’t let the smell stop you. The flavor is amazing.  It is rich and smooth with a unique flavor very distant from the smell. This stuff was addicting. I ate some and it confused my palette. It smells bad, it tastes good, how can this be? Then I had to have some more, to figure it out. Then I had more, and more, and more. I didn’t want to stop.

The only thing I really figured out was that this is one fantastic cheese. This is a cheese that I would serve to guests to WOW them. They will balk at the smell and then I’ll get to watch their legs go weak as they try it. I think Vacherine Mont D’Or is a cheese that you will not forget.

Here is a point of comparison. If you’ve tried Brie then Vacherine Mont D’Or looks like Brie. It is gooey-er than Brie. It is stinkier than Brie. It is Brie’s big brother … on steriods. Vacherine Mont D’Or is Brie with balls.

Try this one next season if you get the chance.

Here is the official Vacherine Mont D’Or website.

Woolwich Dairy Triple Creme Goat Brie

My cheese adventure has led me to try Woolwich Dairy’s Triple Creme Goat Brie.

I like Brie. Double creme is good, triple creme is even better. However, until now, I have only tried cow’s milk Brie. I didn’t even realize there was such a thing as goat’s milk Brie.

I found this cheese at a local Loblaws supermarket. I must be a sucker for nice packaging. The little wooden box looked so classy that I figured there must be something very good inside.

Woolwich Dairy is a family owned, and operated, cheese company located in Orangeville, Ontario, Canada. Their website claims that they are Canada’s largest and leading goat cheese producer. They have a 40,000 SF manufacturing facility which, by my standards, is pretty darn big. They bring in milk daily from 200 local goat farmers. The cheese plant has a viewing gallery where visitors can see cheese being made. It sounds like a road trip with my kids is in the near future.

Because I am only familiar with cow’s milk Brie I wasn’t sure what to expect. In the past, I’ve had some goat cheeses that I enjoyed, and a few … well not so much.

When you take the cheese out of the wooden container it is wrapped in white paper, just like cow’s milk Brie. Upon removing the paper it looks and feels like cow’s milk Brie. I let it stand for an hour to come to room temperature. I’ve learned that cheese almost always tastes its best when at room temperature. When I cut into the cheese it looked like the cow’s milk Brie I was used to, only a bit firmer.

Upon tasting it, I could not help myself from comparing it to cow’s milk Brie. There was more similarity than difference. It was milder and different, but not in a bad way.

The tasting was a bit anticlimactic for me. I’m going to have to do some side by side tasting with another goat Brie, or a cow’s milk Brie to really figure this goat Brie thing out. I didn’t love it nor did I dislike it.

I’m stuck with indifference on this Goat’s Milk Brie for the time being.

Cheese and Carr’s Table Water Crackers

What cheese blog would be complete without a little attention to cheese’s best friend … the cracker? It is common to find bread or crackers to accompany the serving of cheese. If you are serving a soft cheese, then a cracker, or piece of bread, is almost a necessity to carry the cheese to your mouth.

Honestly, I think that fresh bread, such as a french baguette, is the ultimate cheese carrier with crackers being a close second. Some crackers are better to pair with cheese than others. If you have a mild cheese, you might try marrying it with an exciting cracker full of sesame seeds, poppy seeds, dried onion … you get the idea. But there is a tipping point when cheese looses the stage to such a cracker. At that point why not just spread butter?

A delicate cheese needs a delicate cracker. And that is why I suggest Carr’s Table Water Crackers. They have a nice consistency. They won’t break under the pressure of a knife unless the cheese is atypically stiff. They are a nice size, perfect for two or three bites, unless you have a big appetite, or a big mouth. They are a perfect cracker for brie.

A problem with some crackers is that they have surface salt. The Carr’s crackers do not. I find the baked in salt balance just about perfect. The Carr’s Table Water Crackers can also carry stronger cheeses competently. It is my cracker of choice for Cambozola and other blue cheeses. In fact, it is a great all around cracker for most cheeses.

A box contains about 35 crackers. Carr’s crackers are well distributed and should be widely available. Carr’s Table Water Crackers have my endorsement.

Disclosure: I don’t work for Carr’s or any affiliate. I have not been compensated in any way for this post. I just like ’em.

Cambozola

Today our cheese adventure takes us to Germany. Cambozola is a very interesting cheese, a combination of Brie and Blue cheese. It is sometimes called Blue Brie or Bavarian Blue. It is made by Kasseri Champignon in Bavaria. The name “Cambozola” was trademarked in Germany in 1975.

Cambozola is made from pasteurized cow’s milk. It is similar to a soft-ripened triple cream but it has the added excitement of Penicillium roqueforti mold. The Penicillium roqueforti is the same mold used to make Stilton, Roquefort and Gorgonzola. For me it is the best of both worlds … smooth, nutty, creamy with a little zippy flavor from the blue. It spreads well on bread or crackers. The rind of the cheese is much like Camembert.

I did not get the best picture of the cheese but you can see what I am describing, streaks of blue in what otherwise appears to be  a piece of brie.

It is an excellent cheese for a cheese board as the mild blue would be satisfying to people who are not drawn to the stronger cheese varieties. I would suggest pairing it with apples, pears or grapes and a light to medium bodied Burgundy or Bordeaux wine. It also paired well with Graham’s 2003 Port on the evening my friend Mike and I did the tasting.

While researching I came across a recipe showcasing the Cambozola cheese and it looks amazing. I have not tried it, but I definitely will. The recipe is Warm Figs with Cambozola and Balsamic.

I found the official Cambozola website. Unfortunately it is not in English nor could I find an English version.

Blue cheese is my favorite variety of cheese and the Cambozola is near the top of that list.

Das ist wunderbar Käse! – This is wonderful Cheese!

Cheese Storage

I wanted to learn the best way to store my cheese. My current method is to simply place the cheese in a ziploc bag and refrigerate. I figured if I did some Googling, some reading and asked a few folks at the cheese shop then I would have it all figured out. I was partially right. This cheese storage thing can be pretty simple or it can be as complex as you care to make it.

I have drawn the following conclusions (so far).

• Cheese should be stored at 40-45 F.
• Cheese likes to breath.
• Cheese likes humidity.

The Ziploc Method (invented by me)

My ziploc bag method meets the temperature criteria. If I poke a few holes in the ziploc bag I satisfy the breathing criteria. I’m thinking that if I put a small damp paper towel in the ziploc bag I probably can satisfy the humidity criteria. That is my Cheese Storage on a budget solution.

The Cheese Saver

I found a more sophisticated solution called the Cheese Saver. The concept is simple and it makes sense to me. The good folks at  Cheese Saver Incorporated have engineered a modern cheese storage system using some plastic ware within plastic ware and viola, your cheese storage problem is solved!

Check out the The Cheese Saver website. The system is inexpensive and simple. Alternatively the idea could be easily duplicated with some Tupperware containers and a bit of modification.

The Fromagair

I found a high end cheese storage solution for the connoisseur with a big budget. It is called The Fromagair.

Fromagair

The website states:

The Fromagair cheese climatization cabinet is not a refrigerator but a genuine climatically controlled cabinet that provides the ideal conditions for cheese storage.

The Fromagair has two zones. One zone provides a temperature of 6 °C and a relative humidity of 90 % to slow down the cheese ripening process. The 2nd zone is set at 16 °C to keep the cheese at an ideal serving temperature. That is a pretty snazzy way to store cheese. Again the concept is simple. Store cheese at 6 °C with high humidity and warm to 16 C to serve.

How long will cheese last?

The short answer is “it depends”. You can expect almost any cheese to last at least several days if refrigerated.

Once the cheese is cut, like the cheese at shops or grocery stores, it may last a few weeks weeks or a month if properly stored. Cheese that is uncut, like a wheel of aged cheese, can last a long time, maybe years.  Hard cheese lasts longer than soft cheese.

Tips, Ideas and Thoughts

It is a good idea to label your cheese with the type and date purchased. The ziploc method is ideal for this. Just write on the bag.

If cheese has been left out and begins to break down, you can clean off the outer surface to remove oils.  Use a knife to scrape it off.  Once left out, it is recommended to store the cheese in a container instead of wrapping.

If you freeze cheese, the flavor will be altered. It is recommended only if using cheese for cooking.

Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells.

Some people recommend wrapping the cheese in plastic wrap to provide a tight seal to protect the cheese from moisture, odor and possible molding in the fridge. But this method is contradictory to the “let it breath” philosophy leaving me a bit perplexed.

Cheese Storage Formulas

If you are the engineering type you may be inclined to get a bit more exacting with your cheese storage plan. For the perfectionists I came across specific suggestions based on cheese type. I call these the Cheese Storage Formulas.

Rindless Cheese

Rindless cheese like Marscapone, Mozzarella and Ricotta should be stored at 35F to 39F. If the cheese is purchased in a plastic container, continue to cover it tightly in storage. Chevre should first be wrapped in parchment paper or foil, and then stored in a tightly sealed plastic container. Feta keeps best when stored in a salt brine bath in a tightly sealed plastic container. If you find mold on a fresh, rindless cheese, discard the entire product.

Semi-soft cheeses such as Havarti, Cheddar, Colby, Swiss, and Monterey Jack should be stored at 40F to 45F. Cut cheese should be wrapped in parchment or waxed paper first and then again in plastic wrap, or simply stored wrapped only in plastic wrap to help retain moisture.

Natural Rind Cheese

The natural rind cheeses include semi-hard and hard grating cheeses such as Parmesan, Romano and Asiago. Store these cheeses at 40F to 45F degrees tightly wrapped in plastic wrap to prevent moisture loss.

Washed Rind Cheese

A washed rind cheese is bathed regularly by hand during aging with a bacterial solution to promote ripening and flavor development.  Examples include Gruyère, Limburger, Raclette and Italian-style Fontina.

Store washed rind cheese at 40F to 50F at an elevated humidity of 65%.  If the cheese is cut, wrap it in waxed or parchment paper and place it in a plastic container pierced with several holes to allow air circulation.  If the cheese appears to be drying out, place a clean, slightly damp towel (paper towel is fine) in the bottom of the container to elevate the humidity. If the cheese begins to smell ammoniated, remove it from the container and let it sit uncovered in the refrigerator or on a clean counter. Once the odor is no longer present, rewrap the cheese in clean paper and refrigerate. If the odor persists after 2 to 3 hours, discard the cheese.

Bloomy Rind Cheese

Bloomy rind cheeses include Camembert, Brie and some Chevres. Store bloomy rind cheese at 40F to 45F with elevated humidity. After bloomy rind cheese is cut, place a thin piece of parchment paper over the exposed area and use the original wrapping to cover the cheese. Or, store the unwrapped cheese in a sealed plastic container pierced with a few holes for air circulation.  Place a clean, slightly damp towel in the bottom of the container to elevate the humidity.

Blue Cheese

Store blue cheese at 40F to 45F with elevated humidity. The cheese should be wrapped in aluminum foil, preferably the original foil you receive the cheese in. Finding mold on a blue-veined cheese is usually a good thing.  However, if the mold appears black and slimy, discard the entire piece.

I don’t think you can go too wrong storing cheese. It is a fairly low maintenance food. The cooler the temperature that it is kept the longer it will last, short of freezing. I’ve had cheese sit out for many hours while entertaining and it has lasted perfectly fine. Ideally it is at room temperature for optimal flavor any way.

Why store cheese anyway? If it’s good … eat it!