usaid agro program

Classic Brie

Classic Brie

0406
Producer
Description

Brie Pastourelle is a soft cheese in a noble white mold with a particularly delicate mushroom flavor. It has a smooth, creamy, light straw-colored pulp and a white, velvety crust with an aftertaste of hazelnuts. This is one of the most difficult cheeses to make, belongs to the 4th of 5 classes of complexity. It cannot be made industrially, only manufactory handmade. Chameleon cheese, because the delicate texture and multifaceted flavor, change throughout the ripening period. Achieving the necessary taste parameters is possible with a deep knowledge of microbiology and strict adherence to traditional technology.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture.

Additional info
Net weight: 125 g
Type of packaging: Box
Quantity of pieces in multiple-unit package: 12
Weight of multiple-unit package: 1.82 kg
Shelf life: 60 days
Storage temperature max (°C): From +2°С to +6°С
Storage conditions: Store in the package in compliance with specific temperature
Energy value per 100 g of product: 1075 kJ
Nutrition Facts (Food value) per 100 g of product: Per 100 grams of product: Protein - 20 g, fats - 25 g, carbohydrates - 0 g.

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In the production of organic sour milk cheese 9% fat are used:

- cow milk

- skim milk;

- cream obtained from whole cow's milk;

- leaven or fermenting preparations of direct application;

Appearance and texture - soft, crumbly. Slight graininess and slight serum release are allowed.

Taste and smell - a characteristic sour milk, without foreign tastes and odors

Color - white or with a cream tint, uniform throughout the mass

Organic brined cheese

- whole cow milk;

- skimmed milk obtained by separation of whole organic milk;

- calcium chloride;

- leaven or fermentation preparations of direct application.

- drinking water;

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The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:

- whole cow's milk;

- skimmed milk obtained by separation of whole organic milk;

-Calcium chloride;

- Yeast or fermenting preparations in accordance with current regulations.

- drinking water;

- coagulating enzyme preparation;

- Kitchen salt "Extra".

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- extra class organic cow's milk;

- skim organic milk,

- leaven or fermented preparations of direct application;

- enzyme preparations;

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- drinking water.

- plasticizers for surface coating.

Appearance and consistency - the surface is clean, smooth, without mechanical damage, foreign layers and a thick surface layer, covered with a protective coating of plasticizer, which is tightly adjacent to the surface of the cheese.

For packaged cheeses packaged under vacuum, the polymer film or package adheres tightly to the surface. The surface is clean, some moisture is allowed under the film or package.

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