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CHEESE/Categories continued SOFT CHEESES Bel Paese is a recent Italian creation made from cow's milk and containing approximately 50% fat. It melts easily and has a wonderful fruity flavor that attracts and keeps many who taste it for the first time. It is usually a party favorite. Brie is a mold covered (ripened) French cheese. It is produced using cow's milk and possesses a fat content of approximately 60%. Prior to it reaching it peak of ripeness, it is firm and chalky. When ripe, its interior is soft and creamy sometimes to the point of having a custardy consistency. This period of peak ripeness will last for a few days. An ammonia smell will begin to dominate the cheese when it over-ripened. At this point, the cheese should not be served. This cheese can be served on its own at room temperature, baked in puff pastry and served hot or stripped of its moldy exterior and blended into a soup to create a full body and full flavor. This is a very popular and versatile cheese. Boursin is a triple cream cheese from France. It contains approximately 75% fat. This cheese is white, spreadable and usually flavored with either fresh herbs and seasonings or peppercorns. It is sold in small foil wrapped cylinders, which can be quickly unwrapped and served immediately with crackers, etc. This cheese can be used as a flavoring base for tea sandwich or hors d'oeuvres spreads as well as dips. It can be incorporated into hot food preparations such as stuffings, lasagnas or sauces. Camembert is a French rind ripened cheese similar in appearance to Brie. It contains approximately 45% fat. It possesses the same ripening characteristics as Brie but has a milder flavor. Camembert's window of ripeness is slightly shorter than that of Brie. Many businesses will purchase this product in tins or cans so it will not be exposed to the air thereby stunting the aging process. This gives the operators the opportunity to age as much cheese as they need to better control their inventory waste. You are on page 4 (1) (2) (3) (4) (5) (6) (7)