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by Francine Black
My idea of a delicious cheeseburger: a slice of sourdough, a bit of mayo, a thick slice of golden tomato, herbed Turkey burger, all topped with soft melty Brie.
Brie might just be the King of Cheeses owing to its historic royal favor, beginning with Emperor Charlemagne’s visit to the French monastery of Rueil en Brie. It was there that in 774 he tasted a cheese made by those brilliant monks, a cheese so delicious that he promptly commanded regular deliveries to be made to his capitol in Aachen, Germany.
In 1217, the first King of France, Philip Augustus, provided 200 wheels of Brie to his Courtiers as New Year’s gifts.
Centuries later, King Louis XVI lingered too long over a beloved meal of Brie and wine, causing him and his family to be arrested by his pursuers, never to be freed (exception being Marie-Therese) from house arrest and never again to enjoy the pleasures of Brie! What a sacrifice!
Brie cheeses can be made from cow, sheep or goat’s milk. Some are made to be aged while others are best eaten fresh.
Whether you be connoisseur or occasional nibbler, you can’t go wrong! Try it on a burger, if you dare!
For a delicious appetizer or snack, try Baked Brie in Puff Pastry.
There is even a "how to" video!
High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, isFrancine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.
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