Brie and baguette is one of life’s simplest pleasures, to be enjoyed anywhere from a park bench to halfway up a mountain, and with no knife or kit required. It’s a soft, white, mould-ripened cheese made from raw or pasteurised cow’s milk, and has a characteristically soft texture.
Gently warmed milk is separated into curds with rennet, then inoculated with Penicillium candidum (sometimes called P camemberti), which gives it that characteristic flavour and white mould rind. It’s then transferred to moulds, salted and ripened for a month or longer. It originally hails from the Brie region in northern France.
