Brie (Prince La Fontaine)法國布利(拉方丹王子)軟質白黴乳酪

口感層次：熟成的布利(Brie)內芯為亮黃色，放於常溫30分鐘，會呈現熔岩般的流動狀態，口感細滑軟嫩，鮮奶般的味道，帶有淡淡的葉子和水果的香氣。如天鵝絨般的白色黴層表皮，是軟質白黴健康的表現，其功能是保存乳酪內芯的水份，吃起來的口感有脆脆的斷裂感，具有蘑菇般的香氣。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的風味。融化的Brie用全麥麵包或餅乾沾著吃是最簡單又美味的品嘗方式。料理入菜搭配球型萵苣就是好吃的沙拉前菜，放在麵包上烤熱淋上蜂蜜滋味更是絕妙。適合輕盈的氣泡酒或是白葡萄酒，搭配有年份的香檳酒(vintage Champagne)，更是絕配。

保存方法：2-6度C冷藏.勿陽光照射。開封後請以保鮮膜或防油紙包妥，避免水份流失而降低口感風味。軟質白黴乳酪的活乳酸菌需要"呼吸"，請勿放入真空盒或鐵盒保存，否則乳酪吐出的二氧化碳會產生"阿摩尼亞味"嚴重破壞風味。

Brie is the best known French cheese and has a nickname "The Queen of Cheeses". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings. Brie is produced from the whole or semi-skimmed cow's milk. Rennet is added in to raw milk and heated to a temperature of 37°C to obtain the curd. The cheese is then cast into molds, several layers of cheese are filled into mold and then kept for around 18 hours. After this the cheese is salted and aged for minimum four weeks. In order to enjoy the taste fully, Brie must be served at room temperature. Prince la Fontaine is one of the best French soft-ripened triple crèmes. The triple crème category of cheeses includes those cheeses whose butter fat content is 70% higher… but don’t have a heart attack… this percentage when modified by moisture content is more like 40%…