Patricia Sands

Author

Brie

A bit about Brie

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If it’s Friday, it must be France …

I’ve been in France all week … well, okay, in my mind … and I know that’s not the same as actually being there in person. But almost … really … I’ve been working on my next novel for several hours every day and my characters are in France so of course I’m right with them.

We’ve been driving the winding backroads of the Luberon region in Provence,

hiking the hills, inhaling the aromatic fragrances of lavender, rosemary,thyme,

exploring the enticing warrens of ancient laneways in picturesque villages,

drinking perfectly chilled rosé

and, of course, enjoying the most amazingly delicious gastronomic interludes (i.e. eating – but that word just doesn’t cut it in France).

My DH kept encouraging me to take a break but I simply didn’t want to leave France. When I finally did surface to acknowledge I have another life and do some grocery shopping this afternoon, I had only one thing on my mind. BRIE!

There happens to be, what my friend Natalie Hartford would describe as an AHHHsomely, überlicious, epicurean emporium in our neighbourhood called The Cheese Boutique. Don’t let the name fool you, this place is magic (and will be the subject of a later post). If you ever want to feel like you have stepped into a shop in France, it’s right here. After immersing myself in all things Français this week, I couldn’t stop thinking about having a perfect slice – or two – of Brie.

I was rewarded. The rosé is chilling and as soon as I finish this post, I’m actually going to have a conversation with my DH and we will eat Brie. I’ve been kind of *absent* this week.

Here are a few facts you might find interesting:

Legend has it that in the eighth century, French Emperor Charlemagne first tasted this cheese at a monastery in Reuil-en-Brie and fell instantly in love with its creamy, rich flavor. The favorites of kings eventually become favorites of the people. Louis XVI’s last and dying wish was supposedly to have a final taste of Brie. Hmm – well it makes for a good story.

This soft cow’s cheese was originally referred to as the “King’s Cheese” but after the French Revolution any reference to “the king” was a major non-non so Brie was called the “King of Cheeses”.

Legitimate Brie must be made in the Seine-et-Marne area south of Paris, but many countries now commercially manufacture a similar cheese which is sold as Brie. For the best taste, look for the French label.
Of the 400+ kinds of cheese made in France, Brie is considered the most popular. In fact, I mentioned in an earlier post that the fromagier extraordinaire we got to know in Antibes told us it was obigatory to serve Brie after a meal if you have French guests. Obligatoire!
Make sure you always serve Brie at least at room temperature. Here’s a website with more recipes for making appetizers with Brie than I ever imagined possible. Bon appetit!
Do you get totally caught up in projects and lose track of time and everything else? I’m betting every writer is raising his or her hand right now, shouting “Guilty!”  There are a lot of excellent blogs offering us good advice on the subject. Here’s a great article on Zenhabits.net that works for everyone.
For the finest in writing tips, drop in on Kristen Lamb, Jenny Hansen, Jane Friedman, for starters. As always, I highly recommend the blogs listed down the right side of this page for a wonderful variety of topics, insights and personalities!