MORANGIE BRIE
Tranquil by name; tranquil by nature
Edible white rind, rich creamy paste with mild mushroom and grass undertones and a silky texture that melts in your mouth when ripe.
Named after the Glen of Tranquility, this classic-style Brie is a dream on a cheese board or baked in the oven.
250g round
MORANGIE BRIE
The mellow and tranquil brie, which is produced at Blarliath Farm in Tain, took the trophy after more than 500 cheeses were judged in a single day at The Bath & West Showground in October, as the British Cheese Awards returned following a two-year hiatus.
The making of MORANGIE BRIE
Every cheese is crafted in Tain, ScotlandWe collect milk from local farms around Tain. Once the milk is received in our dairy, the milk goes through the pasteurisation process and will then be placed in vats. Cultures are added to begin the process of acidification. After a time, depending on how much acidity is required, rennet is stirred in, and the milk coagulates.
Cutting and Draining the CurdOnce a firm set has been achieved and depending upon how much moisture we wish to retain in any specific cheese style we will cut the curds. As a basic rule the smaller you cut the curd the more moisture you will release, so bigger pieces of curd will retain more moisture and will be perfect for our Brie.
Shaping the cheese – MouldingOnce cut, stirred and drained the curd will be placed into moulds and will continue to acidify and drain but by removing most of the whey you steal the moisture, some warmth and a lot of lactose on which the cultures like to eat and develop, in this way you can stall the process so that you end up with the right moisture, size and texture depending upon cheese style.
Salting and MaturationYou can add salt to cheese in three ways. Salt needs to be added both to flavour and preserve the curd.
MORANGIE BRIE requires around 8 days for the yeasts and moulds to develop so that the individual cheeses can be wrapped.
