Brie Cuisine, a fresh, single-cream soft-ripened cheese developed by Marin French Cheese to cater to the needs of foodservice professionals, will be launched at the National Restaurant Association Show on May 20, 2017. Unlike most traditional brie which is formed into a wheel and develops a distinct bloomy rind, Brie Cuisine is specially produced in a rectangular 2.5-pound sheet, sans rind. This unique brie format allows for easy portion control and no waste by eliminating the odoriferous, often-discarded rind when used in cooking.
Made with all natural, fresh cow’s milk and cream from neighboring Marin County dairies, Brie Cuisine’s creamy taste and texture, together with its ease-of-use, makes this brie a must-have for any professional chef looking for a high-quality cheese with the convenience usually only offered by more mainstream cheeses. Crumbled, diced, or shredded right out of the fridge or freezer, Brie Cuisine’s low melting point make it perfect for endless hot usage applications including an elegant filling for ravioli or a simple but savory topping for pizza or pasta.
“Here at Marin French Cheese we have innovated by combining our traditional production practices with inventive techniques to create a delicious cheese in a practical format for chefs and other foodservice professionals,” says Philippe Chevrollier, General Manager of Marin French Cheese and Laura Chenel’s. “In the kitchen, chefs seek not only superior-quality products, but those that can also simplify their job by saving time, reducing waste, and thereby saving money. Brie Cuisine is a product that fulfills all of those needs,” says Chevrollier. “For the past year we’ve been using Brie Cuisine as an ingredient in many of our hot menu items sold at the café at the Marin French Cheese on-premise store. We’ve seen firsthand the ease-of-use of the product and how much the customers love it.”
Sister-company, Laura Chenel’s, will showcase its foodservice chèvre items, Marinated Cabecou, Chef’s Chèvre, and Original log, at the National Restaurant Association Show as well.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.