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Brie de Nangis is an uncooked, unpressed cheese.
It has a white crust, with reddish brown streaks and is light yellow inside.
Of all the Bries, it is the one that is least produced, and has the smallest production area, Seine et Marne, where it is made year round.
Brie de Nangis is made from raw cow's milk. It is aged at least 4 weeks, up to 6 weeks. As it ages, it will get quite liquid inside.
The cheese will be 1 inch (3 cm) tall, 8 inches (20 cm) wide, and will weigh 2 1/2 pounds (1.2 kg.)
Brie de Nangis is not an AOC Brie.
A low-heat pasteurized version of Brie de Nangis is made by the Rouzaire Company for export to America.
Nutrition
Brie de Nangis contains 45% butterfat.
Language Notes
Brie de Nangis is named after the town where it originated, though it's no longer made there.
Other entries for Brie Cheese
Brie de Chèvre, Brie de Coulommiers Cheese, Brie de Meaux, Brie de Melun, Brie de Montereau, Brie de Nangis, Brie Noir
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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