Many of my customers come in looking for a natural product, less preservatives, a whole food. Many of those same customers are becoming expert label readers. But, one thing does confuse them. Increasingly on cheese labels, (in many cases those that are imported) FDM amounts are cited on the labels. This raises a lot of eyebrows, and we are all well acquainted with difficult to cipher technical terminology on food labels. Is this an additive? Is it harmful?
I happened upon a great commentary on the following website that gives a very in-depth look at Brie and why it is the lovely that it is... as well as why we don't have to completely avoid it.
http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/
To review:
FDM - Fat in dry matter - when all the liquid is expressed from the cheese, how much 'dry matter' (the solids that make up the curds) is left?
*As the author states, given that Brie is a fairly young cheese, with higher levels of moisture - a level of 60 - 70% of butterfat on the whole cheese equates to 31 - 39% actually fat. (Many young cheeses can contain up to 50% moisture - including water volume.)*
Is this still something to be taken in moderation? NO DOUBT! However, I believe that the key to participating in a full, enjoyable life is by following our ruminant friends and grazing through the pastures - or 'little bit of this, a little bit of that'!
* Parmesan, the real deal, must have 32%FDM to be considered authentic. So, in essence, your Parmigiano Reggiano contains similar amounts of fat as does your brie, but with less volume, since it is also a much denser cheese. And where, with Parmesan, you only need enough to grate on your pasta, but you don't say no no to that wonderful cheese, let's not ignore the wonderful brie.
Go ahead, ask for a slice of that wonderful brie! Take it home, cut the slice in two, have a bit with your morning toast and jam (I prefer apricot or orange marmalade), and save a bit for your pre-dinner appetizer with a bit of bubbly! TO LIFE! L'CHAIM!
* Parmesan, the real deal, must have 32%FDM to be considered authentic. So, in essence, your Parmigiano Reggiano contains similar amounts of fat as does your brie, but with less volume, since it is also a much denser cheese. And where, with Parmesan, you only need enough to grate on your pasta, but you don't say no no to that wonderful cheese, let's not ignore the wonderful brie.
Go ahead, ask for a slice of that wonderful brie! Take it home, cut the slice in two, have a bit with your morning toast and jam (I prefer apricot or orange marmalade), and save a bit for your pre-dinner appetizer with a bit of bubbly! TO LIFE! L'CHAIM!
