The industrial revolution changed agricultural practices, and the introduction of pasteurization, while improving safety, threatened the complex flavors developed through traditional methods. This was a pivotal moment in the cheese's history, shifting the focus from mass production back to artisanal quality.
The Rise of Brie: How Monastery Wealth Fueled Artisanal Production
As these religious houses grew in wealth and influence, so too did the production of their local cheeses. Brie earned its ultimate accolade when it was served at the wedding of Marie Antoinette and Louis-Auguste in 1770.
Long before it graced the tables of kings, it was a practical solution for dairy farmers. The history of brie is inextricably linked to the monasteries of the Middle Ages.
Brie Monastery Wealth and the Rise of Artisanal Cheese Production
By serving this rich, earthy cheese to the highest echelons of society, it was elevated to a status far beyond its rural origins. It became the edible embodiment of French sophistication, a standard against which all other soft-ripened cheeses were measured.
More About History of brie
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More perspective on History of brie can make the topic easier to follow by connecting earlier points with a few simple takeaways.
