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Article: BRIE HAS A LIFE OF ITS OWN IN FRENCH VILLAGE OF BAYE.(Getaways)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 4, 1999
CopyrightCOPYRIGHT 1999 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In the heart of the Brie region, some cheese-lovers wouldn't think of eating the famous Brie of Meaux before it hardens and turns black, well after its seventh month.
Others prefer it fresh out of fabrication, when it still has a spongy center.
France has no rules for cheese-eating. It is the cheese-making that follows the dictates of tradition, and tourists can get a glimpse of it at one of the country's finest cheese factories.
Suited up in hospital-style gowns, caps and shoe covers, workers and visitors can set foot into the production rooms at the Fromagerie de la Brie (cheese factory) in Baye only after dipping their blue plastic-covered ...