Bushra Griffith
Brie is a soft French cheese with a creamy texture and a mild, buttery flavor. It is a versatile cheese that can be served as an appetizer, dessert, or part of the main course. When serving Brie, it is recommended to let it sit at room temperature for about 30 minutes to an hour to soften and become more flavorful. It can be paired with fruits such as apples, pears, grapes, or honey, and crackers or crusty bread. Brie can also be baked in the oven and served warm and gooey, or melted and used as a dip.
| Characteristics | Values |
|---|---|
| Origin | French region of Reuil-en-Brie |
| Texture | Soft, creamy, velvety, spreadable |
| Flavor | Mild, buttery, fruity, nutty, grassy, rich |
| Color | White |
| Shape | Round, wheel |
| Rind | Bloomy, white, edible, tasty, flavorful |
| Ripeness | Firm outside, bouncy inside |
| Temperature | Room temperature, warm, gooey |
| Pairings | Fruits, crackers, bread, wine, jam, honey |
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What You'll Learn
How to cut Brie cheese
To cut Brie cheese, first let the cheese sit at room temperature for 30 minutes to 1 hour. This will make the cheese softer and more flavourful. Use a sharp, thin, long-bladed knife, such as a brie knife, to cut the cheese without it sticking to the knife. If you don't have a brie knife, use any knife with a thin, sharp blade, or even a blade with holes.
If you have a wheel of Brie, cut a wedge out of the wheel to get the party started. Slice from the rind to the centre of the Brie with your chosen knife. Keep the slice relatively small, about 1 inch (2.5 cm) or less, depending on the serving size you desire. When cutting down a wedge of cheese, always cut along the sides from the centre to the rind. Don't cut off the pointed tip, as this is the tastiest part of the Brie.
If you have a wedge of Brie, slice along the length of the wedge. Make long, thin slices, keeping the cheese wedge-shaped as you cut it. If you're serving guests, leave the wedge of cheese on your platter with a knife next to it, so they can cut triangular pieces themselves.
You can also cut the disc of room-temperature Brie in half, then cut each semicircle into small triangular wedges. Slice from the centre of the straight edge towards the rounded edge to make wedges about 1⁄2 inch (1.3 cm) wide at the widest part of the triangle.
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Pairing Brie with other foods
Brie is a soft, creamy French cheese with a mild, buttery flavor. It is a versatile cheese that can be served as an appetizer, dessert, or part of the main course. It is best enjoyed at room temperature or baked and served warm and gooey.
When it comes to pairing Brie with other foods, there are several options that can enhance its flavor and texture. Here are some ideas:
- Fruits: Brie pairs well with seasonal fruits, especially those that are less acidic and sweeter. Apples, pears, grapes, stone fruits, and dates are all good choices. The sweetness of the fruit complements the creaminess of the Brie.
- Crackers and Bread: Brie can be served with plain crackers or crusty bread, such as a baguette or other types of crusty French bread. The crispness of the crackers or bread provides a nice contrast to the softness of the Brie.
- Nuts: Try pairing Brie with lightly salted nuts, such as Marcona almonds. The crunch of the nuts adds a textural element to the creamy Brie.
- Honey and Jams: Drizzling honey over Brie or serving it with jams and preserves can add a touch of sweetness. Fig jam or cranberry relish are particularly good pairings.
- Meat: Brie can be served as part of a charcuterie board, paired with different types of meat. It can also be used in grilled cheese sandwiches or burgers.
- Wine: Brie's buttery flavor goes well with the acidity of wine, especially full-bodied Chardonnays, crisp Pinot Noirs, and Champagnes.
When serving Brie, it is recommended to keep the edible rind on, as it adds flavor and texture. Cut the Brie into small wedges or slices, and serve it on a wooden board or tray with a soft-cheese knife or spreader.
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The history of Brie cheese
Brie is a soft-ripened cheese that originated in the historical region of Brie in northern France, which today makes up parts of the modern French administrative regions of Ile-de-France, Hauts-de-France, and Grand Est. The area is known for its lush pastureland, ideal for producing high-quality milk. Brie is made from cow's milk and has a pale yellow, soft, edible rind. The cheese has a creamy texture and a mild, buttery flavour often described as "earthy" and "nutty".
The exact origins of Brie cheese are unclear, but it is believed to have been first produced in the 7th century by monks at the monastery of Rueil en Brie. Brie's reputation began when, in 774, Frankish Emperor Charlemagne visited the monastery of Rueil en Brie and found the cheese so delightful that he arranged regular, long-distance deliveries to his capital, Aachen, now in modern-day Germany. In 1217, King Philip II Augustus, the first man to claim the title King of France, provided 200 wheels of Brie to his courtiers as New Year gifts.
In the 19th century, Brie de Meaux's popularity soared. At the Congress of Vienna, the 19th-century French diplomat Talleyrand reportedly called for a break from dividing up the nations to hold a cheese contest. More than sixty varieties of cheese were brought together, and Brie de Meaux was declared the "King of Cheeses".
In the 20th century, advancements in transportation and technology made it easier to produce and distribute cheese and other perishable foods. The first imported wheels of Brie arrived in the United States in 1936, in the newly refrigerated holds of a luxury ocean liner. Today, different varieties of Brie are widely available in supermarkets and specialty cheese shops worldwide.
The fabrication steps for Brie are simple: the milk is brought in from local farms, thermized, and pasteurized to kill off any bad bacteria. It is then cooled and mixed with natural rennet and left to coagulate. Once the curds are formed, they are cut into large chunks and carefully transferred to circular moulds. Once the cheese is firm enough, it is removed from its mould, salted, and left to cure until it develops its full potential.
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How to store Brie cheese
Storing Brie cheese requires a delicate balance of moisture and airflow. It is a living cheese that ripens and develops deeper flavours over time. Here are some tips on how to store it properly:
Temperature Control:
- Keep Brie refrigerated at a temperature between 35°F and 45°F (1°C to 7°C).
- Avoid temperatures below 35°F (4°C) as they can affect the texture, and temperatures above 45°F (7°C) will cause the cheese to ripen too quickly.
Humidity and Airflow Management:
- Store Brie in the vegetable crisper drawer of your refrigerator, as it offers better humidity control, reducing the risk of the cheese drying out.
- If your fridge has a dedicated cheese drawer, that is even better for storing Brie.
- Avoid placing Brie near the fridge door, as frequent temperature changes can affect its quality.
Odour Control:
Brie is highly absorbent to smells, so avoid storing it near pungent foods like garlic or onions.
Wrapping and Packaging:
- Keep Brie in its original packaging if you've purchased a whole wheel. This packaging is designed to maintain moisture while allowing the cheese to breathe.
- If you have a cut piece, avoid storing it for long periods. Buy only as much as you intend to consume within a few days.
- If storing a cut piece, wrap it tightly in wax paper or parchment paper, which allows the cheese to breathe while maintaining moisture.
- Avoid plastic wrap unless freezing Brie, as it creates a moist environment, leading to spoilage.
- Change the wrapping every couple of days to prevent excess moisture buildup.
Signs of Spoilage:
- Brie is prone to mould, so keep an eye out for unusual blue, green, or black mould.
- A strong ammonia smell, a slimy texture, or a bitter taste are also signs that the Brie has gone bad.
Enjoying Brie at its Best:
- Allow Brie to breathe before eating by bringing it to room temperature for about 30 minutes.
- This helps enhance its creamy texture and rich flavour.
By following these storage guidelines, you can extend the shelf life of your Brie cheese and enjoy it at its creamy, buttery best.
Preparing Brie Cheese: A Simple Guide to Serving
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How to serve Brie cheese to guests
Brie is a soft French cheese with a creamy texture and a mild, buttery flavour. It's a staple at any memorable gathering and can be served as an appetiser, dessert, or part of the main course.
Firstly, remove the Brie from the refrigerator and let it rest at room temperature for 30 minutes to an hour. This allows the cheese to soften and become more flavourful.
If you're serving a wheel of Brie, your first cut should divide the circle in half. Continue halving the halves until you arrive at the size of the wedge you need. If you're starting with a wedge, you can size it down by slicing off wedge-shaped lengths, going from the outer rind to the point of the wedge. Most experts recommend serving Brie with the rind still on, as it's edible and adds flavour. However, you can peel the rind off if you prefer.
Place the cheese on a serving tray or wooden board with a soft-cheese knife or spreader. If you're serving a group, you can pre-slice the Brie into individual bite-sized slices, but this can be challenging if the cheese is particularly soft and runny. You could also simply place the whole wheel on the board with a knife and let your guests cut their own slices.
Pairings
The French traditionally serve Brie with baguette or another type of crusty bread. Plain crackers are another good option that won't detract from the cheese. Brie also goes well with crisp and crunchy accoutrements like shelled nuts.
Pair Brie with fruits such as apples, pears, grapes, or dates. Seasonal fruits can highlight the fresh crisp texture of the cheese and add a bit of sweetness. Figs, in particular, pair well with Brie, as their opulent sweetness contrasts with the cheese's nutty umami pungency. You can also pair Brie with sweeter sides like honey or jams and preserves, including onion jam or cranberry relish.
For a savoury pairing, try buttery Castelvetrano olives or lightly salted Marcona almonds. Pickled vegetables can also pair nicely with Brie.
Baking
You can also serve Brie warm and gooey. Place a wheel of Brie on parchment paper in a shallow baking dish and bake at 350 degrees Fahrenheit for 15-20 minutes. The cheese will melt on the inside, with the rind staying intact. Use the parchment paper to lift the cheese out of the dish for serving. Accompany the melty cheese with crackers, figs, and honey.
For an extra special treat, make a Brie en croute by covering a small wheel of Brie with puff pastry and baking it until golden brown. First, cut the rind off the top of the Brie and add a topping of your choice—perhaps some cranberry sauce or jam. Before baking, brush the outside of the pastry with a beaten egg.
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Frequently asked questions
Brie is a soft French cheese with a creamy texture and a mild, buttery flavour. It is named after the French region where it originated, the small commune of Reuil-en-Brie.
Brie can be served in many ways, including as part of a salad, sandwich, or pasta dish. It can also be baked and served warm, or enjoyed at room temperature as part of a cheese board. If serving on a cheese board, it is customary to leave the rind on. Brie pairs well with fruits such as apples, pears, grapes, and dates, as well as crackers, crusty bread, and wine.
To prepare brie for serving, remove it from the refrigerator and let it rest at room temperature for around 30 minutes to an hour. This allows the cheese to soften and become more flavoursome.
If you are serving a wheel of brie, cut the circle in half, and continue halving the halves until you arrive at the desired wedge size. If you are starting with a wedge, slice off wedge-shaped lengths from the outer rind to the point of the wedge.
