Patrick Oconnell
Brie is a soft, French cheese with a bloomy, textured rind and a high butterfat content. It is named after the region of Brie in Northern France, where it has been served for at least 1,200 years. The rind is formed by applying mould to the outer layer, which matures the cheese from the outside in. The rind is entirely safe to eat and it is customary to eat the whole wheel, rind and all. However, some people prefer to remove the rind, which can be done by freezing the cheese for 30 minutes and then slicing it off with a sharp knife. When serving Brie, it is best to let it come to room temperature first, and it can be paired with bread, crackers, fruit, meat, jam, nuts, and more.
| Characteristics | Values |
|---|---|
| Cheese type | Soft-ripened French cheese |
| Cheese shape | Circular |
| Rind type | Bloomy |
| Rind colour | Greyish, off-white |
| Rind edibility | Edible and tasty |
| Rind removal | Not recommended; can be peeled off by hand or sliced off with a knife |
| Cheese texture | Smooth and creamy |
| Cheese colour | Ivory |
| Cheese flavour | Mild, buttery, nutty, fruity |
| Cheese temperature | Best served at room temperature or warm |
| Cheese accompaniments | Bread, crackers, baguette, jam, honey, nuts, fruits, meat, puff pastry, salad, burgers, pasta |
| Cheese beverages | Champagne, wine (Pinot Noir, Sauvignon Blanc), beer (Scotch Ale, Stout, Porter, Pilsner), fruit juices |
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What You'll Learn
Brie rind is edible and can be served as is
The rind of Brie cheese is edible and can be served as is. Brie is a soft-ripened, French cheese, circular in shape with an ivory colour and greyish, off-white rind. This rind is perfectly safe to eat and is a crucial component to the cheese's development. It is customary to eat the whole wheel, rind and all, and the rind is not hard, tasting exactly like the interior.
When serving Brie, it is best to take the chill off and allow it to rest at room temperature for around 30 minutes. This allows the cheese to become softer and more flavourful. You can then slice the cheese into wedges, without removing the edible rind. When cutting a wedge, it is recommended to cut from the side, rather than into triangles, to ensure all guests get to try all parts of the cheese.
The rind is formed through the ageing process, where the cheese is flipped every day for 2 to 4 weeks, allowing it to develop a "`bloomy rind",' which refers to the naturally-occurring mould layer that blooms on the outside of the cheese. This process breaks down the proteins inside, softening the interior and giving it its signature creaminess.
Brie is a very versatile cheese and can be served in many ways. It can be baked, grilled, or melted and served with bread, crackers, or fruit. It can also be served as part of a cheese board or charcuterie situation.
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Freeze the cheese to easily slice off the rind
Freezing brie cheese is not recommended due to its high moisture content and soft, edible rind. Freezing brie will cause more ice crystals to form, which can affect its texture and make it crumbly and mealy. However, if you still want to freeze brie to extend its shelf life, here is a step-by-step guide:
First, wrap the cheese wheel in a layer of parchment paper. This will help absorb any excess moisture. Then, add a layer of plastic wrap and repeat with a second layer to ensure the cheese is well-protected. Place the wrapped cheese in a plastic freezer bag and remove as much air as possible before sealing it tightly. Label the bag with the date and cheese type, so you know when it was frozen and what type of cheese it is.
To thaw the cheese, take it out of the freezer and place it in the refrigerator for 24 to 48 hours. The time needed to defrost will depend on the thickness of the cheese slices or blocks. For thick slices or blocks, it is recommended to wait around 2 days for complete thawing. Once the cheese is thawed, you can easily slice off the rind if desired.
Remember, freezing brie may alter its texture and is not the best method for long-term storage. It is best to consume thawed brie as soon as possible and use it in cooked dishes rather than serving it on its own.
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Brie pairs well with acidic foods
Brie is a soft, creamy, and mild French cheese that has been enjoyed by cheese lovers worldwide for centuries. It is a versatile cheese that can be enjoyed in many different ways, whether on its own or paired with other flavours and foods.
Acidic flavours help to complement the velvety texture of Brie. The French traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Flaky, crumbly loaves of bread help highlight the Brie's creaminess. Plain crackers are another convenient option that won't detract from the cheese.
When it comes to acidic foods, consider the following:
- Fruits: Slightly acidic fruits like apples, grapes, and pears are the most traditional pairing. Both fresh and dried fruit goes well with Brie. Other options include cranberries, lemon, lime, apricots, and stone fruits like nectarines.
- Condiments: Sweet and acidic preserves, jams, or chutneys are great to spread on Brie. The best kinds are those with a mix of sweetness and acidity, such as cherries, mixed berries, and figs. Honey is another popular choice to spread on Brie.
- Vegetables: For a savoury option, acidic vegetables like tomatoes (dried or slow-roasted), pickles, red onion, scallions, roasted garlic, artichoke bottoms, and olives can cut through the richness of the cheese.
- Condiments: Other tart and acidic condiments include balsamic vinegar (reduction or glaze), apple cider vinegar, and mustard.
- Beverages: Soft and fruity red wines, such as Pinot Noir, will contrast beautifully with the mellowness of Brie. Acidic, herbaceous, dry white wines like Sauvignon Blanc also pair well with Brie. A splash of wine or vermouth over Brie cheese can add depth and complexity to its creamy flavour. The acidity and sweetness of these beverages can complement the rich, buttery taste of the cheese. If you're not drinking alcohol, consider pouring a light and fresh fruit juice like apple or grape juice to complement the cheese's soft flavour.
When pairing tart and acidic flavours with Brie, remember that a little goes a long way. It's important to strike a balance so that the cheese isn't overwhelmed.
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Warm or room temperature Brie is best
Warm or room-temperature Brie is best for bringing out the cheese's sumptuous yet delicate flavour. It is recommended to remove Brie from the refrigerator about 30 minutes to one hour before serving to allow it to reach room temperature. This softens the cheese, making it more spreadable and enhancing its flavour.
When serving Brie at room temperature, it is best to cut it into small wedges, leaving the edible rind intact. The rind is a crucial component of the cheese's development and is safe to eat. It is customary to enjoy the whole wheel of Brie, rind and all. The rind is not hard and has the same taste as the interior, so there is no need to cut it off. However, some people may prefer to remove it, which can be done by freezing the cheese for about 30 minutes and then slicing off the rind with a sharp knife.
Warm Brie is positively luxurious and can be achieved by baking or grilling the cheese. Baking Brie transforms it into a molten goodness that can be dipped with crackers or scooped with a spoon. Brie en croute is a dish where a small wheel of Brie is covered with puff pastry and baked until golden brown. This creates a delicious pastry appetizer that can be served with crackers.
Room temperature or warm Brie pairs well with various foods and drinks. Its velvety texture is complemented by acidic flavours such as fruits like apples, grapes, or pears, or sweet and tangy sides like honey, fig jam, or berries. Earthy nuts like pecans or candied walnuts also pair well with Brie. For a more substantial option, Brie can be served with charcuterie options such as salami or prosciutto. When it comes to beverages, the go-to pairing with Brie is champagne, but it also pairs well with soft and fruity red wines like Pinot Noir or acidic white wines like Sauvignon Blanc.
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Cut the cheese into wedges to serve
To serve brie cheese rind, it is recommended to serve the cheese at room temperature. Remove the cheese from the refrigerator and let it rest for about 30 minutes. This allows the brie to become softer and more flavourful. When cutting the cheese, avoid cutting it into triangles as the centre is often the most flavourful. Instead, cut the wheel in half, and then into small slices or wedges, without removing the edible rind.
The rind is fully edible and adds flavour to the cheese. It is customary to eat the whole wheel, rind and all. The rind is not hard and tastes like the interior, so there is no need to cut it off. The rind is created by applying mould to the outer layer, which matures the cheese from the outside in. This creates the bloomy rind that is characteristic of brie.
When serving brie on a board, cut some wedges ahead of time to give guests an idea of portion size. You can also cut the brie into creative shapes, such as leaves or snowflakes, for a festive touch.
Brie pairs well with acidic foods, such as apples, grapes, or pears, which complement the cheese's creamy, velvety texture. It can also be served with crackers, bread, or nuts.
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