Bushra Griffith
Brie is a soft-ripened French cheese with a rich, buttery taste and a fruity flavour. It is considered a delicacy and was once reserved for fancy occasions. The cheese is named after the French region where it originated and is typically only available in its authentic form in France. Brie bought in the US is often stabilized before sale, which stops the aging process before the cheese has fully ripened. When serving a wheel of Brie, it is customary to eat the rind, which has a bloomy texture and tastes like the interior, only more intensely. The cheese is best served at room temperature, and you can speed up the process by placing it in a zip-top bag and submerging it in warm water. You can serve Brie as an appetizer with fruit, meat, and crackers, or as an individual course before dessert, as the French do.
| Characteristics | Values |
|---|---|
| Ripening | Brie is a soft-ripened cheese that matures from the outside in. It develops a bloomy rind that is fully edible and tastes like the interior, but more intense. Brie can be served as soon as it's purchased, but many experts recommend waiting until it's ripened further. |
| Rind | The rind is fully edible and provides a nice texture contrast to the creamy interior. It is customary to serve and eat Brie with the rind. |
| Temperature | Brie is best served at room temperature, which can take up to an hour or more. It can be warmed up more quickly by placing it in a zip-top bag and submerging it in warm water. |
| Cutting | To cut a wheel of Brie, first cut it in half, then continue halving until you have the desired wedge size. The wedges should be about 1/3 inch thick. |
| Presentation | Brie can be served on a wooden board or cheese platter, fanned out with the uncut half for visual contrast. It can be accompanied by other cheeses, crackers, bread, meat, fruit, and wine. |
| Baking | Brie can be baked in the oven at 350°F for 15-25 minutes, or 20 minutes if wrapped in foil. It can be served with toppings like apricot compote, caramelized pecans, or honey. |
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What You'll Learn
How to cut a brie wheel
To cut a brie wheel, start by placing the brie on a cutting board. Before decorating your cheese platter, cut the brie on a different surface. You will need a sharp knife for cutting the whole wheel and a cheese knife for serving.
The rind is edible and provides a nice texture contrast to the creamy cheese inside. You can choose to trim the rind or keep it. If you want to trim it, hold the cheese up on its side and, with a sharp knife, slice off the top and bottom layers before laying the wheel down and trimming off the sides.
Next, cut the wheel in half. Keep one half on the cutting board and place the other half on a different surface. Then, slice the cut half into small wedges. Cut small wedges out of the half-wheel with a sharp knife. Each wedge should be about 1/3 inch thick, but you can adjust the width to your liking.
Finally, place the uncut half of the brie and the wedges on your cheese platter. Fan out the wedges, slightly overlapping the next. The uncut half serves as a visual contrast and highlights the type of cheese. Place a cheese knife near the half-wheel so guests can cut additional pieces.
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How to serve brie at the optimal temperature
To serve brie at the optimal temperature, you should take it out of the refrigerator and let it rest at room temperature for around 30 minutes. This allows the cheese to soften and enhances its flavour. If you are in a hurry, you can speed up the process by placing the brie in a zip-top bag and submerging it in water that is slightly warmer than room temperature. Alternatively, you can bake the brie in the oven at 350 degrees Fahrenheit for 15-25 minutes. This will give you warm, oozy brie that is perfect for spreading on crackers or dipping bread into.
If you are serving a whole wheel of brie, you should start by cutting the wheel in half. Then, continue halving each section until you have a manageable size to serve. You can trim the rind if you prefer, but it is entirely edible and provides a nice textural contrast to the creamy cheese inside. Place the uncut half of the brie on a cheese platter, along with wedges cut from the other half. Fan out the wedges so that they slightly overlap, and provide a cheese knife so that guests can cut additional pieces.
Brie pairs well with crusty bread, such as a baguette, or plain crackers. It also goes well with fresh or dried fruits, such as apples, grapes, or pears, and sweet accompaniments like fig jam or honey. For a more substantial offering, pair the brie with unsalted nuts or a charcuterie board. To drink, brie goes well with champagne, soft and fruity red wines like Pinot Noir, dry white wines like Sauvignon Blanc, or beers such as Scotch Ale or Stout.
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Whether to eat the rind
The rind of a Brie cheese wheel is edible and provides a nice texture contrast to the creamy cheese inside. It is created by applying mould to the outer layer of the cheese, which causes the cheese to mature from the outside in. The rind is meant to be eaten, and it is said to be a big part of the culinary experience. It is also said that the rind provides a flavour contrast to the cheese, with hints of mushrooms sautéed in brown butter.
However, some people may not enjoy the taste and texture of the rind, especially if the cheese is of low quality. In such cases, it is perfectly fine to cut off and discard the rind before eating the cheese.
In terms of presentation, it is recommended to cut the Brie wheel in half, and then continue halving the halves until you arrive at the desired wedge size. This way, you can have a mix of wedges and a half-wheel on your cheese platter, creating a visual contrast.
If you are serving a pre-cut wedge of Brie, you can slice off wedge-shaped lengths from the outer rind to the tip of the wedge. This will ensure that each piece has some rind on it, in case your guests would like to try it.
Finally, it is worth noting that Brie cheese is best enjoyed at room temperature, as it allows the flavours and aromas to develop fully.
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What to serve brie with
Brie is a versatile cheese that can be served as an appetizer, dessert, or part of the main course. It is usually served with crusty bread or crackers, but it can also be paired with a variety of fruits, nuts, or honey.
When serving brie, it is important to consider its sumptuous yet delicate flavour and enhance it without overwhelming it. Acidity is a lovely counterpart to its creamy, velvety nature. Try fruits like apples, grapes, pears, apricots, or dates. You can also serve it with sweet and zippy sides like fig jam, honey, or even brown sugar. For a more substantial pairing, try earthy nuts like unsalted pecans or candied walnuts.
If you're feeling creative, you can bake the whole brie wheel in puff pastry. Spread a layer of jam on top of the wheel and fold the pastry over. You can also bake the brie with honey on top and crushed nuts like almonds, hazelnuts, or pecans. Serve it with crackers, fruit, or toasted bread.
For a savoury option, you can pair brie with meats like salami, prosciutto, or ham. You can also add some butter and make a delicious sandwich. Another idea is to put it on a pizza or in an omelette with sautéed apples.
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How to bake brie
Baked brie is a luxurious, yet simple, appetiser that can be served at any gathering. It's easy to prepare and yields oozy, gooey cheese that's perfect for dipping. Here's how to bake brie to perfection:
Preparation:
First, decide whether you want to trim the rind. The rind is entirely edible and provides a nice texture contrast to the creamy cheese inside. However, if you prefer, you can trim it off by holding the cheese up on its side and slicing off the top and bottom layers with a sharp knife.
Next, place the brie on a cutting board and cut the wheel in half. You can then cut the halves into smaller wedges, customising the width to your liking. If you're serving the brie as part of a charcuterie board, you may want to cut it into manageable sizes.
Baking:
Preheat your oven to 350°F. Line a baking sheet or shallow ovenproof dish with parchment paper. Place the brie, preferably straight from the refrigerator, on the parchment paper. If you're using a whole wheel, wrap it in foil before placing it on the baking sheet.
Bake the brie for 8 to 25 minutes, depending on the size of your brie and how chilled it was before baking. Check the brie at the 15-minute mark to ensure it doesn't overcook. The brie is ready when it's soft and gooey in the middle.
Serving:
Carefully transfer the baked brie to a serving platter or dish. The brie will be fragile and wobbly, so the parchment paper will help with the transfer. You can serve the brie warm, straight from the oven, as it will stay melty and gooey for about 10 to 15 minutes.
Top the brie with your desired garnishes, such as honey, maple syrup, pecans, thyme, or fresh herbs. Baked brie goes well with sturdy crackers, crostini, or baguette slices for dipping into the molten cheese. For a fresh contrast, serve it with apple slices or grapes.
Reheating:
If you have any leftovers, you can reheat them in the oven at a low temperature of 300°F until soft again. Alternatively, you can pop the brie in the microwave for 30 seconds to 2 minutes for a quick reheat.
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