Frederic Melton
Cutting brie cheese is a delicate art. The creamy texture and buttery flavour of brie make it a popular choice for cheese boards, but it's important to know how to cut it properly to preserve its taste and appearance. Some people choose to trim the rind, while others prefer to keep it intact. When slicing, it's best to avoid cutting off the tip of the wedge, as this is considered rude due to it being the ripest and most flavourful part. Instead, long, narrow slices from tip to rind are recommended for both taste and presentation. Room temperature is ideal for serving, as it enhances the flavour and makes the cheese easier to slice.
How to Cut Brie Cheese
| Characteristics | Values |
|---|---|
| Temperature | Bring the cheese to room temperature before cutting. |
| Cutting technique | Cut long, narrow slices from the tip to the rind. |
| Cutting direction | Cut from the center point to the outer edge of the rind. |
| Cutting shape | Cut pie-shaped or triangular pieces. |
| Cut size | Cut thin, rectangular slices. |
| Cut amount | Cut the cheese into seven pieces, for example. |
| Knife type | Use a thin, sharp knife, ideally with holes in the blade. |
| Storage | Wrap in cheese paper or parchment paper, then place in an oversized Ziplock bag or a big Tupperware-style container. |
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What You'll Learn
Use a brie knife or a thin, sharp blade to cut the cheese
When cutting brie, it is best to use a brie knife or a thin, sharp blade to prevent the cheese from sticking to the knife. A brie knife is typically long and thin, with a narrow blade. If you don't have a brie knife, any thin, sharp knife will do. Some sources recommend using a knife with holes in the blade, which makes it easier to slice the cheese.
When serving brie, it is best to let it come to room temperature before cutting and serving. This enhances the flavour and texture of the cheese. It is recommended to remove the brie from the refrigerator 30 to 40 minutes before serving.
When cutting the brie, you can slice a small wheel or wedge of brie into smaller wedges from the centre to the edge, rather than cutting a wedge directly from the centre into more square-like pieces. This ensures that each piece has an equal amount of rind and paste, providing a consistent flavour and texture for everyone.
It is also important to note that you should avoid cutting off the tip of the wedge, as this is considered bad cheese etiquette. The tip of the wedge is usually the ripest and most flavourful part of the cheese. Instead, make long, narrow slices from the tip to the rind.
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Cut the cheese at room temperature
To cut brie cheese at room temperature, first remove it from the refrigerator and let it rest for around 30 minutes. This allows the cheese to soften and enhances its flavour and texture. It is important to note that leaving the cheese out for too long may cause it to spoil, so it should be left uncovered but not for longer than an hour.
When cutting, use a sharp knife to slice the cheese into wedges or long, narrow slices. It is best to cut from the centre point to the outer edge of the rind, ensuring each slice includes both parts of the cheese for a more complex flavour. The edible rind provides a nice texture contrast to the creamy cheese inside, so it should not be removed. Each wedge should be about 1/3 inch thick, but you can adjust the width to your preference.
If you are serving brie as part of a cheese platter, presentation is important. Fan out the wedges on a cheese platter, slightly overlapping each piece. Leave the uncut half of the brie in the centre to create a visual contrast and highlight the type of cheese. Provide a cheese knife so guests can trim additional pieces. You can also mix in other cheeses, such as sharp cheddar, gouda, and gruyere, to create a dynamic platter.
Cutting brie at room temperature is ideal for preparing the cheese to be used in other dishes, such as sandwiches, burgers, or baked appetizers. It is easier to slice the cheese at room temperature before adding it to your desired recipe.
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Don't cut the cheese into several pieces in advance
When serving Brie, it is best to avoid cutting the cheese into several pieces in advance. This is because cutting the cheese will expose the inner sections of the cheese to air, which can cause it to dry out. Instead, it is recommended to cut the cheese just before serving.
To cut Brie cheese, it is best to start with the cheese at room temperature. This will allow your guests to taste the flavours of the cheese better. Ideally, the cheese should be removed from the refrigerator 30 to 40 minutes before serving.
When cutting the cheese, it is recommended to make long, narrow slices from the tip to the rind. This ensures that each slice has a similar amount of rind and paste, providing a consistent in-mouth experience for your guests.
If you are serving guests, it is best to leave the cheese on a platter with a knife next to it, allowing them to cut their own triangular pieces. This way, the cheese will stay fresh and moist, and your guests can cut the cheese to their preferred size.
Additionally, it is important to note that the rind of Brie cheese is edible and meant to be enjoyed. It is an important part of the tasting experience, as it adds flavour and texture to every mouthful. However, if you know that no one wants to eat the rind, you can remove it before serving.
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Cut the cheese from the centre to the outer edge of the rind
When cutting Brie, it is important to ensure that the cheese is at room temperature to allow your guests to enjoy the full range of flavours and aromas. To do this, let the cheese sit at room temperature for about 30 minutes before cutting.
Once the cheese is at the right temperature, you can start cutting. To get the most flavour out of the cheese, it is best to cut a wheel or wedge of Brie from the centre point to the outer edge of the rind. This way, each slice will have equal amounts of the ripest and most flavourful part of the cheese, as well as the softer, creamier centre.
When cutting, use a long, thin knife with a sharp blade to prevent the cheese from sticking to the knife. A brie knife or an open blade knife is best suited for this purpose. If you plan on spreading the Brie on a baguette, a small, pointed cheese knife or a small spade may be more suitable.
It is also important to note that you should avoid cutting off the triangular tip of the wedge, as this is considered rude in some cultures. Instead, make long, narrow slices from the tip to the rind to create a prettier presentation.
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Serve the cheese with bread, crackers, fruit, nuts, cured meats, or jam
When serving brie, it is important to consider the different textures and flavours that will complement the cheese without overwhelming it. The French traditionally serve brie with a baguette or another crusty bread, such as a baguette or baked bread, that won't compete with the cheese. Plain crackers are another option that won't detract from the cheese.
To enhance the cheese's flavour, pair it with something acidic, like apples, grapes, or pears, or sweet and tangy sides like fig jam or honey. You can also try a dollop of pesto or cranberry sauce. For a more substantial pairing, add some earthy nuts like unsalted pecans or candied walnuts, or serve alongside cured meats like salami or prosciutto.
If you're feeling creative, you can even bake the brie in the oven with various toppings or wrap it in puff pastry. You can also cut out fun shapes from the brie and decorate it with nuts and honey or jam.
Remember, brie is best enjoyed at room temperature, so remove it from the refrigerator at least 30 minutes before serving. When slicing the cheese, avoid cutting off the tip of the wedge, as this is considered bad cheese etiquette. Instead, cut long, narrow slices from the tip to the rind so that each slice has a range of flavours and textures.
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Frequently asked questions
The best way to cut brie cheese is to let it sit at room temperature for 30 minutes to an hour, and then cut it into small pieces that include the rind.
A brie knife, which is a long knife with a thin blade, is best for cutting brie. If you don't have a brie knife, you can use any knife with a thin, sharp blade, or even a blade with holes.
Leftover brie can be stored in the refrigerator for up to 2-3 days as long as it hasn't been left at room temperature for more than 2 hours. Wrap the cheese in plastic wrap and put it in an airtight container.
Brie cheese is best served at room temperature to enjoy its full flavor and creamy texture. It can be paired with baguette, crackers, fruits like apples, grapes or pears, or sides like fig jam or honey.
A wheel of brie cheese can be sliced into thin, rectangular slices starting from the center point to the outer edge of the rind. This ensures that each slice has equal amounts of rind and paste, providing a consistent flavor experience.
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