Cheese Exploration: Brie-Ing Ready For Adventure

Brie is a soft, creamy cheese with a distinctive white rind and a mild, nutty flavour. It is traditionally made from cow's milk, but goat's milk can also be used. Brie is a French cheese, originating from the region of Brie in the north of the country. It is a very popular cheese, often included on cheeseboards, melted in sandwiches, or baked and topped with fruit and nuts. It is also used in cooking, in dishes such as soups, salads, pasta sauces, and pizza.

Brie's origin and history

Brie is a soft cow's-milk cheese named after the French region of Brie (from the Gaulish 'briga', meaning 'hill' or 'height'), which roughly corresponds to the modern département of Seine-et-Marne. It is said to have originated in the town of Meaux in the Brie region of northern France in the 8th century. At this time, it was known as the Queen's Cheese.

Brie de Meaux was first created in the Middle Ages by the monks of the Priory of Rueil en Brie. Its reputation began when, in 774, French Emperor Charlemagne stopped at the priory and was so enamoured that he asked for it to be delivered regularly to his Castle in Aachen. In 1217, King Philippe-Auguste sent two hundred rounds of Brie de Meaux to all the members of the court as New Year gifts.

In the 19th century, Brie de Meaux's popularity soared even further. At the Congress of Vienna, the French diplomat Talleyrand organised a cheese contest with over sixty varieties of cheese. Brie de Meaux was declared the winner and dubbed the King of Cheeses.

Today, there are two types of Brie that are protected under AOC (Appellation d'Origine Côntrolée, or 'controlled label of origin') guidelines in France: Brie de Meaux and Brie de Melun.

How to eat Brie

Brie is a soft and creamy French cheese with a mild, buttery flavour. It is traditionally made from cow's milk and aged as large wheels or rounds. The outer layer is firm, but the inner part is gooey and luscious. Its white, edible rind is made from a mould sprayed on early in the production process. This mould, called Penicillium candidum, forms a white rind that contributes to the cheese's overall flavour and significantly alters its texture.

Bring it to room temperature before serving:

Allow the cheese to sit at room temperature for at least 30 minutes before serving. This will give it a softer and more spreadable texture. However, do not leave the cheese at room temperature for too long, as Brie's high moisture content encourages bacterial growth.

Eat it as part of a cheese board or charcuterie platter:

Brie is a versatile cheese that can be enjoyed on its own or paired with various accompaniments. Place the cheese on a serving platter or a cheese board, and feel free to leave the rind on or cut it off, depending on your preference. Add a selection of cured meats, such as prosciutto or salami, or include some olives and roasted nuts to provide a savoury element.

Pair it with crackers, bread, or fruits:

Brie goes well with crusty bread, baguette slices, or seeded crackers. You can spread it like butter or cut it into small pieces. It also pairs nicely with fresh fruits such as apples, pears, grapes, or strawberries.

Create sweet and savoury combinations:

Brie complements both sweet and savoury flavours. For a sweet treat, drizzle honey or jam over the cheese, or pair it with nuts like walnuts, pecans, or almonds. For a savoury option, add cured meats or olives to your Brie.

Bake it:

Brie can be baked in the oven or grilled. Wrap it in puff pastry and bake it, or place the whole wheel in a shallow baking dish and bake it at 350 degrees F for 15-20 minutes. You can also add a layer of jam or honey on top of the cheese before baking.

Use it in salads, sandwiches, or pasta dishes:

Brie's mild flavour and soft texture make it a great addition to salads, sandwiches, or pasta dishes. It can be sliced or spread onto bread and paired with various ingredients, such as arugula, cranberry sauce, or caramelised onions.

Remember, there is no wrong way to eat Brie, so feel free to experiment and find the combinations you enjoy the most!

How to serve Brie

Brie is a soft French cheese with a creamy texture and a mild, buttery flavour. It is traditionally served as an appetizer, but it can be used in both sweet and savoury dishes. Here are some tips on how to serve this delicious cheese:

Temperature

Let the brie sit out at room temperature for at least 30 minutes before serving. This allows the cheese to reach its optimal texture and flavour. Be cautious, however, as brie should not be left out of the refrigerator for more than two hours due to its high moisture content, which encourages bacterial growth.

Cutting

When cutting a wheel of brie, slice it into wedges, starting from the rind and going towards the centre. Keep the slices relatively small, about 1 inch (2.5 cm) or less, depending on the desired serving size. The rind is edible and adds to the overall taste experience, but some people prefer to remove it. If you choose to take off the rind, lay the cheese flat on a chopping board and carefully cut off the sides using a sharp, serrated knife.

Accompaniments

Brie is very versatile and can be served in many ways. Here are some classic accompaniments:

• Bread or crackers: Traditionally, brie is served with plain bread or crackers to enjoy its basic taste. A baguette or other crusty bread pairs well with the creamy cheese.
• Fruit: Fresh or dried fruit complements the creamy texture of brie. Try slightly acidic fruits like apples, grapes, or pears, or stone fruits like plums, apricots, or peaches.
• Nuts: Walnuts, pecans, almonds, or candied walnuts go well with brie.
• Preserves: Any type of preserve or jam can be paired with brie, especially sweet and acidic ones like cherry, mixed berry, or fig jam.
• Meat: Cured meats like prosciutto or salami add a savoury element to a brie platter.
• Olives: A scattering of olives provides a briny contrast to the rich creaminess of the cheese.

Drinks

Brie pairs well with various drinks, especially fruity or acidic options:

• Wine: A crisp white wine like Chardonnay or Sauvignon Blanc is a classic pairing, offering a refreshing contrast to the cheese's richness. A lighter red like Pinot Noir also works well.
• Beer: For beer drinkers, a light and effervescent brew like a Belgian Witbier or a fruity pilsner can help cleanse the palate between bites.

Cooking

Brie can also be baked or melted and used in various dishes:

• Baked brie: Bake brie in the oven to soften it and make it more spreadable. You can add toppings like fruit preserves, honey, fresh herbs, or crumbled nuts.
• Brie en croute: Cover a small wheel of brie with puff pastry and bake it until golden. You can add various toppings, like cranberry sauce, before closing the pastry.
• Dips: Cut off the top rind of the cheese and dip crackers or bread into the molten cheese.
• Sandwiches: Brie can be used in grilled cheese sandwiches or paired with sweet accompaniments like cranberries or turkey and stuffing.

With its mild flavour and versatility, brie is a delightful addition to any meal. Whether served simply with bread or incorporated into more complex dishes, it is sure to impress.

Can you eat Brie's rind?

Brie is a creamy, whitish cheese with a fluffy, bloomy, edible rind. The rind is made from a mould—usually Penicillium candidum—that is sprayed or patted onto the cheese during production. This mould is good to eat and gives Brie its unique flavour.

The rind of Brie is completely edible and eating it is recommended, as it adds to the overall taste experience. The rind has a subtle mushroom-like taste that contrasts nicely with the smooth and velvety texture of the cheese inside. However, some people prefer not to eat the rind of Brie, as they find its taste and texture unpleasant. This may be due to the quality of the cheese, as lower-quality or less expensive Brie tends to have a less palatable rind.

If you choose to remove the rind, lay the cheese flat on a chopping board and slice off the sides using a sharp, serrated knife, carefully pulling the rind away as you cut. However, it is important to note that not eating the rind can be considered rude by other cheese enthusiasts, as it alters the ratio of rind to cheese for other people eating the same cheese.

In addition to its unique flavour, the rind of Brie also has nutritional benefits. It is a good source of calcium and protein, and contains vitamins and essential minerals.

Brie recipes and pairings

Brie is a soft and creamy cheese with a mild, buttery flavour. It is traditionally made from cow's milk, but can also be made with goat's milk. Brie is a versatile cheese that can be used in both sweet and savoury dishes.

Pairings

Brie is often served as an appetiser, sliced and served with bread, crackers, or fruit. It is a must-have on a cheese board. It goes well with cured meats, such as prosciutto or salami, and nuts like walnuts, almonds, or pecans.

The cheese is best served at room temperature, so it is recommended to remove it from the refrigerator 30 minutes before serving.

Recipes

• Baked Brie: Topped with honey, pecans, and rosemary, this is an easy and elegant appetiser.
• Blackberry-Brie Upside-Down Pastries: A crowd-pleaser made with store-bought puff pastry dough and blackberries (or peaches, grapes, cherries, apples, or fig jam).
• Fall Charcuterie Board with Black Pepper–Honey Brie, Figs and Rosemary: An assembly-only appetiser that takes less than 30 minutes to prepare.
• Baked Brie with Cranberries and Pomegranate: A seasonal twist on baked Brie.
• Garlic, Mushroom and Brie Toast: A vegetarian option that can be made in under 30 minutes.
• Pear, Brie and Honey Quesadilla: A sweet and salty combination of in-season Bosc pears and fresh rosemary.
• Cranberry-Brie Pie Crust Bites: Ready in just 15 minutes using prepared cranberry sauce and store-bought pie dough.
• Roasted Grape Crostini with Brie and Fresh Thyme: Grapes become super jammy, sweet, and juicy after a quick trip to the oven.
• Sausage Pasta Bake with Chorizo and Brie: A creative riff on baked ziti.
• Pear, Brie and Rosemary Flatbreads: An effortless recipe that looks impressive and takes just 15 minutes to prepare.
• Baked Brie Mac and Cheese: A crowd-pleaser with garlicky sourdough breadcrumbs, sharp white cheddar, and Havarti cheeses.
• Roasted Strawberry and Brie Grilled Cheese: Meet your new favourite summer handheld.
• Blackberry Scones with Walnuts & Brie: An Insta-worthy brunch recipe.
• Brie, Bacon and Basil Pasta: Brie's rich, earthy flavour and texture pair well with acidic tomato sauce and salty bacon.
• Grilled Peach, Brie & Basil Sandwich: A new lunch favourite, or substitute apples or pears for the peach.
• Cranberry-Brie Puff Pastry Pops: Appetisers that are easier to eat on a stick, made with frozen store-bought puff pastry.
• Four-Cheese Pizza: Mozzarella, Parmesan, Brie, and ricotta cheese topped with fresh basil, wilted spinach, crumbled sausage, or honey.
• Baked Brie with Wine-Soaked Blueberries: Any dry red wine, such as Merlot or Chianti, can be used to soak the fruit.
• Dark Chocolate, Raspberry and Brie Grilled Cheese: A sweet-tart sandwich that is perfect for dessert.
• Savory S’mores: Unconventional handhelds with herb and cheese cookies, thin-sliced prosciutto, Brie, and honey.

Frequently asked questions