If the rind doesn’t appeal to you, cut the cheese at more of an angle to maximize the amount of “inside” you get. No one will notice as long as you preserve the triangular shape of the brie. Go on and take part of the rind! If you’re cutting brie the right way, each slice will have some on it. If you cut across the brie to remove the tip, you inevitably leave behind a slice that is all rind.
If you haven’t tried the rind before, go for it! The rind isn’t for everyone. Keep in mind it tastes worse as the brie goes bad, so be sure to try it on a fresh slice.
When you’re serving brie at home, you can cut off the rind ahead of time. Freeze the cheese for about 30 minutes, then slice off the rind with a sharp knife. Don’t remove the rind if you’re serving the cheese to guests, since some of them may want it.
Underripe brie feels hard to the touch. It has a hard outer rind with a springy inside. Overripe brie turns soft and runny. Brie stops aging after you slice it, so eat is as soon as possible to avoid having it spoil on you. If you have to store it, wrap it up in parchment or wax paper and keep it in a refrigerator drawer away from moisture. Freezing generally isn’t recommended unless you’re going to use it in dishes where the texture doesn’t matter, such as in soups and casseroles. It will last up to 6 months in a freezer-safe container. Thaw it in the refrigerator, cold water, or the microwave until it softens. [5] X Research source
You could also heat it to make it gooey on the inside. Heat it for about 1 minute in a microwave on a high setting until it’s soft in the center. In an oven, heat it at 350 °F (177 °C) for about 5 minutes or until it reaches the consistency you desire.
Cutting brie is a lot like cutting apple pie, but making the first cut into a beautiful wheel can be intimidating when you’re a guest. Cut a slice to give guests a sample to go by. When you’re cutting down a wedge of cheese, always cut along the sides from the center to the rind. Don’t cut off the pointed tip, the tastiest part of brie.
You don’t need to spread the cheese at all. Brie is soft and creamy as is, so put it on something of a similar size and enjoy it.
Preserves are always great to spread on brie. Any type of preserve or jam works, but the best kinds are sweet and acidic, such as cherries, mixed berries, and figs. If you’re looking for more party options, arrange your own charcuterie board. Create a tasting tour out of meats like salami and prosciutto. Add a variety of cheeses, such as a nutty manchego and a crumbly blue cheese.
Soft cheeses like brie tend to pair well with dry, fruity wines like riesling, marsannnay, or viognier. A lighter red wine like a pinot noir works well too on account of its delicate yet rich flavor that contrasts the mellow cheese. If you’re more of a white wine kind of person, look for something dry and acidic. The herby taste of a nice sauvignon blanc goes well with a slice of brie. For beers, strong but inoffensive brews like scotch ales, stouts, and porters are good choices. You could also go for something lighter and fruitier, such as a pilsner.
Add toppings before or after you heat the brie in the oven. Some toppings to try include fruit preserves, honey, fresh herbs, and crumbled nuts. You could make a dippable brie by cutting the top rind off the cheese. Leave the rest of the rind intact so the brie keeps its wheel shape. Then, dip crackers into the molten goodness or scoop it out with a spoon.
For example, put some cranberry sauce on the brie for a holiday or cold-weather appetizer. Serve the brie by slicing it into wedges and eating as is or by putting it on crackers. You could add all sorts of toppings for an effortless but delicious brie appetizer. Try stirring ⅓ a cup (42 g) of chopped pecans in with 1 tablespoon (14. 2 g) of melted butter, ¼ a cup (50 g) of brown sugar, and ¼ a teaspoon (0. 6 g) of cinnamon.
Brie doesn’t have to be a sweet treat. Consider stuffing the fish with peppers, onions, pine nuts, and other savory ingredients. You could also make a beurre blanc sauce for additional flavor.
You could make your own pesto, such as by blending together fresh basil leaves, cream cheese, pine nuts, and other ingredients. Mix the brie in as well if you want something closer to a dip than a solid wheel of cheese.
If you want to get adventurous with a sweet grilled cheese, try spreading the brie with cranberries or other preserves. You could even add turkey and stuffing for a wild autumn or holiday sandwich.
