Slice the brie in half. Line a baking sheet with foil and place the brie rind on the foil. Then drizzle the honey on top. Bake and serve!
Preheat the oven to 350°F. Cut the brie in half. Wrap a baking sheet with foil and then place the brie rind on the foil. Bake for 5 to 7 minutes, or until the cheese has started to melt out.
Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.
The short answer: yes, for the most part. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese's flavor. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese.
Easy, breezy brieSimilar to goat cheese, the mild flavor and luxurious mouthfeel of brie cheese pairs well with nearly any sweet or savory jam. When in doubt, go with red fruits: Brie and strawberry jam (a perennial favorite with or without a glass of champagne)
Yes, you can eat the rind of Camembert, Brie, or any soft-ripened cheese. The white mold is Penicillium camemberti (a.k.a. P. candidum), which gives these cheeses their characteristic bloomy rind. The rind is totally edible and adds texture and flavor to the cheese.
Let the cheese bake for 10 to 12 minutes. You will know when the brie is done if the cheese is soft to touch. Let cool for about 5 minutes, then serve immediately. Baked brie tastes best when it is served warm.
Slice off the sides.Lay the brie flat against the cutting board. Use the serrated knife to cut along the edge of the brie to slice off the sides. As you cut, start pulling the sides of the rind away from the brie, bit by bit. Continue until you've completely removed the rind from the brie.
10 Best Types Of Crackers For Brie And Jam
- Sesame or Seeded Crackers. Sesame or seeded crackers are an excellent accompaniment for brie and jam.
- Whole Wheat Crackers.
- Grissini Sticks.
- Nut and Rice Crackers.
- Sea Salt Crackers.
- Rosemary Raisin Pecan Crackers.
- Artisan Crackers.
- Plain White Crackers.
Steps
- Cut brie by the slice from the tip to the rind. Cutting the tip off, or “pointing†the cheese, is considered to be a faux pas.
- Eat the rind along with the rest of the cheese.
- Peel the rind off a slice of cheese if you don't want it.
- Throw away the cheese if it smells like ammonia.
Hard cheeses that go through a long cooking and maturing process are often safe to be left at room temperature for a long time. Soft cheeses like Brie often need extra time to mature properly and do not need to be refrigerated.
To cut a portion from a wedge of Brie, always cut along the length of the wedge. Do not cut a communal wedge of brie widthwise. Taking the point for yourself, or “pointing the brie,†is considered a social faux pas. Do not remove the rind from a communal wedge or wheel of brie.
Brie, one of the softest cheeses, melts very easily. No surprise there! While the rind is completely edible, the cheese does melt considerably faster when the rind is removed. In the oven, brie will melt in 25 minutes.
Brie is a high fat, nutrient-rich cheese. It contains protein and fat, as well as several vitamins and minerals. Most of the fat in brie is saturated fat from cow's milk. Although this fat has historically been linked to heart disease, emerging research shows that it isn't as harmful as previously thought ( 2 , 3 ).
Slice along the length of the room-temperature wedge.Instead of cutting the brie into chunks, use your knife to make long, thin slices. Start at the tip of the wedge and cut along one side. Then, switch to the opposite side of the wedge and cut another thin sliver. Try to keep the cheese wedge-shaped as you slice it.
A by product of all bloomy rind cheeses is “ammonia†smell. This some-what offensive aroma results when the cultures used to make the cheese consume and convert the proteins in the curd into ammonia. Refrigeration traps this aroma in the cheese not allowing it to evaporate away.
It smells this way because it's a rind cheese, and sometimes the cultures that are used to make it can turn all of the proteins in the cheese curd into ammonia. That's what we're all smelling. The smell evaporates away very easily though, and can sometimes get trapped when it's all wrapped up in the fridge.
What to Serve With Baked Brie:
- Fresh fruit. A little baked brie on a water cracker with a juicy red grape on top?
- Toasted baguette slices.
- Dried fruit.
- Classic, plain water crackers.
- A jar of jam! Whatever jam you love.
- Mixed nuts.
- And, of course, a festive tipple or two!
President Brie is the leading soft cow's milk cheese with a delicious buttery and creamy taste and an edible rind. -Wine & Beer Pairing Suggestions: Champagne, cru beaujolais, merlot, sauvignon blanc, bordeaux, pilsner, cherry ale.
