Keep in mind that these tips are from my own experience. I’m not a party organizer, nor am I a sommelier or a turophile (a cheese connoisseur). I just love cheese, wine and spending time with my friends.
Soft and creamy, with a mild yet deeply-satisfying taste, Brie is a staple at any memorable gathering. Whether you are a newcomer to this wonderful cheese or a veritable cheeseboard veteran, let us provide you with some expert tips and tricks on eating Brie just like the French do.
Fast2eat tips, step-by-step method for baking Brie and favourite flavourings will ensure this crowd-pleasing dish turns out perfectly. From the history of Brie to how to serve it, cook it and pair it. Use this guide to inform yourself and explore inspirational recipes.
You can bake Brie until the middle melts and oozy, perfect for dunking in toasts or veg crudités. For a real showstopping starter, use it to make an indulgent dip in a Brie for an instant fondue or bake the wheel into Phyllo, puff pastry, Crescent roll dough, pie dough, or a loaf of bread.
It’s usually purchased by the whole wheel or wheel segment. While it’s a great addition to a cheese board with crackers, it can be baked and shared when bought whole around. It makes a delicious warm appetizer, such as Pastry Brie & Jam Bites served with accompaniments such as honey, syrup, sweet or tart fruits, nuts, crackers or baguettes, and champagne.
Dive in and learn about how to use and enjoy France’s most iconic cheese.
What is Brie Cheese?
It’s that whiteish yellow squishy cheese with the gooey middle that everyone likes to eat.
Brie cheese is a creamy, soft, high-fat content French cow’s milk cheese encased in a soft, powdery-white edible mould-ripened rind.
The flavour is quite delicate and fresh. Brie has a mild, buttery and creamy taste, which makes it so versatile to pair and cook with.
It is sold in small to large rounds and is either baked whole, served at room temperature or sliced and added to sandwiches.
Its appeal is that the cheese will deliciously ooze out of its casing when it’s cut into. That will only happen if the cheese is at the peak of ripeness.
Notably, France’s most famous cheese is Brie.
It was most likely created many centuries ago by monks.
This creamy and buttery cheese was often gifted as a tribute to French royalty. Throughout history, the “Queen of Cheeses” has remained a staple at parties and get-togethers.
It’s traditionally made in the region of Le Brie, about 1-hour east of Paris, France, where it gets its name. Technically, to be called “Brie,” it must be a cheese hailing from around the city of Meaux in France. However, the word “Brie” is often used in North America. Colloquially it refers to a general category of soft-ripened, bloomy rinded cheeses made from cow’s milk and has a creamy, relatively mild, milky flavour.
How is Brie made?
Brie is traditionally made with cow’s milk. However, you can also find goat’s milk Brie.
Brie is made by adding rennet to raw milk and warmed up to 37°C/98.6°F to obtain the curd and most of its flavour. Once the perfect texture is achieved, it’s ladled into the round moulds, where it sits for about 18-20 hours.
After this process is complete, it is removed from the mould, salted and injected with cheese mould.
Brie is then aged for five or six weeks. The aging process allows the rind to bloom, creating a thin protective exterior.
Once properly aged, the Brie is ready to be enjoyed!
Brie cheese should be mild and slightly sweet in flavour. If aged for several months to a year, the flavour becomes stronger. If over-ripened, the cheese takes on flavours of ammonia.
Several varieties of Brie exist, as it can be made with whole or partly skimmed milk, ripened for varying durations, and contain added herbs and spices.
These changes can significantly alter both its taste and texture. For instance, a longer ripening period results in a tangier, softer cheese.
Brie is a classic cheese with a rich texture and history to match! It’s sure to add an indulgent and sophisticated touch to any meal, cheese board or snack without being too overpowering. Once you know how to eat Brie, there are endless options for using its creamy, desirable flavour. Go ahead and try Brie in new ways and be sure to share your creations with us by tagging @fast2eatca on Instagram.
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exquisite Filet mignon (Beef tenderloin) steak with Brie dish in less time than it takes to order a pizza. The brie melts all over the top of the steak giving it a creamy sauce that’s simply divine.
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