19+ Decadent Brie Recipes - Sweet and Savory Brie Recipes (2024)

FAQs

Is Brie a sweet or Savory? ›

Brie has a rich and buttery taste with a mild, creamy flavor. Its texture is soft and smooth, often described as melt-in-your-mouth.

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

Best Brie for Baked Brie – Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie. How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so.

How to properly eat brie cheese: There is no proper way to eat brie. You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on.

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Jam flavors that go well with brie are apricot preserves, fig jam, raspberry jam, orange marmalade or hot pepper jelly. ​Sweet heat is excellent with brie. Drizzle hot honey when serving the baked brie warm. Serve baked brie with crackers, baguette slices, thick potato chips, fruit slices such as apple or pear, grapes.

Leave cheese for at least 1 hour

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Who makes the best brie? ›

Specific Brands of Brie to Look For

“[Our] go-to French brie is Brie de Nangis from Fromagerie Rouzaire,” says John. “Le Pommier makes an outstanding Brie, and Le Chatelain makes a lovely Brie for the U.S. market.

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

In sum: Pungent aromas are no cause for concern. To minimize the issue, don't store Brie (or any cheese for that matter) wrapped in plastic wrap.

Apart from its creamy interior and edible rind of white mold, brie cheese taste is usually described as buttery, fruity, and nutty.

Made using milk from either cows or goats, the flavor is soothing, mellow and has a suggestion of nuttiness. Subtle tones of fresh mushrooms and sautéed butter cover its profile, extending into a creamy and smooth finish. A slice of tempered Brie has a soft texture, sometimes slightly runny.

Not all cheese is savoury. Ricotta and mascarpone are both quite sweet (as is a good Wensleydale with cranberry) - and make perfectly good dessert cheeses. Sweet and savoury do not clash with each other if they're balanced.

Made with phenomenally rich milk, Brie is rich and creamy with a center that could be described as voluptuous. The flavor is subtle and somewhat unique—wild grasses and flowers flavor the milk used to produce the product so each variety of Brie has its own flavor, depending on the flora of a particular time and place.