Baked Brie Recipe - Celebrating Sweets (2024)

FAQs

Should I remove the rind from brie before baking? ›

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.

Soft, creamy brie is a versatile cheese that can be served as an appetizer, dessert, or part of the main course. While brie is normally served with crusty bread or crackers, it can be paired with a variety of fruits, nuts, or honey. Allowing your culinary creations to be as adventurous as you are.

Just know that without the rind, it will likely spread more because there's nothing holding it together. Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

Place a brie wheel on parchment paper in a shallow baking dish and bake at 350 degrees F for 15-20 minutes. The cheese will melt on the inside, with the rind staying intact. Use the parchment paper to easily lift the cheese out of the dish for serving. Accompany the melty cheese with crackers, figs, and honey.

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. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

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.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Taking to a Party

Cover baked brie loosely with foil to keep warm during transportation. If necessary, re-warm the brie in the microwave oven for a few seconds before serving or place in a warm oven for a few minutes.

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.

Why does my brie taste like ammonia? There's a huge possibility that your brie cheese has already spoiled. Check the printed date on the package and look for signs of discoloration on the rind, such as blue or green mold. Brie cheese can go bad after 7 days since it's a soft cheese.

Why does my brie rind taste like mushroom? ›

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.

A mature brie needs a powerful, complex wine, while a younger brie works wonders with a light, crisp wine. Most pairings for brie are found on the side of low-tannin white wines and crisp sparkling wines, though fruity and light-bodied reds can also bring out the best in brie.

French people would often eat brie between the main dish and the dessert. If it's a fancy diner or a fancy lunch, it can be served among other types of cheese and you would eat it with a glass of red wine and maybe a little bit of cherry jam, probably on a piece of bread.

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.

You do not want to take the rind off Brie before baking it. The Brie's rind is edible and will be a bit softer after baking.

That marshmallowy white stuff on the outside of your brie is called a bloomy rind. These cheeses are coated with edible molds, such as Penicillium candidum. The cheeses ripen from the outside-inwards. Sometimes, a seductive gooey layer called the “creamline” forms around the fudgy interior.