Pecan Caramelized Brie - Easy & Incredible! (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.

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.

Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture.

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.

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. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

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.

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.

The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.

Can I microwave brie? ›

Using a sharp knife, score the top of the cheese in a grid pattern. This will allow the cheese to melt evenly and keep its shape. Place the brie in the Anyday Dish and cover with lid (knob lifted). Cook for 1-2 minutes, or until the cheese is soft when gently pressed.

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.

Most cheese experts agree that Brie is best enjoyed at room temperature. In this case, be sure to remove from the refrigerator at least 30 minutes before serving. Additionally, it's best to cut a wheel or wedge of Brie from the center point to the outer edge of the rind to get the most flavor out of it.

Six top drink pairings for Brie

* A creamy, subtly oaked chardonnay - even a posh white burgundy! * A cherry or raspberry-flavoured fruit beer (Kriek or Frambozen), particularly when the brie is accompanied by fresh cherries. * Guignolet (a cherry-flavoured French aperitif) by the same logic.

Should you eat the rind, or leave it alone? In most cases, you'll want to eat the rind because that's where a lot of the flavor is. If you're trying brie for the first time, definitely bake it.

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.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.