A soft French cheese made from cow's milk has a creamy texture.There is a white rind over the cheese that can be eaten.It can be cut into wedges and eaten with bread or crackers.You could pair it with a variety of things.You can cook with brie in many different ways.
Step 1: Cut some cheese.
It is considered a faux pas to cut the tip off.The tip is the best part of the cheese.When you cut that part off for yourself, you are telling everyone else that you own it.If the rind doesn't appeal to you, cut the cheese at a different angle to maximize the amount of inside you get.No one will notice if you keep the triangular shape of the brie.Take part of the rind.Each slice of brie will have something on it if you cut it the right way.If you cut across the brie to remove the tip, you leave behind a slice that is all rind.
Step 2: The rind can be eaten with the rest of the cheese.
Everyone wonders what to do with the hard shell on the cheese, but the rind is safe to eat.Don't try to get out of the way.It would be like taking the meat out of a sandwich and throwing it away.The rind of biare has a slightly bitter taste, but it isn't distracts from the cheese's gooey goodness.Go for it if you haven't tried it before.The rind is not for everyone.It tastes worse if it goes bad, so be sure to try a fresh slice.
Step 3: You can remove the rind from a slice of cheese.
Wait until you have a slice of cheese on your plate before removing the rind.If you can, peel it off by hand.The hardest thing in the world to separate from the rind is Brie, it is soft and sticky.If you have to, try cutting the top off to make it easier to remove the rest.You can cut off the rind of the cheese before you serve it.Remove the rind from the cheese after it has been frozen for 30 minutes.If you serve cheese to guests, don't remove the rind since they may want it.
Step 4: If the cheese smells like ammonia, throw it away.
After a couple of weeks, it lasts less than a week.As the cheese spoils, the rind turns gray and flaky.There are green and pink mold spots.The inside of the cheese has a bad smell as it goes bad.It feels hard to touch underripe brie.It has a hard outer rind.The brie is ripe and soft.If you slice it, eat it as soon as possible to prevent it from spoiling on you.If you have to store it, wrap it in wax paper and keep it away from the fridge.Unless you plan to use it in dishes where the texture doesn't matter, freezing is not a good idea.It can last up to 6 months in a freezer-safe container.It should be kept in the refrigerator, cold water, or the microwave.
Step 5: Leave the brie out for an hour.
Take it out of the fridge.It's nice and creamy and you get the most out of it.If you have had a slice in the refrigerator for a few days, warming it reduces the ammonia taste.You could make it sticky on the inside by heating it.When it is soft in the center, microwave it for 1 minute on a high setting.If you want it to be consistency, heat it in an oven for about 5 minutes.
Step 6: Cut it into a wedge to serve it.
If you bought a wedge, you can serve it on a tray with a knife.Cut out a wedge to start the party because a lot of brie is sold as a wheel.Use a cheese knife to slice from the rind to the center of the brie.The slice should be 1 in or less depending on the serving size.When you are a guest, making the first cut into a beautiful wheel can be intimidating.Guests can get a sample by cutting a slice.When cutting a wedge of cheese, always cut the sides from the center to the rind.The tastiest part of brie is the pointed tip.
Step 7: It's a good idea to place the cheese on plain bread or crackers.
Put the brie on top of the piece of bread that you ripped off.Plain bread doesn't compete with the delicious flavors of the cheese so the French eat it this way.Put the cheese on top of the bread.You do not need to spread the cheese.If you like it, put it on a similar size and enjoy it.
Step 8: The cheese will complement the flavors of the sweet fruit or nuts.
If you can't resist shoving a slice into your mouth as soon as you cut it, combine it with other delicious things.A slightly acidic fruit like apples, grapes, and pears is the most traditional pair.It goes well with both fresh and dried fruit.You could also try honey and unsalted nuts.Spreading preserves on brie is always a good idea.The best preserves and jams are sweet and acidic, such as cherries, mixed berries, and figs.You can arrange your own charcuterie board if you want more party options.You can make a tasting tour out of meats.You can add a variety of cheeses, such as a nutty manchego.
Step 9: Pair a drink with a cheese.
You have to have a nice French champagne when you eat a French cheese.It's best to drink sweet wines like pinot noir with brie.If you don't drink alcohol, pour a fruit juice like grape or apple to complement the cheese's soft flavor.Dry, fruity wines like riesling, marsannnay, or viognier pair well with soft cheeses like brie.A lighter red wine like a pinot noir has a rich flavor that contrasts the mellow cheese.If you like white wine, look for something dry and acidic.The herby taste of a good wine goes well with a slice of cheese.Strong but inoffensive beers are good choices.A pilsner is a lighter and fruitier item.
Step 10: It's a good idea to bake brie.
The easiest way to bake a soft brie is to put it on a baking sheet lined with paper and bake it at 350 F.It will bubble a little when it is softened.It could liquefy into a mess if you leave it for too long.You can add topping before or after the oven bakes the brie.Toppings include fruit preserves, honey, fresh herbs, and crumbled nuts.You can make a dip by cutting the rind off the cheese.The rest of the rind should be left intact.You can dip crackers into molten goodness or scoop it out with a spoon.
Step 11: There is a way to make a dessert.
If you want to bake a small wheel of brie, cover it with pastry and bake it until it is golden brown.You can add a lot of different things to the brie before closing it.First, remove the rind from the top of the brie.When you are ready to bake it, beat an egg and brush the egg on the pastry dough to fold it closed over the brie.For a holiday or cold-weather appetizer, put some cranberry sauce on the brie.You can serve the cheese by slicing it into wedges or putting it on crackers.It's easy to add all sorts of topping for a delicious brie appetizer.Stirring 13 a cup of chopped pecans with butter, brown sugar, and cinnamon will make it taste better.
Step 12: Stuff salmon with crab and cheese for dinner.
The strong flavors of seafood compliment the soft, creamy taste of brie.To open up a pocket, cut 4 salmon fillets in half.6 ounces (170 g) of crab, shrimp, and brie should be filled with with 2 in (1.3 cm) cubes.To get a fish dinner with a gooey filling, bake the fish for 10 minutes in an oven at 400 F.She doesn't have to be sweet.The fish should be stuffed with peppers, onions, pine nuts, and other ingredients.It is possible to make a beurre blanc sauce.
Step 13: For snacking, use the brie as a delicious spread.
brie can be spread over bread and crackers with the help of Pesto.It is a great snack for yourself.Cut a wheel of brie in half and put some store-bought pesto between it.If you want to dip, bring lots of pretzels, crackers, and bread.Fresh basil leaves, cream cheese, pine nuts, and other ingredients can be used to make your own pesto.If you want something closer to a dip than a wheel of cheese, mix the brie in as well.
Step 14: A simple way to use the cheese is to put it on a sandwich.
There is no better way to enjoy a slice of brie than eating it whole.You can enjoy a nice grilled cheese by melting the brie over bread.You could also mix in some of the other ingredients, such as bacon and ham.She goes with a lot of different ingredients.Spread the brie with cranberries or other preserves if you want to get adventurous with a grilled cheese.Adding turkey and stuffing to a sandwich is possible.
Step 15: You can use the brie in place of other cheeses to come up with a recipe.
There is no limit to what you can do with brie once you get used to cooking with it.It could be eaten plain on your salad.It works well if melted on a burger or french fries.It's important to save enough to use in your recipe.