Q&A for How to Eat Brie

You can try a variety of different foods to go with baked Brie. For example, you might like to try adding some of the following as accompaniments: Mini toasts or toast slices, a bunch of grapes, sliced pears, honey or jam, sliced stone fruits (like nectarines), baguette slices, salted nuts, chutney, pear jelly, pretzels, etc.

Remove the Brie from the refrigerator and leave to warm to room temperature for an hour before serving. You can serve the Brie whole with a knife set alongside it on a cheese cutting board or cut the Brie prior to serving (see the steps above for cutting instructions). The above article has many suggestions for serving the Brie or adding it to other foods if you want to make it more interesting.

Brie should sit out before serving for at least an hour, to allow it to come to room temperature and release its flavors, as well as soften. In France, the home of delicious soft cheeses, Brie may be left out all day if it’s to be eaten that day and the weather is not too warm.

It is usual to allow Brie to come to room temperature before serving it. The problem with trying to eat Brie cold is that its texture remains solid (and therefore a bit rubbery) and will lack the soft creaminess that Brie is famous for. Also, the flavor will be dulled by the cold temperature and may taste bland or lacking in flavor. Always try to bring the Brie to room temperature for at least an hour before serving.

The white part of Brie cheese is called the "rind" and it is both safe and edible. When cutting the Brie, keep the rind intact. However, not everyone likes the rind and there is nothing stopping you from eating only the inner part of the Brie if that’s what you prefer. Just be aware that the rind on a stale Brie will be very unpleasant, so check that your Brie is fresh first!

You certainly can eat all of the Brie cheese, and what’s more, that is exactly what is intended! The outer part is known as the rind and it forms an integral part of the eating experience.

When you add it depends on your topping. For something like nuts, a jam or spread, it could go either way, but adding them before will allow the cheese piece to be the same temperature, which may be the preferred texture you're after.

You can, but you should cut it in pieces and put it in the fridge for a while first (it will lose less taste). Also, you shouldn't let it freeze for too long. If you find that when you unfreeze it, the texture or taste is disappointing, it's not lost. You can still use it for cooking. Also, avoid freezing things that were in the open air for a while and never freeze again something you've already unfrozen.

Lightly oil a ceramic/cast iron baking dish; add a wedge or round of brie; add as many almonds as you like; bake at 375 until the cheese is warm enough to spread on a good slice of French or Italian bread. The cheese should just start to run from the rind. Serve with fruit slices and a decent sparkling wine.

Yes! Many people eat Brie with grapes. You can eat whatever you want with Brie.

Yes, although you might want to find a recipe that specifically calls for Brie and not just put it in or it might not blend nicely with the specific flavors you've chosen.

Absolutely. Make a slit in a date and insert a bit of Brie. Arrange on a plate and serve.

Like "Bree".

Absolutely. Just cut slices of brie, place them over crackers with honey, or even serve them on picks (just like you would a cocktail hot dog) with various options of fruit.

Yes, most types of cheese go well with apple pie, especially cheddar.

Yes. Crackers, Brie and honey is great but for a party, make sure guests like the taste of brie as it's quite different from other types of cheese.

Only if you don't like the white....Most people leave it, depending on the method of serving.

The flavor profiles of Brie and Camembert are quite similar. Both are typically described as tasting earthy, nutty, fruity, grassy, and even mushroom-y. The variations in taste are subtle, but Brie is milder with a creamy, buttery taste, while Camembert has a deeper, more earthy, intense flavor and aroma.

The coating is a white mold, Penicillium candidum. It is totally edible, and delicious!

Brie will go well with all kinds of breads, but be careful with the cheese. Sometimes, the flavors don't mix in the best way possible.

No, as you will make it too hot and it will set as it cools. You should leave it at room temperature until it can be easily spread.

Yes, it’s really nice on crackers with a little bit of the jelly on top.

Yes! Sweet, fruity flavors pair well with Brie. Fig spread is also good with cheddar or goat cheese.

You can if you want. It's certainly not traditionally done, but if you like it, go ahead.

Yes, the Brie will still melt the same so you can use them instead of a whole wheel.

Definitely. Brie can be cut, then refrigerated for a few days. Just make sure you wrap it with plastic wrap or the original wrapping first.

Yes, although it may not taste good, and the rind will not mix nicely with the other cheeses. Try searching for recipes online that specifically call for Brie on pizza.

Cut it into slices first. Serve plain, with blueberry, cherry, or any pie filling.

Yes, it's a finger food. You can slice it, put it on crackers and enjoy. You can use the fruit as crackers such as apples. No utensils are needed other than a knife to slice and or spread.

Technically, it can be frozen for up to 6 months. If you want fresh Brie with the full flavor and texture, you can't freeze it. Frozen Brie is good for cooking some dishes, such as soups and casseroles.