Brie Warming Directions

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The rind, or outer casing, on the cheese is actually edible.
The rind, or outer casing, on the cheese is actually edible. (Image: Jupiterimages/Photos.com/Getty Images)

Brie is a very sweet, rich, soft cheese that is full of flavor. This cheese originated in Brie, France, hundreds of years ago. It can be eaten as is or heated to bring out the rich creaminess. The main ingredient in brie is pasteurized cow's milk, which gives it its smoothness. Actual French brie is much lower in fat, about 40 percent, than American brie. Whichever type of brie you purchase, it will still pair nicely with wine and fruit.

Things You'll Need

  • 1 pound full wheel of brie
  • Glass pie plate
  • Foil
  • Bread
  • Fruit
  • Microwavable bowl
  • Spoon
  • Platter
  • Crackers

Baking Brie

Remove brie from the refrigerator. Leave the cheese sit for 10 minutes to reach room temperature. Preheat the oven to 350 degrees F.

Cover pie plate with foil. Place brie on the pie plate. Place the brie into the oven. Bake the brie for 10 to 12 minutes.

Remove brie from the oven. Let cool for one minute. Slice brie in half, pull apart slightly in opposite directions. Check the cheese to ensure it is fully warmed. Cheese will appear slightly melted and soft. Serve brie with bread or fruit.

Microwaving Brie

Remove brie from the refrigerator, and let it sit for 10 minutes. Remove the rind from the brie. Place the cheese into a microwave safe bowl. Place the bowl into the microwave.

Microwave the brie for 60 to 90 seconds. Melting the brie is the goal. Check the brie, and heat an additional 30 seconds if the cheese is not fully hot.

Remove brie from the microwave. Stir with a spoon. Serve on a platter with sliced fruit and crackers. Reheat for 30 seconds if needed.

Tips & Warnings

  • Brie stops aging once it is cut, therefore, it is better to purchase a wheel rather than a slice.
  • Brie not only pairs well with champagne, but also pairs with wine such as Sauvignon Blanc and Pinot Grigio.
  • Brie that is overripe smells like ammonia and looks brown and gummy.

References

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