A Wheel Of Brie? The 87 Top Answers

Have you ever looked at a fancy cheese plate and faced this dilemma: are cheese rinds safe to eat?

The short answer: Yes, for the most part.

Barks come in all types, and the edible ones tend to fall into three camps:

Barks formed by a species of mold

The rind of these cheeses, think Brie and blue cheese, is an integral part of the cheese’s flavor.

Flavor-Based Barks

These rinds, which may contain cheese wheels coated with cocoa, merlot or cinnamon, add an extra kick to a particular cheese.

When cheese is made, rinds are formed naturally

An example is parmesan; They are safe to eat but can be chewy and chewy.

“Popping [hard rinds] in your mouth is like [eating] leather, but they can add flavor to your culinary dishes,” said Dean Sommer, a cheese and food technologist at the Wisconsin Center for Dairy Research. Instead of eating them, he recommends throwing them in soups to add thickness and depth.

Non-edible cheese rinds can be made from cloth, rind, or wax, and essentially serve as a container for the cheese.

bark

Bark should be easy to spy on because, well, it’s tree bark! Look for soft, decadent cheeses that can be scooped right out of the rind container.

cloth barks

Cloth rinds can be identified by their ragged edges, which result when the cheese, typically cheddar, is sliced.

wax

While wax can technically be chewed, that’s not what it’s for. You’ll find it on some goudas and aged cheddars.

“You’d be surprised how many people eat the wax – which they can; it’s edible — but that may be the host’s fault for not cutting it off,” said Tom Bivins, executive director of the Vermont Cheese Council. He recently gave Food & Wine an overview of rinds.

Beef savoir faire is more useful than ever as America is fast catching up with Europe when it comes to cheese production. In particular, Bivins has noticed an explosion of interest in cheeses with rind, from Comte to Stilton to Parmesan Reggiano.

“People are asking, ‘Can I eat this? What do I do with it?’” Bivins said. “One thing I say to people in general is that the cheesemaker intends the rind to be there since what’s happening on the outside of the cheese can help flavor the inside.”

For brie lovers, simply burying your face in a loaf of this creamy cheese is the perfect way to eat it. For those who don’t know, here are some suggestions.

The A-Brie-Cs of Food This Cheese Brie has a soft, almost melted center and a harder, greyish outer rind. People often wonder if the bark is edible, and the answer is a resounding “Yes!” It’s meant to be eaten and actually adds to the flavor and character of brie. Related Articles Wine and Cheese Pairing Guide and Chart Basic information on how to consume this cheese includes: Store Brie cheese in its original packaging in the refrigerator. Once the seal is broken and the cheese is cut, wrap it in parchment paper or wax paper to allow the rind to continue to breathe and stay dry. Don’t use plastic wrap (after baking, plastic wrap is fine for leftovers). Before eating, take the brie out of the fridge an hour before serving so it’s at room temperature and tastes its best. Serve the wheel whole on a cheese board or platter, cutting off a piece or two (but no more, as the cheese will dry out) to give guests an idea of ​​the correct portion size. Serve the brie with crusty bread or plain crackers that don’t compete with the flavor of the cheese. This is not the time to break out the nacho chips. Brie pairs well with fruits like apples, pears, grapes, and berries, and unsalted nuts like pecans, almonds, and walnuts. Classic wine pairings with Brie include sour, herbaceous, dry whites like pinot gris (pinot grigio) or sauvignon blanc. White wines made using the Méthode Champenoise (champagne, cava, sparkling wines) also pair well with Brie.

Eating Baked Brie Baked Brie is a soft, warm, melt-in-your-mouth, delicious way to enjoy this cheese. It can be baked as is or with toppings (see below), or wrapped in puff pastry (brie en croute) or phyllo pastry. Store baked brie, tightly wrapped in plastic, in the refrigerator for no more than three days. To reheat, remove the plastic wrap, place in a rimmed pan and bake at 350 F until tender, about 5 to 10 minutes.

Baked Brie with Cranberries In this recipe, perfect for the fall and winter holidays, brie is topped with cooked cranberries, pecans, and nutmeg. Ingredients Yield: 4 to 6 servings 1 (12 ounce) bag of fresh cranberries

2/3 cup sugar

2/3 cup water

zest of 1 orange

1 (8-ounce) loaf of Brie cheese

1/4 cup chopped pecans

1/4 teaspoon freshly grated nutmeg Instructions In a medium saucepan, cook cranberries, sugar, water, and orange zest until cranberries pop and sauce thickens, about 5 to 10 minutes. Chill the cranberries in the refrigerator, tightly closed. Preheat the oven to 350 F. Place a round of brie in an ovenproof shallow dish (like a glass pie dish) and spread with the cooled cranberry mixture. Sprinkle chopped pecans and freshly grated nutmeg on top. Bake for 5 to 10 minutes until the brie is soft. Serve with crusty bread slices.

Roasted Garlic Baked Brie With this appetizer recipe, pop the brie in the oven 10 minutes before the garlic finishes roasting so it’s ready at the same time. Ingredients Yield: 4 to 6 servings 2 whole cloves of garlic

1 tablespoon olive oil

1 teaspoon sea salt

1 (8-ounce) loaf of Brie cheese

1 loaf French or Italian bread, sliced ​​Instructions Preheat the oven to 350 F. Cut the tops of the garlic heads, exposing the cloves. Place the garlic, exposed cloves side up, in a glass pan. Drizzle the garlic with olive oil and sprinkle with sea salt. Cover with aluminum foil and bake for 1 hour until the garlic is soft. Ten minutes before the garlic is done roasting, place the brie in a round shape in a shallow ovenproof pan and bake for 5 to 10 minutes, until the cheese is soft. Remove the brie and garlic from the oven. Serve the cheese with baguette slices and the roasted garlic on a serving plate, using small forks to make removing and spreading the garlic easier. To eat, remove a clove of garlic and spread on the baguette. Sprinkle with brie.

Baked Brie Toppings Consider the following toppings and preparations for baked brie cheese. slivers of almonds

Pecans cooked in butter, brown sugar and cinnamon

Sliced ​​strawberries

canned apricots

canned raspberries

Caramelized Pears

Caramelized Apples

How Brie is Made Brie is a soft cow’s milk cheese named after the province of France where it comes from. It’s made by adding rennet to raw milk, heating it to 98.6 F, and then pouring it into molds where it’s drained for about 20 hours. After this process is completed, it is demoulded, salted and injected with cheese mold. Brie is then aged for five or six weeks. Brie cheese should be mild and slightly sweet in taste. With maturation from several months to a year, the flavor becomes stronger. When overripe, the cheese takes on ammonia aromas.

While it’s a great addition to a cheeseboard with crackers, if bought whole in a round it can be baked and shared. Baked Camembert recipes are interchangeable with Brie, but make sure you use a whole cheese and not wedges — the rind will keep the cheese from oozing out as it bakes. Or see our tip below for baking in a bowl.

Brie is a soft cow’s milk cheese with a light white rind. It’s traditionally made in Brie, France, where it gets its name, and has a mild, creamy flavor that’s quite tender and fresh.

Like camembert, brie can be baked until the center is melted and slimy, perfect for dipping on toast or raw vegetarian food. For a real eye-catcher, you can even bake a wheel into a loaf of bread or use it to make a delicious fondue. Get even more cheesy inspiration with our best brie recipe collection ever.

How to Bake Brie

Here’s a really easy recipe for a lightly baked brie with herbs.

Tips for baking brie

Remove all plastic wrap before baking. The brie can be baked in the wooden crate it comes in, but make sure it’s secured with a metal bracket and not glue, which can melt in the oven and collapse – the cheese won’t hold its shape and will start to fall apart.

You can also pour the cheese into a small casserole dish. It should fit snugly so it doesn’t slip out while baking.

Lightly baked brie

ingredients

1 whole brie in its rind

A handful of chopped fresh herbs such as chives, thyme or parsley, or a mix

Pitta chips or breadsticks to serve

method

Preheat the oven to 200°C/180°C fan/gas. 6. Remove the cheese from the box and remove and discard all plastic packaging, then place the cheese back in its box. Place on a baking sheet and bake for 15 minutes. Remove from the oven and remove the box lid. Cut a large cross through the top of the cheese, then peel off the rind. Sprinkle chopped herbs on top and serve with pita chips or breadsticks for dipping.

What Flavors Can You Add to Baked Brie?

Try substituting brie for the cheese in our Baked Camembert recipe and add some spice to your appetizer. We added a pinch of chilli and a dash of vermouth to emphasize the richness of the cheese.

After scoring the cheese, you can add toppings that will soak into the cheese as it bakes. A dollop of cranberry jam, a squeeze of wine, chopped herbs, dried fruit, honey, or nuts are great additions to brie, making it a simple yet impressive dinner party appetizer.

Did we make your mouth water? Try our favorite baked camembert recipes and topping ideas.

Do you remove the rind before baking?

Leave the rind on as it helps the cheese hold its shape so it doesn’t melt completely. The rind is also edible, so you can enjoy it with the melted cheese or simply remove the top layer after baking and dip it in crusty bread like a fondue.

Our Best Baked Brie Recipes

1. Melting Cheese Fondue Pot

If you have a piece of brie instead of a whole round, remove the rind and bake in a small saucepan with other flavors to make a cheesy “dip.” This super easy appetizer is worthy of any dinner party table. Plus, you can make our melty cheese fondue pot in just 10 minutes.

2. Brie wrapped in prosciutto & brioche

For a next-level cheesy masterpiece, try Paul Hollywood’s Baked Brie wrapped in prosciutto and brioche. Cut into pieces to serve. The crunchy bread crust and melty cheese center make a perfectly decadent party bite.

3. Processed cheese with poppy seeds & apricot bread wreath

Take standard bread and cheese up a notch with our melt-in-the-mouth cheese with poppy seed and apricot bread wreath. The decorative ring not only looks good, but can also be torn into pieces to dip into cheese for an instant fondue.

4. Baked blue cheese with figs and walnuts

For a change, try our fruity baked blue cheese with figs and walnuts. This colorful tray is packed with texture and flavor. Indulge your guests with crusty bits of bread for dipping.

Did you like these recipes? Try our other party dishes

Party drink recipes

Top 10 canapé ideas for pantry closets

Our ultimate collection of recipes to share

Easy finger food ideas

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What’s your favorite way to eat baked brie? Leave a comment below…

Brie is a soft cow’s milk cheese that originated in France but is now popular around the world. It is pale yellow with an edible white mold rind. In addition, Brie has a creamy texture and a unique, mild flavor and aroma characteristic of mold-aged cheeses. It is usually served with bread, crackers, or fruit. This unique cheese may also have some health benefits due to its milk content and the aging process it goes through. This article provides an overview of everything you need to know about brie, including its nutritional value and potential health benefits. Share on Pinterest

Nutritional values ​​Brie is a high-fat, nutritious cheese. It contains protein and fat as well as several vitamins and minerals. One ounce (28 grams) of full-fat Brie provides (1): Calories: 100

100 protein: 4 grams

4 grams Total Fat: 9 grams Saturated Fat: 4 grams

9 grams of carbohydrates: 0 grams

0 grams of fiber: 0 grams

0 grams of sodium: 120 mg – 5% of the daily value (DV)

120 mg – 5% of the daily requirement (DV) Vitamin A: 6% of the daily requirement

6% of DV Vitamin B12: 20% of DV

20% of DV Riboflavin: 11% of DV

11% of the DV Calcium: 10% of the DV Most of the fat in brie is saturated fat from cow’s milk. Although this fat has been linked to heart disease in the past, recent research shows it’s not as harmful as previously thought (2, 3). Brie is also a good source of protein, with 1 ounce (28 grams) offering slightly less protein than a medium-sized egg (4). In addition to its numerous vitamins and minerals, this cheese is a good source of riboflavin and vitamin B12. These vitamins play an important role in energy production and metabolism (5, 6). Summary Brie is a high-fat cheese that packs as much protein as a medium-sized egg in just 1 ounce (28 grams). It also provides significant amounts of vitamin B12 and riboflavin.

How It’s Prepared and Served Brie is made by adding the enzyme rennet to milk along with salt and bacteria known as cheese cultures. The mixture is then allowed to mature for about 1 month. During the ripening process, white mold forms the rind of the cheese. Unlike other molds that grow on food, this one is perfectly safe to eat (7). There are different types of brie because it can be made with whole or semi-skimmed milk, has different ages, and contains additional herbs and spices. These changes can significantly alter both flavor and texture. For example, a longer aging time results in a spicier, softer cheese. Brie can be eaten on its own—uncooked or baked—but is usually paired with bread, crackers, fruit, or nuts. Alongside crackers and jam or jelly, it’s a simple, elegant appetizer. Baked brie is wrapped in puff pastry or drizzled with honey. Summary Brie develops a rind of edible, white mold during the aging process. This tasty cheese is usually served with bread, crackers, fruit or jam.

Potential Health Benefits Brie contains protein and fat along with calcium, vitamin B12 and riboflavin, making it very nutritious. It offers 100 calories per 1 ounce (28 grams). Fat and protein have been linked to increased feelings of satiety, which may contribute to weight loss and appetite control (8, 9). Additionally, whole-fat milk has been linked to a healthier body weight and doesn’t appear to increase your risk of heart disease (10, 11). In addition, brie is high in riboflavin and vitamin B12, which play key roles in energy production. Its calcium is important for healthy bone growth, while its vitamin A promotes healthy skin and vision (5, 6, 14, 15). As a result of the aging process, brie also contains conjugated linoleic acid (CLA), a powerful anti-inflammatory compound that may exert anti-cancer effects (12). In fact, Brie and other aged cheeses slowed the growth of leukemia cells in a test-tube study ( 13Trusted Source ). Still, human research is needed. Summary Brie is nutrient dense and supports the feeling of satiety. As such, it can promote appetite control and weight loss. Early research suggests it may even fight cancer cells, although more studies are needed.

Does Brie have any side effects? Soft cheeses like Brie contain a small amount of lactose, a natural milk sugar. Interestingly, up to two-thirds of the world’s population are lactose intolerant and should limit their milk consumption. However, cheese is generally well tolerated because much of its lactose content is removed or transformed during the cheese-making process (16). However, people with a milk protein allergy should not eat this cheese. Otherwise, including moderate amounts of Brie in your diet shouldn’t cause any significant side effects. The recommended serving size of brie is 1 ounce (28 grams), which is about the size of your thumb. Eating excessive amounts can cause bloating or constipation — and lead to high calorie intake. Additionally, 1 ounce (28 grams) of brie contains 6% of the DV for sodium, which quickly adds up when you pair it with salty crackers or nuts. Too much sodium can lead to high blood pressure in salt-sensitive individuals (17). Finally, pregnant women should avoid unpasteurized brie, which is made from milk that hasn’t undergone a heating process to remove bacteria. It can harbor the harmful bacteria that cause listeriosis, which can be fatal (18). Summary You can enjoy limited amounts of Brie if you’re lactose intolerant, but not if you’re allergic to milk protein. Pregnant women should avoid unpasteurized varieties. Otherwise, moderate intake has no side effects.

Proper Storage Brie should be stored in airtight packaging or plastic wrap in the refrigerator. Because it is a soft cheese, it is particularly susceptible to spoilage or bacterial contamination when stored outside of the refrigerator. Most manufacturers recommend using the entire pack by the expiration date. However, if the cheese looks and smells good past its sell-by date, it’s generally safe to eat as long as it’s been pasteurized (19). Still, children, pregnant women, and people with compromised immune systems shouldn’t eat expired Brie — even if it looks and smells normal — because of the risk of exposure to harmful bacteria. It’s best to eat or freeze Brie within 1-3 weeks of opening the package as it will continue to mature in your refrigerator. Brie can be frozen for up to 6 months if tightly wrapped in foil and stored in a freezer safe bag. Even so, it can be crumbly once thawed and is more suitable for cooking than serving as an appetizer. Remember to discard any Brie that has been at room temperature for more than 4 hours (19). How to Tell if It’s Gone Bad Brie definitely has a layer of white mold on its outer surface. However, blue or green mold indicates the cheese has gone bad and should be discarded. With harder cheeses like Parmesan, you can cut off any moldy areas and eat the rest of the product. However, visible mold in soft varieties like Brie often indicates that mold spores have contaminated the entire cheese (19). Also, overripe brie—or brie that’s aged too long—can be overly runny and have a strong smell of ammonia, which comes from the bacteria used in its manufacture. While safe, overripe brie can have an off-putting taste and smell. Summary Brie should be stored in an airtight container in the refrigerator and discarded 1-3 weeks after opening. If you see blue or green mold anywhere, discard the cheese.

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What’s that shit on my cheese? And… can I eat it?

The powdery, funky stuff on the outside of your cheese is called the rind, and it’s basically the cheese’s skin. Cheese rinds form during the aging process and come in three types: floral, washed, and natural rinds. OK, enough with the fancy talk. Should you eat this stuff or not?

There really is no “should” here; it all depends on your preferences. Unless the cheese is coated in an inedible substance like wax, the rind is perfectly safe to eat — but that doesn’t mean everyone likes it. Personally, I am a loyal member of the rind eaters club. I love the peppery notes of a floral rind on a lightly aged goat cheese and the cavernous funk of an earthy Stilton. If you have never indulged in the pleasures of pork rind, I challenge you to one of the types listed below. You might not like them, and that’s okay. But you might find yourself in the clutches of a new love affair.

types of cheese rinds

Find out what makes these two popular cheeses different and learn how to choose between Camembert and Brie.

Brie and Camembert are two delicious cheeses that certainly have a lot in common. Both come from northern France and are made from cow’s milk. They are known for their creamy texture, delicious flavor and an edible rind. Since Brie and Camembert share many similar characteristics, how do you tell the difference when choosing between Camembert and Brie? There are some subtle differences to keep in mind the next time you decide between the two.

story

Brie is named after the region it hails from – the Brie region in the Ile-de-France. Camembert originated in Normandy, about three hours west. Although there is no official timeline, many agree that Brie has a much longer history. There are records of people enjoying Brie as early as the 8th century. Camembert, on the other hand, only appeared at the end of the 18th century.

production

Although Brie and Camembert evolved from similar techniques, there are some differences in how they are made. The starters containing milk, for example, are stronger in Camembert than in Brie. This results in Brie having a milder flavor. Sometimes cream is added to the brie during the cheese making process, giving it a creamier texture like that found in Président® Triple Crème Brie.

taste

Even before you take your first bite, you will smell the enticing smell of these cheeses. Brie has a light and buttery aroma. The scent of Camembert is earthier. After trying Brie and Camembert, you may come to the conclusion that both have a similar taste. However, there are subtle differences between the two.

Brie is famous for combining a mild flavor with a luxurious texture. It has a soft and creamy mouthfeel that has earned it a worldwide reputation. The taste of Camembert is deeper and a little more intense. It is often described as earthier than Brie. Texturally, it’s denser while Brie is a little softer.

Camembert versus Brie

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Centuries ago, Brie was given as a tribute to the French kings. It’s easy to taste why, especially if you know how to eat brie.

Soft and creamy, with a mild yet deeply satisfying taste, Président Brie is a staple of any memorable gathering. Whether you’re new to this wonderful cheese or a true cheese board veteran, let us give you some expert tips and tricks on how to eat brie like the French do.

When to serve Brie

Brie is ready to serve when ripe: the outside is firm, while the inside is slightly springy and elastic. Unripe brie can feel stiff, while overripe brie can be creamier and almost runny.

Traditionally, the French give cheese its own course to a meal, served just before dessert. However, serving cheese at a party or as an appetizer is quite common (and with good reason). Don’t hesitate to open your gathering, dinner party or snack session with delicious brie.

How to serve Brie

If you want to serve brie, take it out of the fridge about an hour before eating. This allows the cheese to come to room temperature and become irresistibly creamy.

Place the wheel or wedge on a tray with a knife and your choice of trimmings. If you’re serving a wheel, cut a small wedge or two beforehand. This gives your guests an idea of ​​an appropriate portion size. (It can also relieve anyone who feels intimidated about making the first cut!) When serving a slice, don’t cut off the top of the cheese, which is often the tastiest part. Instead, cut along the side of the wedge. This ensures that everyone can taste every part of the cheese.

Enjoy the brie bite after bite—no need to dig out half the wedge, spread the cheese or make a sandwich. Just combine a small piece of cheese with a small bite of bread.

And yes, you can eat the bark! In fact, scraping only the inside of the cheese and avoiding the rind is considered clumsy by some. Go ahead and set an example for guests if they’re confused.

What food to serve with brie

Brie has a rich yet delicate flavor. When choosing things to accompany Brie, it’s important to enhance those qualities without overpowering them. The French traditionally serve brie with baguette or some other crusty bread that can’t compete with the cheese. Plain crackers are another convenient choice that won’t spoil the cheese.

Pairing brie with a bit of acidity brings out its velvety texture – try fruit like apples, grapes or pears, or sweet and tangy side dishes like fig jam or honey. If the occasion calls for something more substantial, try earthy nuts like unsalted pecans or candied walnuts, or line up charcuterie alongside cheese options.

What goes better with Brie than more cheese? Having multiple cheeses to choose from will delight your guests. For aesthetic reasons, we recommend an odd number of cheeses on a cheeseboard. The arrangement according to taste, from mild to strong, ensures a fantastic taste experience. For example, start with Président Brie for its creamy texture, build up to the nutty Président Don Bernardo Manchego and end the journey with the delicious Président Le Bleu.

Aside from these basic pairing ideas, the options are endless. If you want to explore further how to eat brie, Président has tons of ideas for seasonal cheeseboards. You’ll also be inspired by Président’s guide to creating the perfect cheese and charcuterie platter.

What to drink with Brie

The most popular drink with Brie is champagne. But Brie also goes fantastic with certain wines and beers. Soft and fruity red wines like Pinot Noir contrast beautifully with the softness of Brie. Sour, herbaceous, dry white wines such as Sauvignon Blanc are also suitable.

Try pairing hearty beers like Scotch Ale, Stout or Porter with Brie. Additionally, a fruity beer or heavily carbonated Pilsner will enhance any Brie experience. And when alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice go perfectly with it.

How to properly store Brie

Cutting in brie stops the aging process. At this point, you should eat the cheese over the next few days or store it in the fridge until your next snack.

The trick is to wrap the remaining cheese in wax paper or parchment paper – avoid using plastic wrap for fresh brie. This allows the bark to continue to breathe and stay dry.

Beyond cheeseboards

Once you know how to eat brie, there are endless ways to take advantage of its creamy, desirable flavor. If brie is silky and soft at room temperature, then warm, baked brie is downright luxurious. Président has plenty of recipes to get you started with baking brie, and try putting a wheel on the grill during the warmer months. Brie is also great as a velvety ingredient in many delicious dishes, like a decadently stuffed pork chop or on coveted sliders. Enjoy your meal!

While it’s a great addition to a cheeseboard with crackers, if bought whole in a round it can be baked and shared. Baked Camembert recipes are interchangeable with Brie, but make sure you use a whole cheese and not wedges — the rind will keep the cheese from oozing out as it bakes. Or see our tip below for baking in a bowl.

Brie is a soft cow’s milk cheese with a light white rind. It’s traditionally made in Brie, France, where it gets its name, and has a mild, creamy flavor that’s quite tender and fresh.

Like camembert, brie can be baked until the center is melted and slimy, perfect for dipping on toast or raw vegetarian food. For a real eye-catcher, you can even bake a wheel into a loaf of bread or use it to make a delicious fondue. Get even more cheesy inspiration with our best brie recipe collection ever.

How to Bake Brie

Here’s a really easy recipe for a lightly baked brie with herbs.

Tips for baking brie

Remove all plastic wrap before baking. The brie can be baked in the wooden crate it comes in, but make sure it’s secured with a metal bracket and not glue, which can melt in the oven and collapse – the cheese won’t hold its shape and will start to fall apart.

You can also pour the cheese into a small casserole dish. It should fit snugly so it doesn’t slip out while baking.

Lightly baked brie

ingredients

1 whole brie in its rind

A handful of chopped fresh herbs such as chives, thyme or parsley, or a mix

Pitta chips or breadsticks to serve

method

Preheat the oven to 200°C/180°C fan/gas. 6. Remove the cheese from the box and remove and discard all plastic packaging, then place the cheese back in its box. Place on a baking sheet and bake for 15 minutes. Remove from the oven and remove the box lid. Cut a large cross through the top of the cheese, then peel off the rind. Sprinkle chopped herbs on top and serve with pita chips or breadsticks for dipping.

What Flavors Can You Add to Baked Brie?

Try substituting brie for the cheese in our Baked Camembert recipe and add some spice to your appetizer. We added a pinch of chilli and a dash of vermouth to emphasize the richness of the cheese.

After scoring the cheese, you can add toppings that will soak into the cheese as it bakes. A dollop of cranberry jam, a squeeze of wine, chopped herbs, dried fruit, honey, or nuts are great additions to brie, making it a simple yet impressive dinner party appetizer.

Did we make your mouth water? Try our favorite baked camembert recipes and topping ideas.

Do you remove the rind before baking?

Leave the rind on as it helps the cheese hold its shape so it doesn’t melt completely. The rind is also edible, so you can enjoy it with the melted cheese or simply remove the top layer after baking and dip it in crusty bread like a fondue.

Our Best Baked Brie Recipes

1. Melting Cheese Fondue Pot

If you have a piece of brie instead of a whole round, remove the rind and bake in a small saucepan with other flavors to make a cheesy “dip.” This super easy appetizer is worthy of any dinner party table. Plus, you can make our melty cheese fondue pot in just 10 minutes.

2. Brie wrapped in prosciutto & brioche

For a next-level cheesy masterpiece, try Paul Hollywood’s Baked Brie wrapped in prosciutto and brioche. Cut into pieces to serve. The crunchy bread crust and melty cheese center make a perfectly decadent party bite.

3. Processed cheese with poppy seeds & apricot bread wreath

Take standard bread and cheese up a notch with our melt-in-the-mouth cheese with poppy seed and apricot bread wreath. The decorative ring not only looks good, but can also be torn into pieces to dip into cheese for an instant fondue.

4. Baked blue cheese with figs and walnuts

For a change, try our fruity baked blue cheese with figs and walnuts. This colorful tray is packed with texture and flavor. Indulge your guests with crusty bits of bread for dipping.

Did you like these recipes? Try our other party dishes

Party drink recipes

Top 10 canapé ideas for pantry closets

Our ultimate collection of recipes to share

Easy finger food ideas

advertisement

What’s your favorite way to eat baked brie? Leave a comment below…