Brie, the Ceremonial Cheese — By the Round or by the Wedge
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Join the Brie club. It’s easy. Here’s how:  Simply put, you DO eat the rind; brie2you NEVER scoop from the middle to avoid the rind and the simple HEATING of your Brie enhances the cheese experience. A bonus is you can make it a savory cheese event or a sweet cheese event for your friends, then choose an even more oozy, gooey topping.

Serve your Brie at room temp for a creamy result or heated for a velvety luscious texture. Slice in a straight line including some rind each time. The center is pale yellow/gray surrounded by a totally edible rind of white mold. This rind is meant to be eaten and completes the experience.

Brie, a cow’s milk cheese, originated in the Brie region of France, thus its name. Known as “King’s Cheese,” later “King of Cheeses.” The original Brie was relished by all classes of the French people, however, the French government certifies only two:    Brie de Maux and Brie de Melun. Other Bries are made in other parts of the world and from different kinds of milk.

Brie is high in saturated fat, but a good source of protein, Vitamins B12 and B2.

It is important to use Brie when it is freshly opened or before the end of five days. To store cut Brie, wrap in parchment paper or wax paper so the rind can continue to breathe.

Brie which is too old will have an ammonia-like odor.

Serving suggestions:

Consider the following toppings:

Apricot preserves
Black pepper
Caramelized fruits
Chutney
Guava jelly
Marmalade
Nuts
Pears
Pecans cooked in butter, brown sugar and cinnamon
Raspberry preserves
Roasted garlic
Slice strawberries
Stewed figs

Use your imagination!

See Wikihow for pictures and serving suggestions.

Visit Pepperidge Farms’ site for instructions on baked Brie, called Brie en Croute.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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