Brie Cheese
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- TextureSoft-ripened
- FlavorButtery/earthy
- Pairings
Brie cheese: France's gift to Wisconsin
Soft-ripened, creamy Brie is a great complement to crackers, breads and fruit combinations, and its rich, earthy taste is fabulous all by itself. French Brie is fantastic, and so is Wisconsin Brie—but without the import tax! Brie cheese spread on crusty French bread is incredible…or bake it in puff pastry and top with fruit or preserves for an indulgent treat!
What does Brie cheese taste like?
Brie has a rich, earthy mushroom flavor that is mild and buttery when young, and becomes pungent with age. Slice it for sandwiches, spread on crusty bread; wrap and bake in pastry. Remove rind and stir cheese into soups and sauces.
How to cut Brie cheese
Brie is best cut inside-out. Remove it from the package and let it warm to room temperature for at least 30 minutes on the serving plate or platter. Stick the point of the knife in the center of the wheel of Brie and slide the blade back toward the outer edge. If the cheese sticks to the blade, simply stick your cheese knife into a bowl of warm water between cuts.
What kind of cheese is Brie?
Brie is a soft-ripened cheese. This type of cheese stays soft on the inside while developing a white “bloomy” rind on the outside. This rind is due to the unique beneficial mold that is sprayed onto the cheese during ripening. It is not only perfectly safe to eat the rind, it is recommended to fully appreciate the flavor of Brie.
Pairings
| Wine: | Beaujolais, Champagne, chardonnay, grüner veltliner, Madeira, merlot, nebbiolo, pinot gris, pinot noir, Port, riesling, rosé, syrah/shiraz |
| Beer: | Cider and fruit beers, golden ale, pale ale |