Brie Cheese
Brie is a soft, bloomy-rind French cow's milk cheese known for its buttery interior and edible, mushroomy white rind that develops as the cheese ripens.
How to buy
Press gently near the center of the wheel; ripe brie should give slightly rather than feel rock-hard or collapse into a runny puddle. The rind should be white and even, without pink, gray, or strongly ammonia-smelling patches. Double and triple crème versions are even richer than standard brie.
How to store
Wrap in wax or cheese paper rather than tight plastic, and refrigerate. Eat within about a week of cutting into it, since the exposed interior ripens quickly and can turn sharply ammoniated. Bring it to room temperature for 30-60 minutes before serving to open up its flavor and texture.
Culinary profile
- Flavor
- Buttery, mild, and faintly mushroomy, with a tangy edge from the rind that intensifies with ripeness; overripe brie turns sharply ammoniated and should be used with more caution.
- Texture
- Soft and creamy near full ripeness, almost runny when very ripe or warmed; the rind stays slightly firmer and velvety against the softer paste.
- Aroma
- An earthy, mushroomy aroma from the Penicillium candidum mold that forms its rind, growing stronger and more pungent as the cheese ages.
How to prepare
- Baked whole — Warmed in the oven until the interior turns molten, often topped with honey or nuts.
- Wrapped in pastry — Encased in puff pastry and baked for a crisp shell around a gooey center.
- Sliced cold — Cut into wedges for a cheese board, served with bread and fruit preserves.
- Melted into sandwiches — Layered into grilled sandwiches where it melts into a rich, creamy filling.
Classic dishes
American
- Brie and cranberry grilled cheese — A grilled cheese sandwich combining melted brie with tart cranberry sauce.
- Brie-stuffed chicken breast — Chicken breast pocketed and filled with brie before baking or searing.
- Brie and caramelized onion flatbread — Flatbread topped with sweet caramelized onions and melted brie.
- Brie-topped burger — A burger topped with a warm, melting slice of brie.
- Baked brie bread bowl — A hollowed bread loaf filled with baked brie for dipping.
- Brie and turkey sandwich — Sliced turkey paired with brie on a baguette or crusty roll.
Italian
- Brie and prosciutto panini — A pressed sandwich pairing melted brie with salty prosciutto.
French
- Baked brie with honey and nuts — A whole brie warmed until soft and molten, topped with honey and toasted nuts.
- Brie en croûte — A wheel of brie wrapped in puff pastry and baked until golden and gooey inside.
- Brie and fig jam crostini — Toasted bread topped with brie and sweet fig jam.
- Cheese board with brie and preserves — Sliced brie served alongside baguette, fruit, and jam as a simple French cheese course.
- Brie and apple tart — A savory or sweet tart layering thin apple slices with melted brie.
- Brie fondue — Melted brie blended into a dip, often with white wine and herbs.
- Brie and pear salad — Sliced pears and brie served over greens with a light vinaigrette.
- Mushroom and brie soup — A creamy mushroom soup finished with melted brie for extra richness.
- Brioche and brie breakfast sandwich — A buttery brioche roll filled with melted brie and egg for breakfast.
Substitutions
- Goat Cheese — Tangier and firmer than brie; works on a cheese board but won't melt as smoothly.
- Cream Cheese — Milder and denser; a passable stand-in for texture in baked dips but lacks brie's rind funk.