Method might work for what I (being Scottish) assume is American ‘Brie’. (No real — French — Brie I’ve ever seen whether here in the U.K. or in France itself is round; it’s triangular.) So I’m not sure if the timings given here would work for the real thing. Brie de Meaux is the original cheese from the city of the same name. Protected by an AOP (European Appellation d’Origin Protégée), it is matured for a month before sale. Other notable French Bries come from Melun, Montereau and Coulommiers – the first may be either very fresh and dusted with charcoal or extra-mature. British Brie is made in Cornwall or Somerset. We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!). So it would be helpful to have instructions and timings for real French Brie as well, because who wants to miss out on all that molten loveliness just because they live near — or actually in — France and only get the triangular kind in their shops? Not me!

Australia: King Island Dairy, on King Island between Victoria and Tasmania, produces a range of cheeses sold as "brie", [8] as does Jindi Cheese in Victoria and High Valley Mudgee Cheese Co in Mudgee, NSW. [9] Brie cheese, like goat cheese, has a mild taste and a rich texture that goes well with almost any sweet or savory jam. If in doubt, choose for red fruits: Strawberry jam and brie (a perennial favorite with or without a glass of champagne) Cherry preserves on brie (try them baked together in puff pastry) Is Brie a Keto dieter? McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Simon & Schuster. ISBN 0-684-80001-2. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind. Perfect for salads, sandwiches, and pasta, your brie is ready to be enjoyed in a variety of delectable dishes. However the recipe is intriguing and I’m sure would be delicious, making a great centrepiece for a party platter as well as a fantastic way to get people who don’t know one another at a dinner party to become firm friends very fast as they politely squabble over the last delicious morsel: no-one surely can stay stand-offish while dealing with gooey molten cheese dripping from their fingers!Brie, which contains up to 50% water, has less fat and calories per ounce than Cheddar or other hard cheeses. Brie is a healthy food option since it is lower in fat than other cheeses and has a naturally low carbohydrate content. Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny. Brie ( / b r iː/; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, [1] slightly higher than Camembert. [2]

Leftovers– AMAZING! The honey / maple syrup will be mixed through when the cheese hardens and it just makes it all the more delicious. Who cares if you have to scrape up the dregs and pop into a small ramekin? OR pile it onto toast and grill! *She swoons at the thought* How long it stays gooey– in a ceramic dish, it will stay scoopable for a good 15 minutes or so. On paper, around 10 minutes, then for another 10 minutes or so you can smear it on with a knife. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. Baked Brie is, quite simply, the best melted cheese in the world. When you cutthrough the rind andthe inside comes pouring out like lava,you’ll forget all your troubles. It’s like cheese-aholic heaven! It’s one ounce. For a serving of cheese, it is the correct serving size. Knowing that one ounce of cheese is roughly the size of a pair of dice may help you estimate your servings. Do you know whether President Brie is pasteurized?Brie is a type of soft, creamy cheese. It typically has a cylindrical shape and comes in round or oblong varieties. In the United States, brie is often sold as an individual wheel with a diameter of 6 inches (15 cm). One ounce of cheese is around the size of two dice, therefore one dish (1112 oz) is three to four dice. Cheese, on the other hand, is a high-calorie meal; 1.5 oz (about 3-4 dice) has 160 calories. What is the weight of a cup of brie cheese?

Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens. Maybe this deserves a correction Nagi: MICROWAVE OPTION: 2 minutes on high in 30 minute increments until the centre is soft. Energy: 1197KJ, 288Kcal / Fat: 20g, of Which Saturated 14.78g / Carbohydrate 2.6g, of Which Sugars <0.2g / Protein: 21g / Salt: 1.42g The Marin French Cheese Company in California has made an unaged cheese since 1865 described as "fresh brie".Of course, what better to pair with Brie than more cheese? Having multiple cheeses to choose from will thrill your guests. For aesthetic purposes, we recommend having an odd number of cheeses on a cheese plate. Arranging them according to flavor, from mildest to strongest will ensure a fantastic taste experience. For instance, try starting with Président Brie for its creamy texture, building to nutty Président Don Bernardo Manchego, and finishing the journey with delectable Président Le Bleu. Ile de France outside Paris, this full-flavoured brie is well-balanced with salty, lemony undertones. It has been made from the milk of a single herd of pedigree cows, who produce some of the world's greatest Brie's. A whole large wheel of traditional British farmhouse Brie style cheese, handmade at Fen Farm from raw grass-fed red and white Montbeliarde cows milk in Bungay, Suffolk. Add a a simple bunch of grapes to the serving platter (fruit + cheese is classic, plus just looks good!), and your impressive easy appetiser is complete and ready to wow your family and friends! Because genuine Brie is hard to come by. It’s created in Brie from raw milk, as one would think, and it’s a delicate product to handle and store. While just some of the above is true of all Brie-type cheeses available, it goes a long way toward explaining why it’s so expensive. What is the best way to melt brie cheese?

Originally published November 2014, updated with new photos and recipe video in October 2019, refreshed again in 2021. No change to recipe! Life of Dozerbake on crumbled paper per recipe directions– the paper makes it easy to transfer the Brie to a serving platter (Baked Brie is delicate and wobbly like jelly, and if it bursts you will cry). Plus by crumpling it, it actually (mostly) stops the cheese from oozing out onto the table (but really, you won’t be short of willing participants to dash forward and scoop up brie that’s oozing dangerously close to the edge of the serving platter!)