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overly dry brie

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I purchased an uncut mini-wheel of brie (15 oz). After cutting into it, I find it overly dry. I was very disappointed, looking forward to eating it on crusty bread. What are some simple suggestions for using this brie in a recipe? I don't want to toss a $10 wheel out the window.
TIA

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  1. We just used a mini-wheel brie for a party we had. I wrapped the brie with phillo dough, sauteed butter and garlic and then put in on top of the brie and placed the phillo dough on top (wrapping it completely) and baked in the oven on 375 for 30 minutes. It was so good!

    1. It sounds like the brie is not yet ripe. All brie starts out fairly firm and non-gooey. As it ripens, it becomes runny and more strongly flavored..

      I'd recommend wrapping it up in plastic wrap and leaving it in the fridge for a couple of weeks to ripen. It will begin to feel softer to the touch.

      Christine

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      1. re: Christine

        I checked the expiration date on the brie. It expired the 4th. Do you still think it's not ripe? I would certainly prefer to do this if it's an unripe piece, as opposed to an improperly stored piece. Otherwise, the phyllo recipe below sounds delicious, but I'm the only on in the house that likes brie.

      2. I also find those small wheels don't have the desired runnyness I like either, compared to the brie you buy by the piece. But here are a couple things I've made with them many many times and there's never any left:

        A delicious appetizer is to bake it. It becomes all oozy, warm, melty and wonderful. Put the whole wheel in a pie-tin or something similar to catch the overflow. Slice the crust layer off the top. Take several tablespoons of dark brown sugar melted with a little butter, and pour it over the brie. I often top with slivered almonds. Bake at 350 for 10-15 minutes, but keep an eye on it. Serve with cut up baguette or crackers.

        Another great thing to do with leftover/undesirable brie is to mix it into pasta. Chop up a few fresh tomatoes and heat slowly in a pan with a little olive oil. Add a few dashes of balsamic vinegar and kosher salt to taste. Then stir 1-inch cubes of your brie into your tomato sauce. They will completely disappear/melt if left in the hot sauce too long, so I make sure they go in only a minute or so before I serve the sauce over the pasta. A very addicting sauce.

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