349555 Fri Dec 08 21:47:04 -0800 2006 43 27 General Chowhounding Topics 0 2083054 I have always wanted to try brie, and there was a chunk of it on sale at my grocery store, so I bought it. Now I just need to know how to eat it...:) Is there a traditional way to enjoy brie...by itself, on crackers, room temperature, warmed, cold? Fri Dec 08 21:47:04 -0800 2006 36261 sunshinedrop 1 2083106 Definitely better room temperature than cold. Keep it out over night. I would say get a good baguette or nice crackers to eat with it. It's also very good baked alone or with preserves (and served on baguette bread or crackers). Fri Dec 08 21:59:14 -0800 2006 2083054 51931 alyssi 1 2083111 Oh my goodness--I do not know where to start!! First thing--Brie is best at room temperature. It goes well on crackers, fruit and simply by itself depending on ripeness. Second thing-Brie "ripens" through various stages. At first, it is a fairly firm cheese through-out; as it ages, the center gets softer and softer and can get to the point of "runny". Third-depending on what kind of Brie you bought (i.e. imported true French versus U.S. produced) will change some of the advice you receive. Fourth-you bought it at a grocery store--does it have a cheese counter or cheese section? Again this will tell us if it has been aged/conditioned. Also you should note, the rind is very edible! May I suggest that you just cut a sliver as it is now, let it warm up to room temp and try to describe the taste/texture especially of the interior. PP48 Fri Dec 08 22:00:07 -0800 2006 2083054 12180 pp48 2 2085317 Just have to chime in on edible rind -- eating the rind is part of the experience of eating the cheese. NOTHING makes me crazier than going to a party and having the other guests dig into a nice hunk of center to avoid the rind, leaving sort of a cave-like rind-only mess on the platter. Philistines! I'm going to stop partying with these people! Sat Dec 09 21:49:05 -0800 2006 2083111 10232 yumyum 3 2093236 Amen to that, yumyum. It's like they have an aversion to the texture change or something. Tue Dec 12 19:17:56 -0800 2006 2085317 15217 gini 3 2095319 yeah, it's very ugly, but I just look at it and think, "mm, more rind for meee!" Wed Dec 13 06:37:00 -0800 2006 2085317 11504 amandine 4 2125211 haha spoken like a true chowhound Sat Dec 23 20:41:56 -0800 2006 2095319 61619 zanny39 1 2083296 Just let it get to room temp and eat it with french baguette or crackers. By all means, please do not put it in a crust and bake it ! Fri Dec 08 22:49:32 -0800 2006 2083054 13202 emilief 2 2087237 thank you!! this is an argument i have with my father all the time!! he lives to bake it IN A puff pastry with rasberry... somewhere along the way mid-priced caterers did this and they have been wreaking havoc on the world of cheese lovers ever since! Sun Dec 10 22:14:22 -0800 2006 2083296 46840 paparouna 3 2087635 we served this religiously in the 80's and 90's for our dinner parties. FYI - there was NEVER any left over, it was always a clean plate when we cleaned up. Call it what you might this item was a big favorite. Mon Dec 11 01:15:41 -0800 2006 2087237 11290 jfood 3 2095320 Amen! I thought I was the only one who HATES brie this way. Sweet + warm + cheese + pastry is such an overload! Wed Dec 13 06:37:46 -0800 2006 2087237 11504 amandine 4 2127500 yah, i never understood this one either. Mon Dec 25 07:32:13 -0800 2006 2095320 10246 choctastic 2 2126151 but i love the way the warm melted brie and salty, buttery, puff pastry tastes with crisp slices of granny smith apples! food snobs be darned, this is a truly YUMMY way to eat brie. Sun Dec 24 09:05:07 -0800 2006 2083296 56183 soypower 1 2083389 There is a good chance you bought substandard, bland brie, so if you find it dissapointing don't dispair; go to a top-quality cheese store and ask them if they have Brie de Meaux or Brie de Melun.. and if its the real deal. also it needs to be ripe and at room temprature. Fri Dec 08 23:21:08 -0800 2006 2083054 11197 jason carey 1 2083784 How about with some good wine, baguette, and unsalted butter. And a nice selection of ripe fruits. Even though the brie is so fatty (in a GOOD way) it's even better with some sweet butter spread on the baguette under it. Sat Dec 09 02:03:47 -0800 2006 2083054 23824 niki rothman 2 2083850 And I just picked up a 1 kq size at Costco for $11.59. From France. Should be good. Sat Dec 09 02:32:55 -0800 2006 2083784 10743 yayadave 2 2083857 I'm so glad to find I'm not the only one who enjoys double and triple cremes with butter! It seems so wrong, but it feels so good. Sat Dec 09 02:37:03 -0800 2006 2083784 13150 babette feasts 3 2087066 Seems like only a few weeks ago I got involved in a throw down with another brie and butter lover here and we could not stop coming up with all the things that would taste even better combined with warm, soft brie AND sweet unsalted butter. Just the thought of it puts me in a little trance. Sun Dec 10 20:34:44 -0800 2006 2083857 23824 niki rothman 1 2085297 How about melted? I like brie room temp but love it warmed in the oven/quickly with fruit or water crackers. Sat Dec 09 21:40:26 -0800 2006 2083054 36312 HillJ 1 2087080 I like it melted in a round of hollowed out rustic bread that has been brushed with garlic & olive oil. The insides of the bread can be cut into chunks, similarly brushed and toasted alongside the round (which has been recovered with the top 1/3rd of the bread during heating. It's like a totally edible brie fondue pot--never any left. (I slice down the sides of the round about 1 inch in 1 inch increments to make tearing it apart easier). Sun Dec 10 20:41:28 -0800 2006 2083054 10861 Babette 2 2087202 What is your procedure for heating the bread with the (chunks?) of brie in it? Do you cover it in foil? Oven temp? Time? Ever add anything to the brie? It's a really great concept! Sun Dec 10 21:56:31 -0800 2006 2087080 23824 niki rothman 3 2087310 Okay, to be more specific: It's actually the top 1/4 of the 1 lb. bread round which is sliced off & reserved. The inside of the bottom is carefully scooped out leaving 1 inch shell. Make verticle slices down into the rim of the bread bowl about 1 inch deep, at 1" increments. Bread from inside round cut to 1.5 in. cubes. Mix 2 minced garlic cloves with 1/3 c. butter or olive oil. Brush inside shell & cubes with this. Place the cheese inside the shell. I do it without rind (Philistine!) in pieces but it can be simply cut to fit with the rind on (never tried, don't know how that affects texture. Not a rind person, sorry). Replace the top. No foil. Oven 350. Put the cheese filled bread & the cubes in a single layer in a pan or cookie sheet. Bake about 10 min., remove cubes, bake the round until the cheese melts, another 10 min. or so. Serve immediately and use toasted cubes and the bread bowl and lid itself for dipping. (If you want to cube up the lid, that might be a civilized touch). Your guests will not be shy about ripping the whole thing apart till it's gone. It's great like this, but if you embellish with additional ingredients, I'd love to hear how that works. Sun Dec 10 22:47:16 -0800 2006 2087202 10861 Babette 4 2087739 WOW! Sounds outrageously good! I don't like the rind either. What additional ingredients would you suggest? Mon Dec 11 02:01:02 -0800 2006 2087310 23824 niki rothman 5 2087935 I haven't tried anything in addition--I like it this way. Knowing Chowhounds, though, they will embellish. (Rosemary?--other herbs?-- fruits? olives)? I'd try it as described--ain't broke. Oh--I have served it with rosemary bread--huge hit. Mon Dec 11 03:26:37 -0800 2006 2087739 10861 Babette 1 2087227 Like everyone says, room temp. But, if you just can't wait, I suggest you cheat and put in a microwave at a low temp for ten seconds at a time, repeat until it just starts to melt. Heavenly! Sun Dec 10 22:08:55 -0800 2006 2083054 42281 itsonlyfood 1 2087231 in addition to the suggestions above on a baguette I also like with a ripe apple or pear. Also knowing how good a brie is when bought is important. there is a wide range of bries, double- triple-creme. Likewise varying degrees of pungency. You will some you like and some you do not, jut like all cheeses. Sun Dec 10 22:10:48 -0800 2006 2083054 11290 jfood 1 2087754 Might be heresy, but me and the wife have always loved brie on good crackers or baguette slices with a little jalepeno jelly. Pierre Robert is also especially good this way. Mon Dec 11 02:07:22 -0800 2006 2083054 18495 Lono37 1 2087807 While in Asiago, Italy, I picked up a truffle infused honey. The store owner suggested that I use it on cheese, at first I was a bit skeptical, but actually it was very good on certain type of cheese, brie being one of them. I think a good light/mild honey will work as well. The other classic of course for something more substantial is a brie and rare roast beef sandwich made with french baguette. I prefer triple cream, personally, put out at room temperature at least one hour before serving. Mon Dec 11 02:29:48 -0800 2006 2083054 46671 notmartha 1 2092924 Quite good just barely cold on lightly toasted bread. Also good on just about any warm or room temperature sandwich (burgers, turkey, etc). I think brie is underutilized in this way. Smear some on a good tortilla or flat bread, and throw on some sauteed shrimp, and maybe some leaks or fennel. Fold over and Yum. Might also be good with mild flavored pork or duck. Tue Dec 12 18:02:40 -0800 2006 2083054 59076 GDSinPA 1 2092984 i recently planned an event where the caterers suggested a ever-so-slightly warmed brie with a high-quality honey, cranberries, and almonds. alongside this concoction toasted baguettes were served. it was EXCELLENT. across the board, and even in my opinon with sharper cheeses, honey & baguettes are wonderful accompaniments. i recently had a spanish cheese (starts with a i, white, a little sharp) with a lavendar honey and it was to die for! it really brings out the flavor of the cheese, if that makes sense. Tue Dec 12 18:21:11 -0800 2006 2083054 13386 rabidog 1 2093306 This is great during summer when tomatoes are at their best. I don't have exact proportions, I just eyeball all the ingredients to taste. Add a good amount of un-cooked coarsely chopped tomatoes, basil, and garlic along with about half a wedge of brie to hot out of the water linguine. Stir with some kosher salt and pepper and a small amount of olive oil. The result is a cheesey buttery and rich but fruity and fragrant pasta. Tue Dec 12 19:35:27 -0800 2006 2083054 29238 Stassage 1 2095315 My cousin had a winning brie presentation at Thanksgiving this year... she bought a lovely fig compote from Whole Foods, slathered it on top of a 5" round of brie and served it alongside melba toasts. I don't normally like figs all that much but the combination of flavors was divine. :) Wed Dec 13 06:35:55 -0800 2006 2083054 11504 amandine 2 2126999 What temp were the 2 items? Sun Dec 24 23:12:48 -0800 2006 2095315 23824 niki rothman 1 2095322 And as a sandwich, good crusty baguette, quality black forest ham, and good ol' yellow mustard, and a few slabs of brie. Delicious. (credits go to Ms. M. Stewart) Wed Dec 13 06:39:01 -0800 2006 2083054 11504 amandine 1 2095596 I've been trying different goat cheese bries and found them to be more satisfying than triple cream varieties. They have the brie flavor but with a more involved palate. They are a little less cloying (if that's the right word) and much easier to eat the whole thing with crusty bread and figs. Wed Dec 13 13:19:54 -0800 2006 2083054 50795 greenstate 2 2096160 Do the goat cheese brie have the 'tang' (sourness)? Wed Dec 13 16:48:21 -0800 2006 2095596 46671 notmartha 2 2127006 I have trouble with the "goatiness' of goat cheese. It seems it is a desired quality as the more expensive items seem to be stronger smelling. I like a stinky brie but not stinky goat cheese. And unstinky goat cheese tastes just like a good cream cheese made without any guam gum or carageenan. So, I guess the point of goat cheese is forever lost on me. Sun Dec 24 23:15:27 -0800 2006 2095596 23824 niki rothman 3 2128835 Agree that unstinky goat cheese tastes like glorifired cream cheese. To me the gamey flavor of goat cheeses, particularly Brie, is like a new dimension to an old flavor. I can't get enough. Creamy goat Brie on toasted sourdough, with my morning coffee, is heaven. Tue Dec 26 13:07:31 -0800 2006 2127006 50795 greenstate 4 2132639 Goat brie? I had no idea? Complex layers of ultra-stinkiness. But in a good way. Thu Dec 28 00:10:50 -0800 2006 2128835 23824 niki rothman 1 2095653 This got me wondering - someone mentioned getting "real" French brie. How would one obtain such a find? As I understand it, even imported cheeses have to be pasturized to US regulations, which supposedly decreases some of their tastiness. Is there any way to get some French made brie that is made the way the French eat it? I suppose the same question could be posed about other imported cheeses as well. Wed Dec 13 13:49:31 -0800 2006 2083054 59076 GDSinPA 2 2126719 There was a Chow article about it. Sounds like it'd be pretty hard outside NYC, but give it a whirl with your local cheesemonger: http://www.chow.com/stories/10072 Sun Dec 24 19:39:18 -0800 2006 2095653 12858 Covert Ops 1 2098148 eat at room temp with french bread and blueberry compote or truffle honey sooooooo good Thu Dec 14 01:38:15 -0800 2006 2083054 20483 jenniebnyc 2 2127009 TRUFFLE HONEY!!! WOW!!! Sun Dec 24 23:16:06 -0800 2006 2098148 23824 niki rothman 3 2132789 i discovered this at OTTO in NYC. i make an abbreviated version using honey with a few shakes of good white truffle oil. nothing beats the real stuff at Otto though Thu Dec 28 01:09:50 -0800 2006 2127009 20483 jenniebnyc