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Dec 8, 2006 08:47 PM

Best way to enjoy brie

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 itself, on crackers, room temperature, warmed, cold?

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  1. 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).

    1. 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.


      4 Replies
      1. re: pp48

        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!

        1. re: yumyum

          Amen to that, yumyum. It's like they have an aversion to the texture change or something.

          1. re: yumyum

            yeah, it's very ugly, but I just look at it and think, "mm, more rind for meee!"

            1. re: amandine

              haha spoken like a true chowhound

        2. 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 !

          5 Replies
          1. re: emilief

            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!

            1. re: paparouna

              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.

              1. re: paparouna

                Amen! I thought I was the only one who HATES brie this way. Sweet + warm + cheese + pastry is such an overload!

                1. re: amandine

                  yah, i never understood this one either.

              2. re: emilief

                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.

              3. 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.

                1. 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.

                  3 Replies
                  1. re: niki rothman

                    And I just picked up a 1 kq size at Costco for $11.59. From France. Should be good.

                    1. re: niki rothman

                      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.

                      1. re: babette feasts

                        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.