Too much brie

[judybird]

I'm left with almost half of a good-sized round of brie after a party last night, and will be leaving town on Tuesday for a week's vacation. I tried to give it away, but had no luck. If I wrap it tightly and refrigerate, will it keep until our return? Has anyone ever tried freezing brie?

All suggestions are welcome - thanks.

[riceflour]

If you're leaving on Tuesday, try eating some of it before then. Wrap it in puff pastry, pie dough, or phyllo and bake off until soft and runny inside. Makes a great dip for apples, celery, pita...anything! Garnish with lavender honey, fig preserves, or candied walnuts.

You might want to try baking the brie and (after letting it cool) wrapping it in parchment paper, then plastic wrap, then foil before freezing. This should keep for a couple weeks. Just unwrap completely before reheating. I've done this before, and it has always worked out really well. I like to reheat in the oven.

If baked brie isn't your thing, the cheese might survive until you come back if it's wrapped loosely in parchment paper, then kept in a sealed plastic bag in the refrigerator. I would keep it in the door, by the way. In a colder part of the refrigerator, the yummy, creamy texture might be adversely affected.

Good luck :)
http://tastefuladvenures.blogspot.com

[critter101]

I generally keep a couple of small whole bries in the freezer. So, yes, it does freeze well. Before company comes, I defrost one, wrap it in puff pastry, then bake it for 30 minutes (with an egg wash on the top and sides) at 375 degrees. Let it stand about half an hour before serving with baguette slices and crackers. Otherwise, it will ooze all over the dish.