How To Eat Brie Just Like The French Do – Président® (2024)

FAQs

How To Eat Brie Just Like The French Do – Président®? ›

Pair Brie with fruits, such as apples, pears, or grapes. Add Brie to salads, sandwiches, and pasta dishes. Do not remove the edible, flavorful rind.

The French enjoy brie as its own course before dessert and honestly, brie deserves a moment. But brie can also be a great appetizer, paired with fruit, meat, puff pastry, jam, or crackers. Acidity is a lovely counterpart to this cheese's creamy, velvety nature. It spreads perfectly on bread for a quick snack any time.

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

Brie is a soft French cheese made from cow's milk that has a smooth and creamy texture. If you're unfamiliar with the cheese, it also has a white rind over it that is edible. It is traditionally cut into small wedges and eaten with plain bread or crackers. You could also pair it with all sorts of toppings and drinks.

Spread on top of a slice of fruit or bread, or include the resealable tub on your platter as a dip for fruits and veggies. It's a must-have at any gathering.

France's Finest. The difference between good Brie and mediocre Brie is so vast that I tend to avoid the cheese entirely. Let's face it: the best Brie is in France, where producers can use raw milk. Mediocre Brie is what you find at most supermarkets, made from pasteurized milk and dead on arrival.

Brie etiquette

It is a general rule that you should always cut a block of cheese as to not misshapen it; that being said, it is advisable to cut Brie, as if cutting pieces of a cake, in slices. Always slice from one end, never start in the middle of the block of cheese.

This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this. It's tedious labor, and they're doing it for you, the person who should be eating the rind and paste together. They're professionals, and they want you to eat the rind. Don't let that work go unappreciated.

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.

Are you supposed to eat the skin on Brie? ›

Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

When picking things to accompany brie, it is important to enhance these qualities without overwhelming them. The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.

You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on. What is this? Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.

Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.

That marshmallowy white stuff on the outside of your brie is called a bloomy rind. These cheeses are coated with edible molds, such as Penicillium candidum. The cheeses ripen from the outside-inwards. Sometimes, a seductive gooey layer called the “creamline” forms around the fudgy interior.

It's recommended that brie cheese always be served: Serve Brie either at room temperature or warmed (never chilled), to bring out its creamy texture. As a full wheel or in pie-like slices, to allow each slice equal amounts of rind.

Don't spread the cheese like butter. The correct way to enjoy your cheese in France is to gently place a small piece of cheese on a bite-sized morsel of the bread and then put it nicely into your mouth. According to French dining etiquette the platter of cheese should be passed around to each guest.

Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging. The mold then produces enzymes which help the cheese ripen from the outside in (opposite of how hard cheeses ripen).