This Is How You’re Supposed to Eat Brie

At a drinks gathering, before a meal, after a meal or at any other time of day: brie is always a good idea. Admittedly, brie from the cheesemonger tastes a lot better than the cheaper varieties from the supermarket, but even those are still perfectly decent. Especially if you know how to eat brie, because there are a few ‘rules’ to follow.

Ultimately, of course, it’s up to you, but if you stick to these rules, that delicious piece of brie will be enjoyed at its very best.

The Temperature and Cutting Method for Brie

It mainly comes down to two things: the temperature of the piece of brie and how you cut it, especially if you have a larger round variety.

• Brie is best enjoyed at room temperature. That’s why it’s recommended that you take it out of the refrigerator and packaging at least half an hour before cutting it.
• The cutting method: the very best approach is to cut from the center toward the outer edge, whether you have a round wheel of brie or a piece that has already been cut. It may sound logical, but there are barbarians out there who shamelessly cut across the middle — and that is definitely not good for the flavor. Long, thin pieces taste best.

And why are these two rules of thumb so important?

Because the flavors don’t come through properly when the brie is still too cold; it’s just like drinking wine that’s too cold: it gives it a completely different flavor. As for cutting: when you follow the tip above, the ratio of rind to interior is perfectly balanced, allowing the flavor to come through at its best. That may sound exaggerated, but when I was growing up it was genuinely a thing: I like the rind of brie better than the inside, so I cut across the middle. My brother, a true brie purist, would always get absolutely furious because I had ruined that ratio. So yes, I’m one of those barbarians.

Cutting Brie with Dental Floss

One final tip: did you know that you can cut soft cheeses such as brie very easily with dental floss? A sturdy strand cuts through the brie with ease, and as an added benefit, you won’t end up with stubborn layers of cheese stuck to your knife. Put it to good use!

Also read:

• Buying Brie at the Supermarket: You’re Often in for a Disappointment
• Cheesy Heaven: How to Make Baked Brie in the Oven
• Delicious Recipe for a Brie and Bacon Toastie

Source: The Kitchn