Honey Almond Baked Brie Recipe - The Seasoned Mom (2024)

FAQs

Should I remove the rind from brie before baking? ›

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

Which Brie is Best for Baking? I use 8-ounce rounds of soft-ripened French-style brie, usually a double or triple cream. If you choose a larger round, adjust the size of your baking vessel accordingly. You could also use a Camembert or for a touch of blue cheese flavor try a creamy gorgonzola.

It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

The rind on cheeses such as Brie or Camembert is certainly edible and is considered an essential part of the cheese in France.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Place your brie onto a baking sheet and cover it loosely with aluminum foil. Transfer the baking sheet into a preheated oven set to 350°F (177°C). Let it bake for 5 to 10 minutes, or until warm.

Most cheese experts agree that Brie is best enjoyed at room temperature. In this case, be sure to remove from the refrigerator at least 30 minutes before serving. Additionally, it's best to cut a wheel or wedge of Brie from the center point to the outer edge of the rind to get the most flavor out of it.

As Brie cheese ages, it develops a stronger flavor and becomes more complex, with earthy and nutty undertones. The rind of Brie has a slightly tangy and mushroom-like flavor that adds to the overall taste experience.

How do you know when baked brie is done? ›

Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

The taste or smell of ammonia indicates that brie is past its ideal ripeness. The more that brie ages, the more ammonia you'll find. If there is only a minor taste or smell that dissipates as the brie warms and the center is exposed, then it is still safe to eat.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Brie is typically aged for a longer period, around anywhere between five and ten weeks, which results in a mild and buttery flavour. Camembert, on the other hand, is aged for a slightly shorter period, usually around three to four weeks.

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.

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.

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).

I make an appetizer that consists of sauteed diced mushrooms topped with a little piece of brie and then baked just until the brie melts, and in my experience the rind doesn't melt -- I always take care to just get the inside of the cheese.