Brie

Brie provides a sweet, nutty aroma and creamy consistency, great with fruit or for baking.

Flavor

How to use it

Molten Brie. Bake wrapped in pastry. Lactose turns creamy, ideal for dipping.

Fruit's Best Friend. Pair with apples. Malic acid contrasts with Brie's umami, balancing richness.

Common mistakes

• Overheating separates milk proteins, causing a greasy texture.
• Plastic encourages moisture, degrading the rind.

What goes with brie

• Walnut. Walnuts' buttery crunch contrasts brie's creamy softness.
• Honey. Honey's sweetness highlights brie's subtle saltiness.
• Apple. Crisp, tart apple slices cut through the creamy richness of brie.
• Mushroom. Brie's earthy rind echoes mushroom's savory depth.
• Pear. Pear's juicy sweetness and light acid cut through creamy brie.
• Pecan. Buttery pecans match brie's creamy richness and add crunch.
• White Wine. White wine's acid cuts brie's creamy fat.
• Bacon. Bacon's fat dissolves brie's aroma compounds, boosting its savory profile.

Try tonight

• Baked brie en croûte with honey and almonds
• Brie and apple sandwich with arugula
• Brie and fig tartlets with rosemary

Storage

Keep refrigerated and wrapped in parchment or wax paper to allow it to breathe while maintaining moisture.