Baked Lemon Pistachio Brie Recipe (2024)

FAQs

Should I remove the rind from brie before baking? ›

No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

Why is my baked brie rubbery? This can be two things. 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.

Baked brie is best served warm right out of the oven. Transfer the cheese wheel to a board and surround it with crackers or a sliced baguette brushed with a little olive oil and toasted.

Best Brie for Baked Brie – Use an economical brie or camembert! Expensive brie would be wasted on this recipe, in my opinion, though it does work just as well with top end as it does budget brie. How long it stays gooey – in a ceramic dish, it will stay scoopable for a good 15 minutes or so.

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.

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

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.

When baking brie, remembering a few key things will encourage good melting. The first is to score or remove some of the top rind. Your brie or camembert wheel comes in a bloomy rind, which, while perfectly edible, can vary in thickness and texture from one wheel to the next.

Traditionally, the French give cheese its own dedicated course at a meal, served just before dessert. However, serving cheese at a party or for an appetizer is widely accepted (and with good reason). Don't hesitate to open your gathering, dinner party, or snack session with delectable Brie.

Does baked brie taste better? ›

Baked Brie has a rich, creamy interior with a slightly melted texture. It often features a savory or sweet topping, like herbs, fruit preserves, or nuts, which add complementary flavors. The result is a delightful combination of warm, gooey Brie and the chosen toppings.

The main difference is the amount of cream used to make the cheese, so Triple Crème would have the most cream. This makes the Brie taste butterier and gives it a creamier texture.

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.

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.

So, to answer the question, “Can you eat the rind on Brie?” Yes, it is 100% okay to eat the rind on Brie, and is even recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you're unsure, try it. You just might like it!

"Many types of cheese are made using moulds from the Penicillium group, including surface-ripened cheeses such as brie and camembert as well as blue vein cheeses. The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin.