Maple Pecan Baked Brie Recipe | Damn Delicious (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.

What to serve with baked brie. 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. I like to use our Arbequina California olive oil because it has a mild and fruity flavor.

While baked Brie is likely the most famous way to serve Brie, it's not necessary to bake or even warm Brie up to enjoy it. You can eat Brie cold, as is, either adding it to a sandwich or as an appetizer with some fruit, bread, or crackers.

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.

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.

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.

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.

If you want to serve cheese as the French do, you should serve it to your dinner guests as an individual course before your dessert. Doing this allows the Brie to have a moment in the spotlight. However, many people also serve Brie as an appetizer with fruit, meat, and crackers.

What brand brie is best for baking? ›

1) Le Pommier Brie

Normande cows are a hearty breed whose rich milk is perfect for butter and cheese production. The high-fat content lends buttery, cream of mushroom soup notes, making Le Pommier a prime cheese for baking. If you're feeling extra, follow this recipe and wrap your brie in puff pastry.

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.

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.

Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long.

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.

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.

If possible leave your Brie on the counter for an hour before baking. This just takes the chill off the cheese and allows it to bake more evenly. Unwrap the Brie and place it on a square of parchment paper on a baking sheet with sides.

"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.

The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.