2375✽
I have always wanted to try Brie. I have bought a large wheel and a small wheel, whatever size a recipe I was following called for. On both occasions, it was the most HORRIBLE thing I tasted. BUT---the inside (at the soft part) was wonderful. What did I do wrong???? It looked to me like there was a rind or a hard part on the outside of the Brie--but, the inside was soft. I have read MANY recipes (old and new) calling for Brie, and no where does it say if the Brie needs to have preparation done to it. I am beginning to think I should be removing the rind (or hard outer layer) before using it in a recipe. Can someone lead me in the right direction to preparing this cheese???? Thanks, Bonita
Comments (8)
58029✽
I love Brie, and I never remove the hard outside, it is so nice to taste the melting cheese inside. At the other hand, here (in Holland)we can buy Brie and Goat cheese without the hard rind. That would be wonderfull in your case when it is available in the country where you live.
1 comment
Thanks! I will have to look around and see if it is sold without the hard rind. I am in the eastern part of the USA and am just discovering this cheese. I guess it's never too late, huh?
743327✽
I never made Brie, here I buy it. I like it but it has no so many taste.I like it on a cracker or so.
1 comment
I also buy the Brie--wouldn't know where to start in making it!!LOL
1996✽
Brie is a fantastic cheese. You must let it ripen though. Don't keep in the fridge. Like cambozola you must almost scrap it up off the board. Try in with really fresh crusty french bread with sliced grapes or tomatoes if you must. Probably the highest of the fat cheeses not in the least bit healthy!!! 100% can be eaten, rind and all. Really ripe is not to everyone's taste and probably why you might think it is horrible. Send it to me if you don't want it.
1 comment
What do you mean by "Let it ripen"? How do I know if it is ripe? Does it have a certain smell. feel or look? Thanks!
14667✽
As the other Cuties have said, Brie is a wonderful, soft cheese served at room temperature. I enjoy serving it on crackers with a touch of your favorite jam over it. It is really luscious. Give it a try. The sweetness of the jam is delicious with the flavor of the Brie.
1 comment
Do you eat the outside? That is the part I found distasteful. The inside was very good tasting. It is a lot of money to spend and only eat the inside portion. But--what do I know!! Maybe I will give it one more try!! Thanks!
145305✽
I love it, as I do the stronger tasting Camember. Both 80% fat or so, but as my brother wants to remind me that's 80% of the dry matter and there's a lot of moisture in it.
I too eat it outside and all, but you can of course remove the outside.
I too eat it outside and all, but you can of course remove the outside.
1 comment
This is one cheese my mother evidently never used as I had never heard of it. I guess that is why I am having such a hard time with the taste. Mama used to eat a cheese called "Limburger" and it sure did stink!! I wouldn't touch it with a ten foot pole! I don't think I want to try the outside of Brie again. I'll stick to the inside. Thanks for the info--it all has helped me to get an understanding of this cheese.
8✽
by
alsacebroderie
09 Dec 2009
+3✽
Hi Bonita, Brie is a french cheese and we usually don't cook it in France but we eat it not cold but at room temperature, with some bread. Brie is a rather soft cheese.
We sometime eat nuss and/or grappes with.
We sometime eat nuss and/or grappes with.
1 comment
Thanks! I guess I will try it cold (room temperature)--maybe that will make the difference. I really liked the inside of the cheese.
6982✽
It sounds like you may have had some overripe Brie. It is white and velvety on the outside, firm at first when not quite ripe, then gets soft and runny from the middle out to the "rind", but still with a very mild flavor. If it gets too old, it does get hard and darker on the outside and gets very strong, often with an ammonia sort of smell. Where did you get the cheese? Unless it is a place with a good turnover, they may let the cheese get too old. I would suggest a good cheese or gourmet store to see what a really good Brie tastes like. I live in the greater New York area and there are a number of such places nearby. You may not be so lucky.
I have to really work to restrain myself when someone puts out brie and crackers at a dinner party or I will make a pig of myself, fill up on the cheese, and have no room for the meal itself. LOL
BTW, the kind that come in a can is a very poor substitute for the good stuff.
Warning - it is very addictive *grin*
I have to really work to restrain myself when someone puts out brie and crackers at a dinner party or I will make a pig of myself, fill up on the cheese, and have no room for the meal itself. LOL
BTW, the kind that come in a can is a very poor substitute for the good stuff.
Warning - it is very addictive *grin*
1 comment
Loish-I think you have found the answer for me. What I did 'wrong' was purchasing the cheese in a grocery store instead of a speciality store. The cheese had a hard outer ring that was dark. In fact, at first I thought it was wrapped in some type of cloth. The recipe called for me to bake it with a fruit topping. When I attempted to eat it, the outside was very tough and definitely did not taste good. However, the inside was creamy and so soft it could not hold it's shape-but the taste was good. Look out gourmet store---here I come!! Promise I will not get addicted--but I still have a desire to taste a good BRIE!!! BTW-The Brie I purchased was in a round cardboard box. Thanks!
33451✽
by
marjialexa
10 Dec 2009
+2✽
I love Brie, but I have never cooked with it, it's too wonderful all by itself to just eat it! That beautiful velvety white outside is actually a mold that forms and seals the cheese to ripen, and it should be very soft inside, and room temperature. It's an edible mold, like the one in blue cheese and limburger as well. It may be that taste you object to. It's not harmful, but stronger tasting than some people like. I don't suppose it would hurt to remove the rind, especially if you don't like it. It would be better than not using the cheese. Oh, you're making my mouth water! I, too, was most happy with Brie when I was in the greater NYC area, where it moved fast. I make sure I get any from a gourmet store, and taste it before I purchase it. If you really really hate it, I'll send you my address, hee hee hee. Hugs, Marji
1 comment
On the 2 occasions that I purchased Brie it was in a local grocery store in a case that kept cheese cold, not room temperature. After reading the many answers here and especially marjialexa and loish's-I believe my mistake was where I purchased it. Thanks!