Brie
Flavour Profile
Rich, buttery and creamy with a mild, earthy undertone. Depending on the age, you’ll get notes of sautéed mushrooms and a slight hint of grass.
The rind is edible and provides a mushroomy, slightly bitter contrast to the gooey interior.
Health Benefits
Brie's got a useful amount of B12 for energy, and calcium for keeping your bones and teeth in good nick. The fat means it's not a light option, but it's cheese, not a salad. Enjoy it for what it is.
Buying Tips
Look for a wheel that feels plump and slightly soft to the touch, rather than firm. The rind should be white and downy.
If you see brown patches or it smells strongly of ammonia, it is past its prime. If it’s rock hard, it was likely pulled from the cellar too early and won’t ripen much further in your fridge.
Storage
Keep it in its original waxed paper if possible. Plastic wrap is the enemy; it suffocates the cheese and makes the rind slimy.
Store it in the vegetable drawer of your fridge where the temperature is more consistent and the humidity is slightly higher.
Cooking Uses
Brie is the king of the cheese board, but it’s a workhorse in the kitchen too.
Tear it into chunks and stir it into risotto at the very end for a velvet finish. Slice it into a baguette with ham and salted butter. You can even bake the whole wheel with garlic and rosemary for a dip that puts fondue to shame.
Forkin' Food Theory
If you eat Brie straight from the fridge, you are wasting your money.
Fat carries flavour. When Brie is cold, the fats are solid and the aromatic compounds are trapped. It tastes like cold, flavourless wax.
Leave it on the counter for at least an hour before serving. As it hits room temperature, the fats soften and the 'bloom' of the cheese wakes up.
If it isn't slightly runny, it isn't ready.