The decision to remove the rind and how much of it to remove, in the end, is a matter of personal preference. If you enjoy the flavor and texture of the rind and don’t mind its presence in the whipped brie, you can choose to leave it all on. If you use a food processor or good blender, you can get most of the rind mixed in smoothly. Pairing Brie with something acidic will bring out its velvety texture – try fresh fruits like apples, grapes, or pears or sweet and zippy sides like jam or honey. Brie also pairs well with nuts, such as walnuts, unsalted pecans or candied walnuts. This provides a sweet and crunchy contrast to the soft and creamy Brie. As you whip the brie, keep a close eye on the texture and stop when it reaches a creamy, spreadable consistency that you prefer. It’s essential to strike a balance between achieving a light and fluffy texture while not overworking the cheese, as excessive whipping can result in the cheese breaking down too much and becoming runny.

Freezer: I don’t recommend freezing whipped Brie as it will become grainy once thawed and re-whipped. Leftovers are best kept in the fridge. Underripe brie feels hard to the touch. It has a hard outer rind with a springy inside. Overripe brie turns soft and runny. Pinot Noir: The fruity and earthy characteristics of Pinot Noir can complement the creamy and mild flavors of brie. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind. Perfect for salads, sandwiches, and pasta, your brie is ready to be enjoyed in a variety of delectable dishes.When using Brie on pizza, it is important to slice it thinly and evenly to ensure even distribution and melting. Adding the Brie towards the end of the cooking process is recommended to avoid overcooking and allow it to melt evenly. Brie pairs well with savoury toppings such as roasted vegetables, cooked meats, and herbs. It can also be combined with sweeter ingredients, such as honey or fresh fruit, for a unique flavour combination. Sauternes: This luscious and honeyed dessert wine from Bordeaux can beautifully complement the creamy, slightly salty brie. Lay a sheet of aluminum foil over the rinds, then place another baking sheet on top to weigh it down.

Transfer the chips to a paper towel-lined plate to finish cooling to room temperature or until crispy. Disclosure: This post is sponsored by Président Cheese. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers. Removing the rind from the brie wheel is optional but recommended for a smoother texture.You don't have to remove it all. Just the roughest part. Use a cheese slicer, serrated knife or cheese paring knife.Try pairing hearty beers, like Scotch Ale, Stout, or Porter, with Brie. Additionally, beer that is on the fruiter side, or a highly carbonated Pilsner, will enhance any Brie experience. And if alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice pair perfectly. How To Store Brie Properly Champagne/Sparkling Wine: The effervescence and acidity of Champagne or sparkling wine provide a refreshing contrast to the creamy richness of brie. The bubbles cleanse the palate, enhancing the overall experience. OPTIONAL: If desired, add 2 tablespoons of heavy cream or milk or olive oil to the brie cheese. This will help achieve a creamier, looser consistency.