Camenbert/ BRIE Cheese - Mold Ripened - Super Creamy (Not available for USPS Shipping)
6-8oz size average
WHAT ARE GOOD BRIE TOPPINGS?
This baked brie recipe is topped with fresh minced garlic, fresh thyme, olive oil, salt, and pepper. Other delicious toppings that are perfect for brie include fruit (fresh, jams, or spreads), honey, chopped nuts, caramelized onions, other fresh herbs, and pretty much any other topping you would enjoy. From sweet to savory to spicy, the flavor of brie goes with just about everything!
HOW TO MAKE BAKED BRIE
Making baked brie couldn't be easier! Simply score the top of the brie, top with toppings of your choice, and bake for 15-20 minutes. See below for detailed recipe instructions.
SHOULD I CUT OFF THE RIND WHEN I BAKE BRIE?
You absolutely do not have to cut off the rind before you bake brie. The white rind the coats the outside of the brie is 100% edible and actually quite delicious! Scoring the top of the brie helps the rind to be easily scooped up with the melty inner cheese after it is baked.
WHAT SHOULD I SERVE WITH BAKED BRIE?
Melted baked brie is creamy, thick, rich, and needs a hearty dipper. Try dipping crackers, hunks of bread, or even fresh vegetables in your baked brie.
WHY DOES MY BRIE SMELL LIKE AMMONIA?
Brie is a type of cheese that has what is referred to as a bloomy rind. The outside rind is actually a layer of soft white mold that is completely edible. Ammonia is a natural by-product of the cheese aging and ripening process. When the cheese is wrapped to be sold in the supermarket, the ammonia smell gets trapped by the plastic wrapper. To lessen the ammonia smell, let your brie air out at room temperature for half an hour or so before using it. Brie is mean to be eaten at room temperature or warmer, so you would want to do this whether there is an ammonia smell or not.
Nutrition Fact Estimates: (per 1oz serving (28g) )
Total Fat 7.3g
Trans Fat 0g
Total Carbohydrate 0.9g
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