Baked Brie with Maple Bacon Onion Jam - Recipe Diaries (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.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

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. To avoid the rubbery texture, remove the rind of the cheese and make sure to not overbake the brie in the oven.

Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

The mold used to make these cheeses is safe to eat. The firm, white rind forms when the mold blooms and is then patted down. This process happens over and over until the Brie is ready. Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese.

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.

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.

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.

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. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

How do you know when baked brie is done? ›

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.

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. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

What does brie cheese go well with? Seriously so much. You can pair it with something sweet like honey, jam, or berries, or you can go more savory with nuts, veggies, or red pepper jelly.

That's the beauty of this recipe—you can use any types of jam you want! Brie is a creamy, mild-flavored cheese that complements a variety of flavors. Try making your baked brie using strawberry, blueberry, mixed berry, raspberry, or fig jam. If you want to emphasize the season's flavors, try cranberry jam as well!

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.

Talking About Flavor

Whether brie or some other wonderful variety of cheese, there are worlds of flavor in the cheese rinds. The rind provides variety from and complements the paste simultaneously. When it comes to good brie, the rind tastes umami-forward, with hints of mushrooms sautéed in brown butter.

In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

Take the brie out of the freezer once it's completely hardened and remove the plastic wrap. Using a serrated knife, carefully slice off both circular ends of the brie, then lay the brie flat on the cutting board and carefully slice the rind off the sides.