Cranberry Baked Brie Recipe (Gluten-Free, Easy) - Apples for CJ (2024)

FAQs

Does the cheese skin stay on when serving baked brie? ›

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!

You do not want to take the rind off Brie before baking it. The Brie's rind is edible and will be a bit softer after baking. If you cut off the rind, the cheese could leak through the puff pastry during baking.

A great fig jam, apricot, spiced apple, onion, pepper jelly, mixed berry… and a great sparkling wine would compliment it either way. As others have said, pretty much any good, fruity jam will pair with brie, or with other cheeses.

Some suggestions: An herby cracker with rosemary, garlic and thyme. Add some olive oil and truffles and you have a savory, earthy snack to tie you over between meals. A dessert option would be pairing Brie with gingerbread cookies, especially Triple Crème Brie.

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.

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

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.

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

Offering a counterpoint to the creamy Brie, Golden Delicious, Ambrosia and Honeycrisp apples are our recommendation for pairing.

What nuts go best with brie? ›

Pistachios are characterized by a distinctive flavor that pleasantly blends with soft and sweeter cheeses like camembert, parmesan, and Brie. The greenish-purple color of pistachio nuts also looks better when paired with light-colored cheeses.

Most pairings for brie are found on the side of low-tannin white wines and crisp sparkling wines, though fruity and light-bodied reds can also bring out the best in brie.

As a course. The French enjoy brie as its own course before dessert and honestly, brie deserves a moment. But brie can also be a great appetizer, paired with fruit, meat, puff pastry, jam, or crackers. Acidity is a lovely counterpart to this cheese's creamy, velvety nature.

The recommended serving size of brie is 1 ounce (28 grams), which is about the size of your thumb. Eating excessive amounts may cause bloating or constipation — and lead to high calorie intake.

Unlike other rinds, the white moldy brie rind is edible and is usually eaten along with the softer interior. If you do not want to eat the rind, it is easy to trim from a refrigerated brie, or bring the cheese to room temperature, slice off the top and scoop out the soft center with a spoon.

Yes, you can eat the rind on Brie. But what is it made of? The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume.

Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging. The mold then produces enzymes which help the cheese ripen from the outside in (opposite of how hard cheeses ripen).