Store brie, after its whipped, in a tightly sealed container or cover it with plastic wrap or a lid to minimize moisture loss and protect it from absorbing unwanted odors from the refrigerator.

Brie is ready to serve when it’s ripe: the outside will be firm, while the inside will be slightly bouncy and resilient. Underripe Brie can be stiff to the touch, while overripe Brie may be creamier and almost runny. OR Transfer the whipped brie to a container and refrigerate for at least 30 minutes before serving. Chilling it will help it set and firm up slightly. Chardonnay: A buttery and oaked Chardonnay can complement the creamy and slightly nutty flavors of brie.

#4 NATURAL SELECTION

Remember, the consistency of whipped brie is somewhat subjective. Feel free to adjust the whipping time based on your personal preference or needs for your recipe. Store-bought puff pastry is a huge time-saver when it comes to easy holiday entertaining. Beyond the ease of store-bought puff pastry, Président Spreadable Brie is easy to use and bakes up beautifully creamy and full of flavour. Once baked, top your warm Brie filled pastries with any variety of jam or spread you already have on hand. Beaujolais: This light-bodied and fruity red wine pairs well with the creaminess of brie, offering a vibrant and lively match.

And while the best brie cheese brand is probably some fancy French stuff known to only the most elite cheesemongers, your local Kroger or Target carries some pretty good stuff, too. We tried the most accessible brie cheeses on the market to find the best brie brands you can buy pretty much anywhere—including wedges, brie bites, and mini wheels. We looked for bloomy, mild rinds (yes, you can and should eat the rind on brie), creamy, gooey insides (this stuff should practically melt at room temperature—although we do include one exception on this list), and a mostly mild flavor with just a touch of funk at the finish. The best brie shouldn’t be bland, but it shouldn’t be camembert, either. Of course, what better to pair with Brie than more cheese? Having multiple cheeses to choose from will thrill your guests. For aesthetic purposes, we recommend having an odd number of cheeses on a cheese plate. Arranging them according to flavor, from mildest to strongest will ensure a fantastic taste experience. For instance, try starting with Président Brie for its creamy texture, building to nutty Président Don Bernardo Manchego, and finishing the journey with delectable Président Le Bleu. Keep whipping until the cheese is light and fluffy and the texture of whipped butter. It should be very soft and fluffy. While the brie is whipping you can chop the fresh herbs. Add the herbs to the finished brie and fold in with a spatula. Transfer the whipped brie to a serving bowl. 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.

How to Shape These Easy Brie and Jam Puff Pastries

Whipping brie shortens its shelf life. After brie is whipped, the rind is removed or whipped in so it cannot protect the cheese. In a nutshell, whipping brie increases surface area available to spoilage, there is no longer a protective barrier, and the cheese can dry out faster. This impacts shelf life compared to whole wheel of brie or even wedges with the rind on. Brie is a versatile cheese that pairs well with a variety of foods. One classic pairing is to serve it with a light and crisp white wine, such as Sauvignon Blanc or Chardonnay. The acidity in the wine helps cut through the richness of the Brie and balances out the flavours—champagne also pairs particularly well with Brie cheese. Brie can be served with red wine, such as Pinot Noir or Cabernet Sauvignon, for a more robust pairing. The tannins in the red wine complement the creaminess of the cheese and enhance its flavour. 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. 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. Brie stops aging after you slice it, so eat is as soon as possible to avoid having it spoil on you. If you have to store it, wrap it up in parchment or wax paper and keep it in a refrigerator drawer away from moisture.

If you are interested in pairing it with a wine, I suggest an off-dry white wine. An off-dry Riesling has a bit of sweetness to complement the creamy richness of the cheese but also some acidity to balance the sweet honeycomb. Another great choice would be to pair a slightly off-dry sparkling wine. A recipe like this is worth the splurge! Another way to serve Brie is in a sandwich with sliced turkey or ham, arugula leaves, and cranberry sauce. The holiday season can be a busy time, so I am always looking for ways to make entertaining both delicious and easy. Président Spreadable Brie is a great specialty cheese choice, as it can go directly on any cheese board as a spread or a dip or use it in any number of creative ways for holiday baking.It’s always fun to experiment and discover your own favorite wine and brie pairings. Remove the Rind or Leave It on? The key is to consider the specific characteristics of the wine and the flavor profile of the brie. Heavier red wines, such as Cabernet Sauvignon, Barolo, or Shiraz, tend to have intense tannins, rich fruit flavors, and higher alcohol content. When paired with brie, the richness of the cheese and the creaminess can provide a counterbalance to the wine’s robustness.