Whole Story
5 Things Everyone Should Know About Brie Cheese
By Panna, November 7, 2015 | More posts by Panna
Panna is an award-winning cooking publication, where celebrity chefs share their best recipes in HD video, so you can recreate them perfectly for your family. Try Panna free for 30 days and cook with Rick Bayless, Dorie Greenspan and more.
Brie is the little black dress of cheeses. Unlike its funkier friends — we’re looking at you, Camembert — Brie is always a good idea, no matter how you slice, spread or melt it. Grilled cheese? Brie’s got your back. Holiday appetizer? Dress it up in puff pastry. Late-night snack, just between you and the fridge? You know what to do.
Here’s the thing: Not all Brie is created equal, so how do you know you’re getting the good stuff? Whole Foods Market global cheese buyer Cathy Strange took us behind the scenes of one of her favorite Brie cheeses, made by Cowgirl Creamery, to get the lowdown.
Below, five things you should know about this buttery, creamy crowd favorite:
- It’s a textbook bloomy cheese — and yes, you can eat the rind. There are three main types of rinds: bloomy, washed, and natural. Soft-ripened cheeses like Brie fall into the former category, owing their soft, white exterior to Penincillium candidum, an edible mold.
- Don’t be afraid to squeeze your cheese. The top and bottom of your Brie will always be firm, Cathy says, so gently squeeze the sides instead. They should give a little when the cheese is perfectly ripe. Another cheese you should get handsy with? Good ol’ cheddar.
- If you like your cheese mild, look for a gooey interior. As Brie ripens from the outside in, you’ll notice creamy, almost liquid edges — otherwise known as the creamline — surrounding a dense center.
- Think outside the cheese platter. Mild and versatile, Brie is the default choice for holiday cheese platters, but it really shines when paired with something acidic, like zippy fruit preserves, to bring out its creaminess. Hungry for more: Meet Gruyère, another cheese plate crowd-pleaser.
- Store your cheese in plastic wrap. Really. Many a cheese lover will tell you to never, ever use plastic wrap — but a little plastic, Cathy says, is key to protecting your Brie’s creamy interior. Wrap the cut side in plastic and then put it in a box to preserve the integrity of the rind.
Get the full Cowgirl Creamery story on Panna.
Are you a fan of Brie? What’s your favorite way to enjoy it?
Related Posts
Recent Posts
Blog Roll
Blog Archives
- July 2018 (1)
- May 2018 (8)
- April 2018 (12)
- March 2018 (16)
- February 2018 (16)
- January 2018 (9)
- December 2017 (12)
- November 2017 (8)
- October 2017 (7)
- September 2017 (16)
- August 2017 (12)
- July 2017 (13)
- June 2017 (16)
- May 2017 (12)
- April 2017 (7)
- March 2017 (6)
- February 2017 (7)
- January 2017 (9)
- December 2016 (15)
- November 2016 (20)
- October 2016 (14)
- September 2016 (18)
- August 2016 (15)
- July 2016 (22)
- June 2016 (37)
- May 2016 (63)
- April 2016 (59)
- March 2016 (62)
- February 2016 (55)
- January 2016 (63)
- December 2015 (59)
- November 2015 (71)
- October 2015 (51)
- September 2015 (46)
- August 2015 (27)
- July 2015 (21)
- June 2015 (37)
- May 2015 (29)
- April 2015 (37)
- March 2015 (38)
- February 2015 (32)
- January 2015 (35)
- December 2014 (38)
- November 2014 (43)
- October 2014 (28)
- September 2014 (35)
- August 2014 (40)
- July 2014 (42)
- June 2014 (49)
- May 2014 (35)
- April 2014 (40)
- March 2014 (44)
- February 2014 (37)
- January 2014 (43)
- December 2013 (36)
- November 2013 (40)
- October 2013 (36)
- September 2013 (37)
- August 2013 (32)
- July 2013 (31)
- June 2013 (50)
- May 2013 (38)
- April 2013 (44)
- March 2013 (51)
- February 2013 (45)
- January 2013 (54)
- December 2012 (47)
- November 2012 (56)
- October 2012 (64)
- September 2012 (39)
- August 2012 (44)
- July 2012 (41)
- June 2012 (45)
- May 2012 (48)
- April 2012 (43)
- March 2012 (44)
- February 2012 (41)
- January 2012 (51)
- December 2011 (49)
- November 2011 (54)
- October 2011 (50)
- September 2011 (46)
- August 2011 (42)
- July 2011 (48)
- June 2011 (44)
- May 2011 (40)
- April 2011 (47)
- March 2011 (43)
- February 2011 (31)
- January 2011 (32)
- December 2010 (44)
- November 2010 (48)
- October 2010 (40)
- September 2010 (44)
- August 2010 (46)
- July 2010 (42)
- June 2010 (37)
- May 2010 (34)
- April 2010 (42)
- March 2010 (33)
- February 2010 (34)
- January 2010 (35)
- December 2009 (45)
- November 2009 (48)
- October 2009 (41)
- September 2009 (34)
- August 2009 (31)
- July 2009 (33)
- June 2009 (31)
- May 2009 (32)
- April 2009 (40)
- March 2009 (36)
- February 2009 (31)
- January 2009 (34)
- December 2008 (38)
- November 2008 (33)
- October 2008 (37)
- September 2008 (47)
- August 2008 (34)
- July 2008 (32)
- June 2008 (27)
- May 2008 (12)
- April 2008 (25)
- March 2008 (17)
- February 2008 (12)
- January 2008 (14)
- December 2007 (7)
- November 2007 (12)
- October 2007 (13)
- September 2007 (10)
- August 2007 (17)
- July 2007 (15)
- June 2007 (18)
- May 2007 (14)
- April 2007 (8)
- March 2007 (4)
- February 2007 (5)
- January 2007 (1)
- December 2006 (3)
- November 2006 (4)
- October 2006 (1)
- September 2006 (1)
- August 2006 (2)
- July 2006 (1)
Posts by Category
About the Blog
Welcome to Whole Story, the official blog of Whole Foods Market.
As the world’s leading natural and organic grocer we’re all about healthy food and a healthy planet, and we've got bunches of passionate people in our community doing incredible things. Join in the conversation!