One of the greatest gifts the French ever gave us: Brie. We will forever be grateful to them for blessing us with Brie’s silky smooth, unmanageably gooey, buttery brilliance.
Brie is a soft ripened, creamy cow’s milk cheese, which is easily recognized once molded into those familiar flat round disks. A fully ripe wheel of Brie has a fluffy, snowy white exterior with a glossy, plump, and velvety interior that tastes slightly fruity and mildly tangy with an earthen mushroom note.
Brie might not be the most exotic cheese on a party platter, but it always shows up with it’s un-brie-lievable, melt-in-your-mouth ooziness that can still hold it’s own and give your taste buds something to grab onto.
So no matter how you slice it—Brie is always a good idea.
Brie is also notorious for being a gateway cheese. Brie serves as a stepping-stone for anyone who is beginning to nurture their budding cheese connoisseur or for those who are ready to graduate from Kraft, but not quite ready to head to Funkytown just yet. The beauty of Brie is that it can open your eyes to the incr-edible world of real cheese.
But here’s the thing: Not all Brie is created equal. So how do you know you’re getting the good stuff and not that one-dimensional buttery stuff masquerading as Brie in supermarkets?
For starters, we always recommend purchasing Brie from a high-quality, respected cheese maker—like Old Europe Cheese—where you know you’ll be getting a gourmet wheel of handcrafted Brie. Check out our awards page and see for yourself just how good our Brie actually is.
Our Reny Picot Brie is certainly tasty enough to stand on its own or sitting atop a fresh loaf of bread or a crisp apple, but the other beauty of Brie is that it has so much more potential!
At Old Europe Cheese, we love coming up with new and creative recipes to take the deliciousness of our Brie to the next level. And we’re not only talking about baked Brie recipes, though those are very important. Appetizers, pizzas, and sandwiches are all made infinitely better with the help of Brie. But we also love to break the mold and feature Brie in unsuspecting dishes like nachos and soup.