If you’re reading this post, you’ve likely tasted brie, a soft-ripened cow’s milk wheel with a soft, mushroomy rind and a mild, buttery flavor. Maybe you’ve had the original French Brie, a gooey, pungent version made with raw cow’s milk (the two PDO-protected wheels are Brie de Meaux and Brie de Melun). Or maybe it’s been one of the countless copies capitalizing on the public’s love for the soft, buttery curds.
These types run the gamut on the spectrum of quality—anyone who has bitten into an ammoniated, bitter piece of brie at a catered event can tell you that.
But a delicious wheel of this cheese, with its silky-soft interior and crowd-pleasing mellow flavor, reminds you why brie became so ubiquitous in the first place.
And since it melts beautifully and its flavor plays well with others, it’s great to cook with, too. We’ve added brie to creamy spinach and parsnip soup, tucked it into a roast chicken sandwich and wrapped it in pastry for our show-stopping Brie en Croute. So don’t diss brie. Find a version you like and head to the kitchen.
Brie, Mushroom and Leek Crostini
Earthy mushrooms, savory leeks, and creamy brie blend harmoniously in these melt-in-your-mouth crostini. (feature image)
Celeriac Slaw Salad
Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw salad.
Spinach–Parsnip Soup
Vibrant and warming, this pureed soup gets its silky body and creaminess from melted brie.
Roast Chicken and Brie Sandwich
All the flavors of a French café in one deliciously simple sandwich.
Apple-Pear Brie en Croute
Serve this decadent dish with plain crackers (water crackers are ideal) and plenty of cocktail napkins. When cut, the melted brie oozes from the flaky pastry, making for an impressive (but less-than-tidy) appetizer.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
Photographer Lauren Volo
New York City-based photographer Lauren Volo has been shooting our "One Cheese, Five Ways" feature for over a year—hard job, huh?
