Brigaudin shared with Parade six simple things you can do to ensure your next Brie purchase tastes amazing. Just be prepared to share: You might win over a few skeptics along the way.
Brigaudin says the number one mistake people make with Brie is eating it cold. “In the United States, it is almost always served straight out of the refrigerator—a cold Brie hardens, loses its fragrance, does not release its aromas and tastes bland,” he says. The center of the cheese needs to relax in order to develop its supple texture and its aromas of mushroom, cream and hazelnut.” If the cheese is cut too early, he explains, the cheese remains chalky in the center, the aromas do not emerge and the cheese seems ‘flat’ and uninteresting.
"Take it out of the fridge and leave it under a dome with a pinch of fine salt on the rind for 10 minutes,” Brigaudin says. This amplifies aromas, softens the bitterness of the rind, and intensifies the creaminess on the palate.
5 More Simple Tips for a Delicious Brie
Who knew that just like fruit, Brie has a level of ripeness? Brigaudin says an underripe Brie has a “white and very firm center, almost chalky,” a rind without a pronounced aroma and a dry texture that lacks elasticity.
The opposite end of the spectrum is Brie that's past its prime. Overripe brie will have a sharp smell, “a rind that darkens and becomes sticky [and] a very liquid texture with yellowish seepage,” according to Brigaudin.
2. Chat up your cheesemonger (even at the grocery store)
Before tossing any old wheel of Brie into your cart, Brigaudin encourages asking the seller questions. He also suggests asking about the degree of aging: “Is it rather young, at its peak or well aged?” He says to ask about the arrival date of the batch, too. “The more recent it is, the more you can choose your level of maturity,” he says. When possible, ask for a tasting before you buy.
Chicago-based cheesemonger Alisha Norris Jones offered up some additional perspective for American shoppers. “The best Brie you can buy [in U.S. supermarkets] is Murray’s Brie Fermier—a bit of a trick, as Murray’s selects and imports this cheese from France,” she says. “Murray’s works with Kroger, and you can find a lot of their branded cheese at grocery stores.”
Brigaudin says to channel a bit of French intuition when choosing your cheese. To do this, use all of your senses when shopping: “Look: the rind should be matte, ivory, not shiny and slightly marbled. Smell: a gentle aroma of fresh mushroom, not overpowering. Touch: gently press the edge; it should give slightly without collapsing. Lift the rind slightly with a fingernail: it should peel away easily but never float,” he says.
Related: 4 Ways to Make Brie Cheese 10x Better
4. Slice your cheese correctly
5. Pair your Brie thoughtfully
Brigaudin says people often make the mistake of slathering Brie on overly sweet crackers or automatically pairing the cheese with red wine. "Generally, cheeses are best enjoyed with white wine," he says. "The acidity cuts through the fat."
For a more indulgent twist, Brigaudin shares a decadent experiment from his catering company: “Cut the Brie in half and place truffle cream or a fresh truffle inside, let it rest in the fridge for a few days, then take it out of the fridge and wait a bit before cutting it.”
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Sources:
Mickaël Brigaudin, Paris-based chef and co-founder of Cagettes catering companyAlisha Norris Jones, Chicago-based cheesemongerHence then, the article about a french chef says almost everyone eats brie wrong here s what to do instead was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
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