From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Brie Cooking Tips

• The white moldy Brie rind is edible and is usually eaten along with the softer interior.

• If you do not want to eat the rind, it is easy to trim from refrigerated Brie or bring the cheese to room temperature, cut, and scoop out the soft center with a spoon.

• Hard, underripe Brie will probably not ripen once you get it home. Do not take the chance.

• Purchase Brie rounds that are no more than 1 inch thick, and having a sweet odor. It should appear slightly bulging within the rind. Thicker rounds will be overripe on the edges and underripe in the center.

• Underripe Brie will feel hard when gently pressed with your finger, while overripe Brie will feel too soft and runny to the touch. The exterior should be firm, while the center should be springy but not watery.

• Once it ripens, Brie should be refrigerated and consumed within a few days.

• Overripe Brie will have a brownish, gummy rind and smell like ammonia.

• If you are able to purchase just a slice of Brie, look for an interior that is soft with a satiny sheen.

• Brie stops aging once it is sliced, so if it is not properly aged when you cut into it, it will not improve.

• Brie is available canned, but it is impossible to judge age and as such, it is a risky venture.

• Ripe, uncut Brie may be frozen up to 6 months.

• Brie should be brought to room temperature or warmed before eating.

• If necessary, Camembert may be substituted for Brie in equal measures. Be aware that the Camembert will be stronger in aroma and flavor than the Brie.

• French Brie has a lower fat content (about 40 percent) than American Brie which has up to 60 percent fat content.

• Champagne goes particularly well with Brie cheese.

More About Brie and Brie Recipes:

• Brie Cooking Tips and Preparation
• What is Brie? FAQ
• Brie History and Varieties
• More Cheese Articles
• Brie Recipes
_{Brie Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.}