Quick Answer
The rind on Brie cheese is completely edible and contains flavorful notes, so many people choose to leave it on when baking Brie. However, the rind can also be removed before baking if desired. Leaving the rind on helps the Brie hold its shape better during baking. The rind develops a crunchy, browned exterior while the interior becomes warm and gooey. It’s a matter of personal preference whether to bake with or without the rind.
Leaving the Rind On
Brie is a soft cow’s milk cheese that originates from the Brie region of France. It has a white, bloomy rind due to the mold that grows on the outside as the cheese ages. This rind is completely edible and imparts a complex, earthy flavor to the cheese.
Many people prefer to leave the rind on when baking Brie for a few reasons:
- The rind helps the cheese hold its shape better during baking. Brie’s interior is soft and can ooze out the sides if baked without the rind.
- The rind develops a lovely baked texture – it becomes crispy and browned on the exterior.
- Leaving the rind on provides the full, complex flavor of the Brie.
As the Brie bakes, the rind takes on a crunchy texture while the inside becomes warm and gooey. The rind adds a pleasant contrast of textures. Its earthiness balances the rich, creamy interior of the cheese.
Baking Tips for Rind-On Brie
If baking Brie with the rind on, here are some tips:
- Use a whole wheel of Brie if possible. Smaller wedges or pieces may not hold their shape as well.
- Place the Brie in an oven-safe baking dish or wrapped in puff pastry.
- Bake at 350°F for 15-20 minutes until the rind is browned and the center is soft.
- Allow to cool for 5-10 minutes before serving so the molten interior can firm up slightly.
- Serve warm alongside bread, fruit, nuts, or preserves for spreading.
The rind provides structural integrity to keep the shape of the Brie, resulting in a beautiful presentation when baked whole with the rind on.
Removing the Rind
While most people leave the rind on for baked Brie, others may choose to remove it. Here are some of the reasons you may want to bake Brie without the rind:
- You don’t care for the hearty, earthy flavor of the rind.
- You want a more delicate, mild cheese flavor.
- You’re using Brie chunks or wedges rather than a whole wheel.
- You have concerns about the mold or bacteria on the rind.
If you wish to remove the rind, use a paring knife to slice it off the top and sides of the cheese. Take care not to cut into the interior – you just want to remove the outer 1/4-inch or so.
Baking Brie without the Rind
Here are some tips for baking Brie once the rind is removed:
- Seal the Brie in some way to contain it, such as wrapping it in phyllo dough or puff pastry.
- Place it in a small oven-safe dish or ramekin to help keep its shape.
- Bake at a slightly lower temp of 325°F to prevent it from oozing out.
- Bake for 10-15 minutes until warmed through and slightly melted in the center.
- Cool for 5-10 minutes before serving.
Without the rind, the Brie will be more delicate and ooze easily when warmed. Containing it while baking helps keep its shape. The resulting texture will be smooth and creamy throughout when served.
Comparing Rind-On and Rind-Off Brie
| Rind-On Baked Brie | Rind-Off Baked Brie |
|---|---|
| Crunchy, browned exterior rind | Soft, creamy cheese throughout |
| Better shape retention | Can lose shape more easily |
| Earthy, complex rind flavor | Mild, delicate cheese flavor |
| Can bake at higher temp (350°F) | Best baked at lower temp (325°F) |
Serving Suggestions
Warm baked Brie, with or without the rind, can be served in many ways. Here are some delicious serving suggestions:
- On a cheese board with crackers, fresh fruit, and nuts
- With slices of French bread or baguette for spreading
- Topped with preserves, chutney, or fresh berries
- With fresh herbs like rosemary, thyme, or edible flowers
- Drizzled with honey for sweet contrast
- As a cheese course in a multicourse meal
- As an appetizer before dinner
- As a decadent dessert paired with fruit
The possibilities are endless! Baked Brie is a versatile cheese that pairs well with both sweet and savory flavors.
Storing Leftover Baked Brie
If you have leftover baked Brie, here are some storage tips:
- Let it cool completely, then wrap tightly in plastic wrap.
- Place in an airtight container and store in the fridge for up to 5 days.
- The baked rind will soften when refrigerated.
- If dried out, cut away any dried edges before serving.
- Rewarm leftover Brie pieces gently in the oven or microwave before serving.
- Freeze baked Brie for up to 2 months, well wrapped in plastic then foil.
Properly stored, leftovers can be enjoyed later. But for best texture and flavor, freshly baked Brie is ideal.
Conclusion
The edible rind on Brie cheese offers delicious flavor complexity when baked, but removing it is also an option. Leaving the rind on helps the cheese hold its shape, develops a lovely crisp texture, and provides an earthy counterpoint to the rich interior. Baking without the rind results in a more delicate, creamy cheese all the way through.
Try baking Brie both ways to decide which you prefer. There’s no wrong choice! Both versions make an elegant appetizer to serve warm with bread and fruit. Leftovers will keep for several days refrigerated. Baked Brie is sure to be a hit at your next dinner party or gathering.