Brie is a soft cow’s milk cheese with a white rind and a creamy, buttery interior. It pairs beautifully with cured meats, nuts, fruits, and more on a charcuterie board. But with so many options, what is the best way to serve brie? Here are some quick answers to common questions about working with brie on a charcuterie platter:
Should brie be cut or served whole?
Brie can be served either way. Whole wheels make for an elegant presentation, allowing guests to cut pieces themselves. However, cutting brie into wedges or cubes makes it easier to eat and incorporate into bites with other ingredients.
Should the rind be left on or cut off?
The rind is edible and offers a contrasting texture and flavor. Leave it on for the full experience! Simply trim off any very dry, overhanging bits.
What knives work best for cutting brie?
A cheese knife with holes works well, preventing sticking. A sharp chef’s knife is also effective. Make sure to wipe the knife clean between cuts to prevent sticking.
Should brie be served warm or cold?
Either works! Warm brie becomes extra soft and oozy. Cold brie holds its shape better for slicing and plating.
What is the best fruit pairing for brie?
Classic choices include figs, berries, apples, pears, and grapes. Dried fruits also pair excellently. The sweetness counters the cheese’s richness.
What nuts or seeds go well with brie?
Nuts like walnuts, pecans, and sliced almonds complement brie’s flavor. Seeds like pumpkin or sunflower seeds add crunch. Toasted or candied nuts add texture.
What meat goes well with brie?
Brie pairs wonderfully with cured meats like prosciutto, salami, and soppressata. Full-flavored options like chorizo or spicy capicola stand up especially well.
Should any accoutrements be avoided with brie?
Strong, potent ingredients like chili crisp or onion jam can overpower brie’s delicate flavor. Let the cheese be the star!
How to Serve Brie on a Charcuterie Board
Now that some of the basic questions are addressed, let’s dive into the fun part – using brie to build a beautiful charcuterie platter! Follow these tips:
Select quality brie – Seek out artisanal, imported wheels for the best flavor. Brie de Meaux or Brie de Melun from France offers complexity.
Choose complementary meats – Cured meats should offer a range of textures and flavors. Include silky prosciutto, salami, soppressata, chorizo, etc.
Incorporate fruit – Fresh and dried fruits aid the cheese pairing. Go for classics like figs, berries, apples, grapes.
Add crunch with nuts/seeds – Toasted walnuts, candied pecans, roasted almonds, pumpkin seeds. Play with textures.
Include crackers/bread – Good carriers for cheese bites. Provide neutral options like water crackers, as well as crunchy baguette.
Drizzle with honey – A touch of floral honey brings out brie’s sweetness. Let guests drizzle themselves.
Provide cheese knives – Small knives allow guests to easily cut bites of brie. Provide one per 2-3 people.
Chill brie for firmness – If serving brie cold, chill for at least 2 hours before plating for optimal sliceability.
Cut brie attractively – Cut whole wheels into wedges, or brie into cubes/rectangles. Vary the size and shape.
Consider warm baked brie – For special occasions, bake brie into a wheel shape, or stuffed with fruit and nuts.
Plate around a whole cheese – For dramatic effect, display a whole wheel and artfully arrange companion ingredients around it.
Brie and Meat Pairing Combinations
Brie has a mild, delicate flavor that pairs beautifully with many cured meats. Here are some of the best brie and charcuterie combinations:
Brie and Prosciutto – The silky Italian ham complements creamy brie nicely. The subtle saltiness also enhances the cheese.
Brie and Salami – Salami offers the perfect meaty, salty contrast to rich brie. Genoa or soppressata work especially well.
Brie and Chorizo – The spice and smokiness make chorizo an ideal match for mild brie. Provide contrast and excitement.
Brie and Serrano Ham – Dry cured Spanish serrano has a bold, savory flavor that stands up well to brie.
Brie and Saucisson Sec – French cured sausage has a distinct garlic flavor that mingles deliciously with buttery brie.
Brie and Coppa – Italian cured pork shoulder offers deep red meatiness to complement brie’s richness.
Brie and Pancetta – Salt-cured Italian bacon has enough smoke and salt to pair perfectly with brie.
Brie and Duck Prosciutto – This smoky, gamy option makes brie shine with contrasting flavors.
Don’t limit yourself to these classic options. Part of the fun is trying unique charcuterie and discovering new brie pairings!
Brie and Fruit Combinations
The sweetness of fruit balances brie’s richness beautifully. Here are inspiring brie and fruit pairings for your charcuterie board:
Brie and Figs – A classic combination, the dark sweetness of figs complements brie perfectly.
Brie and Strawberries – Juicy strawberries cut the richness. Include a red wine pairing.
Brie and Apricots – Dried or fresh apricots have a tangy sweetness that matches brie nicely.
Brie and Apples – Tart apples work wonderfully with creamy brie. Pair with apple chutney.
Brie and Pears – Buttery pears mirror brie’s texture. Include a pear jam or relish.
Brie and Grapes – Red grapes offer pops of sweetness and juiciness with brie.
Brie and Cherries – The tart cherry flavor balances brie’s creamy richness.
Brie and Peaches – Ripe, juicy peaches complement brie’s soft texture.
Brie and Plums – Tart plums cut through brie’s richness. Try including plum chutney.
Feel free to get creative with seasonal fruits and unique fruit preserves. The possibilities are endless!
Brie and Nut/Seed Combinations
Nuts and seeds give great crunch to contrast brie’s creamy texture. They also add flavor complexity. Try these winning combinations:
Brie and Walnuts – Toasted walnuts offer nutty flavor to complement brie.
Brie and Almonds – Sliced almonds provide crisp texture and subtle sweetness with brie.
Brie and Pecans – Roasted pecans pair perfectly with brie’s rich flavor.
Brie and Pine Nuts – Toasted pine nuts add a delicate crunch that enhances brie.
Brie and Pistachios – Chopped or candied pistachios give brie a sweet, salty crunch.
Brie and Hazelnuts – Finely chopped hazelnuts mix decadently with creamy brie cheese.
Brie and Cashews – Lightly roasted cashews complement brie’s texture and savoriness.
Brie and Pumpkin Seeds – Pepitas offer a hearty crunch and contrast to soft brie.
Brie and Sunflower Seeds – These crunchy seeds have a mild flavor that pairs well with brie.
Get creative with toasted seeds, spiced nuts, or candied options to take your board over the top.
Serving Suggestions for Brie
Here are some creative ways to serve brie beyond a basic charcuterie board:
Baked Brie Wheel – Bake a whole wheel wrapped in puff pastry until oozy for a warm appetizer.
Brie Fondue – Blend brie with white wine and garlic. Serve with bread and veggies for dipping.
Brie Stuffed Dates – Cut a slit in pitted dates and stuff with creamy brie for a poppable appetizer.
Brie and Apple Crostini – Top baguette slices with brie, apple slices, honey and rosemary.
Brie Stuffed Mushrooms – Roast mushroom caps filled with brie, breadcrumbs, and fresh thyme.
Brie and Prosciutto Sandwich – Layer sliced brie and prosciutto on a crispy baguette for lunch.
Brie Omelet – Make an omelet with sautéed spinach and brie for a savory breakfast.
Brie Quiche – Incorporate brie, caramelized onions, and bacon into a decadent quiche.
Brie and Potato Gratin – Layer sliced potatoes and brie, then bake until bubbly and golden.
Pasta with Brie Cream Sauce – Sauté shallots in white wine, add brie until melted, then toss with pasta.
Tips for Buying, Storing, and Serving Brie
Follow these tips for buying the best brie, storing it properly, and serving it to perfection:
Buy imported wheels – Seek out authentic brie from France for the best flavor and creamiest texture.
Select ripe brie – Look for bulging rinds and soft centers in ripe brie. Underripe brie will be stiff.
Avoid cracks or mold – Cracks or blue/green mold indicate spoiled brie. Choose wheels with intact rinds.
Refrigerate promptly – Get brie in the fridge within 2 hours of purchasing for food safety.
Wrap cut brie – Once cut, wrap leftover brie tightly in parchment then foil to prevent drying out.
Limit refrigerator time – Consume within 5-7 days for the freshest flavor.
Allow brie to rest before serving – Take brie out of fridge about 30 minutes before serving so it softens.
Trim rind – If desired, use a sharp knife to trim any overhanging dry rind before plating.
Cut smaller pieces – Cut brie into bite-sized pieces so it’s easy for guests to eat.
Provide knives – Set out cheese knives so guests can easily cut the creamy cheese.
Conclusion
Brie is a versatile, crowd-pleasing cheese that pairs perfectly on a charcuterie board. With an array of cured meats, fresh fruits, nuts, and other accompaniments, you can create an endless variety of deliciously balanced flavor and texture combinations centered around creamy brie. Remember to buy high-quality brie, store it properly, allow it to soften before serving, and provide the necessary knives and serving tools. With its rich flavor and luscious texture, brie is sure to be the star of your charcuterie spread.