Brie Cheese?

i eat the rind!! some people get weird about it...a really good and creamy one you should try is called" fromage de affinois"

you can do all kinds of things with it...a good simple one to do is get a nice fresh baguette and put some butter on it brie and prosciutto.....maybe some arugula..

or sometimes i get chicken breast wich i pound to flatten out a bit put some brie on the one half fold the chicken over it..secure with a couple tooth picks, then you get a plate with some beaten egg and a plate with crushed cashews.( you can pound those up in a zip lock) then drench chicken in egg then cashews and bake in the oven @ 350... for about 35 minutes..or you can pan sear it for about 30 minutes or so on medium to low heat

you can get a small round brie and get some puff pasrty you wrap around it and cook it till the pastry is golden brown the cheese will be all melted inside...you then just cut out wedges and eat it

i want some brie now!! but im stuck on the couch with a little boy sleeping on my lap!! lol

You can eat the white bits too. When you cook brie it goes very melty, but that makes it ideal for using in panini. Try it with mango chutney; the sweetness goes really well with the flavour of the brie. Serve with salad.

Brie is also nice in normal sandwiches with grapes or apples. It might sound weird but fruit and cheese is usually a really good combination - the sweet/sharp tastes of the fruit really balance the creaminess of the cheese.

Some people don't like to eat the rind, but it is edible, and quite good.

Brie is great on crusty bread or crackers. It's good with a little bit of jam or chutney. It goes well with apples.

Brie is a very popular cheese to bake. Brie en Croute is brie wrapped in pastry and baked.

I like brie on a baguette with ham and tomato. I've had it on pizza too. It's very versitile.

If you like brie you might want to look for camembert as well. You would probably like that too.

Spinach Salad with Candied Pecans, Pears and Brie

Candied Pecans:

1/3 cup pecan halves

3 tbsp icing sugar

1/4 tsp cinnamon

1/8 tsp allspice

1/8 tsp nutmeg

Salad:

8 cups baby spinach leaves

1 cup radicchio

1 large ripe pear, cored and thinly sliced

2 oz brie, diced

Dressing:

2 tbsp thawed orange juice concentrate

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp minced garlic

1/2 tsp liquid honey

1/2 tsp Dijon mustard

Method:

1. Preheat oven to 350°F. Spray baking sheet with non-stick cooking spray.

2. To make the candied pecans: rinse the pecans with cold water. Drain, but do not let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop.

3. To make the salad: In a large bowl, combine the spinach, radicchio, pear and brie.

4. To make the dressing: In a small bowl, whisk together the orange juice

concentrate, olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat. Garnish with candied pecans.

Makes 8 servings

Nutrition Information Per Serving:

Calories: 125

Carbohydrates: 9.8g (fiber: 2.4g) Fat: 8.7g (saturated: 2.0g) Protein: 3.7g Sodium: 98mg

Pesto is really marvelous on brie cheese, with crackers.

My other favorites are Gruyere, just eat the slices straight with a nice red wine, and Roquefort, which is a type of (slightly green) bleu cheese which is very sharp. I like it on Rosemary Triscuits again with red wine.

find some phyllo(pronounced feelo or fylo) dough at the grocery store its really thin and delicate. separate the sheets and brush melted butter between four(or more depending on how crunchy you want it)sheets.cut the cheese in your preferred sizes, fold the dough around cuts of cheese. trim away the excess, make sure the cheese is completely enveloped and deep fry the cheese in peanut or vegetable oil until the dough is golden brown serve while its hot with slices of your favorite sausage and fresh fruit

The white is a form of mold which is edible. It is what makes those cheeses what they are, a very delicious treat.

I prefer mine on a slice of rye with unsalted butter. Just lay slices of that cheese on your buttered bread. Serve with white grapes and a glass of white wine.

Or, cut cubes and eat them together with a white grape. Well, I eat mine without anything, just a good beer on the side.

Enjoy

The crust is probably the best bit ......... slightly melted on warm crusty fresh bread .......... yummy ...........

It's a really mild cheese and you can't really put it with much apart from more cheese ......... it will lose what flavour it has against stronger other flavours. Although the older it is the "ripe" & whiffy it gets.

Try studding with garlic pieces and melting slightly in the microwave and spreading on bread to serve with a good soup.

I don't know any ways to cook it, but yes you do eat the white rind around it.