How to eat Brie (and how to serve it)

To eat Brie, let it sit out for about 30 minutes, then cut it in slices that run from the point to the rind, and eat the rind along with the creamy inside. Serve it with baguette, fruit, nuts or honey, or bake it whole. Below are the etiquette, some wine pairings and an easy baked Brie.

Brie is one of those French cheeses that a lot of people find intimidating, and I’ve had plenty of questions over the years about how to eat it. The short answer: eat it however it tastes good to you. These guidelines will help with your first one.

cheese board with brie and toasted baguettes — Picnic! by Nico Paix

Eat it by the slice

The culture of Brie in France, comes with some pretty specific rules for eating, particularly about the way you serve and slice the cheese. You can see the full list on my previous article, everything you need to know about Brie, but here is a sampling:

Brie etiquette

Eat Brie at room temperature. When it has been stored in the fridge or wrapped in plastic packaging Brie can build up an ammonia smell and taste, which easily dissipates when left on the counter in room temperature for about 30 minutes.
Never cut the tip or corners off of the Brie; this act of “pointing the Brie” is a huge faux pas and will never go over well.
It is a general rule that you should always cut a block of cheese as to not misshapen it; that being said, it is advisable to cut Brie, as if cutting pieces of a cake, in slices.
Always slice from one end, never start in the middle of the block of cheese.
You want to make sure that you cut the Brie such that everyone with you can enjoy a similarly sized portion.

Pointing the Brie

“Pointing the Brie” means cutting the tip off a wedge for yourself. Whenever I mention it, readers ask how they’re supposed to cut it, then. The answer is long, thin slices that run from the point to the rind, so every slice gets its share of the creamy center and the rind, the same way you’d slice a pie. Here’s the diagram from my article on how to cut cheese:

A Brie wedge with red dashed lines fanning from the tip to the rind for long, thin slices

Eat the rind

Definitely eat the rind; many people consider it the tastier part of Brie. Never cut a piece of Brie from a block in public detaching the soft cheese from the rind. The rind should always be attached when leaving the cheese plate. If you are really not interested in eating the rind, then you may remove it on your own plate or into a napkin.

Eat it with bread and toppings

It is traditional to eat Brie with bread, namely baguette; when doing this, you should rip a piece of baguette with your hand as opposed to cutting it with a knife.

Don't stop with bread though, Brie goes great with fruits and nuts. Think about pairing your Brie with fresh apples or pears—or any kind of preserve. One of my favorite combinations is Brie with some honey and walnuts.

Pair Brie with wine

If you're the type that enjoys a good wine with your cheese, consider pairing your Brie with a Champagne or Pinot Grigio/Gris in the white range, and a Merlot or Pinot Noir in the reds.

Bake your Brie

So, I know I just said, eat your Brie at room temperature, but you can go hotter than room temperature. It is really popular to bake Brie in the oven to loosen it up and pump up the goo-factor.

A really easy baked brie recipe is to put your Brie on some parchment or aluminum foil on a baking tray and cover it with honey and walnuts. Once you've done that, you simply need to put it in an oven for 6-7 minutes at 350 (180C). For more ideas, see these 8 easy baked Brie recipes.