Choosing a good brie is easy with a little knowledge. Look for a ripe, pale yellow wheel or wedge with a moldy, edible rind. Double and triple brie have added cream, while hand-washed and herbed brie have unique flavors. Real brie has an AOC stamp.
A good brie is easier to select than some might think. It’s common to be intimidated by exotic foods, but with a little knowledge, it can be a rewarding experience. Even if you’ve never seen a wedge of this cheese, you can choose a delicious piece for your needs. Factors to look for are the cheese’s rind, its color, and its preparation.
Brie is a soft cheese from France with a moldy, edible rind. If you don’t want to eat the peel, it is easily removed with a sharp knife. Regular, double, and triple Brie are good on crackers and bread, but pair equally well with fruits and nuts. Savory types of this cheese, such as hand-washed and herbed, are better on crackers and bread or served with other ladyfinger dishes.
When selecting brie, the most important thing is to get a wheel or wedge that is ripe. Ripe wedges will have a uniform pale yellow color. If there are white spots near the center, the cheese isn’t ripe. Wheels are a little harder to tell if they’re ripe. The cheese should be puffy on the crust and should be a bit springy. If it is overripe, it will have a runny feel and an ammonia smell.
Double brie added more cream. It has a slightly creamier texture than the regular kind, with a fuller flavor. The triple type has even more cream added. It’s richer, creamier, and more expensive than the double variety. All three types should be brought to room temperature before serving.
Hand washed brie is washed repeatedly in salt water. This changes the flavor and aroma and the peel develops orange streaks. The aroma from the rind can be quite strong, but the cheese is delicate with a distinctive flavor.
Brie noir is popular in France and rarely found elsewhere. This cheese is aged for about a year and becomes dark and crumbly with a black skin. It has a bitter taste, but is often steeped in café au lait to reduce the bitterness.
There are also many varieties of herbs available. This type of cheese is great for spreading on crackers or bread. It also goes well with meats and savory dishes. Common herbs added are parsley, basil, thyme, and garlic.
Real brie will have an Appellation d’Origine Contrôlée (AOC) stamp on the packaging. These are most commonly found in France and other parts of Europe but can be found in specialist shops elsewhere. The taste is very different from other types of this cheese.
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