Content

• To step
• Method 1 of 2: Remove the entire crust
• Method 2 of 2: Make a briquette

Many people eat brie with the crust and all. Many people, however, do not like the crust in terms of taste and structure. The problem is that the soft, gooey cheese sticks to the crust like glue, making it difficult to remove the crust without immediately taking half of the cheese with you. The solution? Freeze the brie before cutting the top, bottom and sides with a serrated knife. Then let the brie come to room temperature before serving (or baking).

To step

Method 1 of 2: Remove the entire crust

1. Wrap the brie tightly in plastic wrap. This protects it against freezer burn and also ensures that structure and flavor are retained. Use several pieces of plastic wrap to make sure the entire crust is covered.
2. Place the brie in the freezer for at least 30 minutes. During this time, the brie will harden. This will make it easier to remove the crust.
   • It takes at least 30 minutes for the brie to harden. If you have more time, it's no problem putting the brie in the freezer for a few hours or even overnight.
3. Remove the brie from the freezer and remove the plastic wrap. If the brie is still soft to the touch, return it to the freezer for another half hour. This way only works if the brie is completely hard. If the brie still feels a bit soft, put it on a cutting board.
4. Cut the top and bottom off. Place the brie on its side and cut off both round sides of the brie with a serrated knife. Once there is a cut, it is easy to pick up the crust further. If the brie is hard enough, it should be easy to cut off the top and bottom.
   • If it is difficult to cut the brie or remove the crust from the cheese, wrap the brie back in the plastic wrap and return it to the freezer compartment. Leave the brie here for another 30 minutes and then try again.
5. Cut the sides off. Lay the brie flat on the cutting board. Use a serrated knife to cut the crust off the brie along the edges. While cutting, prick the crust off the side a little at a time. Continue until the entire crust has been removed.
   • To prevent the brie from sticking to the cutting board, it is useful to first place a piece of grease-free or baking paper on the board before you put the cheese on it.
   • If the crust sticks to the cheese, put the plastic wrap around it again and put the piece back in the freezer. The brie will now harden, making it easier to cut later.
6. Discard the crust and serve the cheese. Let the cold cheese come to room temperature before serving.

Method 2 of 2: Make a briquette

1. Wrap the brie tightly in plastic wrap. This protects it against freezer burn and also ensures that structure and flavor are retained. Use several pieces of plastic wrap to make sure the entire crust is covered.
2. Place the brie in the freezer for at least 30 minutes. During this time, the brie will harden. This will make it easier to remove the crust.
   • It takes at least 30 minutes for the brie to harden. If you have more time, it's no problem putting the brie in the freezer for a few hours or even overnight.
3. Remove the brie from the freezer and remove the plastic wrap. If the brie is still soft to the touch, return it to the freezer for another half hour. This way only works if the brie is completely hard. If the brie still feels a bit soft, put the brie on a cutting board.
4. Cut off the top. Place the brie on the cutting board and use a serrated knife to cut the top of the brie off. Once there is a cut, it is easy to pry the crust off further. When the brie is hard enough, the top should be easy to cut.
   • If you only cut off the top, you will be left with a "bowl" where you can spoon the soft cheese out while you eat or serve it. The same way can be used for a slice of brie pie. If desired, the entire crust can be removed before eating or serving it.
   • Make sure to remove as little of the creamy cheese as possible. Just remove the dry white crust.
5. Fry the bowl. Place the brie in an oven dish and bake at 300 degrees for 15 to 20 minutes. When it is done, it should look shiny and creamy.
6. Top with preserves or jam. Cake, sweet cherries or marmalade go perfectly with the creamy salty brie.
7. Serve with toast. Whole wheat toast and water crackers go well with baked brie.