You can warm up brie cheese in the microwave, starting with 30 seconds. You can also re-warm it in a low 300F oven until soft again. Do not do this more than once, or the cheese can get rubbery. Do not overcook your brie cheese. Over-cooking brie can cause it to re-harden quickly, so watch your brie wheel as it bakes. It is ready when the edges start collapsing.
Warm up brie cheese in an Oven
Make sure your oven is at full temperature before putting the cheese in. Failure to do so gives you consistency problems. The brie cheese should start to ooze but not melt.
The recipe thrives around the cheese, meaning you need to get a better quality brie cheese. However, you can still work with cheaper varieties.
If you want to add a bit of sweetness to this baked brie, you can drizzle some honey over the top before putting it in the oven for a delicious warm honey and brie combo. Instead of an oven tray, you can also use a cast-iron skillet or a casserole dish.
Cut the cheese right through it to make cubes. Then arrange the cubes in a baking dish and bake until soft and molten. Add your toppings when you are ready to take it a few notches up.
Steps
- Leave your brie on the counter for an hour before baking. That takes the chill off the cheese and allows it to bake more evenly.
- Unwrap the brie and place it on a square of parchment paper on a baking sheet with sides.
- Preheat an oven to 180°C (350°F) for 10 to 20 minutes, depending on the size of your brie and how chilled it is.
- On a tray lined with baking paper, place the brie.
- Place into the preheated oven and bake for 5 to 8 minutes.
- Once done, remove from the oven, transfer to a serving dish and serve.
- Serve asap with crackers or slices of bread, either toasted or not.
Melting
Adding cheese to boiling liquid makes it melt. However, it can cause the protein to thicken quickly, turning it stringy and squeezing the fat into a greasy mess. For best results, add cheese to boiling water. It should reach the melting point but not exceed its melting point.
When you melt cheese, you reduce the amount of air in it. That gives you a concentrated dose of fats, sodium, calories, and cholesterol (finecooking.com).
Open fire
Use a sharp knife to score the top of the Brie round a few times. Wrap it in heavy-duty aluminum foil. Lightly grill the round for about 5-7 minutes. Grill the foil-packed brie on the edge of your fire instead of direct flame to avoid overheating the cheese.
Best method
Microwave
Cut the top rind off the brie and place it in the microwave for 60 seconds. It takes 60 to 90 seconds on high to heat and melt, depending on the ripeness of the cheese. When melting cheese in the microwave, it is better to grate, shred, cube, or slice the cheese to expose more surface area and reduce the cooking time. The cheese melts quickly without burning. Transfer into a microwave-safe bowl or container and nuke for 15-second intervals at a medium power level.
Reheat brie if it tightens up for 20 to 30 seconds at a time on high. If the brie is not yet soft and hot after 1 minute, place it back in the microwave for another 30 seconds on high. Microwaving cheddar cheese is safe and easy to melt for sauce or cooking. It maintains the low heat for less than a minute without going over the melting point compared to the stovetop method (Microwavemealprep.com).
Storage
Cut into brie halts the ripening process. Eat the cheese within the next several days, or refrigerate it until your next occasion. Wrap the remaining cheese in waxed paper or parchment paper. That will allow the rind to continue to breathe and stay dry. Avoid using plastic wrap for fresh brie.
An unopened wheel of brie has a long shelf life, and they last weeks longer than the date stamped on the package. Keep a few wheels in the fridge because you might need an appetizer ready for unexpected entertaining.
Safe Temperatures
When planning to serve brie, take it out of the refrigerator about an hour before eating. That brings the cheese to room temperature, and it will be creamy. At room temperature, the aromatics and complex flavors of cheese are more realized. Room-temperature brie is soft and creamy, perfect with your crusty bread, crostini, or even homemade pita chips.
FAQs
Do you take the rind off the brie?
Brie rind is edible and adds nuance and complexity to the flavor. When baking the brie, you can choose not to remove the rind. Sometimes you need the surface to spread your jam and add nuts and toppings. It does help keep the wheel of cheese together. Once you take it out of the oven and slice it, all the deliciousness oozes out.
Some people consider the rind the best-tasting part of brie cheese. If you were doing a baked brie wrapped in puff pastry, removing the top rind will help the crust stick to the melted cheese and stay together for a better presentation.
How to know when your brie is done?
After 15 minutes in the oven, open the door and give the top of your cheese a little press. It should feel soft and pliable. Pull it out if you start to see the cheese oozing out of the rind. It starts to melt at warm temperatures quickly, but you can leave the cheese in the oven a little longer to evenly warm, and it stays melted longer after serving.
What to consider when warming up brie cheese?
The moisture content of your cheese affects how it reacts to being put in the microwave. High moisture content will allow the cheese to liquefy with ease. That is not the same with low-moisture cheese.
Are you supposed to heat brie cheese?
Yes, you can heat brie cheese. Master your method. There are endless options for making use of its creamy, desirable flavor. If room temperature Brie is silken and soft, then warm, baked brie is enjoyable.