Should You Remove Brie's White Coating For Fondue?

Whether or not to remove the white coating (or rind) on brie cheese is a matter of personal preference. The rind is formed from harmless bacteria and is edible, with some people enjoying its earthy taste and texture. However, others find the taste and texture unappealing and prefer to remove it. If you are using brie for fondue, the rind will not melt and will need to be removed before melting the cheese. One way to do this is to freeze the brie, which will make it easier to slice off the rind with a sharp or serrated knife.

Why remove the rind?

The rind on brie is a white mould formed from penicillium candidum or penicillium camemberti. It has an earthy taste and a distinct flavour and texture that some people may find unappetising. The rind is harmless unless you have a mould allergy. If you remove the rind, the creamy centre should be eaten within a day or so while it still has a smooth texture.

The soft, gooey cheese sticks to the rind, making it difficult to remove without taking some of the cheese with it. Freezing the brie before slicing off the top, bottom, and sides with a serrated knife can make the process easier. You can also use a sharp knife to carefully slice off the top of the brie, as the rind will not melt and needs to be removed.

When serving brie fondue, removing the rind can make it easier for guests to dip their bread, vegetables, or meats into the melted cheese. It can also ensure that everyone gets an equivalent ratio of crème to rind in each slice.

How to remove the rind

The rind on a wheel of brie is completely edible and some people enjoy eating it. However, if you don't like the taste or texture, you can remove it before serving. The soft cheese sticks to the rind, so it can be difficult to remove without losing half of your cheese in the process. To make it easier, you can freeze the brie before slicing off the top, bottom, and sides with a sharp or serrated knife. Here's how:

Step 1: Wrap the Brie

Wrap the brie tightly in plastic wrap to protect it from freezer burn and maintain its texture and flavour. Make sure the entire rind is covered.

Step 2: Freeze the Brie

Place the wrapped brie in the freezer for at least 30 minutes to let it harden. You can leave it in the freezer for a few hours or even overnight if you have the time.

Step 3: Slice Off the Top and Bottom

Take the brie out of the freezer and remove the plastic wrap. If the brie still feels soft, put it back in the freezer for another 30 minutes. Stand the brie on its side and use your knife to slice off both circular ends. Once you've made the cut, use your fingers to pry off the rind.

Step 4: Slice Off the Sides

Lay the brie flat on the cutting board and use your knife to cut along the edge of the cheese, slicing off the sides. As you cut, start pulling the sides of the rind away from the cheese bit by bit. Continue until you've completely removed the rind.

Step 5: Serve the Cheese

Allow the cheese to come to room temperature before serving. You can also bake it in the oven if you prefer.

How to serve brie fondue

Preparing the Fondue

To make brie fondue, you will need 8 oz. of brie, 8 oz. of gouda (or gruyere or Swiss cheese), cornstarch, dry white wine (such as Sauvignon Blanc), lemon juice, a clove of minced garlic, and nutmeg. Begin by slicing off the top rind of the brie with a sharp knife, as the rind will not melt. Then, cut the brie into small pieces with a chef's knife. Grate the gouda and mix both cheeses together in a bowl with cornstarch. Next, add the wine, lemon juice, and garlic to a saucepan and bring to a simmer. Slowly add the cheese to the saucepan, whisking thoroughly until it is fully melted. Season with salt, pepper, and nutmeg to taste. Transfer the fondue to a fondue pot or heavy-bottomed cast-iron skillet to keep it warm.

Dippers

Fondue dippers can include French or sourdough bread, roasted vegetables (such as butternut squash, Brussels sprouts, or asparagus), smoked sausage, dried apricots, and pecans. These can be served raw or at room temperature, but roasting or baking them in the oven is recommended. Toss the bread cubes in olive oil and melted butter with herbs and bake until lightly toasted and golden brown. The vegetables and sausage can also be roasted in the oven.

Plating

Place the fondue pot in the center of a large platter and arrange the dippers around it. Provide fondue forks or skewers for easy dipping. Alternatively, guests can serve themselves onto their own plates to avoid double-dipping.

Removing the Rind

If you want to remove the rind from the brie before making the fondue, you can do so by freezing the brie for at least 30 minutes, which will make it easier to slice. Then, use a serrated knife to slice off the top, bottom, and sides of the cheese, prying off the rind with your fingers as you go.

What to dip into brie fondue

When preparing brie fondue, the rind or white coating of the cheese should be removed. This is because the rind will not melt and will cause lumping. However, it is edible and can complement the creamy cheese inside.

Now, onto the fun part: what to dip into your brie fondue! Here are some ideas to get you started:

Bread

A French baguette is a classic choice for dipping into fondue, but you could also try sourdough, focaccia, ciabatta, or even breadsticks. If you're feeling fancy, try broiling cubes of French bread so you get a little crunch, but still have a soft side for dipping. Just be sure to only toast one side so that the cheese can stick to the softer side.

Vegetables

Vegetables are another great option for dipping into brie fondue. Try bell peppers, broccoli, asparagus spears, cauliflower, cherry tomatoes, or mushrooms. If you want to get really fancy, try roasting your vegetables before dipping them into the fondue.

Meat

Sliced meats such as ham or salami also pair well with brie fondue.

Fruit

For a sweeter option, try dipping apple slices or grapes into the fondue. Dried apricots are another tasty choice.

Other Ideas

Other ideas include cornichons (small pickles), roasted butternut squash, brussels sprouts, smoked sausage, pretzel bites, or nuts such as pecans.

So there you have it! Plenty of options to choose from to create your perfect brie fondue dipping platter.

How to store leftover brie fondue

To store leftover brie fondue, it is recommended to keep it covered in an airtight container in the refrigerator. It can be stored this way for 2-3 days. If you want to store it for longer, you can freeze it in an airtight container for up to 2-3 months.

When you are ready to eat your leftover brie fondue, you can reheat it on the stove over low heat, stirring occasionally until it is heated through. You can also reheat it in the microwave, but be careful not to let it melt too quickly.

Some people suggest that soft cheeses like brie should not be refrigerated after they have been left out at room temperature, as this can cause them to deteriorate and develop off-flavours and textures. However, others say that refrigerating and then re-warming leftover baked brie does not noticeably affect the taste.

If you are storing leftover brie that has not yet been cooked, it is best to wrap it tightly and store it in the refrigerator. It is recommended to eat this within a day or so, as the creamy centre will begin to dry out and lose its smooth texture.

Frequently asked questions