Cranberry Brie Pull Apart Bread Recipe! (2024)

FAQs

What kind of bread is best with brie cheese? ›

The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

Leave cheese for at least 1 hour

Ripe and runny bries for example would appreciate a longer warm-up: even as long as two hours, whilst harder cheddars benefit from an hour out of the fridge. The exception to this rule is fresh cheeses where 30 minutes should be sufficient.

As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.

Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don't freeze well. Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening.

Soft cheeses such as Brie and Camembert have a shorter shelf life. Unopened, they typically last for a few weeks to a couple of months past their 'best by' date when refrigerated.

What nuts go best with brie? ›

Pecans + Brie – If it's a combo of crunchy and creamy that you're looking for, you'll love raw pecans sprinkled on top of brie!

GIN & TONIC

G&T generally goes well with soft and creamy cheeses, like brie and other white mould cheeses, where the gin brings out the floral notes in the cheeses and the bitterness of the tonic rinses the palate.

If you want to serve cheese as the French do, you should serve it to your dinner guests as an individual course before your dessert. Doing this allows the Brie to have a moment in the spotlight. However, many people also serve Brie as an appetizer with fruit, meat, and crackers.

Make sure to cut it into wedges, rather than slicing it as you would a block of hard cheese. You won't need to spread Brie to enjoy it — just grab it right off the cheese board. You and your guests can cut a small piece and pair it with a bite of crusty bread (especially a baguette) or some dried fruit.

Bread & cheese

For soft rind-washed cheeses, such as Camembert, Brie, or Chaource, a French baguette is the best. It provides a tasty contrast of creamy cheese and crispy baguette. Bleu du Vercors, Fourme d'Ambert, and other blue cheeses go well with rye bread.

While Brie is best at room temperature, it's still good while warm and melty paired with meat — especially if you have something salty like bacon on it as well.