Innovate Frozen Breaded Brie Wedges - 1x24x36g

Product Information

Président Brie is made with cow’s milk, which is how Brie has been made traditionally, however you can also find goat’s milk Brie. Brie is made with rennet and warmed up to 37º Celsius to obtain the curd and most of its flavor. Once the perfect texture is achieved, it’s ladled into the round molds where it sits for up to 18 hours. Then, the cheese is carefully salted before it’s aged. The aging process allows the rind to bloom, creating a thin protective exterior. The key to freezing brie with any level of success is to ensure it is airtight. Wrapping it in multiple layers of cling film is the best way to achieve this. Although known for its classic status on the cheese board, Brie is also incredibly versatile to cook with. Brie is best served at room temperature or warmer, making it great to bake for dessert, grilled for a smoky appetizer or even pressed for panini sandwiches. Sandwiches & Wraps Whenever I have stale bread I make breadcrumbs and pop them in the freezer, that way I always have them to hand. If I have run out I put a few slices of bread into the toaster and just heat them through until the outside is crispy but not coloured. Then they can be left to cool and wizzed in a food processor. I have tried this with panko breadcrumbs but they don't seal the brie enough and you lose cheese. I haven't tried it with shop bought breadcrumbs as I never have those in the house. But I am guessing they would work reasonably well.

If you prefer red wine, serve Brie with a mild Syrah or red blend to introduce some jammy flavors. Brie plays just as well with darker blends. Pop open a bottle of Pinot Noir to pull out Brie’s earthiness. This old-world wine can match this cheese’s flavor without overpowering it. Another option is a playful, tart Beaujolais to pull out the tangy flavors of Brie and downplay its creaminess. If you’re looking to go a sweeter route, try cooking Brie with fruit. Caramelized plums and Baked Brie or Apple and Brie Crostatas are sure to give you all the warm and fuzzy feelings as the colder weather sets in. Featuring Brie on a dessert cheese board or a more customizable baked Brie? Adding jam and fruit preserves is the easiest way to infuse a little sweetness in your Brie dish. Of course, what better to pair with Brie than more cheese? Having multiple cheeses to choose from will thrill your guests. For aesthetic purposes, we recommend having an odd number of cheeses on a cheese plate. Arranging them according to flavor, from mildest to strongest will ensure a fantastic taste experience. For instance, try starting with Président Brie for its creamy texture, building to nutty Président Don Bernardo Manchego, and finishing the journey with delectable Président Le Bleu. Try pairing hearty beers, like Scotch Ale, Stout, or Porter, with Brie. Additionally, beer that is on the fruiter side, or a highly carbonated Pilsner, will enhance any Brie experience. And if alcohol isn’t on the menu, light and fresh fruit juices like apple or grape juice pair perfectly. How To Store Brie Properly When pairing Brie with wine, it’s important to think about which flavor or texture of the Brie you want the wine to bring out, matching the acidity level, and balancing the flavors. If you want to accentuate Brie’s creaminess, open a bottle of Chardonnay or Sauvignon Blanc. For white wine, these two have a full body that can match Brie’s richness and the acidity to cleanse the palate to keep it from becoming too overwhelming.

The Brie Basics

This recipe works best with triangles as it makes it nice and easy to crisp both thesides and edges. I have tried this with individual rounds, and whilst it worked okay. I found browning the edges hard and ended up bursting both of my cheeses. I buy the 500g semi circle of brie and cut it in half and then each half in half. Making 4 nice triangles. Flash Freeze: Place a freezer-safe bag onto a baking sheet. Insert your brie slices into the freezer-safe bag and make sure they are not touching one another. Squeeze out as much air as possible. Place into the freezer and freeze until solid.

Have I mentioned how much I love cheese? Cheese is my comfort food, nothing cures heartachelike melted gooey cheese. Or on a less dramatic note 😉 nothing cures that 'I am having a bad day feeling' better than melted gooey cheese. Honestly. Cheese on toast or a toasted cheese sandwich can cure almost anything! Especially if someone else makes it. If that someone else is your bestie whilst you put your pj's on and open a bottle of wine.....well really the world has already righted itself. Once you have correctly sealed your brie for freezing, it can stay frozen for a maximum of 6 months and still maintain a high quality.Notably, France’s most famous cheese is Brie. Originating from the region of Le Brie, about 1-hour east of Paris, this creamy and buttery cheese was often gifted as a tribute to French royalty. The “Queen of Cheeses” has remained a staple at parties and get-togethers throughout history.