Wine Adventure Journal Brie ReviewWhen I was younger, I knew Brie as “that nasty foot cheese” that I refused to eat no matter what.  It was for sophisticated palettes, and I was a cheddar-or-nothing kind of girl.  At 22, I can say that my tastes have expanded to embrace many foods that I once turned up my nose at.  Brie and other soft-ripened varies are now some of my favorite cheese treats.  And I’ve got some tips for fully enjoying this sweet, pungent, and delicious style of cheese today in my Brie review.

Originating in France, Brie is made with cow’s milk.  It’s a “soft-ripened,” “bloomy rind” style cheese; what that means is the wheels of cheese are aged for a relatively short period of time (anywhere from a few weeks to a few months) and are ripened by bacteria that form a “bloomy,” or fluffy, mold on the surface and soften the center of the cheese.  Brie-style cheeses usually have a distinctive odor as well as a sharp, tangy flavor.  As they age, the “funk” will gradually get stronger. If you’re someone who isn’t as much of a funk fan, try eating Brie or camembert style cheeses before they get a chance to fully ripen.

Wine Adventure Journal Brie ReviewSo now the important part- tips for eating it! When it comes to wines, a bold white wine is best with brie and its counterparts. Some of the most recommended wines for brie include champagne, chardonnay, and Chablis. Brie is a great staple for cheese plates, especially when presented with other milder varieties like Tomme or Gouda to balance out the strong flavor.  It’s best served at room temperature; when served cold, the flavors don’t have a chance to fully present themselves and you lose a little of the experience!  The best Brie style cheeses become buttery and gooey in the center when served at room temperature.

So get out there and give it a try. I hope you enjoy your wine (and cheese) adventures!

Great place to shop for Brie no matter where you live: Murray’s

Cool recipe to try: Baked Brie with Fruit Preserves