Bake your brie then add a layer of apricot preserve, chopped walnuts and a drizzle of honey. Thank me later.
You can cut off the top rind but you want to use the brie in the round wooden box because the box is for baking the cheese in so it doesn't deform as it melts. Don't overbake it though or the cheese will get weird.
Don't overbake it though or the cheese will get weird.
Big pool of liberated cheese oil with wax-like cheese substance inclusions. Pretty sure he gets wax whether he likes it or not.
Big pool of liberated cheese oil with wax-like cheese substance inclusions. Pretty sure he gets wax whether he likes it or not.
Quality brie doesn't have a wax rind. The cheese will naturally develop a rind as the cheese ages. It's edible but I remove it because I don't care for the texture.
But if you over bake it, the "cheese" residue swimming in the oil has a somewhat waxy texture. Still tastes good though - better once it cools off. Triple cream Brie is more prone to this.
I whargarblld it, sorry...
(post is archived)