This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Brie; Buying and keeping

Never buy it if you smell a trace of ammonia (as this is a sign of it being extremely overripe), but with the same token, avoid cheeses with a hard, chalky centre - as they might not ripen, and show off their full potential. If firm to the touch, or a slice looks chalky in the middle, leave to ripen in a larder or in the warmest part of the fridge until the centre just starts to ooze. It should then be kept at a colder temperature - to arrest the ripening process. Remove as much as you intend to eat and hold at room-temperature for about an hour before before eating. See 'Brie'; 'Brie; History'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review