It's Brie Week!
Baked brie, brie pairings, and brie-adjacent cheeses to try.
Hi friends, happy weekend! The snow keeps on falling here in the Hudson Valley, but I’m really enjoying it. From all the twinkling holiday lights to the white dusted pine trees, my neighborhood actually feels like a snow globe. I can’t believe it’s been almost a year of leaving New York City to move here full-time, and I still don’t regret my decision one bit. Upstate life slows me down in the best way, giving me time to recharge and reconnect with nature. It makes returning to the city feel exciting instead of exhausting. Overall I feel healthier, happier and just so grateful I was able to make this move.
UPDATES!
NEW MERCH To anyone that preordered my new merch, everything will be shipped out next week to arrive before Christmas! I can’t wait for you to see these designs in person, I love them so much.
NEW COOKBOOK I finally got the first real copy of my new cookbook, and holy moly. It’s gorgeous. It’s such an elevated version of That Cheese Plate in so many ways and the recipes are truly so delicious. If you preorder a signed copy from my merch store, all book orders will be fulfilled by Rough Draft Books in Kingston, NY. Every purchase supports one of my favorite independent bookstores!
BRIE WEEK
Welcome to brie week! I love brie, and it sometimes gets a bad reputation in the states. In France, true brie (like Brie de Meaux) is traditionally made with raw milk, using century-old cheesemaking practices. It’s mushroomy, buttery, a little grassy, sometimes even meaty as it ripens. It is expressive and seasonal, not bland.
In the US, a lot of grocery store brie is made with pasteurized milk and produced at a much larger scale, which can flatten those flavors. That’s usually where the “brie is boring” take comes from. But when you invest in a really good brie or brie-style cheese from an artisan producer, it’s a totally different experience.
AMERICAN MADE BRIE-STYLE CHEESES TO TRY
Traditional Brie by Marin French Dairy
Moses Sleeper by Jasper Hill Farm
St. Stephen by Four Fat Fowl
Green Hill by Sweet Grass Dairy
Mt Tam from Cowgirl Creamery
BRIE VS CAMEMBERT
Brie and Camembert are often confused in the States because they look similar and are both soft, bloomy-rind cheeses. Traditionally, brie is larger, milder and more buttery, while Camembert is smaller, funkier, and more savory with deeper earthy notes. In the US, differences in milk, aging, and production tend to blur those lines, which is why they can taste more alike here than they do in France.
SWEET BAKED BRIE PAIRINGS
Baking brie takes the cheese to the next level, and there are so many flavor pairings you can choose from. Here are a few of my favorites!
Baked Brie with Blueberry Preserves, Lemon Zest and Spiced Walnuts
The creamy, rich brie is perfectly balanced by the sweet blueberry preserves and bright, zesty lemon. The spiced walnuts add warmth and crunch, creating a dynamic mix of textures and flavors that elevate the dish.
Pair with: Sparkling white wine
Baked Brie with Lemon Curd, Raspberries and Shortbread Crumble
I love the sweet and tart lemon curd with buttery brie, while the raspberries add in some juicy texture. Crumble shortbread cookies on top for a festive crunch. This full recipe is featured in my upcoming cookbook!
Pair with: Pinot Grigio
Baked Brie with Truffle Honey, Pears and Candied Pecans
The earthy, luxurious flavor of truffle honey adds some sweetness, while the juicy sweetness of pears and the caramelized crunch of candied pecans add layers of texture and balance.
Pair with: Dry Riesling
Baked Brie with Balsamic Glaze, Grapes and Toasted Pistachios
For this one, I like to toss the grapes in the balsamic glaze and bake before layering it on the brie. This makes the juices of the grapes release, creating a blend of sweetness. You can find a similar recipe below!
Pair with: Pinot Noir
SAVORY BAKED BRIE PAIRINGS
Continued reading for paid subscribers…
Savory baked brie tasting notes and drink pairings
Four of my favorite baked brie recipes
