Most people eat brie cheese with the skin on, but there are also many people who don't like the taste and texture of the brie cheese skin. The problem is, this soft, gooey cheese sticks tightly to the skin, making it difficult to peel the cheese off without removing half of the cheese. The solution? Freeze the brie cheese before cutting the top, bottom, and edges of the cheese with a serrated knife, then allow the cheese to come to room temperature (or you can grill the cheese as well) and serve the cheese.
Step
Method 1 of 2: Fully Peeling the Skin
Step 1. Wrap the cheese tightly with plastic
The plastic will protect the cheese from freezing temperatures and keep the taste and texture of the cheese fresh. Use several layers of plastic and make sure all the cheese is covered.
Step 2. Place the cheese in the freezer for at least 30 minutes
The cheese will freeze, making it easier for you to peel the skin off.
30 minutes is the minimum time for the cheese to freeze. If you have time, you can freeze the cheese for a few hours or even overnight
Step 3. Remove the cheese from the freezer and remove the wrapper
If the cheese is still soft, return it to the freezer for half an hour, as this method will only work if the cheese is completely frozen. When the cheese is hard, take the cheese to a cutting board.
Step 4. Cut off the top and bottom
Stand the cheese towards the edge and use a serrated knife to cut both round ends of the cheese. Once the cheese is sliced, use your fingers to remove the cheese rind. If the cheese is firm enough, the top and bottom can be easily cut.
If the cheese is still difficult to cut or peel, re-wrap the cheese in plastic and place the cheese in the freezer for half an hour, then try again
Step 5. Cut the edges of the cheese
Place the cheese on a cutting board and use a serrated knife to cut around the cheese and remove the skin. As you cut, gently pull the ends of the cheesecake from the cheese, and continue until the crust is completely removed.
- To prevent the cheese from sticking to the cutting board, you may want to place a piece of waxed paper or parchment on the cutting board before placing the cheese.
- If the cheese appears to be sticking to the skin, wrap the cheese in plastic and refreeze the cheese before trying to peel the cheese again.
Step 6. Remove the cheese rind and serve
Wait until the cheese is at room temperature before serving.
Method 2 of 2: Making the Brie Cheese Bowl
Step 1. Wrap the cheese tightly with plastic
The plastic will protect the cheese from freezing temperatures and keep the taste and texture of the cheese fresh. Use several layers of plastic and make sure all the cheese is covered.
Step 2. Place the cheese in the freezer for at least 30 minutes
The cheese will freeze, making it easier for you to peel the skin off.
30 minutes is the minimum time for the cheese to freeze. If you have time, you can freeze the cheese for a few hours or even overnight
Step 3. Remove the cheese from the freezer and remove the wrapper
If the cheese is still soft, return it to the freezer for half an hour, as this method will only work if the cheese is completely frozen. When the cheese is firm, take the cheese to a cutting board.
Step 4. Cut off the top
Stand the cheese to the side and use a serrated knife to cut off the top of the cheese. Once the cheese is sliced, use your fingers to remove the cheese rind. If the cheese is firm enough, the top and bottom can be easily cut.
- Cutting off the top of the cheese will create a "bowl" that can be dredged while eating or preparing. This method can also be used to peel brie cheese that is not round. If you wish, you can also peel the entire skin off before cooking or serving.
- Be careful when peeling the cheese. Peel off as little yellow as possible, and only peel off the dry whites.
Step 5. Bake the cheese bowl
Place the cheese in a heatproof container and bake for 20 minutes at 300 degrees. The cheese will look shiny and tasty once it's finished baking.
Step 6. Place marmalade or dried fruit on top of the cheese
Tarts, sweet berries, or marmalade go great with salty and savory cheeses.
Step 7. Serve with cracker cake
Whole wheat flour crackers or "water crackers" go well with grilled brie cheese.
