Brie Recipes: The Ultimate Collection

Brie is rich, creamy, and buttery with a soft, almost melty center. It’s mild and slightly earthy, but as it sits longer, the flavor gets a little stronger and more complex.

Brie starts with cow’s milk that’s gently set into curds, shaped into those classic rounds, and aged with a white rind. That rind is what gives brie its signature look and helps it turn soft and creamy inside.

Brie is not lactose-free, but it is pretty low in lactose. For those who are sensitive, you can likely still enjoy it with caution.

Yes—you can absolutely eat the rind on brie (I do!). It’s totally edible and made from the same bloomy cultures you’ll find on cheeses like camembert. That said, it can be polarizing—some people love it, others skip it entirely. The rind has a slightly earthy, sometimes mushroomy flavor that contrasts with the creamy center, but not everyone’s into that.

It also depends on the brie itself: some are mild and barely noticeable, while others are more “bloomy” and a little stronger.

Texture can vary too—when it’s fresh, the rind is usually soft and delicate, but it can firm up as the cheese ages.

If you’re not sure, try it both ways and go with what you like.

For baking or serving, I like to keep brie’s rind on because it helps the brie hold its shape, and in my opinion it tastes better. However there are instances, like in whipped brie & brie brulee recipes, where taking the rind off is helpful.

Freeze the brie wheel for 10–20 minutes before cutting for easier and cleaner slices. Use a sharp chef’s knife, wiping it with a warm towel as needed to remove any buildup.

Slice in long, narrow pieces from rind-to-tip instead of cutting from the ends or middle. Then slice into even pieces that fit perfectly on crackers or bread.

Keep brie in the fridge. Avoid plastic wrap, which can trap moisture and affect the flavor and texture of cheese. Cheese needs to breathe, so cheese bags, cheese paper, parchment paper, or wax paper are better options for keeping it fresh.

You can freeze brie, but it’s not the best idea because freezing changes the texture, so it won’t be as creamy. That said, freezing brie is okay if you plan to bake it or cook with it later. The only other time that I freeze brie is for 10-20 minutes prior to cutting it for a board to make the slicing easier and cleaner, such as for the brie wheel on my Costco grazing table or for this brie cut out.

If it’s unopened, brie lasts about 1–2 weeks past the best by date. Once opened, try to eat it within 3–5 days while it’s still at its best. Frozen? Up to 6 months, but be prepared for some texture changes.

To reheat baked brie, pop it back in the oven or air fryer at 300°F for about 10–15 minutes until it’s soft again. Skip the microwave because it can make it oily.

Camembert is the closest match to brie. You can also use triple cream cheeses for something extra rich, or even cream cheese or goat cheese depending on what you’re making.