How to Serve Double-Cream Brie

by Halley Lawrence

Double-cream brie, a rich, soft cheese made from cow's milk, is frequently offered as an appetizer at dinner parties or as a sophisticated snack at cocktail parties. Generally, hosts will serve wine pairings, food pairings -- or both -- with the cheese. Some also enjoy serving double-cream brie baked in a pastry shell with sweet or savory ingredients. Each serving method works to highlight the cheese's rich taste and buttery texture.

Serving With Wine

Full-bodied, dry white wines such as chardonnay pair well with brie.

Visit a local wine shop, liquor store or grocery store to buy one or several wines for pairing. Sparkling wines, sweet dessert wines, full-bodied white wines such as chardonnay and fortified wines such as muscat, Tokay and port all pair well with double-cream brie. Ask a staff member if you need help selecting a wine.

Arrange your serving area with fruit preserves, sliced fresh fruit and crackers.

Remove the brie from the refrigerator 30 to 60 minutes before serving it. Arrange your serving area with fruit preserves, sliced fresh fruit and crackers. You can eat these separately from the brie or in the same bite.

Select proper glassware and stick to conservative pours.

Choose the correct glassware -- champagne flutes for sparkling wine, white wine glasses for white wine and port glasses for port or dessert wine. Pour the wines conservatively, especially if you are serving several types. Advise your guests to taste the brie before sipping wine to get a true sense of the cheese's flavor.

Brie Baked in a Pastry Shell With Jam

Allow puff pastry sheets to defrost before unfolding them.

Defrost sheets of puff pastry -- one for each wheel of brie -- for 15 to 20 minutes. Gently unfold each sheet.

Slice the top rind off of the brie, leaving the rind on the sides.

Slice the rind off of the top of the brie, leaving the rind on the sides. The rind is edible, but slicing off the top allows the nuts and jam to incorporate more securely into the brie as it bakes.

Brown the pecans or walnuts in a buttered saucepan.

Melt a small amount of butter in a saucepan and brown the nuts in the butter. Sprinkle the nuts over the top of the brie and then smooth jam over the nuts.

Use a rolling pin to smooth the puff pastry sheet.

Smooth the puff pastry with a rolling pin to increase its size by a couple of inches in all directions. Try brushing beaten egg over both sides. Place the brie on top and lift all four corners of the pastry together over its top, twisting them slightly to make a bundle shape. Tie the twisted portion with cooking string.

Bake the sweet brie pastry until it's golden brown and serve it with crackers.

Place the bundle on an ungreased cookie sheet and bake until it's golden brown. Serve it warm with crackers.

Brie Baked in a Pastry Shell With Caramelized Onions

Slice several onions and soften them in butter with a splash of balsamic vinegar.

Slice several onions. Soften them with butter in a saucepan, drizzling a splash of balsamic vinegar over them when they're almost done.

Spread the caramelized onions over the pastry sheet.

Defrost a sheet of puff pastry. Spread the caramelized onions over it and place the brie and one side.

Refrigerate the rolled pastry for about half an hour.

Roll the pastry to cover the onions and brie. Refrigerate for approximately half an hour.

Bake the savory brie pastry roll.

Remove the rolled pastry from the refrigerator, bake it to brown it and serve it warm with crackers.

Items you will need
  • Double-cream brie
  • Full-bodied white wine, dessert wine or fortified wine such as port
  • Fruit preserves
  • Sliced fresh fruit
  • Crackers
  • Puff pastry crust
  • Egg
  • Pecans
  • Jam

About the Author

A writer for Groupon since June 2011, Halley Lawrence specializes in composing advertisements and articles featuring notable companies, people and trends in the food and beverage industries. She holds a BA in mass communications from the University of North Carolina at Asheville.

Photo Credits

  • Jupiterimages/ Images