To answer the age-old question: how do you eat brie cheese? Easy. In the Robach home, every chance we get. Brie is a decadent, creamy, soft-ripened cheese with a subtle nutty and buttery flavor profile. It’s spa cheese for me. If I had to decide between a massage or a wedge of brie, I’d choose the latter.
Brie is made primarily from cow’s milk and uses the edible mold, Penicillium candidum, for both its taste and characteristic thin, white rind. And by the way, the rind is totally edible.
Named after the Seine-et-Marne region of France (formerly known as “Brie”) its origins trace back to the Middle Ages, where legend claims it was first produced in a French monastery located east of Paris. King Henry IV of England fell in love with brie cheese (duh) while campaigning in France, thus instructing his wife, Queen Joan of Navarre, to serve the delicacy at all royal banquets.
Brie pairs very well with champagne (or any sparkling wine). This is good news for me, because sparkling wine just so happens to be my favorite drink. Coincidentally, brie’s region of origin lies directly west of the Champaign region.
Many years ago, my brother, David, brought this dish to our family’s annual Christmas sing-a-long. I spread a cracker with a generous dollop. Love at first bite.
This appetizer just screams “PARTY!” Pop it in the oven right before your guests arrive and in 5 minutes you have a gooey cheese plate that’s irresistible. When you cut into this baked brie, the cheese is going to flow like lava, but hey, that’s a beautiful sight to see.
Eating one-quarter of the wheel of Kahlua Brie is only 2 net carbs! Replacing brown sugar from the original recipe takes the carb count way down.
A family favorite during the holidays, whenever guests pop by, or as an appetizer or snack for your family, serve with Parmesan cheese crisps, multi seed crackers, celery stalks, cucumber slices, a slice or two of apple, or whatever low carb vegetable you like.
Keep brie refrigerated in the coldest part of your fridge, as soft-ripened cheeses have a shorter shelf life than hard cheeses. In the Robach house, brie never gets the chance to hang out in the fridge for more than a few days.
Praline Kahlúa Brie
- 14 ounces of baby brie cheese – 1 round
- 1/2 cup coarsely chopped pecans
- 2 tablespoons Kahlúa
- 2 tablespoons truvia or Swerve brown sugar replacement
- Using sharp knife, slice the rind from the top of the brie round. Place on oven safe plate or dish. I use either a baking stone or glass pie plate.
- In small bowl, combine pecans, Kahlúa and brown sugar substitute .
- Spread mixture over the top of brie and bake at 350 degrees F for 5 minutes, or just until soft.
- Serve warm.