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EditCutting a Disc of Brie

  1. Find a brie knife. To cut the cheese without it sticking to the knife, then you are going to require a very long knife with a very thin blade. If you don’t have a brie knife, then utilize any knife that has a thin, sharp blade, or even a blade with holes. These are sometimes known as open blade knives.
    • If you plan on distributing the brie on a baguette, you might also wish to get a small, pointed cheese that you are able to place next to the cheese. This knife is sometimes known as a spade that was small.
  2. Slice the disc of room-temperature brie in half. Allow the brie sit at room temperature on a cutting board for up to 1 hour until you cut it. Then, use a gentle back and forth motion to cut through the center of the disk. You should have 2 equal-sized semicircles of cheese. [1]
    • It will be more difficult to taste the exceptional flavors of the brie if it’s served cold from the fridge.
    • If you plan on serving half of the brie, wrap 1 semicircle in parchment or waxed paper and store it in the refrigerator.
  3. Cut the semicircle into small triangular pieces just before serving. Slice from the center of the straight edge towards the curved edge to make small, thin wedges. Make the wedges around broad at the broadest aspect of this triangle. You can cut from 1 or both sides of the semicircle. [2]
    • If you’re serving guests, leave the semicircle of cheese on your platter with the knife near it. Then, let your visitors cut triangular pieces in the cheese.
    • You can store leftover brie as long as it hasn’t been out at room temperature for over 2 hours (such as the 1 hour you left out the cheese before serving). Then, wash it.

EditSlicing a Wedge of Brie

  1. Choose a sharp brie knife. Look for a thin knife with a long, narrow blade which will not stick into the cheese. If you can, select one which has holes in the blade to make it easier to slice the brie. [3]
    • you could also place a little spade or spreading knife onto the cheese platter if you want to spread the brie on a baguette.
  2. Slice along the length of this room-temperature wedge. Rather than cutting the brie into balls, use your knife to create long, thin pieces. Start at the tip of the wedge and cut along one side. Then, switch on the opposite side of the wedge and cut another thin sliver. [4]
    • Try to maintain the cheese wedge-shaped because you slice it. As soon as you or your guests have left several reductions, the brie will probably be smaller but it should still look like a wedge.
    • You can refrigerate leftover brie provided that it hasn’t been left at room temperature for more than 2 hours (like the 30 minutes you left the brie out before serving). Afterward, keep it for as many as 2 to 3 days.
  3. Avoid cutting the triangular tip of the wedge. You might have seen people cut the end of the wedge off to make a small triangle. This is considered rude since the point of the wedge is ordinarily the ripest and most flavorful part of the wedge. Keep the brie in its packaging so it doesn’t absorb odor whenever it’s in the freezer. Chilling the brie briefly will make it easier to slice off the rind. [6]
    • You can freeze the brie up to 1 day.
  4. Eliminate the brie and place it onto a cutting board. Pick out the brie from the freezer at least a few hours before you are going to serve it. Unwrap the brie out of its packaging and put the cheese on a board. Despite the fact that you want it to fall to room temperature for serving, you should cut the rind off while the cheese remains chilly.
  5. Twist the brie on its side and then cut the flat sides. If you are cutting a wedge, then turn it onto one of its flat sides. If you are cutting a disc of brie, you’ll have to move it on the curved edge and hold it in place. After that, have a sharp knife and carefully slit away the horizontal faces of the wedge or disc. [7]
    • you may use any sort of knife for this particular measure.
  6. Trim off the rounded sides or sides of the wedge. Lay the disc or wedge of brie down onto the cutting board and cut off the rounded edge around the sides of the disc. If you are cutting a wedge, then you will need to cut off the extended sides and the flat, broad end of the wedge. Regardless of which style you’re cutting, cut about of the rind so that you don’t cut into the cheese itself.
    • Should you would rather, change to a smaller knife to make it easier to cut round the brie’s edges.
  7. Allow the brie come to room temperature. When you’ve finished removing the rind, leave it for 1 to 2 hours so it’s no more cold. You and your visitors are going to have an easier time enjoying the flavors of this brie if it is at room temperature. Now you can place the brie leash or disk onto your cheese platter with a small knife next to it so guests can help themselves. If you’re using the trimmed brie in a different recipe, you can slice the brie thinly.
    • For instance, if you’re grilling a brie sandwich, then make thick pieces to lay on the bread. If you are cutting a wedge, make long strips of brie throughout length of this wedge. If you are cutting out a semicircle, then you are able to cut long, rectangular strips round the flat side of the cheese.


  • If you’re assembling a cheese plate, then leave space between each cheese so that you have room to cut them. [8]
  • Avoid scooping out the center of the brie and departing the rind if you are sharing a cheese plate.

    Its creamy texture, buttery flavor, and tender rind are a great contrast to sharp or business cheeses. If you’re reluctant about digging to the wedge or disk, try your best to cut small pieces that have the rind so no one finds out a hollowed-out portion of brie on the board. Remember which you are able to remove the rind in the whole part of brie should you are aware that nobody wants to eat it.