Brie cheese originated in France centuries ago and was named after La Brie, the province in northern France where it was first made. Today, Brie is one of the most popular cheeses and is often referred to as the “King of all cheeses”.

Brie is pale in colour, creamy, smooth and delicate. The natural white mouldy rind of the cheese is tasteless but edible, so don’t discard it when serving Brie as an appetiser. Today, there are many varieties of Brie like the classic plain Brie, herbed Brie, double and triple Brie.

The French believe that authentic Brie must only be made in the Seine-et-Marne area south of Paris. But today many countries are commercially manufacturing a similar cheese, which is sold as ‘Brie’. With its soft, gooey centre, warmed Brie screams elegance whether served with simple fruit or in a classy fondue. Its rich, fruity flavour goes well with fondues, sauces, vegetables, fruits and meats.

When buying fresh Brie, look for rounds that are no more than an inch thick. Thicker rounds will be over-ripe on the edges and under-ripe in the centre. The exterior should be firm, while the centre should be springy. Once it ripens, Brie should be refrigerated and eaten within a few days. Note that Brie stops aging once sliced, so if not properly aged when you cut into it, it won’t improve. It should be brought to room temperature or warmed before eating.

baked potatoes with brie

Ingredients: 4 medium-hot, baked Idaho or russet potatoes; 2 ounces Brie, cut into 1-inch cubes; 4 tbs butter; 1 tbs minced chives; salt and pepper to taste; a pinch of ground nutmeg to taste.

Method: Preheat oven to 375?F. Slice 1/2-inch lengthwise off each baked potato. Do not to pierce the skin. Scoop out the flesh, leaving a 1/4-inch thick shell. In a medium-size bowl, mash the potato flesh until smooth. Add Brie, butter, chives, salt, pepper and nutmeg and mix well. Stuff each potato shell with the mixture, mounding it in the centre. Transfer to a shallow baking dish and bake uncovered for about 15 mins, until the cheese has melted and the stuffing is heated through. Put under the grill until lightly-browned for about 3 to 5 minutes. Serve as a side dish with fish, or as a starter.