Fun facts about Brie

Although Brie wants to inspire change through her films, Brie is still baffled that people care about her personal opinions on topics. Brie noticed this more after her Oscar win, and still wonders why her opinion became more important: “Who cares what I think?” I’m just cheeeeese. Brie also dislikes interviews for the same reason, thinking of them as a conversation she dominates too much. Oh wait that’s Brie Larson.

Here we go. Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The slight hit of smoke marries perfectly with the mould, highlighting its umami flavor. The sweet, salty and nutty flavor brings this together in perfect harmony. The herbs balance this with an earthy touch that makes the soul just feel good. Best served with at least 5 glasses of red.

Baked Brie

1 wheel Brie

1 sprig rosemary

1 oz roughly chopped pecans

1 oz dried currents

1 Tbsp maple or honey

Baked Brie

Preheat oven to 374°F or 190°C. Place Brie on a lined oven tray, scatter with rosemary leaves, top with pecans and currents and drizzle with maple. Bake for 8-10 minutes, until Brie is melty, and nuts are golden. Cover with a cloche (french and fancy word for bell or glass dome) or turn a large bowl upside down to cover. Place wood chips in smoker, ignite and fill cloche/bowl with smoke about 1 minute. Turn smoker off, cover cheese tightly and allow to sit for 2-3 minutes. Remove cloche/bowl and let smoke settle (the smoke needs time to relax and get to know the cheese so sip your wine and settle in). Serve with crackers or crusty bread. Drizzle with a little more maple if desired.