Brie – Cheese of the Month

Baked Brie in Fillo Dough with Assorted Preserves
Serve with Fresh Fruit 

Brush ramekins with melted butter. Cut thawed fillo into strips, brush lightly with butter. Place in ramekins in a star pattern. 

Crafted in Normandy, Ile de France Brie is made from the fresh pasteurized milk of grass fed cows. 
Fill the bottom of the ramekin with this delicious cheese, some fruit preserves of your choice, and more cheese on top.
Here we used homemade pomegranate jelly compliments of my dear neighbor, Grace. Other flavors in this batch included apricot jam, fig jam, and mixed berry jam.
Manufactured since the 8th century, it is often referred to as the King of Cheese. Brie was popular among French royals, one of whom – King Louis XVI – allegedly requested it as his last meal. In 1936, Ile de France Brie was brought to the United States aboard the first refrigerated ocean liner.
We used all purpose pastry dough sheets made from organic white wheat flour.
These days, many varieties of Brie are produced all over the world. The rich, creamy Ile de France imported Brie from the Normandy region which is handily available here in the US, should not be confused with cheese of AOC designation from the Brie region, Brie de Meaux and Brie de Melun which are not legally available in the US as they peak before the 6o day aging requirement for raw milk cheese. Next visit to France, “True Brie” will be atop the tasting list! 
Cut off extra long ends of the dough, draw up over the top to make a loose flaky cap. Brush top of dough with a little more melted butter.

Bake until the fillo is golden brown.

Gently remove baked brie from the ramekin, serve warm, dusted with powdered sugar with assorted fresh fruit on the side. 

18 thoughts on “Brie – Cheese of the Month”

  1. Wow…That's really easy to make!! I may just give this a try looks lovely as always. i love brie too. That with some crackers and maybe a glass of wine. A perfect afternoon!

  2. Oh, man. I was just at the grocery store. I will have to be back there to try to make these. I love brie. -Tien 🙂

  3. Perfectly lovely. And I like the way you tell the story of the cheese and the dish. I must try my hand at using fillo dough one of these days.

  4. This is why I love food blogs in general, but certainly why I always come to yours. You've shared the perfect sweet + savory combination with a straightforward method and elegant presentation.

    I'll tuck it in my memory for the right brunch or evening drink hour. I LOVE this.

  5. Lovely little cups of French flare, LL! My favorite lunch is of barely melted wedges of Brie or Camembert with olives and pita chips. Your recipe hardly looks more difficult. I'm game. : }

  6. Hello! I've taken some time to check out your blog and I'd love to invite you to participate in a friendly blog vs. blog challenge. I'm on the writing team for a blog about creativity (www.highlowaha.com ) and each year we engage in a "Snack Throw Down" for football season. This year we are partnering with http://www.strublesuds.com for the challenge and would love to have you join us. We are making the pitch to a few food blogs to see who is up for the challenge.

    Here's the rundown:

    Each week during football season our readers (yours and ours) would vote at http://www.highlowaha.com for a secret ingredient. You would develop a recipe around that secret ingredient that could be served at a football party and post the recipe on your site. We drive our readership and the readership from strublesuds.com to your site along with the site of one other foodie blog to determine who wins that throwdown. At the end of the football season the foodie blog with the best record competes in a true throwdown with our readership making a recipe and sending it in to http://www.strublesuds.com for their SuperBowl party where they vote on the winning snack.

    Basically if selected you'd prepare a total of 16 recipes over the course of 4 months and if you have the best record at the end you'd send one recipe out for a competition. In return you get readership from highlowaha.com and strublesuds.com to your blog on a weekly basis and we are working on a proposition for Frito Lay corporation to become a corporate sponsor for this event which would be another great situation for all three blogs. So? What do you think? Would you be interested in participating?

    To narrow down the competition to two winning blogs we ask that you:

    a-let us know that you are interested by sending me an email to heather@highlowaha.com by Monday, August 3rd

    and

    b-visit http://www.highlowaha.com on August 4th to post a 6 word essay about why we should choose you (i.e. Choose us because we are splendiferous! )

    It's that easy!

    We are looking forward to this fun competition and hope that you'll be a part!

  7. I'm always amused by people who don't like brie…or those that cut away the rind (is that what it's called?). Brie is my fridge doesn't last long. Love the stuff.

    The baked brie looks delicious. Sure to impress, but easy to put together.

    How have you come to know so much about cheeses?

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