The Optimal Way To Slice Into A Wheel Of Baked Brie

A baked wheel of brie is a luxurious and indulgent treat that is perfect for entertaining or for enjoying on a cozy night in. However, cutting into a baked wheel of brie can be a bit intimidating, especially if you're not sure of the best way to do it without making a mess. The last thing you want is for all of the carefully baked cheese to spill out onto the rest of your accompaniments. But if you want to prevent any spillage from happening, you might be at a loss for how best to cut and serve the brie.

While some baked brie fanatics would suggest simply leaving the top on, not everyone likes to eat the rind of brie. So, even though you could score the rind to allow people to dip into the melted brie and take a piece of the rind as well, it might not be the best option for everyone. But there is still hope for the rindless brie eaters. Instead of cutting the top completely off, you can cut a circle out of the middle of the top of the baked brie. 

Leave a border for a stronger barrier

If you've ever had a plastic seal on top of a container of food that simply won't be pulled off, you've likely grabbed a knife and traced around the edges of the container to cut the plastic away. This is a similar method, but with even more of the rim left attached to the rind. The best way to serve a baked wheel of brie is to leave a quarter-inch border around the top. This will helps to keep the cheese warm and gooey for a longer period of time, allowing your guests to fully savor its deliciousness.

After baking the brie as you normally would, simply use a sharp knife to cut around the top of the cheese, leaving a sturdy border. Then, gently remove the top rind of the brie, exposing the warm, gooey cheese inside. Serve the brie with crackers, sliced baguette, or your favorite fruits and nuts – and remember that flimsy crackers might not stand up to the heat and weight of the melted brie.

So, fear spilling baked brie no more and try this tip for a cleaner, decadent appetizer.