Brie, Autrement Recipe

Brie, Autrement Recipe
Staff Writer
Cheese Plate

Paule Callat

Cheese Plate

The savory use of chocolate is something I am currently exploring, with the help of the Valrhona chef Frédéric Bau. It is also a good way to give character to a brie or camembert that is not perfectly ripe.

This can be either an appetizer or a cheese course that can be served with a "fruity" red wine, or, why not, Scotch whisky.


  • 1 Brie wedge or 1 camembert, about 8 ounces
  • ½ ounce plump raisins, minced
  • ½ ounce dried apricots, minced
  • ½ ounce whole almonds, minced
  • 1/3 ounce chocolate nibs, minced
  • 1 tablespoon Scotch whisky


Refrigerate the Brie a few hours ahead to firm it up.

Combine all of the dried ingredients in a bowl. Add the Scotch whisky and mix.

Divide the brie in half horizontally. Spread the mixture evenly at the surface of one half of the brie, avoiding the edges. Cover with the other half, press, making sure the brie maintains its shape.

Wrap tightly in plastic film, and leave in a cool place for a day or two before serving. This will allow the flavors of the filling to spread into the cheese.

When ready to serve, cut the brie into wedges from the center to the edge. Serve with the bread of your choice.

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.