The general rule with cheese is to let it come to room temperature before serving. For this recipe, however, the creamy, sometimes runny texture of Brie means that slicing and cubing the cheese will be easier if it’s quite cold.

Brie’s Edible Rind

The powdery rind of Brie is entirely edible and usually quite mild. You can leave the rind on for this recipe unless the rind’s flovor is more assertive than you like.