You just bought a beautiful wheel of Brie, excited for its creamy, buttery goodness. Maybe you’re planning a wine and cheese night, or you simply love indulging in a slice now and then. But a few days later, you open the fridge and—uh-oh. It’s either dried out, turned into a gooey mess, or worse, it smells like straight-up ammonia.
What went wrong?
Brie isn’t just any cheese – it’s alive. It ripens over time, developing deeper flavors and that signature creaminess. But if stored incorrectly, it can go from delicious to disastrous faster than you think.
If you’ve been wrapping it in plastic wrap or just tossing it in the fridge unprotected, your Brie is suffering. Let’s fix that.
Why Proper Wrapping Matters
Brie isn’t like cheddar or parmesan, which can withstand a little rough handling. It has a delicate structure that needs the right balance of moisture and airflow. Too much exposure to air, and it dries out. Too little, and it suffocates, leading to unwanted mold or unpleasant flavors.
The key is to mimic the conditions it had before you brought it home. Cheesemongers know what they’re doing when they wrap it up in special paper – so you should, too.
The Best Materials for Wrapping Brie
Not all wrapping materials are created equal. Some will keep your cheese in prime condition, while others will do more harm than good.
The Right Choices
- Cheese Paper: If you can get your hands on this, it’s the best option. It allows the cheese to breathe while preventing excess moisture from getting trapped.
- Wax Paper or Parchment Paper: These work almost as well as cheese paper and are much easier to find in most kitchens. They create a breathable barrier that protects without suffocating the cheese.
What to Avoid
- Plastic Wrap: A total no-go. It traps too much moisture, leading to an unpleasantly slimy texture and a strong ammonia odor.
- Aluminum Foil: Not much better than plastic wrap—it doesn’t allow enough airflow and can alter the taste of the cheese over time.
- Airtight Containers Alone: While they can be useful, putting Brie in a completely sealed container without proper wrapping first will lead to excessive moisture buildup.
Step-by-Step: How to Wrap Brie Properly
Now that we know what to use, let’s talk about how to use it.
- Cut a generous piece of wax paper, parchment paper, or cheese paper—big enough to fully wrap the Brie.
- Place the cheese in the center of the paper.
- Fold the paper around the cheese, gently pressing it against the surface to remove air pockets.
- Tuck the edges neatly to keep the wrap secure, but don’t press too tightly. Brie should have a little breathing room.
- For extra protection, especially if your fridge has strong odors, place the wrapped Brie inside a ventilated container or a loosely covered bowl.
The Best Way to Store Brie in the Fridge
Once wrapped properly, where does it go? Placement in the fridge makes a difference.
Ideal Storage Conditions
- Temperature: Keep it between 35°F and 45°F (1°C to 7°C). Too cold, and the texture suffers. Too warm, and it ripens too quickly.
- Best Spot: The vegetable crisper drawer. It offers better humidity control, reducing the risk of drying out. If your fridge has a special cheese drawer, even better!
- Away from Strong Odors: Brie absorbs smells like a sponge, so don’t store it next to garlic, onions, or anything particularly pungent.
How Long Can Brie Last?
Brie is meant to be enjoyed fresh, but it does have a shelf life.
- Unopened: If still in its original packaging, Brie can last up to six weeks in the fridge.
- Once Opened: When properly wrapped and stored, it should stay fresh for 7 to 10 days.
- Too Long? If it starts smelling overwhelmingly like ammonia, it’s past its prime.
Can You Freeze Brie?
Short answer? Yes, but only if you must.
Brie is a high-moisture cheese, which means freezing changes its texture. Once thawed, it becomes crumbly and less creamy. While it won’t be ideal for snacking or cheese boards, it can still work in cooking.
How to Freeze Brie (If You Really Want To)
- Cut into portions before freezing. Smaller pieces thaw more evenly.
- Wrap tightly in wax paper or parchment paper.
- Double wrap in plastic wrap or place in a freezer bag for added protection.
- Label with the date, since frozen Brie is best used within three months.
- Thaw in the fridge overnight—never at room temperature, as this can encourage bacterial growth.
Recognizing When Brie Has Gone Bad
Even with the best care, Brie won’t last forever. So how do you tell when it’s time to say goodbye?
Signs of Spoilage
- Strong ammonia smell – Some ammonia scent is normal, but if it’s overpowering, the cheese is past its prime.
- Slimy texture – If the surface feels wet and sticky instead of soft and velvety, it’s starting to break down.
- Unusual mold – Brie has a natural white rind, but if you see blue, green, or black mold, it’s time to toss it.
- Bitter or off taste – If the flavor has turned harsh instead of mild and buttery, it’s no longer good.
Bonus: How to Keep Brie Fresher for Longer
Want to squeeze a few extra days of freshness out of your Brie?
- Change the wrapping every couple of days – Helps prevent excess moisture buildup.
- Store away from heat fluctuations – Avoid placing Brie near the fridge door, where temperature changes are frequent.
- Let it breathe before eating – Brie tastes best when left at room temperature for about 30 minutes before serving.
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Final Thoughts
Caring for Brie doesn’t take much effort, but it makes a huge difference in how long it stays delicious. Wrap it properly, store it in the right spot, and keep an eye out for spoilage signs. With just a little attention, your Brie will reward you with that dreamy, creamy perfection every time. You can use it as a substitute for other cheeses or make some meals up, it simply can’t taste bad.
Now, go ahead – enjoy every soft, buttery bite the way it was meant to be!