30 minutes is the minimum amount of time necessary to give the brie the chance to firm up. If you have more time, it’s fine to freeze the brie for a few hours or even overnight.
If it’s difficult to slice through the brie or remove the rind from the cheese, wrap the brie in plastic and place it in the freezer for an additional 30 minutes, then try again.
In order to keep the brie from sticking to the cutting board, you might want to lay a piece of waxed paper or parchment paper on the board before setting down the wheel of cheese. If the cheese seems to be sticking to the rind, wrap the wheel in plastic wrap and place it in the freezer to harden before trying again.
30 minutes is the minimum amount of time necessary to give the brie the chance to firm up. If you have more time, it’s fine to freeze the brie for a few hours or even overnight.
Slicing off just the top leaves a “bowl” for the creamy cheese to be scooped from when eating or preparing to serve. This same method can be used for a pie slice of brie as well. If preferred all the rind can be removed before cooking or serving. Use caution to remove as little of the creamy cheese as possible and only remove the white dry rind.
