What Goes With Brie? 26 Best Flavour Pairings

Brie goes best with crisp apples, juicy pears, figs, honey and toasted walnuts or pecans. Its buttery, mushroomy creaminess loves sweet, tart and crunchy partners that cut through the richness without drowning its delicate flavour.

Herbs

• Thyme — earthy, woody thyme echoes brie's mushroomy rind, especially on baked brie.
• Rosemary — piney rosemary and honey over warm brie make a fragrant starter.

Fruit

• Apple — crisp, tart apple slices cut straight through brie's creamy richness.
• Pear — juicy, sweet pear with light acid is a cheeseboard classic.
• Fig — jammy fresh figs or fig jam echo brie's sweet, earthy notes.
• Grape — cool, juicy grapes refresh the palate between creamy bites.
• Cranberry — tart cranberry sauce balances brie's richness in sandwiches and baked brie.
• Strawberry — bright, floral berries and brie are a fresh summer pairing.

Nuts & Seeds

• Walnut — buttery, slightly bitter crunch against soft brie is a perfect texture match.
• Pecan — sweet, buttery pecans match brie's richness, especially candied on baked brie.
• Almond — toasted almonds add a clean crunch to creamy cheese.
• Hazelnut — toasty hazelnuts echo brie's nutty aroma.
• Pistachio — sweet, green pistachios look and taste great over honeyed brie.

Sweet Things

• Honey — honey's sweetness highlights brie's subtle salt and buttery flavour.
• Maple syrup — caramel sweetness and pecans turn baked brie into a holiday treat.

Vegetables & Sides

• Mushroom — brie's earthy rind and savoury mushrooms share an aroma, lovely in tarts and toasties.
• Onion — slow-caramelised onion jam brings sweet depth to brie sandwiches.
• Beet — earthy, sweet beet and creamy brie work in salads, though neither dominates.

Sauces & Condiments

• Mustard — a thin layer of mustard gives a brie sandwich a gentle kick.
• Balsamic vinegar — a drizzle of sweet-sour balsamic glaze cuts through warm brie.

Grains & Starches

• Bread — a crisp baguette is brie's best friend, raw or baked.
• Crackers — plain or nutty crackers give crunch without fighting the cheese.

Proteins

• Bacon — smoky, salty bacon boosts brie's savoury side in burgers and toasties.
• Turkey — turkey, brie and cranberry is a classic sandwich.
• Prosciutto — silky, salty ham against buttery cheese is an easy, elegant starter.

Drinks

• White wine — crisp acidity and bubbles cut through brie's creamy fat.

Classic combos

• Brie + honey + walnut — baked brie, sticky, crunchy and oozing.
• Brie + apple + baguette — the simple French-style sandwich or snack.
• Brie + turkey + cranberry — a festive toasted sandwich.
• Brie + pear + rocket — a crisp, peppery salad or tartine.
• Brie + fig + prosciutto — sweet, salty and creamy on toast or flatbread.
• Brie en croûte — brie wrapped in puff pastry with jam, baked at 200°C (400°F) until golden.

Pairings to avoid

• Very hot chillies like scotch bonnet — intense heat flattens brie's delicate, creamy flavour.
• Harissa — its bold heat and spice overpower brie; use a mild chilli jam if you want warmth.
• Big tannic red wines — heavy tannins can taste metallic and bitter with brie's rind; go for crisp whites or light reds.
• Overheating — too much heat makes brie split and turn greasy, so bake gently and serve warm, not scorching.

Chef Fizz's pairing tip

Take brie out of the fridge an hour before serving. Its aroma molecules are fat-soluble and much livelier at room temperature, so your pairings taste brighter too.