Is there a good way to get Brie cheese slices?

[Tab]

I was making sandwiches tonight that included Brie as cheese, but it was a pain to cut. Normal snacking, I just spread it with a knife on a cracker or whatever, but to prep it for sandwiches got me a lot of little curled up slices.

It there a trick, like cooling it to a certain temp or something, that makes it easier to get contained, consistent cuts?

[Duer 157099]

1. Unwaxed unflavored dental floss

Never tried it but seems like it would work well

[Warpy]

2. You'd have to cut it with wire, I think

but I'd be more inclined to spread it. It's not really meant to be a slicing cheese.

Nuking it for a few seconds would make it more spreadable.

[ProgressiveProfessor]

5. A wire cheese cutter is indeed about the only way, though nuking it really helps it spread

[cbayer]

3. Some brie is definitely softer than others.

I've had the same problem when dealing with really soft bries. Harder ones tend to be cheaper and easier to cut and should be great for a sandwich.

I love a sandwich with brie, pear and turkey (grilled).

[Stinky The Clown]

8. Brie, tomato, a grind of pepper, and bacon, into a baugette, and grilled.

mmmMMMMMmmmm

[cbayer]

9. Oh, yeah! That sounds amazing.

Have you tried turkey bacon. I recently tried it and was surprised that it was a good as it was.

Not perfect, but not bad.

[Stinky The Clown]

10. I haven't tried it.

I eat very little bacon. When I do, I tend toward the thick sliced premium stuff. I cook it really well done and then savor each bite as if it were the meal itself!

[cbayer]

11. Check it out and tell me what you think.

It smells like bacon when it's cooking. It cooks easily and crisps up nicely and it has very little grease.

[Stinky The Clown]

12. Okay, I will.

I have actually touched packages of it before but never actually put them into my cart.

[TreasonousBastard]

4. I would try a pizza cutter...

the mess is caused by the cheese sticking to the knife as it passes through. A pizza wheel might reduce the friction.

[Major Nikon]

6. When you get good Brie in France it's very much a soft cheese

A slice off the round will flatten simply from the weight of the rind. It's made to be spread on bread, not cut into slices.

In the US it's usually much firmer because US food laws don't allow for the use of non-pasteurized milk for interstate sales.

[Fumesucker]

7. I once saw a demonstration of a water jet cutter

The company rep put a chocolate cake on top of a steel plate and cut both of them cleanly at the same time.