Coating for cheeses

[Susanwusan]

What's the best way to coat pieces of cheese with breadcrumbs.  Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on?  I might have to coat them the day before.

[Duvel]

9 hours ago, Susanwusan said:

What's the best way to coat pieces of cheese with breadcrumbs.  Hard cheeses as well as Brie, and does the rind on rinded cheeses need to be left on?  I might have to coat them the day before.

What do you need the coating for ? Do you intend to bake or fry the cheese ? For looks ?

[Susanwusan]

Fry was the original thought, but baking could turn out to be a better method.

[Duvel]

The classic flour / eggwash / breadcrumb method works fine, for melty cheeses I suggest to make a double coating. For the oven I prefer the second coating made from panko.

[TdeV]

Thanks, @Duvel. Should one remove the rind?

[Duvel]

6 minutes ago, TdeV said:

Thanks, @Duvel. Should one remove the rind?

I don’t. It helps to keep the integrity on top of the double coating …

[Susanwusan]

What would be the ideal size chunk of cheese and would that differ according to how hard the cheese was, for nibbles.

[gfweb]

I've never done it, but I think I'd coat the soft cheese then freeze it before frying.

 

You might also pre-toast the breadcrumbs so waiting for browning isn't an issue.

[Duvel]

1 hour ago, Susanwusan said:

What would be the ideal size chunk of cheese and would that differ according to how hard the cheese was, for nibbles.

I suggest to start with a 250-300 g round piece of either Camembert or Brie (if you can find it, Le Roustique is great), not too ripe and runny. Start cold, straight from the fridge, cut into quarters, then eights. That’ll give a good size in terms of coating and frying …