Brie is only ready to serve when it’s ripe. The inside should be a little bouncy, and the outside firm. Under ripe brie may be too stiff and over ripe could be creamier, or even near runny.
Though, the french traditionally make brie its own course during a meal, it is also widely accepted as an appetizer. None should veer away from it.
One should take it out of the refrigerator an hour before eating, to allow it to come to room temperature at a slow rate.