Can you eat the rind on Brie? Absolutely yes! Keep reading to learn more about succulent Brie’s bloomy rind and why it shouldn’t be overlooked.
What Is The Rind on Brie?
Brie is a soft-ripened French cheese and is considered a delicacy among cheese lovers due to its delectably smooth and creamy texture and its melt in your mouth quality.
The cheese is encased with a firm white rind on the outside. The rind is, in fact, a white mold called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside. The combination adds up to more than the sum of its parts – the two taste better together.
As a rule of thumb, the natural rinds of most cheeses are edible. For example, the rind on other soft cheeses, such as the closely related camembert are also safe to eat. However, some, like the hard rind found on Parmesan, while technically safe to eat, are not particularly enjoyable. In addition, human-made wrappers, like the red wax found on gouda, are the exception and should not be eaten.
What if I Don’t Like It?
That’s okay, but be aware it is bad manners to scoop out the inside and leave the rind on the board because it skews the ratio of rind to cheese for anyone who may want to enjoy the cheese after you. Thus, if you’re not a fan of the rind, take both elements onto your own plate and separate them there.
The Bottom Line
So, to answer the question, “Can you eat the rind on Brie?” Yes, it is 100% okay to eat the rind on Brie, and is even recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you’re unsure, try it. You just might like it!
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom.
is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
Is the white rind on Brie edible, or does it need to be removed before eating? Yes, the soft “crust” of brie, called a bloomy rind, is edible. It grows when the beneficial molds and bacteria used in making cheese are sprayed onto the surface of the cheese before aging.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
Crafted in the French tradition from 100% cow's milk, Président Brie is a staple at any gathering. It's soft and creamy with a mild taste and snow-white, edible rind.
Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.
Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.
It's a bit stronger but fine to eat. Yes you are supposed to eat it. You are also supposed to slice brie (and most other semi-soft cheeses) into wedges radiating outward from the center point, like a birthday cake or pizza. This is so that every slice has an equivalent ratio of creme to rind.
Never cut a piece of Brie from a block in public detaching the soft cheese from the rind. The rind should always be attached when leaving the cheese plate. If you are really not interested in eating the rind, then you may remove it on your own plate or into a napkin.
Take your brie out of the fridge about an hour before eating it, as it's best at room temperature. For this reason, it bodes well on boards at parties. If pressed for time, consider sealing it in a zip-top bag and putting it in water just above room temp to take the chill off.
If you want to serve cheese as the French do, you should serve it to your dinner guests as an individual course before your dessert. Doing this allows the Brie to have a moment in the spotlight. However, many people also serve Brie as an appetizer with fruit, meat, and crackers.
The two most common things to add to a soft cheese are geotricum, which is a yeast, and penicillium candidum, a mould (but definitely not the same as penicillin the medicine!). The white rind you are used to seeing on a brie or camembert is formed from these two being added to the milk.
CRÈME DE BRIE — Alouette Cheese. Ultra-smooth, creamy and mild Brie without the rind. Extremely versatile – try it as a spread, dip or add it to your favorite recipe.
For example on Brie, black mould (called 'mucor' or 'cats hair' after its appearance) gives the cheese black spots and makes it look dirty, so nowadays most producers try to discourage it from growing on white-rind cheeses.
This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this. It's tedious labor, and they're doing it for you, the person who should be eating the rind and paste together. They're professionals, and they want you to eat the rind. Don't let that work go unappreciated.
Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.
Brie cheese can last in the refrigerator for about 1-2 weeks after opening, but it is best consumed within a few days for optimal flavor and freshness. However, it's essential to watch for any signs of spoilage before eating Brie cheese.
The easiest way to use cheese rinds is to cook them on the grill, griddle or barbecue, hardest side face down. Alternatively, you can simply bake them in the oven until they soften. Serve immediately, perhaps with vegetables or cold cuts.
In fact, the question here shouldn't be “can” I eat the rind, more like “should” I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. At the end of the day, it really comes down to your personal preference.
You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on. What is this? Should brie be served warm or cold? It's best if you serve it at room temperature or warm for the best taste and texture.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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