Kamil Perry
Brie is a soft cheese, usually made from cow's milk, with a thick, white rind. The rind is a natural, edible mould that forms over time and is safe to eat. It is made from penicillium candidum or penicillium camemberti, a fungus that gives the cheese its distinctive taste. The rind is formed when the mould blooms and is then patted down, a process that is repeated until the Brie is ready for consumption.
| Characteristics | Values |
|---|---|
| Edibility | Edible |
| Taste | Earthy |
| Texture | Soft and tender |
| Fungus | Penicillium Camemberti |
| Colour | White |
| Formation | Mould and bacteria |
| Safety | Safe to consume |
| Protection | Protects cheese from air |
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What You'll Learn
Brie rind is edible and complements the creamy cheese inside
The rind on Brie is a white mould formed from penicillium candidum or penicillium camemberti. It is a completely harmless fungus that gives Brie its distinctive taste. The rind is edible and is meant to complement the creamy cheese inside.
Brie is a soft young cheese, usually made from cow's milk. The rind is a friendly mould that forms naturally and is very safe and tasty. It is formed by the moulds and bacteria used to make Brie. The mould blooms and is then patted down, and this process is repeated until the Brie is ready. The rind is soft and tender and adds a subtle, earthy flavour. It is meant to complement the cheese inside, and the two taste better together.
The rind also has a protective function, encasing the cheese and delaying drying and loss of flavour. If you remove the rind, you should eat the creamy centre within a day or so while it still has a smooth texture. The rind may even keep out harmful organisms that could contaminate the cheese.
Most people when they try Brie, or any other cheese with a rind, are unsure whether to eat the rind or not. The rind is edible and can be eaten along with the soft cheese. However, some people dislike the distinct earthy flavour of the rind and prefer to eat only the creamy, buttery centre. The rind has a strong, musty, earthy taste and aroma, especially as the cheese ages.
The rind on Brie is safe to eat, and it is believed to be helpful for your immune system. It is also considered bad manners to scoop out the inside and leave the rind on the board as it skews the ratio of rind to cheese for anyone who may want to enjoy the cheese after you.
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The rind is a friendly mould that forms naturally
The rind on Brie not only protects and encases the cheese but also adds a subtle, earthy flavour. 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. The rind holds a flavour of its own and casting it aside is cheating yourself out of a culinary experience. The rind is a completely harmless fungus that gives Brie its taste. It is up to you whether you want to eat it or not, but you are supposed to. If the cheese smells strongly of ammonia, it is too ripe but it won't do you any harm.
Brie is a soft young cheese, usually made from cow's milk. It is a pale yellow cheese with a creamy texture and white rind. For the best flavour, it is recommended to buy it uncut. The rind on Brie is a white mould formed from penicillium candidum or penicillium camemberti. Brie and Camembert are known as "white mould cheeses". The rind is the dried, hardened outer layer of cheese that has come in contact with mould.
The rind protects Brie from the air and delays drying and loss of flavour. If you remove the white mould rind, you should eat the creamy centre within a day or so while it still has a smooth texture. The natural rinds of most cheeses are edible. For example, the rind on other soft cheeses, such as Camembert, are also safe to eat. However, some, like the hard rind found on Parmesan, while technically safe to eat, are not particularly enjoyable.
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The rind on brie is a white mould formed from penicillium candidum or penicillium camemberti
Brie is a soft, young cheese, usually made from cow's milk. It is often cut into wedges or small triangles for sale in supermarkets, but it is best to buy it uncut as the exposure to air can affect the flavour. The cheese is naturally soft, so bringing it to room temperature before serving makes it easier to cut.
The rind on brie is formed by a process of moulding and drying. The curds are put into moulds to form the round shape, then the rounds of cheese are brined. The rounds are then placed on racks in climate-controlled rooms and flipped several times. This process is repeated until the brie is ready.
The rind is a natural part of the cheese and is meant to be eaten along with the soft cheese inside. It has an earthy taste and a soft, tender texture that complements the creamy cheese. Eating the rind provides a more well-rounded culinary experience and ensures that no part of the cheese goes to waste.
While the rind on brie is generally safe to eat, it is important to note that the cheese should be consumed within a reasonable time frame. If the cheese has been left out for too long, it may develop other types of mould that are not safe to consume.
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The rind on brie is meant to protect and encase the cheese
The process of making brie involves putting the curds into moulds to form a round shape, then brining them. The rounds are then placed on racks in climate-controlled rooms and are flipped a couple of times. The rind forms naturally as the cheese dries and hardens, and it is safe and tasty to eat. Brie and Camembert are known as "white mould cheeses", and the rind is believed to be beneficial for the immune system.
Some people may not enjoy the distinct flavour of the rind and prefer to eat only the creamy, buttery centre of the cheese. The rind on brie can be removed by trimming it off with a knife. However, it is considered bad manners to scoop out the inside and leave the rind on the board, as it skews the ratio of rind to cheese for anyone who may want to enjoy the cheese after you.
There are many great recipes that utilise baked brie, and the cheese is best served at room temperature on hot, fresh French bread or baguette. For a fun appetizer, cut Brie into small squares and wrap them in puff pastry. Top each Brie bite with cranberry sauce.
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The rind adds a subtle, earthy flavour
The rind on Brie is a white mould formed from penicillium candidum or penicillium camemberti. It is a completely harmless fungus that gives Brie its taste. The rind not only protects and encases the cheese, but it also adds a subtle, earthy flavour. 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.
The rind on Brie is a bloomy rind that grows from the moulds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mould are beneficial and safe to consume. The mould that grows on other types of cheese is not safe to eat. The Brie rind is edible and complements the creamy cheese inside. Those who don't mind the flavour of the rind eat it along with the soft cheese, but you can also enjoy the cheese on its own as an appetizer or on a cheese board.
Brie is a soft young cheese, usually made from cow's milk. It is a pale yellow cheese with a creamy texture and white rind. For the best flavour, it is best to buy it uncut—Brie comes in round wheels. Supermarkets usually sell Brie whole or cut into small triangles. Some shops sell Brie, minus the rind, in plastic containers, but most Brie connoisseurs will tell you that this is not the ideal way to enjoy the cheese's flavour.
In general, the flavour of Brie found in the U.S. is milder than French cheeses. Brie, as it ages, develops a stronger musty, earthy taste and aroma. Brie bought or sold in the United States—including imported Brie—is made with pasteurized milk rather than raw milk and does not have quite the same Brie cheese taste as cheeses made the traditional way in France.
Some people (especially the French) enjoy Brie Noir, a type of cheese that has been aged for nearly a year. Their Brie rinds are black, and the smell and taste of Brie are pungent, unlike regular Brie.
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Frequently asked questions
The covering on brie cheese, also known as the rind, is made of a substance called Penicillium Camemberti, which is a harmless fungus that gives the cheese its distinctive taste.
Yes, the rind on brie cheese is safe to eat and is meant to be eaten along with the cheese. It is formed from the same moulds and bacteria used to make the cheese and is perfectly edible.
The rind on brie cheese has a subtle, earthy flavour that complements the creamy cheese inside. Some people may dislike this flavour and prefer to eat only the centre of the cheese.
The rind on brie cheese is formed naturally as the cheese comes into contact with mould and bacteria during the ageing process. This mould blooms and is then patted down repeatedly until the brie is ready for consumption.
