Bushra Griffith
Brie is a soft, creamy, and buttery cheese that originated in France and is now produced internationally. It is traditionally made from cow's milk but can also be made from goat's milk. The outside of Brie, also known as the rind, is a natural growth of white mould called Penicillium candidum. This rind is edible and is considered a delicacy. It is usually eaten and contributes to the overall flavour of the cheese.
| Characteristics | Values |
|---|---|
| Edible | Yes |
| Colour | Pale with a slight greyish tinge, whitish, off-white |
| Texture | Soft, creamy, runny, bloomy, firm |
| Flavour | Mild, buttery, nutty, earthy |
| Composition | Mould (usually Penicillium candidum), cow's milk, goat's milk |
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What You'll Learn
Brie's rind is made from mould
Brie is a soft, creamy, and buttery cheese that originated in the Brie region of northern France. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
Brie is a soft cheese, which allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly. The optimal storage temperature for brie is 4 °C (39 °F) or lower. The cheese should be kept in a tightly sealed container to avoid contact with moisture and food-spoilage bacteria.
Bries' rind is made from mould. More specifically, it is made from a form of penicillin, usually Penicillium candidum, a natural mould growth. The mould is sprayed on early during production and produces a characteristic bloomy, white rind on the exterior of the cheese rounds. The rind is edible and is considered a delicacy. It is usually eaten and complements the cheese well with its sweet and pillowy soft texture. The rind also breaks down the fats and proteins in the cheese, giving it its gooey goodness and runny texture.
The mouldy rind is safe to eat and is considered a delicacy. It is said to be "blasphemy" to discard it. The rind also gives the cheese its flavour and significantly alters its texture. The flavour of the rind depends largely on the ingredients used and its manufacturing environment.
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The mould is usually Penicillium candidum
Brie is a soft, creamy, and buttery cheese that originated in the Brie region of northern France. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
Brie is a soft cheese, which allows the rapid widespread growth of bacteria and moulds if the cheese is not stored correctly. It is recommended that soft cheeses such as brie be kept refrigerated. The optimal storage temperature for brie is 4 °C (39 °F) or even lower. The cheese should be kept in a tightly sealed container, tightly wrapped wax paper, or plastic wrap to avoid contact with moisture and food-spoilage bacteria, which will reduce the shelf life and freshness of the product.
The mould on the outside of brie cheese is usually Penicillium candidum. The rind is typically eaten, with its flavour depending largely upon the ingredients used and its manufacturing environment. It is considered a delicacy and is usually eaten because it is sweet and pillowy soft, complementing the cheese well. The rind breaks down the fats and proteins in the cheese, bringing about an increasingly creamy to runny texture over time. The mould produces brie's characteristic bloomy rind on the exterior of the rounds. This mould forms a white rind that contributes to the cheese's overall flavour and significantly alters its texture.
Some people consider discarding the rind as a form of blasphemy. However, it is understandable that some people might be hesitant to eat the rind, as it is technically mould. But in the case of brie, the mould is safe and even adds to the flavour and texture of the cheese.
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The rind is edible
The flavour of the rind depends largely on the ingredients used and the manufacturing environment. Brie made with pasteurised milk is inoculated to grow the mould, whereas French Brie tends to be made with raw milk, which can give it a funkier flavour. The cheese takes anywhere from one to three months to ripen, depending on the size of the flat discs. When properly ripened, the centre of the cheese is soft and oozes as if warmed.
Baking Brie is a popular way to enjoy the cheese, and there are many baked Brie recipes available. It can also be eaten at room temperature. It is often served as an appetiser, sliced and served with bread, crackers, or fruit.
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The rind is where a lot of the flavour is
Brie is a soft, creamy, and buttery cheese that originated in France and is now produced internationally. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
Brie is a soft-ripened cheese with a bloomy rind and a mild to strong earthy flavour. The rind is typically eaten and is considered a delicacy. It has a sweet and pillowy soft texture, which complements the cheese well. The rind is made from a natural mould growth, usually Penicillium candidum, a form of penicillin. This mould is sprayed on early during production and contributes to the cheese's overall flavour and significantly alters its texture.
The mould breaks down the fats and proteins in the cheese, bringing about an increasingly creamy to runny texture over time. The rind also protects the cheese on the inside. As such, the rind is where a lot of the flavour is. It is considered blasphemy to discard the rind, and you will be missing out on a big part of the flavour and textural experience if you do not eat it.
However, it is important to note that soft cheeses such as brie are susceptible to the rapid widespread growth of bacteria and moulds if not stored correctly. Therefore, it is recommended to keep brie refrigerated at a temperature of 4°C or lower. Additionally, the cheese should be kept in a tightly sealed container or wrapped in wax paper or plastic wrap to avoid contact with moisture and food-spoilage bacteria, which will reduce the shelf life and freshness of the product.
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The rind contributes to the cheese's texture
Brie is a soft, creamy, and buttery cheese that originated in France and is now produced internationally. It is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with a relatively high sodium content. It is also a good source of protein and vitamins A and B-6.
Brie is a soft-ripened cheese with a bloomy, edible rind of white mold, which is considered a delicacy. The rind is usually eaten and is said to complement the cheese well. It is sweet and pillowy soft, with a flavour that depends largely on the ingredients used and its manufacturing environment. The rind also contributes significantly to the overall texture of the cheese.
The live rind breaks down the fats and proteins in the cheese, giving it an increasingly creamy to runny texture over time. The cheese takes anywhere from one to three months to ripen, depending on the size of the flat discs. When properly ripened, the centre of the cheese is soft and oozy as if warmed. The rind protects the cheese on the inside and helps to give the cheese its flavour and texture.
The outer layer of the cheese is firm, but the inner part is gooey and luscious. The cheese is soft and creamy under the rind, which complements its firmer consistency in the centre. The rind is created by spraying the mould Penicillium candidum on the cheese early in the production process.
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Frequently asked questions
The outside of Brie cheese, also known as the rind, is made of a mold called Penicillium candidum. It is white, soft, and edible.
Yes, the rind of Brie cheese is safe to eat and is considered a delicacy. It is typically eaten and is thought to be where a lot of the flavor is.
It is ultimately a matter of personal preference. You can choose to cut off the rind and just eat the gooey cheese in the middle. However, some people consider not eating the rind to be blasphemy.
The rind of Brie cheese is a natural mold growth that forms when the cheese is left to rest after being salted. The mold is usually sprayed on early in the production process.
