Can you eat rind of brie

Can you eat the rind on Brie? Absolutely yes! 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 best advice is to go to a shop with a dedicated, knowledgeable person behind the counter who can answer all of your questions—expertise that's hard to find at big-box [stores] and even grocery stores.

The bottom line is to trust the experts and your own taste. For more from St. Louis Magazine , subscribe or follow us on Facebook , Twitter , and Instagram. BOX St. Louis, MO Brie has an incredibly soft texture to it, sometimes even a bit runny.

Additional enzymes and rennet are added to the cheese to make it curdle. A yeast culture is then added to help facilitate the growth of the bloomy rind. Brie has a well-known white downy rind that covers its entire exterior. Penicillium candidum a fluffy white mold that gives the rind its distinct appearance and geotrichum candidum a squiggly cream-colored fungus make up the rind of brie cheese.

While words like mold and fungus might put you off of eating, both penicillium candidum and geotrichum candidum are completely edible. Many consider the rind to be part of the overall flavor profile of brie.

The enzymes in the rind provide a naturally tender flavor on their own and complement the cheese. Enzymes found in the rind soften up the brie cheese as well for an even better texture. With that said, there are certainly cases in which a brie rind has gone bad.

Firstly is the texture. While brie is known for its pillowy and sometimes runny soft insides, the rind gives a bit of firmness that compliments this softness well. The rind of a good brie cheese properly straddles the line of providing some substance without becoming too chewy or hard. While the inner cheese should never be tasteless this is a sign of poor brie , the rind is where the strongest flavors reside. The penicillium found in the rind will give you a range of flavors from sweeter to earthy, especially as the cheese ages.

Even on newer cheeses, however, the additional flavor profile of the rind goes a long way. He was obsessed with trying it. So one night I set off to the store to make a cheese plate for dinner. She must have known she fucked up because she went and got the manager of the cheese counter, who knew what I was talking about immediately and shot the cheese counter lady a dirty look.

Anyways, they were sold out. I had to buy brie instead. In fact just yesterday he brought it up again and expressed his disappointment that I failed to get it for him. The A.