Brie cheese can you eat the rind

They will not kill you. Yeah, some of them are. So what? Have you ever taken penicillin? Mold is not always bad. It can actually be quite good. A cheesemaker will not package a cheese that is going to kill a human being if they eat it. That would be bad business. Hey, would you like to try some of our cheese?

It might kill you! I would never buy that cheese. Unless I was trying to assassinate someone who liked cheese. Brie is a bloomy rind cheese. That means that cheesemakers inoculate the cheese with edible mold that blooms on the outside of the paste.

That mold is then patted down, over and over again, to form the rind. The same goes for other soft cheeses with rinds as well. It took a bit of asking to realize he meant camembert. 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. Article Summary. Method 1. Cut brie by the slice from the tip to the rind. The tastiest part of the brie is the tip. No one will notice as long as you preserve the triangular shape of the brie. Go on and take part of the rind! If you cut across the brie to remove the tip, you inevitably leave behind a slice that is all rind.

Eat the rind along with the rest of the cheese. Everyone wonders what they are supposed to do with that hard shell on cheese, but a brie rind is safe to eat. That would be like taking the meat out of a sandwich and throwing away the bread.

Keep in mind it tastes worse as the brie goes bad, so be sure to try it on a fresh slice. Do your best to peel it off by hand. Try cutting the top off to make the rest easier to remove or eat around it if you have to. Freeze the cheese for about 30 minutes, then slice off the rind with a sharp knife. Throw away the cheese if it smells like ammonia. Brie generally keeps for a couple of weeks until it is opened, and after that, it lasts a week or less.

The rind turns gray and flaky as the cheese spoils. The inside of the cheese turns gooey and has a nasty chemical smell as it goes bad. It has a hard outer rind with a springy inside. Overripe brie turns soft and runny.

Brie stops aging after you slice it, so eat is as soon as possible to avoid having it spoil on you. If you have to store it, wrap it up in parchment or wax paper and keep it in a refrigerator drawer away from moisture. It will last up to 6 months in a freezer-safe container. Thaw it in the refrigerator, cold water, or the microwave until it softens. Method 2. Leave the brie out at room temperature for 1 hour. Take it out of your refrigerator and let it settle. It turns nice and creamy so you get the most out of its flavor.

Warming it a little reduces any of the ammonia taste you might get from a slice you have had in the refrigerator for a few days. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc.

Serve the brie by cutting it into a wedge. If you bought a wedge, it is simple enough to serve by plopping it on a tray with a knife. A lot of brie is sold as a wheel, so cut out a wedge to get the party started. Slice from the rind to the center of the brie with a narrow cheese knife.

Keep the slice relatively small, about 1 in 2. Cut a slice to give guests a sample to go by. Place the cheese on plain bread or crackers to enjoy its basic taste. Rip off a piece of a baguette or another crusty bread and put the brie on top of it.

Throw the cheese on top of the bread and pop it in your mouth. Brie is soft and creamy as is, so put it on something of a similar size and enjoy it.

Pair the cheese with sweet fruit or nuts to complement its flavors. If you can resist shoving an entire slice into your mouth as soon as you cut it, combine it with other delicious things. The most traditional pairing is a slightly acidic fruit like apples, grapes, and pears. Both fresh and dried fruit goes well with brie.

You could also try unsalted pecans, candied walnuts, and a little honey. Preserves are always great to spread on brie. Any type of preserve or jam works, but the best kinds are sweet and acidic, such as cherries, mixed berries, and figs.

Create a tasting tour out of meats like salami and prosciutto. Add a variety of cheeses, such as a nutty manchego and a crumbly blue cheese. Select a fruity or acidic drink to pair with brie. Sweet, tart wines like pinot noir go well with brie, but you could also grab a hearty beer. A lighter red wine like a pinot noir works well too on account of its delicate yet rich flavor that contrasts the mellow cheese. The herby taste of a nice sauvignon blanc goes well with a slice of brie. For beers, strong but inoffensive brews like scotch ales, stouts, and porters are good choices.

You could also go for something lighter and fruitier, such as a pilsner. Method 3. Bake brie to soften it and make it more spreadable. Wait for it to soften and bubble a little. If you leave it in for too long, it could liquefy into a mess, so check on it often. Some toppings to try include fruit preserves, honey, fresh herbs, and crumbled nuts. You could make a dippable brie by cutting the top rind off the cheese. Leave the rest of the rind intact so the brie keeps its wheel shape. Then, dip crackers into the molten goodness or scoop it out with a spoon.

Make brie en croute to create a pastry appetizer. Brie en croute is a dish where you cover a small wheel of brie with puff phyllo pastry and bake it until it is golden brown.

There are many variations of toppings you can add to the brie before closing it in the pastry. Cut the rind off the top of the brie first before adding them.