Brie Cheese

My ex husband - the know it all - said if you are melting, it helps it keep it's shape, so you don't end up with a puddle of cheese, but to eat around it. He slices the top layer of white off after it's heated and puts chipotle jelly and walnuts on top. It's ridiculously good.

Either way is fine, after it is cooked. I put maple syrup. a pat of butter, and nuts on mine. Very easy, very yummy.

That's the rind and you were right to leave it on. If you peeled it off before cooking, it would melt into a liquid mess. You just scoop the soft cheese out of the rind and smear it on your crackers, bread, etc.

Did it say to remove it? It is edible but in my opinion not the tastiest part. It is mold by the way. I tend to be princessy when it comes to Brie so I will remove it but it is not required. When I cook with Brie I do remove it because most recipes state remove skin or some variation in terms.

Yeah it is not that it is mold that gets me because I am a slave to blue cheese. I just don't like the taste and texture.

Yes, you're meant to eat the outside of brie... yes it's mold... but ALL cheese has mold, whether you see it or not... cheese is old, moldy milk curd.

Anyway, you're supposed to eat it. Some people don't like it (although to my mind, they don't really like brie... the inside is basically just like butter with little taste). I wouldn't remove it before baking because it'll melt all over. Just slice through it (like a little tiny sliver of pie, and put it on toasted french bread or cracker. if you don't like the rind, cut it off of YOUR slice, but not deprive your guests.

HTH
T.

yep you eat that part. it's good ! Also try fig preserves and sugared pecans on top , that's good as well.

Hi ms kitty-

Yes, the 'rind' is edible...and YES it is mold...but guess what makes blue cheese 'blue'?

When I do brie, I slice the wheel in half (making 2 circles), slather my filling in the middle AND on top...and 'scmeltdt' away...

Raspberry (or strawberry) jam and almond is superb...as are sauteed shrooms and onions (for a savory contrast).

And if anyone has an infection...a little mold (think penicillin) never hurt!!

LOL

Best luck!
michele/cat

How funny!! I'm sitting in my car during lunch time on my computer researching accounts (and taking a look at Mamapedia!). My lunch is fruit and cheese including brie and I am certainly eating the rind!

I've done that type of Brie appetizer and I usually just carve off the top white part (but leave the sides and bottom or else you'll have a puddle). That way the topping mixes in with the cheese better. If I'm eating Brie straight, I'll eat most of the white part but maybe as I'm cutting a slice, I'll cut off the sides or something.

Just FYI - there is no wax on Brie cheese; you can eat all of it.

Hi Mz Kitty,

I've found the rind to be softer depending on 1. where you buy it (i.e. price) and 2. how ripe it is. The brie that you get in the supermarket has a rind that is much firmer than the imported stuff you get at Trader Joe's. I think the (slightly) more expensive ones taste better. I won't pay a lot for it though...midrange is best.

I always shave or carve the wax off my brie, top it w/fruit and nuts, and then wrap it in some pastry shell. If your wheel was already skinned, then I'm not sure what the white cover was...

The outside is the best part !!! I love Brie but here in the US it is so diffrent. In Europe it is sooogood and I wish I could get my hands on the real stuff. I guess the only way to eat the US Brie is to top it with all kinds of stuff to make it paletable lol. I hope you enjoyed it.

Good for you for trying something new! Hope you enjoyed it!

Another great way to enjoy a baked brie is to roll out crescent roll dough. Seal the edges together rather than breaking it into triangles. Put your brie round in the middle, maybe top it with some good jam. Bring the dough edges up over the round, seal it all up with your fingers & bake until nicely golden brown. Scoop it (rind & all) onto slices of french bread. Yum!!!

And, yeah -- brie isn't the only cheese with mold! For many kinds of cheese it's a necessary part of making the cheese itself. No big deal!

MzKitty ~ I wouldn't have had a clue either! I am almost 38 and have yet to eat Brie.

Yes, you eat the white covering with it. :) That part doesn't melt, but the middle does, so when you cut it, it's supposed to run a little. Totally normal!

I avoid waste but won't eat it straight. Usually shave the rind and place rins in freezer with ends and rinds of other cheeses parm and asiago end od shredded and end of blue cheese and put it in soup.put the cold shaved bri into pyrex top and heat.

Have you never had brie?? That is the rind and some people eat it, others just use it to hold the melted cheese and toss it. I prefer the cheese inside and throw the rind away but that is just personal preference. You do not remove it before baking it. Brie is pretty mainstream if you ask me...

The "correct" way to eat most cheeses with rinds is to eat some of the rind with the middle portion. You are supposed to eat it. But, I don't like the rind as much, so I remove some of it and eat a smidgen of rind with a bigger dollop of yummy middle.