Yes, you can eat the rind on Brie cheese. Authentic sources like Président Cheese and Ile de France Cheese state that the white, bloomy rind is not only edible but also contributes to the cheese’s flavor and texture. It’s formed by a harmless mold and is safe for you to consume.
Have you ever paused while enjoying a creamy slice of Brie and wondered about that soft, white coating?
You’re not alone! Many cheese lovers ponder the edibility of the Brie rind. Brie, a beloved soft-ripened cheese known for its delicate flavor and luxurious texture, is instantly recognizable by this very rind.
So, what’s the verdict? Generally, yes, the Brie rind is entirely edible and often enhances the overall cheese experience.
This post will delve into the fascinating world of Brie rind, explaining what it is, its purpose, why you might want to eat it (and when you might not!), and how to best enjoy this delightful cheese.
Can You Eat the Covering on Brie Cheese?
Yes, the covering on Brie cheese, known as the rind, is absolutely edible. In fact, it’s a significant part of the cheese-eating experience.
Here’s what you should know about the Brie rind:
What it is
The rind is a bloomy rind, typically formed by a harmless white mold called Penicillium candidum. Cheesemakers intentionally introduce this mold during the cheese-making process.
Why it’s there
The rind protects the delicate, creamy interior of the Brie as it ages and helps to develop its characteristic flavor and texture.
Flavor and texture
The rind has a subtle, earthy, and sometimes slightly mushroomy flavor that complements the rich, buttery taste of the Brie. It also provides a textural contrast to the soft interior.
Safety
The mold that forms the rind on Brie is safe to eat and is different from the types of mold that grow on spoiled food. It even helps to protect the cheese from harmful bacteria.
How to eat it
You can eat the Brie rind along with the creamy inside. Many cheese lovers believe that eating them together provides the best flavor experience.
So, go ahead and enjoy the whole piece of Brie, rind and all! You might be surprised at how much you like it.
The Purpose of the Rind
The Brie rind plays several vital roles in the cheese’s development and final characteristics:
Protection from Harmful Bacteria
The rind acts as a natural barrier, protecting the delicate interior of the cheese from the growth of undesirable and potentially harmful bacteria and molds.
Contribution to Flavor Development
As the Penicillium candidum breaks down fats and proteins during aging, it contributes significantly to the complex flavor profile of Brie.
The rind often imparts earthy, mushroomy, and sometimes subtly nutty notes that complement the rich, buttery interior.
Influence on Texture
The rind provides a slightly firmer exterior layer that contrasts beautifully with the soft, often runny interior of a ripe Brie. This textural juxtaposition adds another dimension to the eating experience.
Moisture Regulation During Aging
The rind helps to regulate the moisture content within the cheese as it ages, contributing to its characteristic texture and preventing it from drying out too
Why You Should Eat Brie Rind?
You absolutely should eat the rind on Brie! Here’s why:
Flavor Enhancement
The rind, a bloomy rind made of mold cultures like Penicillium candidum, is a crucial part of the cheese’s flavor profile.
It often has a subtle, earthy, and sometimes mushroomy taste that complements the creamy interior beautifully. Eating them together provides a more complex and balanced sensory experience.
Texture Contrast
The soft and tender rind offers a slight contrast in texture to the smooth, melt-in-your-mouth paste of the Brie, adding another dimension to your enjoyment.
Protection
The rind naturally protects the delicate inside of the Brie from unwanted microorganisms during the cheese-making process.
It’s Edible and Safe
The white mold that forms the rind is specifically cultivated and is completely safe to eat. In fact, it’s a characteristic of soft-ripened cheeses like Brie and Camembert.
Good Manners
In many cheese-loving circles, it’s considered good etiquette to eat the Brie with the rind. Scooping out the inside and leaving the rind behind can skew the cheese-to-rind ratio for others.
While the rind is meant to be eaten and contributes to the overall experience, ultimately, it comes down to personal preference.
If you’re unsure, try a bite with the rind and a bite without to see which you prefer. You might be surprised at how much you enjoy the rind!
When You Might Not Want to Eat Brie Rind?
The rind of Brie is generally considered safe and even desirable to eat, as it contributes to the cheese’s overall flavor and texture. 1 However, there are certain situations when you might want to avoid it:
Unpleasant Texture
If the rind has become excessively thick, hard, chewy, or papery, it might not be enjoyable to eat.
Separation
If the rind has significantly separated from the inner cheese (the paste), it can indicate that the cheese is past its prime.
Discoloration or Mold
While the white, sometimes slightly yellowish, mold on a Brie rind is normal and edible, you should avoid rinds with dark-colored mold (blue, green, or black). This indicates spoilage.
Slimy or Sticky Rind
A rind that feels slimy or sticky to the touch is another sign that the Brie has gone bad.
Strong Ammonia Smell
A slight ammonia smell can be normal in aged Brie due to the breakdown of proteins. However, a strong, pungent ammonia odor suggests the cheese is overripe and the rind might have an unpleasant taste.
Off-Flavors
If the rind tastes bitter, metallic, or otherwise off, it’s best to avoid it.
Personal Preference
Ultimately, whether or not to eat the Brie rind comes down to personal taste. If you simply don’t enjoy the flavor or texture of the rind, you can certainly trim it off and eat the creamy interior.
However, be mindful of not leaving only the rinds on a shared cheese board.
In summary, while the Brie rind is typically edible and contributes to the cheese’s character, use your senses to assess its quality.
If it shows signs of spoilage or has an undesirable texture or flavor, it’s best to err on the side of caution and discard it.
How to Best Enjoy Brie (with or without the rind)?
To best enjoy brie, whether you choose to eat the rind or not, here’s a comprehensive guide:
Serve at Room Temperature
This is crucial for the best flavor and texture. Take the brie out of the refrigerator at least 30 minutes to an hour before serving. This allows the cheese to soften and its full aroma and taste to develop.
To Eat with the Rind
Simply slice the brie into wedges, like cutting a pie, ensuring each piece has a portion of the rind.
Enjoy the combination of the creamy inside and the slightly firmer, flavorful rind in each bite.
To Eat without the Rind
- If you prefer to avoid the rind, you can carefully slice it off with a knife.
- Then, spread the soft interior on your chosen accompaniment.
However, be mindful that removing the rind is generally discouraged on a shared cheese board as it can leave an uneven ratio for others. It’s better to take a piece with the rind onto your plate and then separate them if you wish.
Serving Suggestions
Classic Pairings
- Bread and Crackers: Serve with plain baguette slices or neutral-flavored crackers that won’t overpower the delicate taste of the brie.
- Fruits: Apples, pears, grapes, berries, and figs (fresh or dried) offer a lovely sweet and acidic contrast to the richness of the brie.
- Nuts: Walnuts, pecans, and almonds provide a satisfying crunch and nutty flavor that complements brie.
- Jams and Honey: Sweet preserves like fig jam, cherry jam, or a drizzle of honey enhance the creamy texture and mild sweetness of the cheese.
As an Appetizer:
- Arrange brie on a cheese board with a variety of the suggested pairings.
- Consider adding some cured meats like salami or prosciutto for a more substantial offering.
Baked Brie
Baking brie makes it wonderfully gooey and decadent.
You can bake a whole wheel plain or topped with nuts, honey, jam, or wrapped in puff pastry.
Serve warm with bread, crackers, or fruit for dipping.
In Dishes
Brie can add a creamy richness to sandwiches, salads, pasta dishes, and even burgers.
Cutting Brie
When serving a wheel of brie, cut it into wedges from the center outwards so that everyone gets a piece with some of the flavorful center and the rind.
For a wedge of brie, slice it into smaller, thinner pieces from the pointed tip towards the rind.
Beverage Pairings
Wine:
- White: Fruity and acidic white wines like Sauvignon Blanc, Riesling, or Pinot Grigio complement brie well.
- Red: Light-bodied, fruity reds such as Pinot Noir can also pair nicely.
- Sparkling Wine: Champagne or other sparkling wines are classic choices with brie.
- Beer: Some beers, like fruity ales or crisp Pilsners, can also be enjoyable with brie.
- Non-alcoholic: Apple or grape juice can be refreshing accompaniments.
Ultimately, the best way to enjoy brie comes down to personal preference. Experiment with different pairings and preparations to discover your favorite way to savor this delightful cheese.
Common Misconceptions About Brie Rind
One common misconception is that the mold on Brie is the same as the harmful molds that grow on spoiled food. It’s crucial to understand that Penicillium candidum is a specifically cultivated, safe, and beneficial mold essential to the development of Brie’s unique characteristics.
It is very different from the fuzzy green or blue molds that indicate spoilage. Think of it like the yeast used in baking bread or brewing beer – a controlled and desirable microorganism.
Conclusion
To reiterate, the Brie rind is indeed edible and contributes uniquely to the cheese’s character. We encourage you to venture beyond the creamy interior and try the rind for the full spectrum of flavors and textures Brie has to offer.
Ultimately, enjoying cheese is a personal journey. Whether you savor every bite, rind and all, or prefer just the heart, the most important thing is to relish the experience and discover what delights your palate.
