When times get tough, try to remember to Brie. Take a breath too, but a big bite of Brie couldn’t hurt. It’s one of those little pleasures that can solve almost everything that’s going wrong, except for, y’know, all the systemic horrible stuff. Ugh, sorry for even going there. Now I need some Brie. But what is Brie cheese? How do you eat it and how do you serve it? And most importantly, can you eat the rind? For all you that are reading this, holding a big slice of Brie, rind included, thank you for your patience. We’re going to get some answers.
What is Brie cheese?
Brie is a creamy, whitish cheese with a bloomy edible rind. It originates from the Brie region of northern France between the Seine and Marne valleys, which later came to be known as Seine-et-Marne. Traditionally, Brie is made from cow’s milk, but goat milk can be used as well. The Brie in the United States usually has a mild flavor, while French Brie can be pretty funky. That’s because a lot of Brie in France is made with raw milk. U.S. Brie is made from pasteurized milk. France, of course, exports stabilized and U.S. legal versions of their Brie, but it is made differently than the cheese sold in France. Pasteurized Brie has a longer shelf life, and takes on more earthy tones as it ages. Brie also gets mixed up a lot with its close cousin, Camembert. Both are soft, white cheeses sold in rounds, but Camembert is usually funkier, sold in smaller rounds, and has a lower butterfat percentage.
Now that you know what Brie is, how do you eat it? Just stick that sucker in your mouth and chew. Actually, you may want to wait a little bit. Brie is great all on its own, but if you really want the flavors and aromas at their max, it’s best to let it rest at room temperature for about an hour. And when I say room temperature, I’m talking about a normal, comfortable, room. If you live in a 125 degree desert with no AC, your room is not room temperature, buddy.
How do you serve Brie cheese?
Okay, so you know how to eat Brie, but what if you want to force other people to eat Brie? How do you serve Brie cheese? Brie is a great addition to any cheese board. Just toss it on there with some nuts, dried fruit, and a crusty baguette. Since Brie usually comes in rounds, it’s customary to cut it in wedges, you know triangles, like little pizza slices. Also, Brie is great baked. You can bake it in a puff pastry or just drizzle some honey over it and enjoy some nice Brieness.
Yes, you can. Everyone who has been holding that slice of Brie while reading this, waiting for the rind answer, go ahead and take a big bite. Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it’s good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You’re missing out on a big part of the flavor and textural experience if you do not eat the rind. Of course, you can cut the rind off and just eat the gooey cheese middle if you want. You can eat your food however you choose. But, just know that it will get back to me, and I’ll be very disappointed in you. But then if I get too sad, I can just eat some Brie, rind and all, and I’ll feel better.
Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.
Yes, you can. The skin, better known as the rind, on brie adds extra flavour and potency to the cheese. However, you don't need to if you find brie flavoursome enough on its own.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
It's customary to enjoy the whole wheel, rind and all. Though eating the rind on top and bottom is very standard, some may feel the need to cut off the perimeter bits. This isn't necessary and wastes beautiful cheese. The rind isn't hard and tastes exactly like the interior, so don't be afraid!
CRÈME DE BRIE — Alouette Cheese. Ultra-smooth, creamy and mild Brie without the rind. Extremely versatile – try it as a spread, dip or add it to your favorite recipe.
Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this. It's tedious labor, and they're doing it for you, the person who should be eating the rind and paste together. They're professionals, and they want you to eat the rind.
When picking things to accompany brie, it is important to enhance these qualities without overwhelming them. The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.
It's rich in fat and protein, along with calcium, vitamin B12, and riboflavin. If eaten in moderation, brie may promote feelings of fullness and aid appetite control, which can promote weight loss. If you're interested in this cheese, try it baked as a delectable side — or eat it on its own as a snack.
Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
The Difference Between Bloomy Rind & Washed-Rind Cheeses
As a general rule, bloomy rind cheeses like brie and camembert are milder than washed-rind cheeses like our signature Golden Gate. The washing process introduces additional cultures and bacteria into the cheese, which translates to additional flavor as it ages.
"Many types of cheese are made using moulds from the Penicillium group, including surface-ripened cheeses such as brie and camembert as well as blue vein cheeses. The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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