Is Eating the Brie Rind Common Practice?
Contrary to the cautious habits of some, eating the rind of Brie is a common and encouraged practice among many cheese lovers and culinary experts. The rind, a soft, velvety layer that encases the creamy interior, is an essential part of the cheese's character. It's developed by inoculating the cheese with a specific edible mold, Penicillium candidum, which blooms on the surface during the aging process. This is the same type of mold used for its close cousin, Camembert.
For those who haven't tried it, the idea of eating a cheese's outer layer can seem strange. However, the rind on Brie is quite different from the tough, inedible rinds on cheeses like Parmesan or the artificial wax coatings on Gouda. The bloomy rind of Brie is intentionally developed to be a part of the eating experience. It provides a unique textural contrast to the soft, gooey inside, and adds a subtle, earthy, and sometimes mushroom-like flavor that complements the cheese's creamy richness. Leaving the rind behind means missing a significant portion of the intended taste profile.
The Flavor and Texture of the Brie Rind
To fully appreciate the Brie rind, it's helpful to understand what it contributes to the overall sensory experience. The flavor and texture are not uniform and can vary depending on the cheese's age and quality. A younger Brie will have a milder rind, often described as crisp, clean, and slightly acidic. As the cheese matures, the rind becomes more savory, pungent, and earthy, and its texture softens further.
- Flavor: Notes can range from fresh mushroom and damp earth to a more complex, savory umami flavor, particularly in more aged cheeses.
- Texture: The texture can be slightly fuzzy and firm on a younger wheel, becoming much softer and more pliable as the cheese ripens.
- Aroma: A well-aged Brie will develop a stronger aroma, which can be part of its charm. A slight ammonia smell is normal in an aged bloomy rind and will typically dissipate when the cheese is aired out.
Proper Etiquette and Serving
When serving Brie, it is considered proper etiquette to present the cheese with the rind intact. Cutting the cheese into neat wedges, much like a pie or cake, allows each person to receive a proportional piece of both the creamy interior and the flavorful rind. Scooping out only the center is often seen as poor form on a shared cheese board, as it leaves a distorted, unappealing portion for others. If you genuinely dislike the rind, it is best to take a whole slice and separate it on your own plate.
Brie Rind vs. Other Cheese Rinds
It's important to distinguish Brie's edible rind from other cheese rinds, some of which are not meant to be eaten. Knowing the difference ensures a pleasant culinary experience and avoids any unpleasant surprises. Here is a comparison:
| Feature | Brie (Bloomy Rind) | Hard Cheese (e.g., Parmesan) | Wax/Cloth Rind (e.g., Gouda, Cheddar) |
|---|---|---|---|
| Edibility | Yes, fully edible and desirable. | Technically edible, but tough and unpalatable. | No, inedible and must be removed. |
| Composition | Natural mold culture (Penicillium candidum). | Naturally developed through aging; becomes very firm. | Artificial coating or wrapping. |
| Flavor | Adds earthy, mushroom-like complexity. | Adds savory umami flavor when cooked, but not when raw. | No flavor contribution to be consumed. |
| Culinary Use | Eaten directly with the cheese. | Often used to flavor soups and sauces. | Discarded before eating. |
Conclusion
In conclusion, the decision of whether or not to eat the rind of Brie rests on a combination of culinary tradition and personal preference. While it is completely safe and an integral part of the cheese's flavor and texture profile, some people may simply not enjoy its earthy notes. For those new to the experience, trying a small piece with the rind is highly recommended to appreciate the cheesemaker's full intent. It is a simple way to expand your culinary horizons and reduce food waste, all while enjoying one of the world's most beloved cheeses to its fullest.
Frequently Asked Questions
Q: What is the Brie rind made of? A: The rind is a bloomy rind, a safe, edible mold called Penicillium candidum that grows on the cheese during its aging process.
Q: Is it always safe to eat the rind on Brie? A: Yes, the rind on standard Brie is always safe to eat. It is made from a food-grade mold that is part of the cheesemaking process.
Q: Why does my Brie rind taste bitter? A: A bitter or overly strong-tasting rind can indicate a few things, such as the cheese being over-aged or a specific batch having a particularly pungent mold bloom. For some, this strong flavor is part of its appeal, but it's not for everyone.
Q: Can you eat Brie rind if you are pregnant? A: This is a matter of debate. Brie is a soft, pasteurized cheese, and the rind contains mold. While safe for most, some pregnant women are advised to avoid soft cheeses with bloomy rinds to minimize any potential risk. Always consult a doctor for advice.
Q: Can I scrape the rind off the Brie cheese? A: Yes, you can scrape off the rind if you prefer, as it is a matter of personal taste. However, it is considered proper etiquette to separate it on your own plate rather than leaving the scraped rind on a communal cheese board.
Q: Do all soft cheeses have edible rinds? A: Not all soft cheese rinds are edible, but most natural, bloomy rinds like those on Brie and Camembert are. Some soft cheeses might be washed with brines or other liquids, resulting in a different type of rind. Always confirm the specific cheese type.
Q: Does eating the rind offer any health benefits? A: The bloomy rind on Brie is a probiotic mold, and like other fermented foods, it can contribute to a healthy gut flora. It is not a significant source of vitamins or minerals, but it is harmless.
