What is the rind on Brie made of?!
Is it a coating? Is it something that forms on the cheese?
Answers: Sometimes I eat it, sometimes I cut it off, but I always wonder: what is it?
Is it a coating? Is it something that forms on the cheese?
The rind or skin is formed naturally by molds and bacteria on the surface of the cheese, which start out as fine white hairs and grow to what the French call poil de chat, or cat fur. The fur is rubbed off, and underneath is a thin rind encasing the nearly fluid interior of the cheese.
Some people find the skin rather bland and don't eat it. Bries (and all commercially produced cheeses in this country) are made from pasteurized milk, which may account for the rather uninspired taste of the rind. It would be a huge mess and enormous waste of time to remove the rind from a wheel of brie before baking it.
60 - 80% cream. The rind is a natural mold that protects it. It is completely edible and some people prefer it!
If you like Brie try Camembert - it's even mo betta!
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A mold that comes from the aging process
Brie is a soft, cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is moderately tasteful and edible, and is not intended to be separated from the cheese during consumption
i didn't know until i read some of the answers here, but now i Want some of that brie with french bread and slivered almonds you make and serve with apple slices! mmmmm, that is so yummy! : )