Do YOU eat the rind on Brie?
I've had Brie in the past and at the whole piece I was given and enjoyed it very much. I recently bought a $6 or so Brie at Trader Joe's and after heating up, the middle was very good but the rind was kind of bitter, or off tasting.
Was I a chump for eating the rind at all, or are some rinds better than others?
Thanks,
Kevin
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I recently had a Brie with truffle (regular Brie with tiny bits of truffle throughout). Was formally a truffle virgin. I skipped the rind because it overpowered the great flavor of the middle.
In general though, I am kind of trying to like the rind, which sounds silly to me on one hand. On the other hand, I didn't really like beer, coffee, bleu cheese, asparagus... many things, the first time I tasted them. But I love all of those now. If I initially don't like something, I will not eat it... for a year, maybe. Then I give it another go. Some things I never come to appreciate (capers). Others have become some of my favorites.
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Soop
Jan 5, 2009 07:29 AM
There are some which advertise an "edible rind" but generally, I take it as a given that it's edible. I couldn't be bothered with messing about with it anyway.
So yes I eat it, yes you're supposed to, but I guess sometimes it might not taste nice. Just buy brie elsewhere :D
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re: chompy
Technically, that's called Brie that's overripe. Brie, when it's overripe turns a brownish color with a gummy rind and smells like ammonia. Brie should be a little springy when you touch it with your finger. If it's hard, it's underripe. There's alot of information about Beie at:
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Nope, I don't eat it, I think it tastes awful. But I like the soft inside part. And I enjoy the inside enough that it doesn't feel like I shouldn't bother or like I'm wasting money on the brie. But, I'll add that I would never, ever just take the soft part if I was outside of my own house. I would just take a whole piece and choke it down.
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TexasToast
Dec 28, 2006 08:33 AM
I aksed the same thing about goat's cheese once and it does seem to be a presonal preference. Apparently, the soft, papery type of rind is edible.
I don't eat it, but then I don't eat Brie either . . . UNLESS, it's it in omlette or French Toast.
TT
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Rick_V
Dec 10, 2006 05:26 PM
This brings up a cheese-etiquette issue that's been eating at me (yuk, yuk). The center of most quality, aged cheeses has a decidedly different texture and taste than the parts nearer the outside. It seems to me that, especially at a party or gathering, one should try to take servings that include a bit of each, rather than (say) gouging out one's favorite part. This especially annoys me when it's a lovely blue cheese where the center is especially nice and moldy. Am I wrong to expect others to do the same?
Oh, and the rind? Definitely, if it's good brie.
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re: manraysky
c oliver
Jan 3, 2009 05:27 PM
I was helping out in someone's small office a few years ago. Everyone was hooked on sweets and there were always cookies and stuff being brought in. I'm not a sweet eater so one day I brought pate', brie, grapes and crackers. One of the women started scooping out the inside of the brie and, as the *bringer*, I said oooh, noooo, you have to eat it all :) In, of course, THE sweetest voice. So she did and discovered, son of a gun, she LIKED it :) Sometimes if I have a teeny bit of a soft cheese left I will micro it for us and put on some crackers. I put the rind on also. Mmmm.
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re: Rick_V
Yes, there is definitely an etiquette in place when self-serving cheese, to leave as equally as possible the various parts to other people! At least the French do. And how you're supposed to cut your serving depends on the cheese of course. For Brie you would cut a wedge like you would a pie, like how someone else mentioned. For Morbier, for example (where the prized part is the layer of ash running through it), you would cut a slanted slice across the line of ash, so that everyone can get some of each of the rind, the ash and the pate.
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Beka
Dec 8, 2006 11:14 PM
Yes! It's what gives Brie it's character. That being said it does vary quite a bit by Brand and type. I have indeed had Brie that wasn't very good.
I also notice that baking the Brie does change the way you eat the rind and therefore affects the ratio as well. But it is yummy with a crusty baguette!
Personally I say if you're not going to eat the rind don't waste your money buying Brie! I my house if someone says they don't like rind then usually I don't serve it.
Room temperature and thin slices (pie shaped) is the way to go!
Enjoy! -
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chef chicklet
Dec 8, 2006 08:37 PM
Yes I too like the rind, I used to throw it away until I learned you could indeed eat it. Tasty!
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