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Brie Cheese rind

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rbc Dec 9, 2006 08:35 PM

This may sound a little crazy, but I don't really like Brie. I just like the rind on the outside... Are there other cheeses (or ways of preparing the Brie) so I can maximize the rind... I'm this way with other cheese like Cambozola, Camembert, etc.

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  1. l
    Leslie RE: rbc Dec 9, 2006 08:54 PM

    Find yourself a brie-buddy to share with- you can eat the outside and your buddy can eat the inside and not feel guilty because most of us do prefer the soft creamy cheese within.

    1. l
      Leslie RE: rbc Dec 9, 2006 08:54 PM

      Find yourself a brie-buddy to share with- you can eat the outside and your buddy can eat the inside and not feel guilty because most of us do prefer the soft creamy cheese within.

      1. l
        Louise RE: rbc Dec 9, 2006 10:06 PM

        I'm the same way, except I like both the inside and the outside. It's always hard to believe that people would leave the yummy rind--but they do, there you go.

        1. babette feasts RE: rbc Dec 9, 2006 10:33 PM

          You can buy smaller individual cheeses so there's a higher rind to pate ratio.

          1. r
            rbc RE: rbc Dec 9, 2006 10:41 PM

            Good idea about the brie buddy. I will have to track one down! are there any other cheeses that are more rindy though?

            1. h
              Humbucker RE: rbc Dec 10, 2006 03:00 AM

              Someone should make a cheese that is made flat like a pancake so it's mostly rind. You could eat it alone or use it as a base for other toppings. You could even make a cheese-crust pizza.

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