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Brie Cheese rind

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  • rbc Dec 9, 2006 08:35 PM
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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. 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. 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. 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. You can buy smaller individual cheeses so there's a higher rind to pate ratio.

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

            1. 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.