349781 Sat Dec 09 21:35:14 -0800 2006 6 31 Home Cooking 0 2085282 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. Sat Dec 09 21:35:14 -0800 2006 45008 rbc 1 2085330 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. Sat Dec 09 21:54:54 -0800 2006 2085282 15919 Leslie 1 2085331 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. Sat Dec 09 21:54:55 -0800 2006 2085282 15919 Leslie 1 2085481 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. Sat Dec 09 23:06:26 -0800 2006 2085282 13445 Louise 1 2085533 You can buy smaller individual cheeses so there's a higher rind to pate ratio. Sat Dec 09 23:33:15 -0800 2006 2085282 13150 babette feasts 1 2085548 Good idea about the brie buddy. I will have to track one down! are there any other cheeses that are more rindy though? Sat Dec 09 23:41:57 -0800 2006 2085282 45008 rbc 1 2085962 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. Sun Dec 10 04:00:37 -0800 2006 2085282 10832 Humbucker