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Do you eat the skin on Brie?

f
Fromage-Inept Aug 10, 2002 01:01 AM

Or should I say... is it proper (knowing that many on here will eat anything)?

I've noticed at buffet-type events when there's a brie/cracker section, some people will carefully carve out a chunk of pure cheese while others don't give a damn and chow down on the whole package.

A few of us debated different opinions... was it safe, does the skin detract from the pure cheese flavor, or is it part of the package? It remained undecided. To each his own. But then again if you start chomping down on the skin of one of those red wax encrusted cheeses, people are going to think you're odd.

Would love some feeback from cheese freaks on what fromages have edible and inedible attributes?

  1. 2
    2chez mike Aug 10, 2002 04:38 PM

    If you like the skin, I do, then eat it.

    If you don't like it, don't eat it.

    2 Replies
    1. re: 2chez mike
      i
      ironmom Aug 10, 2002 05:16 PM

      The rind on Brie is intended to be eaten. I think it's really gross that people "strip mine" food at a buffet, instead of taking a portion and leaving what they don't want on their plates.

      The rind on a cheap mass-produced Brie is less delicate than on the better kind, though.

      1. re: ironmom
        m
        mangetoutoc Oct 9, 2010 09:11 PM

        That's good, I like that ... "strip mining" the Brie. Must say, it is off-putting seeing people do that, too. At least, when I follow these sorts to the cheese table, I get the treat of extra Brie skin to munch when I cut off my slice.

    2. 2
      2chez mike Aug 10, 2002 08:40 PM

      The skin on brie, camenbert, too, is part of the cheese and completely edible.

      1. g
        Griller141 Aug 12, 2002 12:01 AM

        It's the best part of a well-made Brie (and Camembert).

        1 Reply
        1. re: Griller141
          b
          buddyboyII Oct 4, 2010 04:23 PM

          I am a delivery person. I deliver brie to my customers among other things. I debated this with one of the chefs. I personally don't like the rind so i carve it off. An additional factor is cleanliness. I just unwrapped my own 1.1kilo wheel. However, the plastic wrapper did not fully encase the wheel. Which is fairly common. Therefore, the rind becomes a dirt magnet. SO i would treat it like a fruit. Wash the skin before you eat it.

        2. Passadumkeg Oct 9, 2010 09:16 PM

          Yes, but not the red skin on gouda!

          1. t
            thefishcansgivejinjin Oct 9, 2010 11:21 PM

            yer suppos'd to! try it! don't if you don't like it!

            1. sunshine842 Oct 10, 2010 01:43 AM

              Everyone I know here in France eat the rind on washed-rind cheeses (Brie, Camembert, Coulommiers, etc) It's generally pretty mild-tasting - and there's a pretty solid belief that the organisms which create the living rind are good for the digestion and the immune system. The pasteurized stuff in the States may be stronger...at which point, I agree, eat it if you like, cut it off if you don't

              It is considered the height of bad manners to not take a whole slice from the wedge -- to take some of the outside rind as well as the inner portions. What you do with the rind once it's on your plate is your business, but it's really crummy to cut the point off the cheese. (a rule of thumb is to maintain the shape of the piece of cheese on the plate, unless it's a whole round, in which case you take a wedge, like pie or cake)

              Strip-mining a Brie (great term!) in France would result in a dead, awkward silence while the crickets chirp. Leaving the rind on your plate might be unusual, but no one would say anything.

              1 Reply
              1. re: sunshine842
                c oliver Oct 11, 2010 09:10 PM

                Excellent post. Don't scoop til you're in the privacy of your own table. And I just learned that the proper way is to take a whole slice and maintain the original shape of the cheese.

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