Small brie wheel creamy outside sour middle?
So twice now I've picked up a Brie that's rich and creamy on the outside (the way that brie is supposed to be), but more like sour cream in the middle.
Why is this? Am I buying brie that isn't ripe yet? Should I let it sit out for a bit and let it ripen? Am I supposed to eat it from the outside in, and let it ripen as I eat it?
Is this normal for brie?
I think you're going to have to be more specific. What exactly did you buy? Many people refer to anything small and cylindrical that's soft as a brie... do you have a picture of the label? Brie is generally sold in wedges but small 6" rounds in the US can be also labeled brie -those are actually a Camembert by definition.
There are many small, artisan cheeses which ripen from the outside in that are pleasant in many stages. They start out in a cheesecake sort of texture all through then move to a pudding texture on the outside with softening cheesecake in the center then to completely pudding texture eventually. They won't ever get to the gooey brie texture you might be expecting.
Once you cut into a soft-ripened or bloomy rind cheese, it will no longer continue to ripen.