Can You Eat the White Part on Brie Cheese? Demystifying the Rind
Yes, the white part, known as the rind, on Brie cheese is generally safe and delicious to eat. While some people prefer to remove it, the rind contributes significantly to Brie’s flavor and texture profile, offering a complex earthy or mushroomy counterpoint to the creamy interior.
Understanding Brie: A Cheese Lover’s Delight
Brie is a soft, cow’s-milk cheese named after Brie, the French region from which it originated. It’s characterized by its creamy, pale interior and a bloomy rind, a white, mold-covered exterior that develops during the aging process. This rind is not just decoration; it’s a crucial element of the cheese’s overall experience.
The Bloomy Rind: A Symphony of Microorganisms
The rind is formed by a culture of Penicillium candidum and other microorganisms sprayed onto the cheese’s surface during production. These microorganisms are not harmful, unlike some other molds that can grow on food. Instead, they work to ripen the cheese from the outside in, breaking down proteins and fats, which contributes to its creamy texture and complex flavors.
Flavor Profiles: Rind vs. Interior
The interior of Brie offers a rich, buttery flavor with subtle hints of nuts and cream. The rind, on the other hand, provides an earthy, mushroomy, and sometimes even slightly ammonia-like flavor. This contrast is what makes Brie such a unique and enjoyable cheese. The rind’s flavor can vary depending on the age and type of Brie. A younger Brie will have a milder rind, while an older Brie may have a stronger, more pronounced flavor.
Nutritional Benefits of Brie (Rind Included)
Brie, including the rind, offers several nutritional benefits:
- Calcium: Essential for bone health.
- Protein: Important for building and repairing tissues.
- Vitamin A: Supports vision and immune function.
- Vitamin B12: Vital for nerve function and red blood cell production.
- Riboflavin: Aids in energy production.
While the rind contributes to the overall nutritional value, the primary source of these nutrients is the creamy interior.
Choosing the Right Brie: Ripeness Matters
The ripeness of Brie significantly affects its flavor and texture. A perfectly ripe Brie will be slightly soft to the touch but not overly runny. The rind should be intact and uniformly white or slightly beige. Avoid Brie with:
- A cracked or damaged rind.
- An ammonia smell that is overpowering (a slight ammonia smell is normal, but excessive ammonia indicates over-ripeness).
- A gray or discolored rind.
- A hard or dry rind, indicating that it is either under-ripe or dried out.
Serving Suggestions: Rind or No Rind?
Whether to eat the rind or not is a matter of personal preference. Here are a few serving suggestions, catering to both preferences:
- With the rind: Serve Brie at room temperature to allow the flavors to fully develop. Pair it with fruits, nuts, crackers, or baguette.
- Without the rind: Gently slice off the rind with a sharp knife before serving. The creamy interior can be spread on crackers or bread.
- Baked Brie: Baking Brie melts the interior, creating a warm, gooey delight. The rind helps hold the cheese together during baking, but it can be partially or completely removed before serving.
Common Mistakes: Avoiding Brie Blunders
Here are a few common mistakes to avoid when handling Brie:
- Serving it cold: Cold Brie lacks flavor and has a firm texture.
- Ignoring the expiration date: Check the expiration date to ensure the cheese is fresh.
- Storing it improperly: Wrap Brie tightly in parchment paper and store it in the refrigerator.
- Assuming all white molds are safe: Only eat the rind of Brie and other cheeses specifically designed to have a bloomy rind. Never consume mold on other cheeses or foods that were not intentionally molded.
Frequently Asked Questions (FAQs)
Can the rind of Brie make you sick?
No, the rind of Brie, made of Penicillium candidum, is generally safe to eat and is part of the cheese’s intended flavor profile. However, if you are allergic to penicillin, it’s best to avoid consuming the rind. Always check for signs of spoilage like discoloration or an overly strong ammonia smell, which could indicate the presence of unwanted bacteria.
Does the rind of Brie change the flavor significantly?
Yes, the rind significantly contributes to the flavor profile of Brie. While the interior is creamy and mild, the rind adds earthy, mushroomy, and sometimes slightly ammonia-like notes, providing a complex counterpoint to the cheese’s richness. The extent of this flavor impact depends on the ripeness of the Brie.
Is it safe for pregnant women to eat Brie rind?
While Brie itself is generally safe for pregnant women if it’s pasteurized, some sources recommend avoiding the rind. This is because there’s a slightly increased risk of Listeria contamination, although the risk is very low. It’s always best to consult with your doctor or midwife for personalized advice.
How do you properly store Brie to keep the rind in good condition?
Wrap Brie tightly in parchment paper, then loosely in plastic wrap. This allows the cheese to breathe while preventing it from drying out. Store it in the refrigerator in a cheese drawer or a container away from strong-smelling foods.
Can you freeze Brie cheese with the rind on?
Freezing Brie is generally not recommended, as it can alter the texture and flavor, making it crumbly and less creamy. However, if you must freeze it, wrap it tightly in plastic wrap, then in foil. Thaw it slowly in the refrigerator before serving, and be aware that the rind’s texture may change.
Is it normal for the rind to have a slightly ammonia-like smell?
Yes, a slight ammonia smell is normal in Brie, especially as it ages. This is a byproduct of the ripening process. However, if the ammonia smell is overpowering, it could indicate that the cheese is overripe and should not be eaten.
What happens if the rind on my Brie is slimy?
A slimy rind indicates that the cheese has spoiled and should not be eaten. This is often accompanied by a strong, unpleasant odor. Discard the entire cheese if the rind is slimy.
Can I eat the rind on other soft cheeses, like Camembert?
Yes, the rind on Camembert, another bloomy-rind cheese, is also safe and intended to be eaten. Camembert uses similar cultures to Brie, and the rind contributes to its unique flavor profile.
What is the white mold on the Brie rind made of?
The white mold on the Brie rind is primarily made of Penicillium candidum, a beneficial fungus that is essential for the cheese’s ripening process and flavor development.
How long does Brie cheese last with the rind intact?
Brie cheese with the rind intact typically lasts for one to two weeks after purchase, as long as it is stored properly in the refrigerator. Always check the expiration date and look for signs of spoilage before consuming.
If I don’t like the rind, can I just eat the inside?
Absolutely! It’s perfectly acceptable to remove the rind and only eat the creamy interior of the Brie. While the rind contributes to the overall flavor, it’s a matter of personal preference.
Is the rind of Brie different on different types of Brie?
Yes, the rind can vary slightly depending on the type of Brie. For example, Brie de Meaux, a traditional French Brie, typically has a more pronounced and flavorful rind than some commercially produced Bries. Also, some Bries may have additional flavors or herbs added to the rind.