What Is On The Outside Of Brie Cheese?
The outside of Brie cheese is a delicate, edible rind consisting primarily of Penicillium candidum, a mold responsible for its characteristic flavor and bloomy texture. This rind plays a crucial role in the cheese’s ripening process.
Brie’s Bloom: An Introduction to the Rind
Brie, a soft cow’s milk cheese hailing from France, is celebrated for its creamy interior and unique, sometimes pungent, flavor profile. Integral to this experience is its rind, a bloomy, white coating that distinguishes it from other cheeses. This isn’t simply a protective layer; it’s an active participant in the cheese’s development, contributing significantly to its final texture and taste. The production of this rind is a fascinating process dependent on specific environmental conditions and the skillful application of microbial cultures.
The Microscopic Marvel: Penicillium candidum
The primary organism responsible for Brie’s rind is Penicillium candidum, a mold carefully cultivated in cheese-making facilities. This isn’t the same mold that spoils food. Penicillium candidum is a beneficial mold, specifically chosen for its desirable characteristics:
- Creates a characteristic white, bloomy appearance.
- Produces enzymes that break down proteins and fats in the cheese, contributing to its creamy texture and complex flavor.
- Helps to neutralize acidity during the ripening process.
- Offers a slight degree of protection against undesirable molds and bacteria.
Other molds, such as Geotrichum candidum, may also contribute to the rind’s development, offering further complexity to the final product.
From Curd to Coating: The Rind Formation Process
The formation of Brie’s rind is a meticulously controlled process. Here’s a simplified overview:
- Initial Cheesemaking: Cow’s milk is coagulated using rennet, forming curds. The curds are then carefully cut and drained.
- Molding and Salting: The curds are placed into molds to drain further and begin to take shape. Salting follows, which helps control moisture levels and inhibits unwanted microbial growth.
- Spraying/Inoculation: The Penicillium candidum spores are introduced, either by spraying them directly onto the cheese or by using a mist in the aging room.
- Ripening Environment: The cheeses are then moved to ripening rooms where temperature and humidity are carefully controlled. This encourages the growth of the Penicillium candidum and the development of the rind. This is typically done at cool temperatures (around 10-13°C or 50-55°F) and high humidity (around 90%).
- Rind Development: Over several weeks, the Penicillium candidum gradually colonizes the surface of the cheese, forming the characteristic white rind. Enzyme activity continues, impacting texture and flavor.
Factors Influencing Rind Development
Several factors can significantly impact the quality and appearance of Brie’s rind:
- Humidity: High humidity is crucial for the growth of Penicillium candidum. Too little humidity, and the rind will dry out and crack.
- Temperature: Temperature must be carefully controlled to promote optimal mold growth and prevent the growth of undesirable microorganisms.
- Air Circulation: Good air circulation helps to prevent the build-up of moisture and the growth of unwanted molds.
- Milk Quality: The quality of the milk used to make the cheese also affects the rind. Milk with high protein and fat content typically results in a better rind.
To Eat or Not to Eat: Edibility and Flavor
Generally, the rind of Brie is perfectly safe to eat. In fact, many cheese enthusiasts find that it contributes significantly to the overall flavor experience, adding earthy, mushroomy, or even slightly ammoniacal notes. However, some factors may influence your decision to eat the rind:
- Personal Preference: Some people simply don’t like the taste or texture of the rind.
- Ammonia Smell: A strong ammonia smell indicates that the cheese is overripe. While the cheese might still be safe to eat, the flavor may be too intense for some.
- Unusual Appearance: If the rind looks discolored, slimy, or has signs of unwanted mold growth (e.g., blue, green, or black spots), it’s best to discard the cheese.
Potential Problems with Brie Rind
While Penicillium candidum is desirable, other microorganisms can sometimes take hold, leading to undesirable rind characteristics:
| Problem | Cause | Solution |
|---|---|---|
| Slimy Rind | Excessive moisture, unwanted bacterial growth | Improve air circulation, reduce humidity, adjust salting levels |
| Cracking Rind | Insufficient humidity | Increase humidity in the ripening room |
| Discoloration (e.g., pink, gray) | Unwanted mold growth | Improve sanitation, adjust ripening conditions |
Frequently Asked Questions About Brie Rind
Is Brie rind always edible?
Yes, generally, Brie rind is edible. It’s a key component of the cheese’s overall flavor and texture. However, as discussed above, if the rind shows signs of spoilage (unusual discoloration or texture), it’s best to avoid eating it. Trust your senses!
What does Brie rind taste like?
The flavor of Brie rind can vary depending on the age and specific production methods of the cheese. It’s often described as earthy, mushroomy, or slightly pungent. Some people also detect a subtle nutty flavor.
Why does Brie rind smell like ammonia sometimes?
A strong ammonia smell indicates that the Brie is overripe. This is due to the continued breakdown of proteins in the cheese. While it’s generally safe to eat, the flavor might be too intense for some palates. Consider it a sign the cheese is at the end of its life.
How is Brie rind different from other cheese rinds?
Brie rind is distinct due to its bloomy appearance, which is created by the Penicillium candidum mold. Other cheese rinds can be hard (like Parmesan), washed (like Époisses), or waxed (like Gouda), each type developing through different processes and microbial influences.
Can I make Brie at home?
Yes, it’s possible to make Brie at home, but it requires some specialized equipment and knowledge. You’ll need to source Penicillium candidum cultures, control temperature and humidity carefully, and monitor the ripening process closely. Many resources are available online for home cheesemakers.
What are the best ways to store Brie?
Brie should be stored in the refrigerator, ideally wrapped in wax paper or parchment paper and then loosely covered with plastic wrap. This allows the cheese to breathe while preventing it from drying out. Store it in the cheese drawer, if you have one.
How long does Brie last?
Brie has a relatively short shelf life. It’s best to consume it within a week or two of purchase, and within a few days of opening. Pay attention to the expiration date and look for any signs of spoilage.
Is Brie rind good for you?
Brie rind contains some nutrients and contributes to the overall digestibility of the cheese by breaking down proteins. However, it’s important to consider that it also contains microorganisms, so consume it in moderation.
Does Brie rind affect the texture of the cheese?
Yes, the rind significantly affects the texture. Enzymes produced by the Penicillium candidum break down proteins and fats, resulting in a creamier, softer interior. The rind itself provides a slight textural contrast to the smooth interior.
What happens if the Brie rind turns pink or gray?
Pink or gray discoloration on the rind often indicates the growth of undesirable molds. This can be due to poor sanitation or improper ripening conditions. It’s generally best to avoid eating Brie with discolored rinds.
Is all Penicillium candidum the same?
No, there are different strains of Penicillium candidum, and cheesemakers often select specific strains to achieve particular flavors and textures in their Brie. The choice of strain is a crucial aspect of cheesemaking.
How does Brie rind contribute to the cheese’s aroma?
The Penicillium candidum produces volatile compounds that contribute to Brie’s characteristic aroma. These compounds are responsible for the earthy, mushroomy, and sometimes slightly ammoniacal notes that define its scent. These compounds develop differently and become more intense as the cheese ages.