What Is The White Coating On Brie Cheese? Understanding The Velvety Rind
The white coating on Brie cheese is primarily composed of a harmless mold called Penicillium candidum, which plays a crucial role in the ripening process and contributes significantly to the cheese’s characteristic flavor and texture. This coating is not only edible but also essential to the overall Brie experience.
A Brief History of Brie
Brie, often called the “Queen of Cheeses,” boasts a rich history dating back to 8th-century France. It is believed to have originated in the Brie region, east of Paris. The cheese was traditionally made with unpasteurized cow’s milk and ripened in cellars, developing its signature bloomy rind. Over time, Brie gained popularity, becoming a staple in French cuisine and eventually spreading worldwide.
The Star of the Show: Penicillium candidum
The Penicillium candidum mold is the key to Brie’s distinctive character. This mold is either sprayed on the cheese or introduced into the milk during the cheesemaking process. As the Brie matures, the mold grows, forming the characteristic white, velvety rind.
- Appearance: The rind has a soft, downy texture and a pristine white color.
- Flavor Contribution: Penicillium candidum produces enzymes that break down proteins and fats in the cheese, contributing to its creamy texture and complex, often mushroomy, flavor.
- Protection: The rind also helps protect the cheese from unwanted bacteria and mold growth during the aging process.
The Cheesemaking Process: Cultivating the Bloom
The process of creating Brie is a careful dance between science and tradition. Here’s a simplified overview:
- Milk Preparation: Fresh cow’s milk (often pasteurized in modern production) is heated and inoculated with starter cultures.
- Curdling: Rennet is added to coagulate the milk, forming curds.
- Cutting and Draining: The curds are cut and gently stirred to release whey.
- Molding: The curds are placed into molds, traditionally large, flat cylinders.
- Salting: The cheese is salted, which helps to control moisture and inhibits unwanted bacteria.
- Spraying/Inoculation: The Penicillium candidum mold is introduced, either by spraying or as part of the starter cultures.
- Ripening: The cheese is aged in a cool, humid environment for several weeks, during which time the mold grows and the cheese ripens from the outside in.
Benefits of the Rind
While some may be tempted to remove the rind, it offers several benefits:
- Flavor Enhancement: As mentioned, the rind contributes significantly to the overall flavor profile of the Brie.
- Texture Development: It helps create the cheese’s characteristic creamy texture as it ripens.
- Aesthetic Appeal: The white rind adds to the visual appeal of the cheese.
Common Mistakes and Misconceptions
- Thinking the rind is inedible: Many people mistakenly believe that the rind is not meant to be eaten. This is not true; it’s a crucial part of the Brie experience.
- Confusing Penicillium candidum with harmful molds: Some worry about consuming mold, but Penicillium candidum is a carefully selected and safe-to-eat mold.
- Assuming all white rinds are the same: Different cheesemaking processes and aging conditions can affect the flavor and texture of the rind.
Frequently Asked Questions (FAQs)
What does Penicillium candidum do to the cheese?
Penicillium candidum is responsible for breaking down the proteins and fats in the cheese, a process called proteolysis and lipolysis. This process releases flavorful compounds that contribute to the cheese’s creamy texture and complex aroma.
Is it safe to eat the white rind on Brie?
Absolutely! The white rind on Brie, consisting primarily of Penicillium candidum, is completely safe and intended to be eaten. It’s an integral part of the cheese.
Does the age of the Brie affect the rind?
Yes, the age of the Brie significantly impacts the rind. As Brie ages, the rind can become thicker and more intense in flavor, developing more pronounced mushroomy notes.
Can I be allergic to the mold on Brie?
While rare, it is possible to be allergic to the mold on Brie. If you have a known mold allergy, it’s best to exercise caution and consult with a doctor before consuming Brie.
What if the rind is not white but has other colors on it?
If the rind has other colors, such as pink, gray, or blue, it could indicate the presence of undesirable molds or bacteria. In such cases, it’s best to err on the side of caution and discard the cheese.
How should I store Brie to maintain the quality of the rind?
To maintain the quality of the rind, store Brie in the refrigerator, wrapped in parchment paper or wax paper, and then enclosed in a plastic bag or container. This will help prevent it from drying out or absorbing other odors.
Does pasteurization affect the development of the rind?
Yes, pasteurization can affect the development of the rind. Unpasteurized (raw) milk Brie often develops a more complex and nuanced flavor due to the presence of a wider range of microorganisms.
Can I make Brie at home?
Yes, you can make Brie at home, but it requires some specialized equipment and knowledge of cheesemaking. You’ll need Penicillium candidum spores and a controlled environment for ripening.
What does a properly ripened Brie rind taste like?
A properly ripened Brie rind has a mild, mushroomy, and earthy flavor. It should be soft and slightly yielding to the touch.
Can the rind be used in cooking?
While most people eat the rind along with the cheese, it can also be used in cooking. The rind can add a unique flavor to sauces, soups, or baked dishes. However, be mindful of its strong flavor.
Is the rind vegan?
No, the rind is not vegan. The cheese itself is made from cow’s milk, which is an animal product.
Why does some Brie not have a distinct rind?
Some Brie varieties, particularly those mass-produced or aged for a shorter period, may have a less developed or thinner rind. This is often due to variations in the cheesemaking process or the use of different strains of Penicillium candidum.