Introduction
If you’re a fan of brie cheese, you may have found yourself asking the age-old question: do you eat the rind?
For some, the rind’s tough, bloomy exterior may not seem appetizing. Others swear by the soft, flavorful addition to the cheese’s texture. The debate over whether or not to eat the rind has been going on for centuries and continues to divide cheese lovers around the world. In this article, we’ll dive into the history of brie cheese, personal experiences with eating the rind, the science behind the rind’s flavors and textures, creative uses for leftover rind, and tips for enjoying it in a variety of ways.
History of Brie Cheese
The origins of brie cheese trace back to the verdant fields of northern France. This cheese derives its name from the Brie region in Île-de-France, where it was first produced in the 8th century. Brie was traditionally made by hand by only master cheesemakers. It was also frequently referred to as the “King’s Cheese” because it was the favored cheese of the French monarchy.
In its earliest iterations, brie was quite different than the soft, smooth cheese that we know today. Originally, brie cheese was referred to as fromage de Brie, and it was a hard, crumbly cheese, more similar to Parmesan. Over time, the cheese developed a softer texture and became the delicious spreadable cheese we know today, with a white, bloomy rind.
In France, the traditional way to eat brie is to consume the rind. This technique allows for a fully-rounded, complex flavor to develop as the cheese ages. During the aging process, the rind absorbs and contributes to the cheese’s characteristically rich, buttery, and earthy flavor.
Personal Essay
My journey with eating brie rind was one of trial and error. For years, I was intimidated by the rind. The surface seemed too tough and unappealing. I also had heard different opinions from friends and family. Some loved eating the rind, while others always removed it. I wasn’t sure which way to go until I tried it for myself.
After doing some research, I learned about some health benefits linked to eating brie rind. For example, research conducted by the University of Michigan reported that the rind of brie cheese contains a type of mold culture that may help strengthen the immune system. That certainly sparked my interest in eating it.
At the same time, I was conscious of the idea of consuming mold, especially as I knew different types of cheese molds can carry mycotoxins, which can be very dangerous. So, I tried it, both without and with the rind to get a sense of the comparison. I followed proper storage and hygiene protocols to avoid any possible danger.
In the end, I found that I enjoyed the flavor and texture profiles of both the cheese and the rind. It was a different experience to have the complete aspect of the cheese rather than just part of it. Since then, I have been a dedicated rind eater of brie cheese.
Creative Uses for Brie Rind
Don’t throw away those leftover brie rinds! The rind can actually add depth and richness to a variety of recipes. Here are some creative ways you can incorporate brie rind into your cooking:
- Broth: Brie rind broth is an excellent base for soups. Simply simmer rinds in a pot of vegetable or chicken broth until boiling. Strain out rinds and voila!
- Cheese Spread: Melt brie rind together with your favorite cream cheese or mayonnaise, and add garlic, herbs, or any other ingredients that you love. The result is a delicious spread perfect for crackers or bagels.
- Pizza Toppings: Adding brie rind to the pizza mixture gives it a divine, cheesy flavor. Preheat the rinds in the oven; then simply grate over your favorite pizza toppings, and bake for a melty crust.
- Caramelized rind: Cut the brie rind into small bits and add to a saucepan with sugar, honey, or maple syrup over medium heat. Once melted, drizzle the delicious topping over your fruit, yogurt, or cereal.
- Bread crostini: Spread butter on some sliced baguette, place a brie rind over it and let it broil it to crisp perfection.
These creative tricks give the leftover rind a new purpose in your cooking adventures.
Debate: To Eat or Remove the Rind
The debate over whether or not to eat the rind is a long-standing one, steeped in tradition. Many people consider the rind to be an essential component of brie cheese, adding depth to the flavor and texture. Others simply find the rind too tough or unappetizing.
Cultural norms play an essential role in this debate. In France, for example, it’s widely accepted to eat the rind with brie. However, in some other countries, it’s more common practice to remove it.
Ultimately, taste preferences are the most personal reasons as to why someone would eat the rind or not. Some people love the additional bold flavor and complexity, while others prefer the milder taste of only the cheese.
Science Behind the Rind
The rind on the brie cheese is the result of mold and bacterial growth from the cheese’s surface. Penicillium Candidum and a variety of other mold types are responsible for breaking down the cheese, giving it a more complex flavor profile. Historically, the rind was an essential way to preserve the cheese since it acted as a protective barrier.
Today, the rinds are edible or not, depending on their texture and flavor profile. White rinds are the most sought after and easy to accept due to their subtle mushroomy flavors. Bloomy rinds have a powdery, velvety feel with stronger aromas. Washed rinds have bacterial cultures washed over them, which gives them their unique character, and represent a little more of an advanced taste for cheese enthusiasts.
How-To Guide
If you’re ready to give the brie rind a chance, here are some tips on how to enjoy it:
- Pair it: Try pairing brie cheese with some fig jam and toast. It can create the right balance of flavors to enjoy both the cheese and the rind.
- Let it breathe: Before serving, give it time to breathe by taking it out of the refrigerator. The rind develops flavors and aromas when exposed to oxygen.
- Try it with wine: Pair brie rind with a dry white wine or a crisp rose. The mild flavors of each will complement one another perfectly.
- Cut it properly: Use a knife while cutting to remove only the right amount of rind with the cheese. Aim to remove the thickest part and leave as much as possible without disturbing the cheese.
- Experiment: With the knowledge you have now, be creative and enjoy the rind in your own way.
Conclusion
The debate over eating the brie rind will continue to be a topic of conversation among cheese enthusiasts. Yet, the rind offers much more than just disagreement. It speaks to the history and cultural significance of brie cheese. It’s a personal preference and a creative tool to add flavor to recipes, but, ultimately, all that matters is how you enjoy your brie cheese. Whether you eat the rind, remove it, or use it to create something new— the choice is yours.
