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Removing the rind from Brie

last year

I really apologise if this has been mentioned and /or if it’s just old news, but here it goes. I was making appetizers today and wanted to remove the rind from a round of brie. I hate that! But then, I had an idea and it worked! a potato peeler! Worked fantastic!

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floral_uk z.8/9 SW UK

last year

last modified: last year

Never heard of removing the rind from a Brie. It keeps the cheese from collapsing into a blob. If the cheese holds up for long without the rind, imo it’s not ready to eat.

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Comments (10)

carolb_w_fl_coastal_9b
last year
Puzzling why someone would want to? That's my favorite part 😋
plllog
last year
Usually, I'd choose a different cheese if I didn't want the rind, but I can imagine needing to make brie work. Thanks for the suggestion! I don't think I'd have ever thought of that!
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nekotish
last year
Brilliant idea.I don't mind the rind but my DD's don't care for it Thanks @lulu
Islay Corbel
last year
I bet there wasn't much left LOL Was it an American"Brie"? You would have a devil of a job doing that to a French one LOL
plllog
last year
I think it must have been a young one.
Lulu
Original Author
last year
I was surprised it did work. I don’t know the age of it, and as it was going to be baked and combined with other stuff, I thought it seemed ok. The rind just barerly came off, no waste. it was afrench creme brie from Costco. it was cold from the fridge. I really am an amateur. I just thought it was really good for what I wanted
Lulu
Original Author
last year
Just for the heck of it, here is the recipe I made.

https://recipekeeperonline.com/recipe/ibeXagCO1U-5KyvhUJiSgA

I guess I just don’t like the rind. .
gardengal48 (PNW Z8/9)
last year
I've never considered removing the rind either, especially if the Brie is going to be baked. It's what holds it all together, otherwise it comes out as a messy blob, as floral described. Plus the rind is fully edible!!
plllog
last year
Lulu, we're an opinionated bunch, Please don't let it get to you. The comments are about the food, not you. You're very welcome here in the Cooking Forum.

So, the rind isn't needed if your cheese is young and firm, since it was baked in pastry. Also, the rind on young brie can be a bit rubbery and bitter in the wrong way. Technically, it isn't ”ready to eat” as Floral said, because at its full flavor, proplerly aged, it's very soft to runny, and the rind is more tender and flavorful. But this recipe was meant for young firm cheese--and Costco priced. I think the rind might have given an unpleasant texture to the pastries and your trick of peeling it was a good idea.

Re ”American” brie, the issue is that it's sold young, whether it's French or American, and a lot of Americans are inexpert at storing and aging their cheeses. Contrary to the prejudices I've often heard expressed, American made ”brie” (same kind of cheese, off appelation) can be indistinguishable from similar, proper French bries, when one compares like to like. Cheesemongers and some supermarkets with specialized cheese sections, here, do sell ready to eat cheeses, and cuts, but they don't travel well, and can go bad while waiting to be sold, raising the prices of all the cheeses.

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