What is the rind on brie cheese?

Surely you've asked the question while eating funky cheeses with friends. "Are we supposed to eat the rind or not?" Unless you're surrounded by a bunch of cheese nerds, the answers that come back likely have as many holes as a cartoonish slice of Swiss. read more

The rind of Brie cheese, as well as other soft cheeses like Camambert, Boursault, etc, are generally edible. There may be some types that aren't, but I haven't seen them. The rinds are simply dried, hardened outer layers of cheese that have come in contact with mould. So eat away. read more

Brie isn't one cheese but an entire category of cheeses. They are made in different size formats, different areas, different animal breeds and different recipes. Lowfat, standard, double creme and triple creme. Could be raw, pasteurized or stabilized; produced in a factory or in a farmhouse. read more