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
Some cheeses have wax around them to protect them and help aging, but Brie is a soft cheese, not a semihard one like Gouda. You might find some cheesecloth. still clinging to it. 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 contains a good amount of both vitamin B12 and vitamin B2. Varieties. There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk. Indeed, although brie is a French cheese, it is possible to obtain Somerset and Wisconsin brie. read more