On the other hand, I know people who love the rind on Epoisses. But Nash cracks the door open. The best advice is to go to a shop with a dedicated, knowledgeable person behind the counter who can answer all of your questions—expertise that's hard to find at big-box [stores] and even grocery stores. The bottom line is to trust the experts and your own taste. For more from St. Louis Magazine , subscribe or follow us on Facebook , Twitter , and Instagram.
Rind savoir faire is more useful than ever because America is quickly catching up with Europe when it comes to producing cheese. Bivins has noticed an explosion of interest in rinded cheeses in particular, from Comte to Stilton to Parmesan Reggiano.
What do I do with this? The enzymes in the rind provide a naturally tender flavor on their own and complement the cheese. Enzymes found in the rind soften up the brie cheese as well for an even better texture. With that said, there are certainly cases in which a brie rind has gone bad.
Firstly is the texture. While brie is known for its pillowy and sometimes runny soft insides, the rind gives a bit of firmness that compliments this softness well. The rind of a good brie cheese properly straddles the line of providing some substance without becoming too chewy or hard.
While the inner cheese should never be tasteless this is a sign of poor brie , the rind is where the strongest flavors reside. The penicillium found in the rind will give you a range of flavors from sweeter to earthy, especially as the cheese ages.
Even on newer cheeses, however, the additional flavor profile of the rind goes a long way. Unless it truly upsets you to do so, eating of the rind is recommended. If you are in a social setting and do not plan to eat the rind, take it with you on your plate. If you feel this is wasteful, perhaps stick to other cheeses when eating with friends or at gatherings. Read now on KitchenSeer : Is a cheese board a starter or a dessert? One of the best things about brie is its versatility.
You can cook with it, making everything from delicious sauces to sandwiches and pastries. It also is well served on cheese plates and raw. Create an account. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Related Articles. Article Summary. Method 1. Cut brie by the slice from the tip to the rind.
The tastiest part of the brie is the tip. No one will notice as long as you preserve the triangular shape of the brie. Go on and take part of the rind! If you cut across the brie to remove the tip, you inevitably leave behind a slice that is all rind.
Eat the rind along with the rest of the cheese. Everyone wonders what they are supposed to do with that hard shell on cheese, but a brie rind is safe to eat.
That would be like taking the meat out of a sandwich and throwing away the bread. Keep in mind it tastes worse as the brie goes bad, so be sure to try it on a fresh slice. Do your best to peel it off by hand. Try cutting the top off to make the rest easier to remove or eat around it if you have to.
Freeze the cheese for about 30 minutes, then slice off the rind with a sharp knife. Throw away the cheese if it smells like ammonia. Brie generally keeps for a couple of weeks until it is opened, and after that, it lasts a week or less. The rind turns gray and flaky as the cheese spoils. The inside of the cheese turns gooey and has a nasty chemical smell as it goes bad. It has a hard outer rind with a springy inside.
Overripe brie turns soft and runny. Brie stops aging after you slice it, so eat is as soon as possible to avoid having it spoil on you. If you have to store it, wrap it up in parchment or wax paper and keep it in a refrigerator drawer away from moisture. It will last up to 6 months in a freezer-safe container. Thaw it in the refrigerator, cold water, or the microwave until it softens. Method 2. Leave the brie out at room temperature for 1 hour.
Take it out of your refrigerator and let it settle. It turns nice and creamy so you get the most out of its flavor. Warming it a little reduces any of the ammonia taste you might get from a slice you have had in the refrigerator for a few days. All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Serve the brie by cutting it into a wedge. If you bought a wedge, it is simple enough to serve by plopping it on a tray with a knife.
A lot of brie is sold as a wheel, so cut out a wedge to get the party started. Slice from the rind to the center of the brie with a narrow cheese knife.
Keep the slice relatively small, about 1 in 2. Cut a slice to give guests a sample to go by. Place the cheese on plain bread or crackers to enjoy its basic taste. Rip off a piece of a baguette or another crusty bread and put the brie on top of it.
Throw the cheese on top of the bread and pop it in your mouth. Brie is soft and creamy as is, so put it on something of a similar size and enjoy it. Pair the cheese with sweet fruit or nuts to complement its flavors.
0コメント