Brie cheese, with its creamy, dreamy interior and often-intimidating rind, is a star on any cheese board. But a common question arises when faced with this delicacy: Do you eat the wax on Brie cheese? Let’s unwrap this cheesy mystery!
Contents
What’s the Deal with Brie Rind?
Brie is a soft cow’s milk cheese named after the Brie region of France. It’s known for its edible rind, which is formed by a special type of mold. Yes, mold! But before you freak out, this mold is perfectly safe and contributes to the cheese’s unique flavor.
However, some Brie cheeses come with a wax coating around the rind. This is where the confusion begins.
Wax vs. Rind: Know the Difference
* **Rind:** The natural, soft, white, and sometimes slightly bumpy outer layer of the cheese. It’s bloomy and downy and part of the cheese itself.
* **Wax:** A protective layer (usually red or black) applied to the cheese to preserve freshness and prevent it from drying out.
So, Do You Eat the Wax?
**No, you absolutely should not eat the wax on Brie cheese.**
The wax is not intended for consumption. It’s there to protect the cheese during aging and transportation. Eating it won’t necessarily harm you, but it’s not digestible and doesn’t taste good. Think of it like the peel on an orange – you wouldn’t eat that, would you?
How to Properly Enjoy Brie
1. **Check for Wax:** Before serving, inspect your Brie for any wax coating.
2. **Remove the Wax:** If there’s wax, carefully cut it away from the rind using a sharp knife.
3. **Eat the Rind (Usually):** In most cases, the rind of Brie is edible and adds to the flavor experience. Some people enjoy the taste and texture, while others find it too strong or earthy. It’s really a matter of personal preference.
4. **Serve at Room Temperature:** For the best flavor and texture, let your Brie sit at room temperature for about 30 minutes before serving. This will allow the cheese to soften and the flavors to fully develop.
When to Avoid the Rind
While the rind is generally safe to eat, there are a few situations where you might want to avoid it:
* **Ammonia Smell:** If the rind smells strongly of ammonia, it’s a sign that the cheese is past its prime.
* **Discoloration:** If the rind is discolored or slimy, it’s best to discard the cheese.
* **Personal Preference:** If you simply don’t like the taste or texture of the rind, feel free to cut it off.
Creative Ways to Serve Brie
* **Baked Brie:** Top a wheel of Brie with honey, nuts, and dried fruit, then bake until warm and gooey.
* **Brie and Apple Sandwich:** Combine slices of Brie with thinly sliced apples on crusty bread.
* **Brie Bites:** Cut Brie into small squares and serve with crackers or baguette slices.
Brie FAQs
**Q: Is Brie healthy?**
A: Brie can be part of a healthy diet in moderation. It’s a good source of protein and calcium but is also high in fat.
**Q: How should I store Brie?**
A: Wrap Brie tightly in parchment paper or plastic wrap and store it in the refrigerator.
**Q: How long does Brie last?**
A: Brie typically lasts for one to two weeks in the refrigerator.
**Q: Can I freeze Brie?**
A: Freezing Brie is not recommended, as it can change the texture and flavor.
**Q: What wines pair well with Brie?**
A: Light-bodied red wines like Pinot Noir or Beaujolais, as well as crisp white wines like Chardonnay or Sauvignon Blanc, pair well with Brie.
Enjoy your Brie responsibly, and remember: wax off, rind on (if you like)!