Are you supposed to eat that powdered-wax rind? It doesn’t taste very good, IMHO (ack! wrong forum!), but maybe it’s an acquired taste?
And now I hear that you’re supposed to let it ripen first? How long? Under what conditions?
Would some cheese lover tell me the proper/traditional way of eating this? I want to be a cheese snob, dammit!
Step 1: Go to the store and buy a nice unit of brie. (is it “wheel” of brie? The questions continue…)
Step 2 and up: ???
I am certainly not a cheese snob, nor any type of snob for that matter, but I love brie. i’ll tell you how I eat it.
I let it sit at room temp for about an hour or so, I eat the rind and all, I usually dip a breadstick into it and scoop it up. yum.
Psycat is correct. Let it come up to room temperature before you eat it. If the bitter taste of the rind bothers you, try a different variety. It comes in a number of different types, some of which are based on the quality of the rind. The taste difference can be pretty big.
Eat it from the point toward the wide base by making oblique cuts. (Think sharpening a pencil) Never cut directly across it or you are a selfish pig who is hogging more than his fair share of the good stuff. Hope this helps.
-LabRat
ps. You usually put it on a cracker but there are tons of ways to eat it. Baked in a crust, it’s more addictive than crack.
I love the stuff, but I’m with you, no rind!
Try it spread on sourdough french…
I’ll second the endorsement for baked brie en croute. Another good way: once it’s at room temp, spread some on a baguette or french roll cut lengthwise. Put some fresh spinach leaves and thinly sliced pears (you could also add some very thin slices of red onion) on the sandwich and consume with a glass of your favorite wine. Excellent for patio brunches.
My mother, who had a catering business for a number of years, used to make it with a crackeled caramel sauce. Sweet, salty, and bitter all together…mmmmmm…I need to call her for the recipe.
I really like brie.
Rick
I’m on the fence when it comes to the rind. I usually at least taste it. Like LabRat said, the taste can vary a lot.
My favorite brie dish is baked or roasted in tomato halves with basil and garlic. Yummy!
Thanks for your suggestions. I had been eating it cold with the crust cut off, but I will try to allow it to rest next time and eat it with some good crusty bread…
Room temp. Rind optional. Best with wine.
red wine, that is
I don’t think it’s powdered wax, I think it’s some kind of mould. If you cut a wedge out of the chees and leave it for long enough, it will grow back over the cut ends.
Bad wording on my part, sorry. I meant “powdery-waxy” or some such nonsense.
send it to me! 
Room temp, with fruit and wine (white, thank you)
or
take one wheel of brie, wrap in pie crust, bake til crust is golden brown, serve hot with crackers/fruit. hmmmmmmmmmmm
I have good days and bad days with the rind - still eat it but sometimes it’s better.
I love warm brie in a huge salad creation and also at room temp and just with a nice apple…and red wine…and in warm bread.
Cheese: what can you do ?
Is this is how women are with chocolate ?
The Most “Heart Attack on a Plate”-y of all the heart attacks on a plate:
Buy some triple-creme Brie, a good baguette (you may have to shop around a while for this), some cornichons, and some good butter - not margarine or “spread” - butter. Organic butter is even better.
Let Brie come to room temperature. Leave the butter out just long enough so that you can spread it but it’s still cold - not all melty. Cut baguette in half and spread with a moderately thick coating of butter on both halves. Add several moderately thick slices of Brie on one half. Smoosh the Brie a little into the butter. Add a few cornichons. Top with other buttered half of baguette. Eat.
What’s a cornichon? Is that like a Corn Nut? I’m guessing no.
White wine is for Sissies. Real men drink red wine.
which fits perfectly , thank you from the female…
London_Calling: I don’t know. Give me cheese over chocolate any day.
For a real treat, try Cambozola. It has roughly the same consistency and creaminess as brie or camembert, but it also has a vein of blue mold that give it the some of the tanginess of blue cheeses. I like it best on good whole-grain bread with red wine. It also goes well with champagne or dessert wines.
I’ve tried to find the difference between brie and camembert, but they both taste the same to me.
Does anyone know the difference?
I actually ‘cook’ with brie. I add it to pasta with sundried tomatoes and olive oil. Mmmmmmm…I think I know what I’M making for dinner…
Brie should be baked in philo pastry and served with walnuts on top and red wine to drink.
I work for a caterer and we charge about $90 Can for a wheel served just this way on a silver platter.
It’s the yummiest I promise.