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Brie is a soft French cheese with an edible white rind and creamy, buttery interior. It becomes runnier as it ripens and has a mild, earthy flavor that intensifies with age.
Yes, brie's white rind is edible and safe to eat. It's actually a type of mold (Penicillium candidum) that adds flavor. Many people enjoy it, though some prefer just the interior.
Ripe brie yields slightly to gentle pressure and has a creamy, almost runny interior. The center shouldn't be chalky. Aroma should be earthy, not ammonia-like.
Brie is best at room temperature when its flavors and creamy texture shine. Remove from refrigerator 1 hour before serving. Baked brie is also excellent.
Refrigerate wrapped in wax paper, not plastic. Bring to room temperature 1 hour before serving for best flavor. Use within 1-2 weeks.
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