No, any actual wax coating on Brie is not edible and should be removed, but the white, bloomy rind that develops naturally on Brie is completely safe and intended to be eaten, adding flavor and texture; the key is to distinguish between a manufactured wax coating (remove) and the natural mold rind (eat).
Yes, you absolutely can eat the rind of Brie, and it's actually encouraged! Brie and similar cheeses are fascinating because they are living. The rinds are created by special molds, such as Penicillium candidum, which are introduced during the cheese-making process.
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
Other examples of this type of cheese are brie and coulommiers. This rind is perfectly edible and indeed tasty and good for you, so yes, most French people do eat it.
Lactose intolerance is a condition that makes it hard to digest the sugar in milk and milk products, called lactose. People with lactose intolerance often have diarrhea, gas and bloating after eating or drinking foods containing lactose. The condition is usually harmless, but its symptoms can cause discomfort.
The presence of omega-3 fatty acids in Brie also supports heart health. Brie cheese contains probiotics, which are beneficial bacteria that promote a healthy gut microbiome. Probiotics can aid in digestion, boost the immune system, and may even improve mood and mental health.
To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.
Bloomy and washed rinds of Le Rustique Brie and Camembert are not only safe to eat but can also enhance the flavour and texture of the cheese.
Brie and Camembert are both French cow's milk, bloomy-rind cheeses, but differ in intensity, size, and fat content, with Brie being larger, milder, creamier (higher fat), and buttery, while Camembert is smaller, stronger (earthier/mushroomy), and more pungent, due to lower fat and quicker ripening, creating a more intense flavor and softer texture when ripe. Think of Brie as buttery and mild, and Camembert as rustic and earthy, with both being excellent for platters or baking.
Now, can the rind be eaten? Yes! Over time, brie develops a soft white outer coating, a natural mold growth—a form of penicillin (usually Penicillium Candidum). It is edible and considered a delicious delicacy.
When they start bubbling up, use a spoon or heat-proof spatula to move the eggs around and scramble them. Add fresh herbs and Brie and continue to cook, stirring constantly, until the egg is cooked through and opaque. Immediately remove from heat and serve, garnishing with tomatoes or more fresh herbs if desired.
The white rind of brie is entirely edible, and its taste contributes to the overall experience. If aged properly, the creamiest and softest of the cheese is just under the rind. Therefore, it is considered rude to only eat the inside.
Brie Cheese rind is sprayed with a white mold called penicillium candidum, the same mold found on Camembert, triple crèmes, and some varieties of Italian deli salamis.
Do I need to remove the wax before eating cheese? The wax coating is not edible, unlike the natural rind that develops on some cheese. However, it does not need to be removed before serving. We like to cut the whole truckle into wedges like a cake and leave the wax for the eater to remove.
Brie and Camembert are both cheeses where you are supposed to eat the rind. French people tend to eat it.
Neither Brie nor Camembert is inherently "healthy" due to high fat and calorie content, but they offer different nutrients; Brie has more B vitamins and monounsaturated fat, while Camembert has more Vitamin A, potassium, calcium, and slightly less saturated fat, making them similar choices for occasional indulgence, with moderation key for both.
Now for the bad news—these cheeses are high enough in saturated fat and cholesterol to justify limiting or avoiding them, says Routhenstein: American: The full-fat version contains 28mg of cholesterol and 5g of saturated fat per slice. Brie: This French cheese has 28mg of cholesterol and 5g of saturated fat per ounce.
The simple answer is that the paste of the cheese changes in flavour from rind to the centre of truckle. Many see the nose as the sweetest and most delicious part of a piece of cheese. This is one belief that I think is somewhat true.
Temperature is everything when it comes to serving the best brie. Serving your brie at room temp 🟰 more flavor and creamier texture 😍 Pro Tip: If you don't have time to let your brie sit out for an hour prior to serving, pop it in the oven for 10–12 minutes.
The bottom line: It's a matter of taste. “Eat it if you like the flavor; skip it if you don't,” says Lehrer. And while he admits that he generally enjoys the rind on a Brie, he “wouldn't go back to the wheel just for those crusty bits.”
Brie is a good source of conjugated linoleic acid (CLA) which studies have shown help reduce these issues. Studies also show that dairy products that are higher in fat provide even more anti-inflammatory properties when eaten in moderation.
The healthiest cheeses are often fresh, low-sodium options like Cottage Cheese, due to its high protein and low calories, and Mozzarella, known for being lower in sodium and fat. Other excellent choices include Ricotta, Goat Cheese, and Parmesan, offering good protein, calcium, and flavor without excessive calories, though portion control remains key for all cheeses.
If you are chronically constipated, overeating fried food, processed meats, commercially baked goods and other high-fat items may be responsible. Cheese as a particular constipation culprit. Fats are tricky to digest, and take a long time for the body to break down.