Namely Camembert and Brie cheeses. There is a kind of white rind/substance on the outside, is it edible?
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Namely Camembert and Brie cheeses. There is a kind of white rind/substance on the outside, is it edible?
Yes the rind is to eat also. I think this is true of most soft cheeses. Once the cheese is softened at room temperature, the rind becomes soft also.
I thought the rind was wax, and wasn't supposed to be eaten?? I don't really know for sure, but that was my understanding. :o
o-o-o-o-o-o-o my two very favourite kinds of cheese. Yes the rind is edible but I don't really care for it. To me it tastes a little moldy so I always cut it off.
By the way, if you have a wedge of it do this:
Keep the rind on and cut it all the way through in the middle (like cutting a slit) and shove some cashews in there. Some people also put dried cranberries in there. Then nuke it in the microwave for a bit until the cheese gets warm and gooey. Then take it out and use some crusty bread to scoop and eat. It's to die for.....but very fattening so I don't eat it very often.
I'll make it for you when I see you in June/07..... ;)
Yes, and I so love "Munster Cheese" as well ;)
Oh Lord have mercy!!!! That sounds soooo good Slick,Quote:
Originally Posted by slick
I'll be at that BBQ!!!!! You can count on it!!!!!!! ;)
Thanks people! :D
p.s. Slick, I'll hold you to that and wait until then to try it. :)
The rind is mold, if I'm not mistaken. It's edible, but doesn't have near as much flavor as the good stuff in the middle.
I've always loved the rind on those sort of cheeses! Very tasty.
Bri - Brie Cheese :p. I've always wanted to try some -nods-
Cookiebaker, you're thinking of Gouda - that is the cheese that comes with the red wax coating, that while it won't hurt you, isn't meant to be eaten.
Bri,
You should definitely try some Brie -- it isn't too expensive (but not near as delicious as Camembert) and goes great with a baguette (freshly baked hopefully).
Brie is a soft cow's milk cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is tasteless and edible
Camembert:
Rind: Thin, edible, slightly pungent.
Tasting Notes: This cheese is a luscious, buttery delight. It has undertones of mushrooms and nuts.
I have never tried either.
Okayyy. I'll see if I can find some around here. I've never seen any to be honest, but I've never looked either.Quote:
Originally Posted by Iilo
Brie is a very nice cheese, we usually have it on a cheese platter at Christmas. It goes very nicely on hot baguettes and on cream crackers too. :)Quote:
Originally Posted by Roxyluvsme13
Having said that though, in my very humble opinion, nothing, absolutely NOTHING, compares to some good old vintage Lancashire cheese, yum yum ;) :D
Well, I don't care much for Camenbert and Brie, but Port Salut is yummy. :) That is also a soft cheese with a rind on. Of course, there's always the good old cheddar! ;)
See attached photo!
And here's more:
http://www.alltheweb.com/search?cat=...&_sb_lang=pref
Brie Cheese, baked inside a pastry shell until done, then sliced/spread on "nice" crackers (no offense to Ritz or anything) with a white wine.....ah......carb heaven! Throw some grapes along side, and you have a meal!
Zara, I like Lancashire cheese too, though my most favourite English cheese is Cheddar, the more mature the better.
Randi, I tried Port Salut for the first time a few weeks ago ... yummy!
I spread some softened Brie on toast today, perhaps not the 'correct thing' to do but it was so nice!