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    You are in: Home / Community Forums / Holidays & Entertaining / Brie rind??
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    Brie rind??

    riderfan
    Fri Dec 14, 2012 9:33 am
    Regular "Line Cook" Poster
    Ok, I have a newbie question. I want to make a baked brie this Christmas. We have never eaten it before. What do I do about the rind? Do I cut off the top before baking? Do you eat it? I want to wrap it in pastry, so should I cut off all of it? Help please!
    Shirl (J) 831
    Fri Dec 14, 2012 3:41 pm
    Forum Host
    riderfan wrote:
    Ok, I have a newbie question. I want to make a baked brie this Christmas. We have never eaten it before. What do I do about the rind? Do I cut off the top before baking? Do you eat it? I want to wrap it in pastry, so should I cut off all of it? Help please!


    You should slice off the top rind. You can add toppings if you want but honestly it is good left alone.


    Found this via the net too:

    ***Some baked brie recipes include wrapping the brie round in pasty or filo dough. I think that this is a mistake because: 1) it takes away from the delicious and carefully balanced flavor that brie has to offer, and 2) you miss out on the best part - the crustiness of the bread mixed with the warm gooey goodness of the baked brie!***

    Hope this helps.
    riderfan
    Fri Dec 14, 2012 6:05 pm
    Regular "Line Cook" Poster
    Thank u so much, Shirl! Arent we lucky to have answers to our questions so quickly! icon_biggrin.gif
    Dee514
    Tue Dec 18, 2012 1:43 am
    Forum Host
    Brie rind is edible, and is part of the unique flavor that is Brie cheese, perhaps it is an "acquired taste".

    Actually, if you are going to bake the Brie, you need to leave the rind on...if you bake it once the rind has been removed, you will have a messy puddle of Brie since there won't be any rind to hold the shape of the cheese.

    If you are going to bake it "en croute" (covered in puff pastry or phyllo dough), I suppose removing the rind could be optional. (Keep in mind that removing the rind can be messy, and you can lose some of the Brie along with the rind.) Most en croute recipes do not specify removing the rind.
    I have eaten Brie en croute many times in many different restaurants, and it has always been baked with the (all) rind on.

    In the end, I say to go with your personal preference.
    Sue Lau
    Sun Dec 23, 2012 9:12 pm
    Food.com Groupie
    Leave the rind on. If someone objects to the flavor, the flavor permeates the cheese anyway.
    It is divine though. *yum!*
    JanetPelle
    Tue Apr 23, 2013 10:25 am
    Regular "Line Cook" Poster
    Definitely keep the rind on!

    Did you try baking it with cranberry sauce? Or raspberry jam?
    Light, no-sugar added peach jam is my favourite! Or homemade fig preserves.
    Bonnie G #2
    Sat May 18, 2013 1:00 pm
    Food.com Groupie
    You know - I'm so glad I read this as we love brie around here and I've never been sure about what is appropriate for the rind - from now on I'm leaving it all on, thanks for the information
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