Angie in VA Posted December 23, 2014 Share Posted December 23, 2014 And how hard is it to remove the rind? ETA: In post #21 I stated that this is to serve warmed w/ caramel sauce and pecans. I would only remove the rind from the top if I dare to do it. I have read recipes and seen photos both w/ and w/o the rind on the top. This was my first attempt at a poll. I am surprised I pulled it off. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2014 Share Posted December 23, 2014 I've never seen anyone remove the rind. You can eat the rind. Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted December 23, 2014 Share Posted December 23, 2014 I've never seen anyone remove the rind. You can eat the rind. :iagree: Quote Link to comment Share on other sites More sharing options...
Amira Posted December 23, 2014 Share Posted December 23, 2014 The rind is tasty. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2014 Share Posted December 23, 2014 And actually if you try to remove the rind, I don't think you'll like the result. The cheese is so soft that it holds it together. Otherwise you'll have a puddle of cheese. It won't be attractive and won't be easy to eat. Quote Link to comment Share on other sites More sharing options...
marbel Posted December 23, 2014 Share Posted December 23, 2014 Why do you want to remove the rind? If someone who will be served the cheese doesn't want the rind, they can try to peel or cut it off their own portion. I agree with Sparkly - that cheese is going to be a mess if you try to remove the rind. Quote Link to comment Share on other sites More sharing options...
Miss Tick Posted December 23, 2014 Share Posted December 23, 2014 No, don't remove the rind. I just had that discussion with my 5yo this morning. By the time we were done with lunch she decided she had "developed an appreciation for the rind." Quote Link to comment Share on other sites More sharing options...
Doodlebug Posted December 23, 2014 Share Posted December 23, 2014 I only remove the rind when making brie soup. Chunks of rind floating in one's soup isn't particularly appetizing! ;) Quote Link to comment Share on other sites More sharing options...
maize Posted December 23, 2014 Share Posted December 23, 2014 I dislike the taste of the rind so I cut it off for myself, but I wouldn't try to remove the rind before serving--it is meant to be eaten. Quote Link to comment Share on other sites More sharing options...
Jan in SC Posted December 23, 2014 Share Posted December 23, 2014 How are you serving it? You can remove the rind if you are putting it in a pastry, baking it, and serving with chutney or honey. Quote Link to comment Share on other sites More sharing options...
Catwoman Posted December 23, 2014 Share Posted December 23, 2014 And actually if you try to remove the rind, I don't think you'll like the result. The cheese is so soft that it holds it together. Otherwise you'll have a puddle of cheese. It won't be attractive and won't be easy to eat. :iagree: Exactly! Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted December 23, 2014 Share Posted December 23, 2014 I dislike both the taste and texture of the rind, but I serve brie with the rind on. My plate is always the one with a little pile of rind shoved to the side. :) Quote Link to comment Share on other sites More sharing options...
regentrude Posted December 23, 2014 Share Posted December 23, 2014 The rind is the best part. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2014 Share Posted December 23, 2014 Yeah actually to me the rind is the only thing with much taste to it. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted December 23, 2014 Share Posted December 23, 2014 Definitely do not try to remove a Brie's rind to serve it. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted December 23, 2014 Share Posted December 23, 2014 Wha????? Bill Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted December 23, 2014 Share Posted December 23, 2014 No, don't remove the rind. I just had that discussion with my 5yo this morning. By the time we were done with lunch she decided she had "developed an appreciation for the rind." :lol: dudeling is a notorious picky eater. (he could give lessons on how to be a picky eater.) he loves brie - and eats the rind. Here - the disputes are eating it on crackers or a baguette. Quote Link to comment Share on other sites More sharing options...
SemiSweet Posted December 23, 2014 Share Posted December 23, 2014 It depends on how it's being served, if I'm doing a baked brie in puff pastry I remove as much as I can. I also make a cream with brie to put in artichokes and I remove the rind for that. If I was serving it at room temp or not cooking it I would leave it on. Quote Link to comment Share on other sites More sharing options...
milovany Posted December 23, 2014 Share Posted December 23, 2014 We bake our brie so the inside is really runny when we serve it; as said above, the rind helps hold it somewhat together. ETA - Grocery Outlet score: $1.49 for an 8oz wheel of brie! Baked brie, crackers, crusty bread, grapes, apples and roasted garlic (with a couple of movies) is our traditional New Year's Eve dinner so at that price, I bought one wheel for each person :D Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted December 23, 2014 Share Posted December 23, 2014 I've never bought brie, so I appreciate the question and answers. Thank you! Quote Link to comment Share on other sites More sharing options...
Angie in VA Posted December 23, 2014 Author Share Posted December 23, 2014 I should have added the recipe I want to make. I have seen recipe instructions and photos both ways, and when the rind is removed, it is just the top. I plan to serve warmed brie w/ caramel sauce and pecans on top w/ bread and/ pita chips. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted December 24, 2014 Share Posted December 24, 2014 Oops.. I answered yes, but I was thinking of babybel cheese. LOL, that is wax, not a rind. ;) The regular kind are similar to an Edam, I think? Quote Link to comment Share on other sites More sharing options...
goldberry Posted December 24, 2014 Share Posted December 24, 2014 I dislike both the taste and texture of the rind, but I serve brie with the rind on. My plate is always the one with a little pile of rind shoved to the side. :) :iagree: :iagree: :iagree: Who are you people who think the rind is good? :ack2: Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted December 24, 2014 Share Posted December 24, 2014 ETA: In post #21 I stated that this is to serve warmed w/ caramel sauce and pecans. I would only remove the rind from the top if I dare to do it. I have read recipes and seen photos both w/ and w/o the rind on the top. I've made a similar recipe for over 10 years (sauce made of brown sugar and kahlua, with pecans). We've never removed the rind--although some children prefer to avoid it when serving themselves, lol. Quote Link to comment Share on other sites More sharing options...
FaithManor Posted December 24, 2014 Share Posted December 24, 2014 Remove all of the rind is my preference. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted December 24, 2014 Share Posted December 24, 2014 I'm with Goldberry and Lady Florida. I dislike the rind and my plate, too, is always a pile of little bits of rind however I wouldn't think to remove it before serving. Everyone else I know loves the rind. Quote Link to comment Share on other sites More sharing options...
Seasider Posted December 25, 2014 Share Posted December 25, 2014 Sometimes I eat the rind, sometimes not. Leave it so your dish will hold together and let each person decide what they want to do with the rind in their servings. Quote Link to comment Share on other sites More sharing options...
Angie in VA Posted December 26, 2014 Author Share Posted December 26, 2014 Update: I left all the rind on, but before serving cut off a small piece so folks could get to the cheese by scooping some out from under the rind. Only about 1/4 of it was eaten. We had 15 people here yesterday. Sorry it wasn't a bigger hit. Thank you for your help, WTMers. Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted December 26, 2014 Share Posted December 26, 2014 We bake our brie so the inside is really runny when we serve it; as said above, the rind helps hold it somewhat together. ETA - Grocery Outlet score: $1.49 for an 8oz wheel of brie! Baked brie, crackers, crusty bread, grapes, apples and roasted garlic (with a couple of movies) is our traditional New Year's Eve dinner so at that price, I bought one wheel for each person :D This is very similar to our Christmas Eve dinner. Yum! Quote Link to comment Share on other sites More sharing options...
justasque Posted December 26, 2014 Share Posted December 26, 2014 Update: I left all the rind on, but before serving cut off a small piece so folks could get to the cheese by scooping some out from under the rind. Only about 1/4 of it was eaten. We had 15 people here yesterday. Sorry it wasn't a bigger hit. Thank you for your help, WTMers. I've found that if I eat generously from the cheese platter before a big meal, I really don't have room left for the meal. I wouldn't assume it wasn't a hit - perhaps your guests were eating sparingly so they could also enjoy your meal (and dessert)! Quote Link to comment Share on other sites More sharing options...
Angie in VA Posted December 26, 2014 Author Share Posted December 26, 2014 I've found that if I eat generously from the cheese platter before a big meal, I really don't have room left for the meal. I wouldn't assume it wasn't a hit - perhaps your guests were eating sparingly so they could also enjoy your meal (and dessert)! True. We had a lot of food (thanks to gracious guests who brought so much!) and a ton of desserts. Everything was so yummy, especially the foods I had nothing to do w/, lol. Quote Link to comment Share on other sites More sharing options...
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