Cheesemakers spray the outside with Penicillium candidum. That’s a friendly fungus. It’s the same family of super-powers that gives you blue cheese, but way more polite.
This mold loves to party on the cheese’s surface. It grows into that soft, velvety white coat you see. It’s alive, people!
But here’s the genius part: that mold is working for you. It breaks down the fats inside the cheese. It literally ripens the brie from the outside in. That’s why the inside gets so gooey and delicious.
So, do you have to eat the rind?
Short answer: Absolutely yes. Longer, more nuanced answer: Yes, but you don’t have to if you really, really don’t want to. But you’re missing out.
Think of it like a good pizza crust. You could skip it, but it’s part of the experience. The rind adds a slight earthy, mushroomy flavor. It’s also a bit chewy and has this amazing texture contrast to the creamy center.
Don’t let it scare you. It’s not wax. It’s not plastic. It’s edible magic. The French eat every last bit. Are you gonna argue with the French about cheese? Didn’t think so.
Brie Cheese Rind Edible at Maria Spillman blog
