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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 1,490,558 times. Brie is a soft French cheese made from cow’s milk that has a smooth and creamy texture. If you’re unfamiliar with the cheese, it also has a white rind over it that is edible.

It is traditionally cut into small wedges and eaten with plain bread or crackers. You could also pair it with all sorts of toppings and drinks. If you’re looking to cook with brie, melt it into many different dishes to enjoy its unique, gooey deliciousness. Cut brie by the slice from the tip to the rind. The tastiest part of the brie is the tip. Keep the brie triangular-shaped, cutting along its edge.

No one will notice as long as you preserve the triangular shape of the brie. Go on and take part of the rind! If you’re cutting brie the right way, each slice will have some on it. If you cut across the brie to remove the tip, you inevitably leave behind a slice that is all rind. Eat the rind along with the rest of the cheese.

Everyone wonders what they are supposed to do with that hard shell on cheese, but a brie rind is safe to eat. Don’t try scraping out the inside to avoid the rind. That would be like taking the meat out of a sandwich and throwing away the bread. Brie rind is crumbly and has a slightly bitter taste, but it isn’t too distracting from the cheese’s gooey goodness. If you haven’t tried the rind before, go for it! Keep in mind it tastes worse as the brie goes bad, so be sure to try it on a fresh slice. Peel the rind off a slice of cheese if you don’t want it.

Some people don’t like the rind and that’s okay, but wait until you have the slice of cheese on your plate before removing it. Do your best to peel it off by hand. Brie is soft and sticky, so separating the rind isn’t the easiest thing in the world. Try cutting the top off to make the rest easier to remove or eat around it if you have to. When you’re serving brie at home, you can cut off the rind ahead of time. Freeze the cheese for about 30 minutes, then slice off the rind with a sharp knife. Don’t remove the rind if you’re serving the cheese to guests, since some of them may want it.

Throw away the cheese if it smells like ammonia. Brie generally keeps for a couple of weeks until it is opened, and after that, it lasts a week or less. The rind turns gray and flaky as the cheese spoils. Green and pink mold spots are things you don’t want anywhere near your mouth. The inside of the cheese turns gooey and has a nasty chemical smell as it goes bad.