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bazking69

Original Poster:

8,612 posts

73 months

[news] 
Friday 25th July 2008 quote quote all
Absoluetly love my Brie, but am not mad on the rind. It's nothing to do with the fact it is bacteria, or taste. It is just the texture that I don't particuarly enjoy, its the gooey cheese inside I enjoy.

Now, is there any foolproof way to remove said rind without making a right mess and wasting half of a brie circle?
I've even tried partly freezing it and cutting the rind off, but am still being massively wasteful and making a hash.

Anyone have the magic trick?

dougc

8,236 posts

148 months

[news] 
Friday 25th July 2008 quote quote all
Only suggestion I have is to remove it when its cold - straight from the fridge and then store it rindless. Once you get it to eating temperature, removing the white without losing half the cheese is practically impossible. However storing it might be tricky with all the rind removed.

Incidentally:

Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.

bazking69

Original Poster:

8,612 posts

73 months

[news] 
Friday 25th July 2008 quote quote all
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket.

Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.

Vesuvius 996

32,930 posts

154 months

[news] 
Friday 25th July 2008 quote quote all


bazking69

Original Poster:

8,612 posts

73 months

[news] 
Friday 25th July 2008 quote quote all
You haven't seen the state of my Stanley knife lol...
Good idea, but doesn't the brie stick to the blade in a may that makes it a pig to clean without losing digits and gunks up the internals?

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Vesuvius 996

32,930 posts

154 months

[news] 
Friday 25th July 2008 quote quote all
bazking69 said:
You haven't seen the state of my Stanley knife lol...
Good idea, but doesn't the brie stick to the blade in a may that makes it a pig to clean without losing digits and gunks up the internals?


escargot

16,643 posts

100 months

[news] 
Friday 25th July 2008 quote quote all
There really is no easy way mate. If you don't want to be forever destined to waste half of it, just try to enjoy the rind as well.

minimatt1967

16,220 posts

89 months

[news] 
Friday 25th July 2008 quote quote all
escargot said:
There really is no easy way mate. If you don't want to be forever destined to waste half of it, just try to enjoy the rind as well.
Impossible yuck I just get up mega early and crack on...
So A: I get it sorted in time to leave for work!

B: The kids don't here me swearing at the bloody thing!

We have a love hate relationship!

dickymint

11,992 posts

141 months

[news] 
Saturday 26th July 2008 quote quote all
Just scoop it out with a spoon dipped in hot water.

Coq au Vin

2,345 posts

93 months

[news] 
Sunday 27th July 2008 quote quote all
Freeze it then use a lathe?

Silent1

18,861 posts

118 months

[news] 
Sunday 27th July 2008 quote quote all
use a scalpel

Gaffer

7,042 posts

160 months

[news] 
Sunday 27th July 2008 quote quote all
dougc said:
Only suggestion I have is to remove it when its cold - straight from the fridge and then store it rindless. Once you get it to eating temperature, removing the white without losing half the cheese is practically impossible. However storing it might be tricky with all the rind removed.

Incidentally:

Take 1 Camembert from its wooden box. Remove the wrapper and carefully slice the top rind away. Prick with a knife and sprinkle a couple of teaspoons of white wine on the top of the cheese. Put the sliced rind back on the top and slide the whole lot back into its wooden box. Leave the wooden lid off and put the cheese in a medium oven for about 15 minutes or until the centre is warm when you stick a skewer in it. Take to the table still in the box with a pile of crusty bread, some cornichons and boiled baby new potatoes.
I add honey instead and then dip in thick cut chips and maybe have an onion marmalade on the side....oooo hungry now.

Claire

neilsfishing

3,497 posts

81 months

[news] 
Sunday 27th July 2008 quote quote all
Cold chese hot wet olive oiled knife be quick clean and reheat nife regularly or by a hot wire cutter

Edited by neilsfishing on Sunday 27th July 23:39

smiller

6,928 posts

87 months

[news] 
Sunday 27th July 2008 quote quote all
escargot said:
There really is no easy way mate. If you don't want to be forever destined to waste half of it, just try to enjoy the rind as well.
I'm inclined to agree. Despite my view that French cheeses are incredibly dire compared to English ones, I'm of the mind that Brie needs all the help it can get, flavour-wise, and the rind does exactly that.



Coq au Vin

2,345 posts

93 months

[news] 
Sunday 27th July 2008 quote quote all
Ideally, a brie should be so gooey that you need to scrape the cheese off the rind, not the other way around. lick

bazking69

Original Poster:

8,612 posts

73 months

[news] 
Monday 28th July 2008 quote quote all
The trial and error continues!

Zen.

794 posts

78 months

[news] 
Thursday 4th December 2008 quote quote all
Potato peeler, works a treat. Remove when cold, then leave to schlomp.

Edited by Zen. on Thursday 4th December 21:19

Chocolate Teapot

346 posts

88 months

[news] 
Friday 5th December 2008 quote quote all
bazking69 said:
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket.

Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
I recently discovered a brie like cheese in M&S called Saint Andre http://en.wikipedia.org/wiki/Saint-Andr%C3%A9_chee...

The nicest cheese I have ever tasted!

minimatt1967

16,220 posts

89 months

[news] 
Friday 5th December 2008 quote quote all
Chocolate Teapot said:
bazking69 said:
It seems as impossible cold as it is at room temperature! Even having been in the freezer for half an hour that rind clings onto the cheese like st to a blanket. Also, while we are on the subject, can anyone recommend a good brie (preferably something available mainstream) I tend to find alot of brie a little salty, and like it creamy.
I recently discovered a brie like cheese in M&S called Saint Andre http://en.wikipedia.org/wiki/Saint-Andr%C3%A9_chee... The nicest cheese I have ever tasted!
I personally go for Somerset brie as a general rule I think it tastes better than the french stuff!

shirt

15,841 posts

84 months

[news] 
Friday 5th December 2008 quote quote all
do it cold with a very sharp knife. wet the knife before you cut as this will help prevent the cheese sticking.


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