Rind on Brie? Easy way to remove

[bazking69]

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?

[bazking69]

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.

[bazking69]

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?

[bazking69]

The trial and error continues!

[bazking69]

madala said:

bazking69 said:

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?

....what's the point of eating brie if you don't eat the rind...absolutely bloody pointless....try Kraft triangles that might be more your style.

A personal insult because I'm not mad on the rind on Brie? Very clever. Grow up you ballbag...
(If we are going to be childish about it...)

Edited by bazking69 on Monday 8th December 09:49