Rind on Brie? Easy way to remove

Rind on Brie? Easy way to remove

Author
Discussion

bazking69

Original Poster:

8,620 posts

189 months

Friday 25th July 2008
quotequote 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

8,240 posts

264 months

Friday 25th July 2008
quotequote 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:

8,620 posts

189 months

Friday 25th July 2008
quotequote 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

35,829 posts

270 months

Friday 25th July 2008
quotequote all


bazking69

Original Poster:

8,620 posts

189 months

Friday 25th July 2008
quotequote 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?

Vesuvius 996

35,829 posts

270 months

Friday 25th July 2008
quotequote 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

17,110 posts

216 months

Friday 25th July 2008
quotequote 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

17,089 posts

205 months

Friday 25th July 2008
quotequote 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

24,095 posts

257 months

Saturday 26th July 2008
quotequote all
Just scoop it out with a spoon dipped in hot water.

Coq au Vin

3,239 posts

209 months

Sunday 27th July 2008
quotequote all
Freeze it then use a lathe?

Silent1

19,761 posts

234 months

Sunday 27th July 2008
quotequote all
use a scalpel

Gaffer

7,156 posts

276 months

Sunday 27th July 2008
quotequote 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

3,502 posts

197 months

Sunday 27th July 2008
quotequote 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

11,682 posts

203 months

Sunday 27th July 2008
quotequote 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

3,239 posts

209 months

Sunday 27th July 2008
quotequote 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:

8,620 posts

189 months

Monday 28th July 2008
quotequote all
The trial and error continues!

Zen.

794 posts

194 months

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

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

Chocolate Teapot

351 posts

204 months

Friday 5th December 2008
quotequote 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

17,089 posts

205 months

Friday 5th December 2008
quotequote 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

22,508 posts

200 months

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