Fast Answer
The white rind on Brie is edible mold — specifically Penicillium candidum — and is a normal, intentional part of the cheese. Any other mold (green, black, pink, orange) means the cheese has spoiled and should be thrown out. Unlike hard cheeses, you cannot safely cut the mold off a soft cheese like Brie.
The Mold on Brie Is the Point — Until It Isn’t
Bill Overton left a question in the comments on my cheese post years ago: Can you really eat the moldy Brie rind? His food-savvy friend had told him it was fine, but he wasn’t convinced. It’s a reasonable thing to wonder.
Brie is one of the few foods where the correct answer to “Is that mold?” is “Yes, and eat it anyway,” at least for the white part. The other colors are a different story. Here’s how to tell them apart and what to do about each one.
Brie’s natural white rind mold is edible and part of the cheese, but any unusual mold growing on Brie after purchase is a sign of spoilage. Because soft cheeses can harbor unseen mold throughout, it’s safest to throw it out rather than try to trim it.
Mold by Cheese Type — Quick Reference
- This table covers the most common cheeses and what to do if you find unexpected mold on them.
| Cheese | Texture | Mold Type | Fuzzy Mold Growth? |
|---|---|---|---|
| Brie | Soft | White rind (Penicillium candidum) | ❌ Do not cut off; toss if unusual mold appears |
| Camembert | Soft | White rind (Penicillium camemberti) | ❌ Do not cut off; toss if unusual mold appears |
| Gorgonzola | Soft / semi-soft | Blue mold (Penicillium roqueforti) | ❌ Do not cut off; toss if unexpected mold appears |
| Roquefort | Semi-soft | Blue mold (Penicillium roqueforti) | ❌ Do not cut off; toss if unexpected mold appears |
| Parmesan (Parmigiano-Reggiano) | Hard | No intentional mold | ✅ Can cut off mold at least 1 inch around it |
| Cheddar (aged) | Hard | No intentional mold | ✅ Can cut off mold at least 1 inch around it |
| Swiss (Emmental) | Hard | No intentional mold | ✅ Can cut off mold at least 1 inch around it |
| Blue Stilton | Semi-hard | Blue mold (Penicillium roqueforti) | ❌ Do not cut off; toss if unexpected mold appears |
| Feta | Semi-soft | No intentional mold (brined) | ❌ Toss if mold appears |
Start Here
- What Brie is: A soft-ripened cow's milk cheese from the Brie region of France. The white exterior is not packaging — it's a living mold rind called Penicillium candidum, deliberately introduced during production and essential to what makes Brie taste like Brie.
- Why the rind exists: After the curds are formed, salted, and shaped, the cheese is sprayed with Penicillium candidum and aged for four to five weeks in a cellar. As food writer Steven Jenkins puts it in his Cheese Primer, the bacteria slowly penetrate the interior, turning the cheese from a chalky, crumbly mass into the soft, nearly liquid interior Brie is known for.
- The key distinction: The white rind is intentional, edible, and safe for most people. Any other mold that develops after purchase — green, black, pink, orange — is contamination, not ripening. Those two things look nothing alike once you know what to look for.
What's Safe, What Isn't
- Safe to eat — white rind: The bloomy white exterior is Penicillium candidum. It's slightly earthy, faintly mushroomy, and edible. Some people love it; some people scrape it off. Both are fine choices, but neither will hurt you.
- Safe to eat — slight gray or tan rind: A fully ripe or slightly overripe Brie often develops a tan or grayish cast to the rind. This is normal aging, not spoilage — especially if the interior has softened toward liquid near the edges. Check smell and texture before deciding.
- Not safe — green, black, pink, or orange mold: These colors indicate contamination from outside mold spores landing on the cheese after it was cut or improperly stored. Throw it out — all of it.
- Not safe — slimy texture: The rind should feel soft and slightly firm. If it's wet, slimy, or has collapsed, the cheese is past the point of salvage regardless of color.
- Not safe — strong ammonia smell that doesn't fade: A mild ammonia note when you first open Brie is normal and usually fades within a few minutes at room temperature. A sharp, persistent ammonia smell that doesn't let up means the cheese has overripened into spoilage territory.
The Rule for Soft Cheese Mold
- Why you can't just cut it off: With hard cheeses like Parmesan or aged Cheddar, cutting away mold with a one-inch margin removes it safely because the density of the cheese limits how far mold spores can penetrate. Brie has high moisture content and an open texture — mold spores spread through the entire cheese even when you can only see them in one spot.
- The practical rule: Hard cheese with surface mold — cut it off and eat the rest. Soft cheese with unexpected mold — throw out the whole piece. No exceptions, no trimming.
- Cooking doesn't fix it either: Some mold species produce heat-stable toxins (mycotoxins) that survive cooking. Baking a spoiled Brie does not make it safe.
What Most Cooks Get Wrong
- Treating the rind like packaging: A surprising number of people scrape off or cut away the white rind before eating, as if it were a wax coating. It's not. It's edible, it contributes flavor, and removing it is a matter of preference — not safety. Charlemagne made the same mistake the first time he tried Brie, and a monk had to correct him at the table.
- Assuming white fuzz growing on cut surfaces is the same as the rind: When you cut a wedge of Brie and leave it in the fridge for several days, white fuzz can develop on the exposed cut face. This is new mold growth, not rind spreading — and unlike the original rind, it shouldn't be eaten. Reader Philip in the comments did exactly this, cut it off, and was fine — but the safer call is to discard soft cheese that has developed secondary growth on cut surfaces.
- Sniffing once and deciding: Ammonia smell in Brie is contextual. A brief ammonia note when you first unwrap it is normal — the gas builds up inside the packaging. If you set it out for five minutes and the smell fades, that's a good sign. If it intensifies or doesn't dissipate, that's your answer.
- Refrigerating a whole wheel unwrapped: Brie absorbs refrigerator odors easily and dries out at the cut edges when left uncovered. It also picks up mold spores from other foods. Wrap it properly every time you put it back.
What Went Wrong (and Why)
- Green or blue spots on the rind: → Likely cause: Contamination from airborne mold spores, often from other foods in the fridge → Fix: Discard the cheese; store Brie wrapped and away from strong-smelling or moldy items.
- Strong ammonia smell that won't go away: → Likely cause: Overripened — the proteolytic breakdown has gone too far → Fix: If the smell is sharp and persistent after 10 minutes at room temperature, toss it.
- Rind is slimy or wet: → Likely cause: Too much moisture from condensation or improper wrapping → Fix: Discard — sliminess in soft cheese indicates bacterial spoilage, not just overripening.
- Interior has turned peanut-butter colored and solid: → Likely cause: Very overripe or well past sell-by date → Fix: Check smell and rind carefully — overripe Brie is not automatically unsafe, but the flavor will be more pungent and the texture more firm. When in doubt, ask whoever sold it to you.
- White fuzz growing on the cut face: → Likely cause: New mold growth on the exposed interior surface → Fix: Don't eat it. Unlike the original rind, this is uncontrolled mold growth on a high-moisture surface.
The Penicillin Allergy Question
- The concern: Brie's rind is made with Penicillium candidum — a mold in the same family as the one used to produce penicillin antibiotics. Naturally, people with penicillin allergies want to know if eating the rind is risky.
- What the science says: Penicillin the antibiotic is a refined compound derived from Penicillium mold — it is not the same thing as eating the mold itself. Most allergists and food safety authorities note that eating mold-ripened cheeses does not pose the same risk as a penicillin drug allergy, because the allergenic compound in the drug is not present in the cheese at meaningful levels.
- What the comments say: This site has accumulated reports over fifteen years from readers on both sides. Some with documented penicillin allergies eat Brie regularly with no reaction. Others — including two readers who commented here — reported severe stomach cramps and passing out after eating baked Brie for the first time.
- The honest answer: The mainstream medical position is that the risk is low for most people with penicillin allergies. But individual reactions vary, and "low risk" is not "no risk." If you have a severe penicillin allergy and haven't eaten Brie before, this is a conversation for your allergist, not a food blog.
How to Store Brie to Avoid the Problem Entirely
- Before opening: Keep refrigerated and eat by the sell-by date. Unopened Brie typically lasts one to two weeks past that date if it shows no signs of spoilage, but the closer to the date the better.
- After cutting: Wrap in wax paper or cheese paper — not plastic wrap directly against the rind. The cheese needs to breathe slightly; airtight plastic accelerates the ammonia buildup and can alter the texture of the rind.
- Where in the fridge: Keep away from strong-smelling foods and away from produce that tends to generate mold (berries, leftover cut fruit). Brie picks up both odors and mold spores readily.
- How long once cut: One to two weeks, refrigerated and properly wrapped. Check before each use — smell first, look second.
- Freezing: Possible but not recommended. Soft cheeses lose their texture after freezing — the interior becomes crumbly or watery, and the rind may separate. If you have a surplus, use it in a baked application (Brie en Croute, baked pasta) rather than freezing for later eating as-is.
How to Serve Brie (While We're Here)
- Temperature: Always serve at room temperature. Cold Brie is firm, faintly rubbery, and gives you only a fraction of its flavor. Pull it from the fridge 30–45 minutes before serving.
- The rind decision: Eat it or don't — both are defensible. Tom in the comments makes a fair case that the rind is the best part and the interior is relatively bland without it. That's not wrong. But if the rind's earthy, mushroomy note bothers you, scraping it off is legitimate too.
- Pairings: Plain crackers or a baguette. Fruit — pears, grapes, figs. Honey or jam on the side, not on the cheese. Champagne, Chardonnay, or a light Pinot Noir. Avoid anything assertive enough to drown it out.
- Baking it: If you want to try baked Brie with honey and spices — as reader Roland asked about — the classic approach is a whole wheel with a drizzle of honey, fresh thyme, and crushed walnuts, baked at 350°F until just beginning to collapse, about 10–12 minutes. Serve immediately with plain crackers or sliced baguette.
A Brief History — Including the Part Where Charlemagne Got It Wrong
The monks at Reuil-en-Brie were making Brie long before anyone outside the region paid much attention to it. The first recorded encounter between Brie and someone who would later care very much about it appears in a 1962 book, An Illustrated History of French Cuisine, which describes the night Charlemagne stopped at the monastery after a long day of battle with his knights.
The abbot brought up cheeses from the cellar. Charlemagne and his knights, encountering the rind for the first time, made the reasonable mistake of removing it. One of the monks respectfully pointed out the error. They tried the rind. Charlemagne, by the end of the meal, declared he had just discovered one of the most delectable foods imaginable — and promptly arranged for two shipments per year to his palace at Aix-la-Chapelle, with specific instructions that the crusts be intact.
There’s a footnote to that story worth including. Reader Steve Taylor left a comment here years ago with an account he’d found from a UK academic: a few years after Charlemagne’s visit, warfare drove monks out of the Brie region. One, making his way to an abbey in England, fell ill in Normandy. A village woman nursed him back to health. As thanks, having nothing else to offer, he gave her the secret of making the cheese. The name of her village was Camembert. Whether apocryphal or not, it’s a better origin story than most.
Explore More on This Topic
- Cheeseman Jack Interview — the conversation that started my real education in cheese, including how to read a rind and when to trust your nose.
- Learning About Cheese from a Cheesemonger — where Bill Overton's original question came from, and still one of the most useful pages on this site for understanding how cheese works.
- Brie en Croûte — if you have a wheel that's ripe and ready, wrapping it in puff pastry is one of the better things you can do with it.
- Époisses — another French cheese with a strong smell and a rind that stops people cold. Worth understanding once you're comfortable with Brie.
- Chabichou du Poitou — a soft goat's milk cheese from France that Cheeseman Jack recommended the same day he handed me the Jamón Ibérico. A good next step if Brie is already in your rotation.
Frequently Asked Questions About Brie and Mold
Can you eat the white rind on Brie?
Yes. The white rind is Penicillium candidum — a mold deliberately introduced during production. It’s edible, safe for most people, and contributes to Brie’s flavor. Eating it or removing it is a matter of personal preference, not food safety.
What does it mean if my Brie has green, black, or pink mold?
It means the cheese has been contaminated by outside mold spores and has spoiled. Unlike the intentional white rind, these colors indicate mold that wasn’t part of the cheesemaking process. Throw out the entire piece — soft cheeses cannot be safely trimmed.
Can I cut off the moldy part and eat the rest of the Brie?
No. Soft cheeses like Brie have high moisture content, which allows mold spores to penetrate throughout the cheese even when you can only see them on the surface. Trimming gives you a false sense of safety. With hard cheeses, cutting away one inch around and below the mold is safe. With soft cheeses, discard the whole thing.
Why does my Brie smell like ammonia — is it safe?
A faint ammonia smell when you first open Brie is normal. It comes from the breakdown of proteins in the rind and usually fades within a few minutes at room temperature. If the smell is sharp, persistent, and doesn’t dissipate after 10 minutes out of the fridge, the cheese has overripened past the point of good eating. It may not be dangerous, but it won’t taste right either.
Can people with penicillin allergies eat Brie?
The mainstream medical position is that eating Brie does not pose the same risk as a penicillin drug allergy, because the allergenic compound in the antibiotic isn’t present in the cheese at meaningful levels. That said, multiple readers have reported reactions ranging from stomach cramps to passing out after eating Brie for the first time. Individual sensitivity varies. If you have a documented severe penicillin allergy and haven’t tried Brie before, talk to your allergist first.
How long does Brie last in the refrigerator?
Unopened, typically one to two weeks past the sell-by date if stored properly and showing no signs of spoilage. Once cut, wrap it in wax paper or cheese paper and plan to finish it within one to two weeks. Check smell and appearance before each use.
Can I freeze Brie?
You can, but the texture suffers significantly. The interior tends to become crumbly or watery after thawing, and the rind may separate. If you have more Brie than you can eat, baking it (in pastry, with honey and herbs, in a pasta) is a better use than freezing for later.
Is it safe to eat Brie that smells very strong or has turned peanut-butter colored inside?
A tan or brownish interior and a pungent smell indicate an overripe Brie, not necessarily a spoiled one. Check the rind for unusual colors (green, pink, black), smell for anything sharp or rotten rather than just strong, and look for sliminess. If none of those signs are present, the cheese may simply be very ripe — which some people prefer. When in doubt, ask the cheese counter where you bought it.
50 Responses
Thank you so much for such an informative post! I am trying Brie for the first time and this was the first good bit of information that told me exactly what I wanted and needed to know about Brie’s moldy rind. THANKS!!
any mold like this on brie its not good for youre body and even gorgonzola which is rotten is not healthy for you either..thanxs and god bless
I just opened up some Brie that was in the fridge for a little while and the rind had sort of spread out by molding onto the sections that it had been cut off of. I just cut it off and ate it – tasted great to me!
Then I got a little worried just in case I wasn’t supposed to do that (although I do it to harder cheese all the time), so I stumbled across this site. Glad to know it won’t hurt me, but I’ll tell you – it tastes fine!
I bought some Brie on July 30th, it does not have an expiry date, it has not been opened, is it still good to eat? No apparent discoloration…Today is August 14th.
Should still be good
You bought the Brie on July 30th, and today is August 14th, so it has been 15 days. Since it’s unopened, shows no discoloration, and has been properly refrigerated, it is likely still safe to eat. Unopened Brie typically lasts about 1–2 weeks past its sell-by date, though soft cheeses are more perishable than hard cheeses. Before eating, check for any signs of spoilage: the rind should remain white or slightly off-white, the smell should be mild and creamy (not sour or ammonia-like), and the texture should be soft but not slimy or watery. Soft cheeses like Brie can harbor harmful mold inside, so if anything seems off, it’s safest to discard it. If all looks and smells normal, you can enjoy your Brie, but it’s best to eat it soon to ensure freshness and safety.
If it hasn’t been open, doesn’t have any fuzz on it or doesn’t smell off, I would eat it. Saying that, you might want to ask the cheese person where you purchased it?
I’ve had this Brie cheese for nearly two weeks now. I just opened it after a few days without eating it, and it seems that there is a white sort of fuzz on the left side of the wedge, it’s on the rind and cheese. Do I cut it out and eat the rest, or throw it altogether?? Help. I’m hungry.
Brie is a soft, mold-ripened cheese, and while its normal white rind is edible, any fuzzy white mold growing after opening is not part of the intended rind. Soft cheeses like Brie have high moisture, allowing mold spores to spread deep into the cheese, even if you only see it in one spot. Because of that, you cannot safely cut away the mold and eat the rest. Eating it could put you at risk of foodborne illness.
Bottom line: Toss the wedge. It’s not worth taking the risk. For future reference, Brie should be refrigerated immediately after purchase, ideally consumed within 1–2 weeks, and checked for unusual molds or off smells before eating.
I’ve always wanted to try Brie cheese but was afraid I wouldn’t like it and it would go to waste. Recently at a wake I ate some and it was wonderful. My daughter is shopping for me in Albuquerque for our family Christmas festivities and at the top of the list was Brie cheese. I love this site it is very informative. Thank you for sharing.
You are very welcome Connie and glad you are enjoying the Reluctant Gourmet web site. Do I have to ask or will you tell your friends about it. Thanks and Happy Holidays – RG
I ate some baked Brie cheese for the first time = Not knowing not to (since I have a penicillin allergy) I ended up with severe stomach pains and passed out — do not eat this if you are allergic to penicillin!
Great point Denise. As I say in the post, “The mold used to make Brie and Gorgonzola will not hurt you unless you are allergic to mold. ” Can you tell us what other foods you have to avoid when you are allergic to penicillin? – RG
I have read conflicting responses on other sites about the ammonia smell to the Brie. The rind is pure white, and the cheese is a beautiful color, but the ammonia smell is throwing me. I have never tried this particular kind until tonight–Martin and Collet French Brie. I don’t know that I’ve had a French Brie before, but I do not recall it smelling like ammonia. Please help!
Brie naturally develops a slight ammonia-like aroma as it ripens, especially when fully aged or freshly opened. This scent comes from the breakdown of proteins by the mold on the rind and is generally not harmful. Since your Brie has a pure white rind and a creamy, normal-colored interior, it looks healthy. A mild ammonia smell at the surface is normal and often fades after a few minutes at room temperature. You only need to be concerned if you see fuzzy, unusual mold (green, black, pink, or orange), notice a slimy texture, or detect a strong sour or rotten odor. If none of these spoilage signs are present, your Brie is safe to eat, and trimming the rind slightly can reduce the ammonia smell if it bothers you.
This looks more like a Camembert than a Brie cheese. (hello from France)
Bon Jour Fifi, I see what you mean, they look very similar. I think of Camembert as having a more textured exterior. – RG
I, too, have a penicillin allergy (once even required hospitalisation) and I eat brie, albeit in small amounts, with no ill effects.
I love Brie cheese. I have never eaten the mold or even tried it because when I was a child I developed allergies to Penicillin due to the fact that I was treated with this for a long time after being diagnosed with Rheumatic Fever. I am now 56, live a whole foods lifestyle so cheese is a major staple for me. I have never had any problems with Brie cheese but I would not take a chance with eating the mold because of the Penicillin.
Penicillin?!!!! I am allergic to penicillin, that is probably why I get tired and sleepy after eating Brie cheese which is one of my favorites
Should the outer white “good mold” casing actually taste like mold? It’s just that I’ve heard so much about brie tasting so good, that I started wondering if it is actually supposed to taste like mold.
The white rind on Brie, made from Penicillium candidum, does have a mild, earthy, mushroom-like flavor, but it shouldn’t taste harsh or overwhelmingly “moldy” in a way that’s off-putting. Most people find it creamy, nutty, and slightly tangy, which complements the soft interior rather than dominating it. The rind is edible and part of what makes Brie distinct, but it’s naturally subtle—if it tastes bitter, sour, or unusually strong, that could indicate the cheese is overripe or starting to spoil. In general, the “good mold” rind enhances the cheese’s flavor without tasting like the unpleasant mold most people worry about.
I share the same issue as Diane, i am allergic to penicillin and had brie for the first time. The exact same thing happened to me! Past out and had horrible extreme stomach cramps. I found this site on my desire to find a answer to my issue. Thank you so much for sharing this info will us! Very appreciated!
It is Derby week here in Kentucky and our local Krogers had a recipe for a “Derby burger”, involving pears, Bourbon and brie cheese. I had never bought brie before yesterday, but I picked up a wheel of Private Selection (aka Kroger brand) “Parisian Style Lite Brie”. I noted that the sell by date was today but I am using it tonight. I opened the brie earlier to check it out, and the rind is kind of a patchy dull gray color and it smells like mold, but not in a bad way. By what you say, I am pretty sure it’s safe to eat. Especially since I don’t plan to eat the rind due to seasonal mold allergies. Am I right in assuming it’s safe??
Yes, your Parisian Style Lite Brie is likely safe to eat, as the patchy gray rind and mild moldy aroma are normal for this soft-ripened cheese.
Hi Reluctant Gourmet,
This question isn’t about brie in particular but another soft cheese. I just ate some Saint-Andre that tasted “off”–the smell was okay, kind of floral, but the taste was like gasoline, the kind of thing that could probably be described as an ammonia taste. The rind was not especially discolored, but the inside was the color of peanut butter. I’ve begun to flip out and have started worrying about dying of food poisoning–I have no physical symptoms right now, but I’m very worried. Do you know anyone who has eaten spoiled Saint-Andre and lived to tell? I was completely unacquainted with the cheese, so it took me a few bites to realize that the gasoline/ammonia flavor probably wasn’t intentional. I’d be glad to hear back from you.
P.S. I forgot to mention that I couldn’t find an expiration date on the package. The cheese was produced by Ile de France and purchased at Trader Joe’s, if that means anything to you.
If the Saint-André tasted strongly like gasoline or ammonia, even with a normal-looking rind, it may be spoiled, and it’s safest not to eat any more.
We had Fresh Asiago fondu tonight and I developed an alergic reaction in my mouth and on my tongue. I know I have enjoyed this cheese before so I was mystified. Turns out my husband included the rind in the cheese mix. Everything I’ve read said the rind is not edible. Do you know what it’s made of that may have caused such a reaction? Should the family be concerned since we all shared the great fondu?
What if it is white mold growing on it in the place that have been cut?
yeah, i wouldn’t eat it either–we’re not “real” cheese men, it seems haha.
no seriously: typically the green mold, didn’t come with the cheese… so it would skeeve me out.
Love your site!
My girlfriend did not eat the crust when we first met and I convinced her to try it. When she tried it she liked it, then I made the mistake of telling her it was mold and she would never eat it again after that.
Too funny Paul. That will teach you.
Glad to have found this site. Please tell me what you think? as I am a bit worried now . A few days ago I bought 4 wheels of French Brie that are on ‘best before’ date is today. The wheels are 1 kg each, and were normally $26 each, but reduced down to $2.50 each. Was so excited that I bought the 4 wheels. Upon opening, the mold rind was patchy and ‘deflated’ and not white anymore, more like a tan colour,and the inside was a lot more solid than brie, and the colour of pale peanut butter. It was also deliciously stinky, like sweaty socks- yum. Being a huge brie fan and an even bigger cheapskate, I got stuck in and made a coconut & mango and brie salad, and was delicious. I have put the rest of the wheels into the freezer, as cant possibly eat that much cheese at once. So asking: have I ruined the cheese by putting it into the freezer? And is it ‘normal’ and is it SAFE to eat since its not white and goo-ey anymore ? And if the cheese was left long enough, would it ‘morph ‘ into another stinky cheeze like gorgonzola? And, If I make a baked brie /mango chicken and rice dish with that cheese, who’d be game to eat it?Thanks for all your help 🙂
Wow, that’s a mouthful Leanne. This one’s over my head. I’ll try to ask a couple of my cheesemonger friends and see what they have to say but in the meantime, I would suggest you go back to the cheese shop where you purchased them and ask one of their experts. I’ll see what I can find out.
Thanks for your reply
It was a supermarket RG, so no cheese experts there. It was a French Brie.
The good news though is that I am still alive, albeit a bit snuffly due to the dairy (or the mould? who knows).
I also suspect that I smell a little cheesy, I have eaten a lot of it over the last week since buying
Had to throw the remains of the refrigerated one out this morning. The smell was a bit much, was stinking up the whole fridge
It still leaves me the 3 frozen cheeses, which I can slice off a little at a time to use. Will be good to slow down for sure.
Didnt ever think I could get sick of cheese !
The rind is the best part… It is a big waste to cut it away (unless you can’t eat it for medical reasons). I think the center part of brie cheese has little taste, the rind gives it a full flavor.
Just my $0.02
I just opened some “Parisian Style Brie” from Kroger’s Private Selection brand that had an almost five month past “sell by” date of April 14, 2014 (that had been languishing in the basement fridge). It had speckling on the rind and it was a little darker and more ammoniatic than typical Brie, but I warmed it on some Breton crackers and mmmm mmmm mmmm, delicious. I’ve never tried the Parisian style before so don’t know if it has changed much, if at all, since it was purchased. I will, of course, follow up if I suffer any ill effects, but I think I’m good and the dogs are jealous.
Thank you for this post. Just got into trying different cheese to expand my pallet and I’ve had brie before but pre cut and prepaired. Was scared about the smell but this post helped. Can’t wait to learn about other cheeses. Today’s reading will just brie and its history. Thank you to everyone.
Is there a way to buy Brie that has the crust already cut off? Maybe just me, but I found it a bit difficult to simply slice it away with a knife although it was easier the warmer the cheese got.
Also, I have heard of baking Brie wrapped in a pastry puff dough. Have you done this and do you have a good recipe? The one I saw was for Brie in the pastry with a tablespoon or two of raspberry preserves. That CAN’T be bad!
Hi Michelle, I have never heard of Brie with the crust already cut off. Why do you want to cut it off? I don’t think it is possible, but you never know. Here’s my recipe for Brie en Croute or Brie in Puff Pastry … https://www.reluctantgourmet.com/brie-en-croute/
Just a small addenda to the Charlamagne story. A noted UK academic states that a few years after the famous visit troubled times came upon the Abbey at Brie and barbarous hordes were running amok over the land. In order to save themselves many monks fled Brie to seek safety in other monasteries. One such monk was making his way to the Abbey of Bath in England, when he fell ill in Normandy. A village woman took him in and nursed him back to health. To show his gratitude, and having nothing else to offer, he gave her the secret of Brie cheese. The name of her village was Camambert.
Great story Steve. Thanks for sharing.
I just thought you should know that I ate a half of a small wheel of double brie while reading these comments. Now I feel fat and lazy. But to me brie is one of the most decadent cheeses one can eat, and there really is no wrong way to eat it. Rind…no rind…whatever, don’t pass up on a good brie. It’s addictive and rewarding, just don’t eat half a wheel…lol
I hope you feel better soon Jason.
Costco sells their 13.4 oz wheel of Signature Kirkland Imported French Brie made by Isigny Ste Mère for approximately $5.50. I think this is a great value. Generally, my husband & I open this cheese up right away and eat it over the course of a week, before or at it’s sell by date. We eat the white rind as well as the inside. A long time ago, someone told me the outside of brie was covered with flour! Well, I am glad to know the truth and will still eat the outside. The question I have is what to do with a very mature brie? I have a round that is a month past it’s sell by date, and it has a slightly funky smell. The white mold has developed a little bit of red mold here and there. Any suggestions? Thanks!
A very mature Brie that is a month past its sell-by date and has developed red mold is no longer safe to eat, because soft cheeses allow mold to penetrate deep into the interior, and unusual colors like red indicate spoilage; the safest option is to discard the wheel, as trimming will not remove all harmful spores, and consuming it could cause foodborne illness.
My son told me one of the cheeses he offered for appetizer was Brie and I liked it so I bought a wheel. I opened it and took a bite and couldnt stand the taste or smell so promptly threw it in the garbage. The cheese my son offered wasn’t a gooey cheese, had no rind and did not smell like mold. I do have a common mold allergy but not to penicillin. Frankly the brie tastes and smells so bad to me…and the mold smell so overwhelming I find it hard to believe all of the aforementioned praise regarding its delectable delicious taste…YUCK!!!
I read that if you heat the cheese thoroughly the mold or penicillin will not harm you. Is this true?
Thoroughly heating soft cheeses like Brie does not make them safe to eat if they have developed harmful mold, because some toxins produced by unwanted molds and bacteria are heat-stable and can survive cooking. While cooking may kill the live mold spores, it does not neutralize mycotoxins or other harmful compounds that could make you sick. For soft cheeses, it’s safest to discard any cheese showing unusual mold, off odors, or discoloration, rather than relying on cooking to make it safe.
Hi, great site and very informative. My question: My wife went to a party once (I didn’t go that time) and brought me a piece of Brie that had supposedly been baked with honey and species. It tasted sublimely. I asked her if she asked for the recipe, but she didn’t. I have never found on the internet a recipe for something like this, can you help find this recipe, would GREAYLY appreciate it! Roland.
Roland, thank you for your kind words. I will see what I can do.
Olá, ótima matéria, uma dúvida, comprei um brie e achei que tinha muito mais “mofo” do que o normal, raspei um pouco e abaixo do branco tem umas manchas verdes, é normal??
No me parece normal y no lo comería.