Brie rind produces a bland taste conpared to the cheese.
Removing the rind from brie cheese features the creamy texture and flavor of the cheese without the distraction of the rind's chalk-like consistency. Brie is a soft cheese produced from cow's milk in the Seine-et-Marne region of France. The rind forms by molds that accumulate on the surface of the brie. This skin keeps the brie shaped and is edible. Derind segments of brie while cold because the cheese becomes rubbery and sticks to the rind more when warm.
Instructions
1. Cut a triangular segment of brie from the brie wheel using a serrated knife. Wrap the segment in plastic wrap or place it in an airtight container. Refrigerate the brie block for one hour until it takes on a firm consistency. Remove the brie from the refrigerator.
2. Place a serrated knife between the rind and the cheese at the tip of the brie segment. Put your thumbs on the back of the rind while holding the handle of the knife against your palm and placing your index fingers along the flat edge of the knife blade that is parallel to the serrated edge.
3. Move the knife blade toward you in a fluid, horizontal motion with your index fingers while pushing the back of the brie block toward the moving blade with your thumbs. Flip the brie over and repeat the knife technique to remove the bottom rind. Slice the rind in the back of the brie block off vertically.
Tags: brie block, back brie, back brie block, brie from, from brie
