Brie is covered with a bloomy white rind which is Penicillum Candidum or a
white Penicillum mold. This mold ripens the Brie from the outside in. Brie ripens over a period of several weeks attention Receiving, Storage and Handling must be closely followed to avoid an off taste and odor similar to amonia.

The rind of the Brie is edible and should be served with the cheese. You only need to remove the rind if you are using Brie in applications like warm dressings or sauces. The rind is slightly more intense in flavor than the interior of the Brie.

During the curing or ripening stage much of the calcium in the cheese ( over 90%) migrates to the rind, which forms a shell around the cheese and encases it as the cheese ripens.

Brie is available in a wide range of sizes, and you should consider utilizing some of the smaller sizes for effective portion control.

The French have a tradition, they match the size of the Brie to the size of the party. It is much easier to serve an entire 4 oz wheel of Brie than it is to cut a piece out of a larger wheel.

Brie does not ripen as well or as consistently after a wheel has been cut into.

Serve with: Sparkling wines, Chardonnay, medium-bodied Pinot Noir and apple cider, green apples, strawberries, pears, melons, grapes, sun-dried tomatoes, toasted walnuts, crackers, croissants and crusty breads.

Uses: Appetizers, sandwiches, snacks; good with crackers and fruit, dessert