The bacteria penicillum-candidum is sprayed onto the outside.
to protect it when it is maturing.
French would eat it. the brie is a soft cheese resembling camembert, with a white mouldy crust.
It is the form of the cheese and it is a LONG- Horn shape. It has nothing to do with Longhorn cows
Bacon rind
It is a coffee cake flavored with orange rind, rum, almonds, and raisins.
Brie is one of the most famous and most imitated of all the cheeses. A soft, cows milk cheese that is high in fat (40-50%) per volume. The name Brie is actually a general name given to a family of cheeses All Brie is semi soft and made from cows milk. Many Brie will actually add to its name the name of the town in which it is made. Most large production Brie (found in many grocery stores ) as opposed to artisan cheese shops may just have the name Brie on the label. Most of this large quanity Brie is made in the Fench town of Latier so it is known as Brie Laitier. Here are some other names of Brie: * Brie de Meaux (very popular), * Brie de Coulmmiers, * Brie de Melun Affine * Brie de Melun Frais * Brie de Montereau The velvety white rind is called flora. Flora is a mold but an edible mold. In fact with artisan Brie the white rind is highly desired. This velvety rind and area close to the rind is packed with flavor.
Some types of soft, ripe cheese are:BrieCamembertChevreDanish blueGorgonzolaRoquefort
If by flurry you mean the fuzzy white mold rind, its just that; a white mold rind. Its normal, its part of the cheese, and you can eat it. Even if it starts to grow over the exposed parts of the cheese, its still fine.
Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment
Rind
Brie /ˈbriː/ is a soft cow's cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mold; very soft and savory with a hint of ammonia. The whitish moldy rind is typically eaten, the flavor quality of which depends largely upon the ingredients used and its manufacturing environment
Yes and no. It is full of fat, which isn't good, but it is full of calcium, which is.
no. Serve brie at room temperature. It should be runny. Leave the rind on. Yeah but dont eat the rind, just take the cheese out with knife and spread on bread or cracker and leave the rind behind. . If it's good Brie, you don't leave the rind. Put both the rind and the soft cheese on the cracker--tastes just as great and you aren't wasting cheese that's stuck to the rind.
cheese
Red Rind Hoop cheese is the equivilent of medium Cheddar Black Rind Hoop cheese is the equivilent of sharp Cheddar.
Brie cheese is soft, pale in color with a slight grayish tinge under a rind of white mold and made of cow's milk. It is named after Brie, the French region from which it originated. Camembert is a soft, creamy coloured, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy in northern France. Both cheeses are similar but Brie is mild while Camembert can develop a strong taste. Brie is often sold in larger rounds than Camembert.
Brie and cheddar are both types of cheese. Brie is a soft, white, French cheese and chedder is a harder, usually orange, cheese.