Crusty coating on brie

[umgowa]

Here's a question from a new person . . . I love brie, but I've always wondered if people are supposed to eat that white wax-like coating around the surface.  What do you brie experts do?  Eat the stuff?  Or cut the stuff off?  Thanks.

[ConnieG]

Yum, Yum eat it!

[wharris]

I eat it.

But then again, I had a chance to have some Mimolette last week and at it's rind too.

[umgowa]

Yikes.  I hope it wasn't aged Mimolette.   Look below what Wikipedia says about how they create the crust or rind on aged Mimolette:

The greyish crust of aged Mimolette is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.  You are a brave guy.

[FRANCOIS]

There's nothing wrong with cheese mites.  They are perfectly edible, I myself have eaten Milbenkaese, but it can give you minor intestinal discomfort at first.  While I don't know factually, mimollette is so dry and so dense at the age it is sold, I would guess there are relatively few mites, if any, remaining (unlike Milbenkaese).

[clherestian]

Francois, that cheese looks crazy. Where in the world did you get that?

[DeejayDebi]

umgowa -

People drink beer, wine and soda and the CO2 is bascially just yeast farts what's the difference? 

[Alex]

umgowa -

People drink beer, wine and soda and the CO2 is bascially just yeast farts what's the difference? 

[FRANCOIS]

I had Milbenkaese in Germany, sort of a "do as the Romans do" situation.

[DeejayDebi]

I do not like the white mold rinds at all I only eat the paste.