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.
Yum, Yum eat it!
I eat it.
But then again, I had a chance to have some Mimolette last week and at it's rind too.
(http://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Mimolette_vieille_etuvee.jpg/567px-Mimolette_vieille_etuvee.jpg)
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.
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).
Francois, that cheese looks crazy. Where in the world did you get that?
umgowa -
People drink beer, wine and soda and the CO2 is bascially just yeast farts what's the difference? :o
Quote from: DeejayDebi on October 05, 2010, 03:48:21 AM
umgowa -
People drink beer, wine and soda and the CO2 is bascially just yeast farts what's the difference? :o
;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
I had Milbenkaese in Germany, sort of a "do as the Romans do" situation.
I do not like the white mold rinds at all I only eat the paste.