Soft-ripened cheeses like Brie and Camembert develop a white bloom or rind as they mature. It’s not only edible, it’s delicious.
There’ll be a layer of cheesey paste just beneath the rind. Galleygirl makes the most of it by slicing off the rind and placing it, rind side up, on a slice of baguette, then broiling. “The rind will caramelize, and the cheese underneath becomes gooey. Add a dab of fig paste, or put it on a salad like a giant crouton.”
Do You eat the SOFT Rind on Goat’s Cheese?