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Eating brie without the rind makes the difference between tasting the hard, mold-ridden exterior and the smooth, milky cheese. This ancient soft cheese is a product of the Ile-de-France (Isle of France) province of France, with a history dating back to the Emperor Charlemagne's first taste of it in 774. Whether one eats the rind is based on personal preference, as some cheese enthusiasts enjoy the combination of textures and flavors and others do not. Derind brie cheese before serving it to feature it as a spread with croissant or French baguette slices for an authentic French treat.
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Put the brie segment in an airtight container. Refrigerate the brie for one hour to harden it, making the rind easier to remove. Take the brie out of the refrigerator.
Place a serrated knife between the rind and the cheese and slice the rind off the top, bottom and back of the brie segment in one fluid motion per area. This prevents chunks of the rind from crumbling into the cheese.
Arrange the brie in a cheese or condiment serving bowl because the brie loses its form without the rind shaping it when brought to room temperature. Spread the brie using a cheese spreader.