Can You Cook Le Rustique Camembert In The Box? The 103 Latest Answer

Our spring recipes

Eat according to the seasons and vary the flavors

Respecting your own cycle means living in harmony with nature and yourself.

It means reaping all the nutritional benefits as each season caters to our body’s needs.

To better enjoy our Le Rustique cheeses all year round,

Our recipes are developed with winter fruits and vegetables.

We’ve all been through that. You want to eat a delicious pizza, so you put it in the oven and walk away. A few minutes later you realize you forgot to remove the cardboard from the bottom. Now you’re wondering, can I put cardboard in the oven?

To be on the safe side, do not put cardboard in the oven. Cardboard has an ignition point of 427 degrees. In theory, if the box stays below this temperature, it will not ignite. However, there is still a chance it will catch fire depending on the type of stove you have.

If the risk of self-ignition is not enough, there are a few other reasons for putting cardboard in the oven. We’ve also compiled a list of alternatives that you CAN put in the oven. Let’s have a look…

3 reasons why cardboard should never go in the oven

Pizzas aren’t the only thing packed with cardboard. Most frozen foods come packaged in a cardboard box and some form of plastic wrap.

Therefore, always make sure that you completely remove all packaging from your food before you bake it. Otherwise, you could end up with melted plastic on your food, and nobody wants that.

No matter what food you want to cook, you should never put cardboard in the oven. Here’s why.

1. Danger of self-ignition

Cardboard can catch fire when it reaches that very specific temperature of 427 degrees. Most pizzas bake at or above 425 degrees. That two degree margin is a little too tight for comfort.

If you bake your pizza with the cardboard still on it, one of two things will happen. Your pizza will be crispy and delicious and nothing will happen. Or the box will smoke horribly and possibly even catch fire, ruining your night and your pizza.

The type of oven you have can greatly increase or decrease the likelihood of your cardboard catching fire. Older ovens typically have heating elements that are more exposed to the interior of the oven, increasing the risk of fire.

Newer stoves have better covered the heating elements and circulate the heat, making a fire less likely. But to be on the safe side, don’t do it.

And while it’s pretty unlikely your cardboard will catch fire, the mere possibility of igniting something in your home should give you pause.

2. Slows down the cooking time

Although you may think that leaving the cardboard on your pizza will save you time, the exact opposite may be true.

Leaving the cardboard on the bottom of your pizza or surrounding your food can slow down the cooking time and prevent the bottom of your pizza from getting nice and crispy.

However, there are some things that are destined to be baked with cardboard. For example, some frozen meals have treated paper trays that are made to withstand the heat of the oven.

Do not place paper products in the oven that are not specifically designed for oven baking. Just take the extra time and take it off. The fire department will thank you.

3. Makes your food taste weird

Even if your box doesn’t fully catch fire, it can still smoke and give off fumes. These fumes can leave a bad taste on your food and make your oven and kitchen smelly.

Most frozen foods contain plastic packaging in addition to cardboard to prevent freezer burn. Not removing the packaging and just tossing the whole thing in the oven can create a really bad smell/taste.

The plastic could even melt with your food, rendering it inedible. But don’t worry, it’s easy to avoid. Just take off the entire packaging.

The small benefits of leaving the wrapper on your food do not outweigh the risks. If not for baking, remove the cardboard and other packaging materials.

What to use instead of cardboard

We’ve got a few things you can do to eliminate the need to hold the box on the bottom of your pizza (or other food).

If you are making a frozen pizza, follow the reheating instructions on the package.

When reheating leftover pizza in your oven, most restaurants recommend heating it on a baking sheet at 350 degrees.

Here are 5 alternatives to cardboard that you could use to bake or reheat your food:

1. Cookie sheet

The best way to replace the cardboard underneath your pizza is to bake it on a baking sheet. The metal heats up to evenly cook and crisp the base of the pizza.

This is also a great option for all other frozen foods. From pre-made casseroles to chicken nuggets, the baking sheet is a fantastic baking solution.

Simply place your pizza or other food on the baking sheet and slide both into the oven together. No risk of fire and nice and crispy food. It’s a win-win situation.

2. Casserole dish/baking dish

If you don’t have a flat baking sheet, it’s best to place it in a casserole dish or baking dish.

You may not have a casserole dish big enough to fit all of your pizza in, but these are good for baking other types of frozen foods as well.

When you have pre-made casseroles, sometimes the dish they go in can be quite thin and the contents can spill out. It would be a good idea to put it in a casserole dish in case it breaks or drips. Nobody wants food dripping in the oven.

3. Aluminum Foil

If you have some aluminum foil and nothing else to put your pizza on, then you can cover the oven rack with aluminum foil.

Before preheating your oven, remove the oven rack and cover with aluminum foil. You can even just cover the middle part if you don’t want to waste the foil.

This is a great, inexpensive alternative to baking sheets and casserole dishes. It helps bake it evenly and keeps stuff from dripping into your oven.

4. Pizza block

If you eat a lot of pizza, a pizza block could be a worthy addition to your kitchen.

These are specially made ceramic plates that you place directly in your oven to cook your pizza on. They prevent cheese from dripping into your oven and give the crust a nice crispy texture.

They can also be used to bake other frozen foods. You can put a frozen casserole on top or even delicious burritos. Whatever you like, a block of pizza will help crisp it up.

5. Directly on the rack

Some things can be baked directly on the grid.

When baking a pizza, you can remove the box from the bottom and place the pizza directly on the rack.

If your food comes with an ovenproof container, you can usually place it directly on the rack.

Placing food directly on the rack is a good approach when you have no other alternative, but you run the risk of cheese and toppings dripping onto the bottom of your oven.

If you’re tempted to leave the cardboard on the bottom of your pizza (or other food), use these alternatives instead. Avoiding the cardboard will reduce the risk of fire and likely ensure your food cooks better too.

related questions

Is it okay to put a pizza box in the oven?

You should generally avoid pizza boxes and other cardboard boxes. There is a possibility that the box or carton will catch fire. If you’re making a frozen pizza, you should also remove all plastic wrap, as the plastic could melt with your pizza and render it inedible.

Is it okay to bake pizza on cardboard?

Pizza on cardboard should generally be avoided. The carton could ignite from the heat of the oven. Leaving the cardboard on the bottom of the pizza can also increase cooking time and even make the pizza taste worse.

At what temperature does cardboard burn?

Cardboard ignites at around 427 degrees Fahrenheit (219 degrees Celsius). But before it reaches that ignition temperature, cardboard can smoke and smolder. For example, if you try to bake a pizza in the oven with cardboard on the bottom, it could ruin your pizza and oven, or even start a fire.

Remove the plastic wrap around the Le Rustique Camembert, place it back in the box and cut into squares.

Can you eat the rind of Brie? Absolutely yes! Read on to learn more about the floral rind of juicy brie and why it shouldn’t be overlooked.

What is the bark on Brie?

A soft-ripened French cheese, Brie is considered a delicacy among cheese lovers for its deliciously smooth and creamy texture and melt-in-the-mouth quality.

The cheese is covered on the outside with a firm white rind. The rind is actually a white mold called Penicillium candidum, which cheesemakers use to inoculate the cheese. This edible mold blooms on the outside of the paste and is then tapped off repeatedly to form the rind. This process gives the Brie its unmistakable taste.

Can you eat the rind of Brie?

Yes, the floral rind is perfectly safe to eat and even protects the inside from potentially unwanted microorganisms during production. Brie’s rind not only protects and coats the cheese—it also imparts a subtle, earthy flavor. With a soft and delicate texture, it is meant to complement the paste inside. The combination is greater than the sum of its parts – it simply tastes better together.

As a rule of thumb, the natural rind of most cheeses is edible. The rind of other soft cheeses, such as the closely related Camembert, is also harmless. Some, like the hard rind of parmesan, while technically safe to eat, aren’t particularly enjoyable. Additionally, man-made coverings, such as the red wax on Gouda, are exceptional and should not be eaten.

What if I don’t like it?

That’s fine, but be aware that hollowing out the inside and leaving the rind on the board is bad manners, as it skews the rind-to-cheese ratio for anyone who wants to enjoy the cheese after you. So if you’re not a fan of the rind, take both elements onto your own plate and separate them there.

The final result

So, to answer the question, “can you eat brie rind?” Yes, it is 100% okay to eat brie rind, and in fact, it’s recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you’re not sure, give it a try. You might just like it!

Whilst every care has been taken to ensure product information is correct, food products are constantly being reformulated so ingredients, nutritional value, nutrition and allergens may change. You should always read the product label and not solely rely on the information on the website.

If you have any questions or would like advice on Tesco branded products, please contact Tesco Customer Service or the manufacturer of the product if it is not a Tesco branded product.

Whilst product information is updated regularly, Tesco cannot accept liability for inaccurate information. Your statutory rights remain unaffected.

This information is provided for personal use only and may not be reproduced in any way without the prior consent of Tesco Stores Limited or without due credit.

Copyright 2022

Imagine the scene – you have gathered some of your loved ones around a loaf of baked camembert. Expectations are high, crusty bread is ready. Then, when you rip open the rind, to your horror you’ll find a limp and lumpy hot mass, not the gooey magic of melted cheese you were hoping for. What gives? Was this camembert too cheap to melt? Will only the best camembert leak after heating?

After recently falling victim to this cheesy tragedy, I contacted Kevin Sheridan of Sheridan’s Cheesemongers (sheridanscheesemongers.com) for expert advice on baking camembert. “Actually, it’s not about the quality of the camembert,” he tells me, explaining that maturity is what counts. “The more mature the Camembert, the better the melt. If you try it with a fairly young, chalky Camembert, you don’t get a smooth liquid enamel.”

So how can you tell when buying a Camembert that it is ripe? According to Sheridan, the camembert should be soft to the touch, but another good indicator is the best before date. In general, cheese is best with a shelf life of around 10 days or less. “Camembert continues to age in store refrigerators and in our own refrigerators at home,” says Sheridan.

Usually (but not always), the better the quality of the cheese, the tastier the taste experience. Sheridan recommends Baking Cooleeney, made with pasteurized cow’s milk from the Maher family’s Friesian dairy herd on their farm in Tipperary (cooleeney.com). He also recommends the Swiss or French Mont d’Or, which really makes Christmas the most wonderful time of the year for cheese lovers. “The stronger the original cheese, the stronger the resulting baked cheese. The flavor intensifies as it heats, so a milder cheese is often better. That’s why Mont d’Or is so good; it is mild but at the same time has a deep flavor.”

So this Christmas you can be sure to melt Camembert, Mont d’Or and other melty cheeses for Santa. Just make sure you give them time to mature.

This recipe is for cheese lovers! If you like your cheese moist and gooey, you’ll love this baked camembert recipe. Often served as an appetizer/entree but can also be a snack or even a cheese option after dessert. We believe there is always an opportunity for baked Camembert.

Baked Camembert over the Christmas holidays is definitely a crowd pleaser, so if you have friends and family around this is a real treat.

What is baked camembert?

Camembert is a soft, moist, creamy cow’s milk cheese, similar to Brie. Made in France, in Normandy. Camembert is ripened in a small round shape and completely covered with a white rind. Camembert has a stronger flavor and more pungent smell than Brie. Unlike brie, camembert becomes creamier when heated.

Baked Camembert in its simplest form is Camembert cheese cooked in its wooden or cardboard box in the oven until creamy, then served with bread or crackers dipped in the center.

Baked Camembert is essentially a fancy hot cheese dip. You can see why it’s so popular for special occasions like Christmas and the holidays.

What’s in this camembert recipe?

In this baked camembert recipe, we add a few simple flavors that pair well with creamy cheese. We score the cheese and add fresh garlic cloves and some fresh rosemary sprigs.

The baked Camembert is often drizzled with honey or extra virgin olive oil. It’s always good to sprinkle with quality sea salt and some freshly ground black pepper.

What other ingredients can you add to baked camembert?

Other ingredients you could use could be other fresh herbs like thyme, chives or parsley. Drizzle with some maple syrup. Or sprinkle some chili flakes on top.

We know Jamie Oliver likes to serve baked Camembert along with a bowl of chopped nuts and dried cranberries to dip the gooey cheese onto the toasted bread.

Some people like to drizzle a little vermouth, white wine, or kirsch over the scored cheese for a little extra pizzazz!

Can I bake Camembert in a box?

Traditionally, Camembert is sold in wooden crates that go straight into the oven. Some of the cheaper varieties use cardboard and some wrap in plastic.

First check the packaging of your camembert to see if any plastic needs to be removed and if it is a wooden crate that will fit in the oven. If not, use a foil-lined cheese dish or small pan, and then wrap the cheese in another sheet of foil and/or parchment paper.

How do you bake camembert without a tin?

If your camembert doesn’t come in the thin wooden crate, remove all packaging and place in a small casserole dish.

You can get camembert bakeware like this classic cheese maker and this beautiful French style dish.

Just remember that the camembert will spread as it heats, so you’ll want to bake it in a cozy bowl or tray.

How long should Camembert be baked?

Baked Camembert usually takes about 20 minutes in the oven for a 250g cheese. Check it out after 15 minutes and when it’s sticky and soft in the center, it’s ready to serve.

How do you know when Camembert is cooked?

If you tap the center of the baked camembert lightly with a wooden spoon, it should wobble or wobble a little like a water bed.

Why isn’t my Camembert runny?

The degree of camembert maturity depends on its maturity. The more mature the camembert, the more liquid it can be. If you have a young chalky Camembert, it won’t melt as easily.

When you buy your camembert, give it a light squeeze to check if it’s soft to the touch. Camembert is best around 10 days or less from the expiration date on the box.

Can you eat Camembert uncooked?

Yes of course. If you are eating the camembert uncooked, bring it to room temperature about 30 minutes before serving.

Can you microwave Camembert?

Yes, you can heat camembert in the microwave. Unwrap the camembert from the plastic or foil wrapper and place

What do you eat with Camembert?

The most popular way to serve baked Camembert is with plenty of crusty bread or baguette or ciabatta that can be torn and dipped in the gooey, creamy cheese.

Another way to serve it is with a selection of crackers and maybe some pickle or chutney on the side.

A wheat-free option for dipping in your camembert could be to serve raw carrots, cucumber, and celery. Maybe a few slices of apple would go well with the Camembert.

Serve with a side of nuts and dried fruit.

If you want to make something completely different, you can also prepare french fries and dip them in the cheese.

BAKED CAMEMBERT (FOR 4 PEOPLE)

INGREDIENTS

Box of Camembert

A few fresh rosemary tips

2-3 cloves of garlic, peeled and thinly sliced.

olive oil (optional)

Baguette / ciabatta / crusty bread

METHOD

Preheat the oven to 180°C (circulating air). Check the packaging of your Camembert box. Remove any plastic wrapping and place back in the box if you have a wooden box that will fit in the oven. Otherwise remove all packaging. Place in a camembert baking tin or a small casserole dish lined with plenty of foil. Using a small, sharp knife, score the top of the camembert crust in two directions to create diamond patterns. Stick a few garlic cloves and a few small sprigs of rosemary into the scored peel. Season with sea salt and freshly ground pepper. Then drizzle with some olive oil. Place the camembert baking box or foil-wrapped camembert in a wooden crate on a baking sheet, then place in the preheated oven for 15-20 minutes or until the cheese is sticky inside. Serve immediately.

Yield: 4 How to Make Baked Camembert Print Baked Camembert is a deliciously gooey, melted cheese flavored with herbs and served with fresh bread for dipping. Preparation time 5 minutes Cooking time 20 minutes Total time 25 minutes Ingredients Box of Camembert (approx. 250 g)

A few fresh rosemary tips

2-3 cloves of garlic, peeled and thinly sliced.

olive oil (optional)

Baguette /Ciabatta / Crusty Bread Instructions Preheat the oven to 180°C (circulating air). Check the packaging of your Camembert box. Remove any plastic wrapping and place back in the box if you have a wooden box that will fit in the oven. Otherwise remove all packaging. Place in a camembert baking tin or a small casserole dish lined with plenty of foil. Using a small, sharp knife, score the top of the camembert crust in two directions to create diamond patterns. Stick a few garlic cloves and a few small sprigs of rosemary into the scored peel. Season with sea salt and freshly ground pepper. Then drizzle with some olive oil. Place the camembert baking box or foil-wrapped camembert in a wooden crate on a baking sheet, then place in the preheated oven for 15-20 minutes or until the cheese is sticky inside. Serve immediately. Notes You can replace the toppings as you wish, the cooking time remains the same. We recommend other herbs such as thyme, chives or parsley. Drizzle with honey or maple syrup instead of olive oil. Or even drizzle over some white wine, vermouth, or kirsch.

You May Also Like:

Share this recipe on Pinterest:

[A]: With the holiday season fast approaching — Thanksgiving followed by Christmas and New Years, I thought I should talk about this great appetizer dish that brings people together. Although it is a fairly simple dish, there are a few things to consider when buying the cheese.

Camembert comes from the northern part of France – Normandy, very close to the English Channel. I’ve been to Caen a few times, a large city in Normandy, and every time I bake this cheese it reminds me of the creamy yellow Jura limestone buildings that line the city’s streets. Normandy has great historical ties to the rest of the world, particularly to WWII veterans and their families. The only thing that pleases every visitor is the beautiful Northern French cuisine. I found Caen to be a real foodie city with restaurants offering not only traditional French dishes but also many experimental new dishes influenced by foods from across Europe and beyond.

Back to the things you should consider when buying and preparing the Camembert:

(1) This cheese is a soft cheese intended to be made from unpasteurized milk. There are now variants made from pasteurized milk, but they are not suitable for baking. The pasteurized milk cheese curdles and doesn’t create the sticky center we’re looking for.

(2) I bake in the wooden boxes this cheese comes in. If you plan to do the same, make sure the wooden box isn’t connected with glue. It should be stapled together. The glue usually melts when heated and would not work as a stable baking container. If you can’t get the cheese from those wooden containers, you’ll need to use a camembert baker.

(3) The instructions for baking this cheese are quite simple. Make sure you keep to the exact temperature and baking time. The cheese will not continue to melt if you leave it in the oven longer. Instead, it begins to solidify. Therefore, it is not possible to salvage the sticky center once it is spoiled. For the same reason, reheating doesn’t work on this cheese.

(4) There are two ways to prepare the cheese. One might be to cut off the top bark. However, I consider the rind to be part of the cheese and prefer to keep it. So I prefer the second option, where I cut through the top bark and make diamond-shaped deep cuts.

Ingredients:

A box of Camembert cheese

A few sprigs of fresh thyme, preferably lemon thyme

Sea salt and black pepper for seasoning (optional)

Garlic clove, thinly sliced

1 tsp olive oil

Preparation:

Preheat the oven to 200°C.

Take the cheese out of all the packaging and place the cheese on the wooden box. Using a sharp knife, score the top of the rind deep enough to cut through the rind in straight lines, leaving diamond-shaped cuts at the end. Push the garlic slices and thyme through the cut in the bowl. Sprinkle over the olive oil along with sea salt and pepper (optional).

Bake in the oven for 15-20 minutes, depending on how brown you want the rind to be. The center should be sticky when done.

After baking, let the cheese cool for a few minutes. Cut through with crispy vegetable sticks. I prefer carrot, celery and radish. You can also serve it with bread that can absorb the gooey cheese — fresh ciabatta, baguettes, or breadsticks.

Apple wine tastes best with this. The other option is acidic whites like Chenin Blanc or sparkling whites/champagne.

Le Rustique Camembert is a soft cheese with a floral rind.

Taste, texture, smell and appearance change as the product ages.

Our cheese masters have put all their knowledge and skills into the recipe for Le Rustique Camembert. At its best, Le Rustique Camembert has a creamy texture and a bold, garlicky flavor that’s a real treat for any spicy cheese lover.

We carefully mature the cheese in our aging rooms, but how mature it is when you enjoy it is entirely up to you.

Click here to learn more about our different maturation levels and enjoy your Le Rustique the way you prefer.

NutriScore color nutritional level

Details on how to calculate the Nutri-Score »

This product does not count as a drink for the Nutri-Score calculation. Pros: 5 proteins: 5 / 5 (value: 21, rounded value: 21)

/ 5 (value: 21, rounded value: 21) fiber: 0 / 5 (value: 0, rounded value: 0)

/ 5 (value: 0, rounded value: 0) Fruits, vegetables, nuts and rapeseed/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0) Negative points: 20 energy: 3 / 10 (value: 1114, rounded value: 1114)

/ 10 (value: 1114, rounded value: 1114) Sugar: 0 / 10 (value: 0.5, rounded value: 0.5)

/ 10 (value: 0.5, rounded value: 0.5) Saturated fat: 10 / 10 (value: 14, rounded value: 14)

/ 10 (Score: 14, Rounded value: 14) Sodium: 7 / 10 (Score: 640, Rounded value: 640) The points for proteins are counted because the product falls into the cheese category. Score Nutritionnel: 15 (20 – 5) Nutri-Score: D

⚠️ Attention: The amount of fiber is not specified, its possible positive contribution to the grade could not be taken into account.

⚠️ Attention: The amount of fruits, vegetables and nuts is not stated on the label, it was estimated from the list of ingredients: 0

“A deliciously sticky baked camembert with lots of crusty bread for dipping is always a win”

What is camembert?

Camembert is a soft, creamy cow’s milk cheese that originated in Normandy, France. Any cheesemaker can label their product as Camembert, but we love Camembert de Normandie, which is protected by the Protected Designation of Origin (PDO).

Brie is a similar soft cheese that can also be baked.

How to prepare baked camembert

Whole camembert is most often delivered in a wooden box wrapped in wax paper. It is important to remove the paper and then place the camembert back in the wooden box to cook.

If you don’t bake your camembert in its box, it will just turn into a mess in your oven. If it doesn’t get in, transfer the cheese to a small, shallow bowl or camembert baker and keep an eye on it as it bakes. Once the walls start to bulge, it’s done.

It’s also important to make several slits in the top of the camembert cheese with a small, sharp knife. This allows hot air to escape, otherwise the cheese will overcook. The slits also allow you to season the camembert to your liking.

What Flavors Should You Use With Camembert?

You can flavor it with anything you want, from small sprigs of rosemary to za’atar sprinkles. Some of our favorites are thyme, garlic, olive oil, chili flakes, honey, and black pepper.

Whatever it is, keep it simple with just a spice or two and let the lovely flavors of the cheese do the talking.

Season your camembert with thyme garlic chili flakes honey

How to cook baked camembert

Before cooking, wrap the camembert box tightly in foil to prevent melted cheese from spilling out. Then put the cheese on a baking tray at 200°C (180°C fan oven) speed 6 for 15-20min until the camembert has melted in it.

You can check if the camembert is done by lightly touching the top. It should feel liquid and sticky on the inside, like a waterbed. If you overcook the cheese, it will go past the gooey stage and become hard again.

Et voilà, now eat cheese!

This content is created and maintained by a third party and imported to this page to help users provide their email addresses. You may find more information about this and similar content on piano.io

Whilst every care has been taken to ensure product information is correct, food products are constantly being reformulated so ingredients, nutritional value, nutrition and allergens may change. You should always read the product label and not solely rely on the information on the website.

If you have any questions or would like advice on Tesco branded products, please contact Tesco Customer Service or the manufacturer of the product if it is not a Tesco branded product.

Whilst product information is updated regularly, Tesco cannot accept liability for inaccurate information. Your statutory rights remain unaffected.

This information is provided for personal use only and may not be reproduced in any way without the prior consent of Tesco Stores Limited or without due credit.

Copyright 2022

“A deliciously sticky baked camembert with lots of crusty bread for dipping is always a win”

Can you eat the rind of Brie? Absolutely yes! Read on to learn more about the floral rind of juicy brie and why it shouldn’t be overlooked.

What is the bark on Brie?

A soft-ripened French cheese, Brie is considered a delicacy among cheese lovers for its deliciously smooth and creamy texture and melt-in-the-mouth quality.

The cheese is covered on the outside with a firm white rind. The rind is actually a white mold called Penicillium candidum, which cheesemakers use to inoculate the cheese. This edible mold blooms on the outside of the paste and is then tapped off repeatedly to form the rind. This process gives the Brie its unmistakable taste.

Can you eat the rind of Brie?

Yes, the floral rind is perfectly safe to eat and even protects the inside from potentially unwanted microorganisms during production. Brie’s rind not only protects and coats the cheese—it also imparts a subtle, earthy flavor. With a soft and delicate texture, it is meant to complement the paste inside. The combination is greater than the sum of its parts – it simply tastes better together.

As a rule of thumb, the natural rind of most cheeses is edible. The rind of other soft cheeses, such as the closely related Camembert, is also harmless. Some, like the hard rind of parmesan, while technically safe to eat, aren’t particularly enjoyable. Additionally, man-made coverings, such as the red wax on Gouda, are exceptional and should not be eaten.

What if I don’t like it?

That’s fine, but be aware that hollowing out the inside and leaving the rind on the board is bad manners, as it skews the rind-to-cheese ratio for anyone who wants to enjoy the cheese after you. So if you’re not a fan of the rind, take both elements onto your own plate and separate them there.

The final result

So, to answer the question, “can you eat brie rind?” Yes, it is 100% okay to eat brie rind, and in fact, it’s recommended. If you enjoy the flavor the rind imparts, eat as much as you like! If you’re not sure, give it a try. You might just like it!