In article >, says...
>
> On 11-Nov-2017, am wrote:
>
> > At webpage;
> >
> >
> > https://cooking.stackexchange.com/qu...cheese-made-of
> >
> > it says;
> >
> > "The rind of Brie is Penicillium Camemberti it's a completely
> > harmless
> > fungus which gives brie its taste. You can eat it, or not, up
> > to you:
> > you are supposed to."
> >
> > "Brie and Camembert are known as "white mold cheeses", and yes
> > eating
> > the rind will do you no harm, and is actually believed to be
> > helpful
> > for your immune system. Enjoy!"
> >
> > At webpage;
> >
> > http://www.johneatscheese.com/blog/2...mbert-recipes/
> >
> > it says;
> >
> > "Eat the rind. Sure, if it?s your first time you probably are
> > scared?
> > ?Penicillia-whata?? Yes, Camembert is covered in mold but thats
> > what
> > makes it delicious. Not only are you supposed to eat the rind,
> > but
> > it?s also incredibly rude to only eat parts of the cheese that
> > ?are
> > not gross.? "
> >
> > I just don't feel comfortable eating the rind. It looks
> > disgusting.
> > Even though it's supposed to be good for you, I don't like it.
> >
> > I suppose it's a "judgment call" as to whether or not you eat
> > the
> > rind.
> >
> > What do you fine folks thiIf

The rind is mostly just the air-dried skin of the cheese that's inside
it. Same taste, different texture.


> It's your cheese, you know the facts, eat it however you like and
> don't worry about what other people think.

He doesn't understand "the facts".

Cutting off the rind to "avoid penicilliums", is like a vegetarian
thinking the meat in a chicken is only in the skin so if he cuts off the
skin, what's inside is vegetarian food.

The introduced penicilliums used in production of Brie, Roquefort,
Camembert etc don't stop at the skin. They are what goes into the
cheese to give it that flavour, consistency, (and blue or green veins
in blue cheeses).

Janet UK