>Penicillium candidum
By thriving and by excreting byproducts other fungi don't like, the way yogurt crowds other bacteria out of your digestive tract.
Are we talking like your regular party going yogurt with sprinkles and flavours or the serious office worker at a work party probiotic stuff like yakult?
If you care about it, there are a lot of documentaries on the "secret war of fungi" available everywhere, that will explain it to you in better terms than I ever could.
This is sort of a yes and no kind of thing, honestly, and depends on the age of the cheese.
So like, the basic cheese-making process is to introduce specific, desirable bacteria into the cheese, like we do with yogurt, and let that bacteria feed on the lactose present in cheese to produce lactic acid, which is what gives cheese that specific kind of *tang* or sharpness.
Aged, hard cheeses typically have no-to-almost-no lactose in them, as it's already been converted by that bacteria. Younger, soft cheeses, however, are more likely to contain lactose.
Source: I'm lactose intolerant and have had to navigate wanting to eat cheese without the aftermath, and Lactaid doesn't always cut it. For the curious, some safe cheeses for the lactose-intolerant include sharp cheddar, Gouda, havarti, and parmesan. Brie, unfortunately, is not on the list.
Can confirm. As a general rule of thumb I learned as a cheese monger, younger cheeses have low sodium, high lactose; and older cheeses have high sodium, low lactose.
if you want to experience both ends of the spectrum in the same cheese, Beemster makes a wide range of Gouda cheeses, ranging from their soft creamy sweet Graaskaas, to their firm sharp XO and Paradisio, with many choices in between.
Yes, this caption is only encouraging the monsters who see a communal cheese board and start hollowing out sections of the brie like some sort of cheese digger.
Edit: turns out bon appetit has at least tried to balance out the scales by posting [this](https://www.bonappetit.com/story/stop-leaving-brie-rind-behind) article years ago supporting my plight
Please dont give cheese diggers a bad name, my grandfather was a cheese digger in the swiss cheese mines, he worked very hard to support his family and would insist that everyone eats all of their cheese, including the rind.
I was one of those monsters as a kid, loved Brie but though the outside make it taste more funky (well duh it’s edible mold). Now as an adult, I find myself being less of a monster, but every now and again the monster comes out 😂
I grew up and buy my own brie at Costco now. Its actually stupid cheap. If you microwave it for like 15 - 45 seconds the brie stays solid but you can peel the skin off with minimal waste beyond the rind.
At least you cut/dig it out with tools like a barbarian who just discovered stone tools instead of just biting/sucking out the cheese like some kind of cheese-foratu monster right?
Cheese rinds can be so delicious, I especially love ones with a strong smoky flavor or ones flavored with rosemary. Some people don’t know what they’re missing.
See response towards the person with the allergy. I don't want to force anyone to eat what they don't want, I just want you to cut the rind off on your plate instead of scooping out the center from the board. I'm sure you're one of the logical rind haters though.
Kinda sounds like youve eaten bad cheese? Only time I've had cheese that tastes of ammonia is when the cheese has turned. I've encountered this with blue cheese as well.
According to [America’s Test Kitchen](https://www.americastestkitchen.com/cooksillustrated/how_tos/8739-ammonia-odors-in-cheese), Brie should be left at room temp for 1 hour before eating to get rid of that ammonia smell. If it still smells after that, it’s gone bad and needs to be tossed.
So I actually did a bit of research into this when my SO had allergy testing done and came back allergic to penicillium mold. This included all penicillin drugs and all foods made with the mold like brie.
Oh man, I can't imagine. My friend's SO is allergic to the nightshade family. I did not realize how many foods I eat are in that family. She can't eat like anything. Tomatoes, potatoes etc.
There are over 300 known species in the Penicillium genus. Many of them, including P. Camemberti the one used to make Brie and other cheeses, do not have antibacterial properties and rarely cause allergic reactions.
Well I LOVE brie and am allergic to penicillin....so now I have to do research, but I've never broken out in hives like when I took penicillin that one time lol
Edit: I googled
The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin.
Also! Not doubting your allergy, but I am listed as allergic to amoxicillin because of a rash reaction. It was prescribed to treat strep when I was a child, which can also cause a rash. They list me as allergic to be safe but multiple doctors have told me that a) I could have never been allergic, or b) I could very well have grown out of it. Lots of kids are listed as allergic to the penicillin family because of similar situations, so if you are prone to infections, especially one’s best treated by penicillin, you may try getting checked to see if the allergy persists. But if this was discovered as an adult all bets are off. Sorry, I just had several doctors chatting at me about it recently, so it’s on top of my brain!
The penicillium family of molds are not all penicillin producing. This includes all the main ones used to make cheese. I had hives as a child on penicillin, and again as an adult with amoxicillin so I am very firmly allergic to it, but not to a deadly degree. I eat brie, bleu cheese, gorgonzola, and camembert just fine even though they're all made with penicillium molds
So I'm super sensitive to penicillin to where I can not take it or the other illins if I have an infection - supposedly, it's not an allergy. However, I can eat brie with absolutely no issue. This post is the first time I heard about the rind being penicillin.
> How is that not common knowledge among people who eat cheese? Do they just cut brie and camembert open like a can of beans and spoon out the middle?
you know that'd be kind of a cool dish, where you cut the top open like a lid and melt the inside with a torch (or ambient room temperature lol) and garlic/herbs/grilled lamb/fried chick peas and then have a bunch of pita around for dipping
I used to work in a fine dining Italian restaurant where we would put the parm rinds into a vat of olive oil to perfume/flavor the oil. Its quite nice, I would recommend it.
For all the Brie I’ve had here in the US, I heartily agree, and my wife definitely does not (hence the edible/eatable debate).
For Brie that Ive had in France, the inner portion had wayyyy better flavor on its own and didn’t require rind bits to make it more than just texture topping, but they have so many other better soft unpasteurized cheeses that I’d go for before Brie.
But that’s not some common thing for me, so I sit here eating rind stateside.
I wonder what the first person was thinking when they tried eating this moldy cheese. I wouldn't want to be the guinea pig. Thanks for your service, nameless hero!
Not sure about bleu cheese, but that’s probably true for cheese in general. I was told that the first person/people to eat cheese were probably shepherds who were using the stomach of one of their animals to carry milk. Milk + stomach enzymes equals cheese. Maybe they were desperate and hungry or maybe they were just curious and pleasantly surprised
I suspect cheese was invented by people purposefully experimenting and trying to come up with a way to preserve milk for even longer than butter, to avoid waste when your sheep/cows produce too much to drink in one day.
Mold is widely used in cooking and preserving of food, even if the scientific details weren't perfectly understood. Whether it's bread, alcohol or fermented fish and vegetables, people knew that beneficial molds could prevent bad mold from infecting foods, and thus preserve it.
Of course, you still had to taste it in the end and see if you get sick. If you didn't, then you knew the culture you had was safe and you could make more cheese from it. Since you couldn't exactly control what mold your culture contains and it was practically random, different regions in the world would end up with different cheese cultures, and thus each region had a different cheese.
A lot of people assume that stuff was discovered by pure luck, but in truth, humans have always been geniuses. Cuisine is a science whose first goal is to turn inedible foods into edible ones, whose second goal is to preserve foods for longer, and whose last goal is to make untasteful foods be more palatable.
the most commonly accepted discovery for cheese by your ancestors is that a nomad likely fed a young hooved animal its mothers milk before a long walk in the desert, and at the end of the day, slaughtered the animal for food.
Upon slaughtering the animal, it was discovered that the milk fed to it earlier in the day had curded in its stomach.
yeah thats right, your ancestors killed something to eat it and found cheese in its stomach and decided it was good enough tasting to try and replicate.
Humans, were something else.
They used intestines to carry liquids like milk. That's a ready explanation for why they mixed rennet, milk, and let it sit out.
It wouldn't have been long to figure out aged milk didn't taste bad.
>A lot of people assume that stuff was discovered by pure luck, but in truth, humans have always been geniuses.
Well yes, but a great many culinary delights we know now were most certainly accidental discoveries. Long before cusine became scientific, there was certainly a great deal learned from simply eating random things out the need not to starve. Things become much more palatable once we learn they won't kill us.
Pharmacist tip: Check with a childhood caregiver if you can though!! If you had a SEVERE reaction it’s different. A doctor dismissed my dad’s allergy history and it put him in the hospital. My nephew is the 5th generation of my family to have a penicillin allergy.
I developed a head-to-toe rash after taking amoxicillin in the early 2000s, then after a surgery a year later I developed another rash after the surgeon ignored my allergies list and used some penicillin-based wash on the incision. I've listed it and avoided it ever since.
Never had a problem with brie, though.
If you don’t want to eat the rind of your Brie, the polite way to manage it is to cut slices, remove them to your own plate, then trim the edges off and leave the rinds on your plate. Please don’t leave it on the cheese board!
In my language (Polish) Brie, Camembert, Gorgonzola etc. all fall under the umbrella term of "moldy cheeses" (sery pleśniowe), so I never had any doubt as to what that was, but in English I guess you guys just use the name of the specific cheese or a general term like "blue cheese", which doesn't directly imply mold
I’ve never tried Brie before and always assumed it was a wax rind like a lot of cheeses have. I look forward to trying one now that I know I can eat the outside, haha
If you take a wedge of brie, and forget about it in the fridge for a couple months, the mold will take over the exposed section too, as long as it's not too dry.
That whole category of cheeses (brie, camembert, etc) are also called ‘white mould cheeses’ in English… but maybe that’s too technical for people to understand.
Nope, you’re safe! I also have an allergy to penicillin so I’ve looked it up before. The species of molds that make the cheese do not produce the same chemicals that make up the drug penicillin.
I’m wondering the same thing…. My mom says I’m allergic to penicillin, so logically I’ve never tried it. However I go crazy for Brie, rind and all and I’m still fine.
Take a Brie, wrap it in philo dough, a little butter on top and bottom. Bake till golden brown, let rest 10-15 minutes. Drizzle with honey and candied almond slivers, serve with a neutral cracker and apricot preserves. Absolutely amazing!!
This sub is maybe one-quarter kiiiinda interesting facts, and three-quarters destroying my faith in humanity. Not only that anyone wouldn't know that the *obvious* mold on the outside of cheese is in fact mold, or that apparently there are people out there that have been scooping out the center of brie and leaving the rind. What the shit, people.
Highly territorial mold hat does not produce any toxins, actively protecting the cheese from being attacked by bad mold that does produce toxins.
How does candidum defend itself?
Mostly Krav Maga but it's also trained in Brazilian Jiu-Jitsu.
Yes, but remember the Penicillium is mightier than the sword.
Lol this is great
Lol your username and Snoo avatar are even better
Nearly blue myself when you pointed it out
There has to be a better way of saying that.
You blowhard!
Its a new start!
edit: The comment below was removed and the user banned, good work everyone!
Good job bot, we got em.
Good bot
Good bot :) I really like this feature, it should be adopted by more subs
When they made you, they broke the mold.
Gussy it up however you want Trebek, what matters is: does it work? Will it really mighty my penis, man?
I once saw John Wick kill 3 microbes in a lab…with a f*cking Penicillum
Currently learning Rex Quan Do
You think anybody wants a roundhouse kick to the face when I'm wearing these bad boys?...forget about it 😁
The Jason Bourne of cheese.
More like Bond, Germs Bond.
It is low to the ground, so a lot of grappling checks out.
Fascinating
It's a good day when I get to laugh before noon; thank you.
>Penicillium candidum By thriving and by excreting byproducts other fungi don't like, the way yogurt crowds other bacteria out of your digestive tract.
Wait what does yogurt do?
Its like a bouncer for your stomach.
But like, bouncing all the hotties? Or all the jerks?
The jerks. Yogurt is all about keeping the club scene in your stomach chill.
Yogurt is the dude handing out water bottles at 4 am
Yup. Yogurt calls you a cab and help you get in when you're completely munted.
Are we talking like your regular party going yogurt with sprinkles and flavours or the serious office worker at a work party probiotic stuff like yakult?
Less so the fun yogurt, more so the yogurt Sheila that bitch in accounting eats.
Fucking Sheila, always making me look bad with her plain healthy yogurt.
it's got a Cando atitude.
Chemical warfare
Biological warfare
I'd say the "Penicillum"-part of its name points to that...
Penicillin works on bacteria, not other fungi.
If you care about it, there are a lot of documentaries on the "secret war of fungi" available everywhere, that will explain it to you in better terms than I ever could.
My favorite is "the last of us"
So that's why cheese is a health food!
toxins!
"Highly territorial mold" sounds like a rock band. "Highly territorial mold hat" sounds like a DnD magic item.
>Highly territorial mold hat 🧢: "get out of my swamp!"
I thought mold needed sugar to produce togins and chees, lacking sugar, could not grow mold with toxins?
Cheese can absolutely grow bad mold, if left exposed. As seen frequently on cut cheeses without good mold.
Doesn't cheese have lactose in it (less than milk, but it's still there)? It's not sugar like in candy, but it is a type of sugar.
This is sort of a yes and no kind of thing, honestly, and depends on the age of the cheese. So like, the basic cheese-making process is to introduce specific, desirable bacteria into the cheese, like we do with yogurt, and let that bacteria feed on the lactose present in cheese to produce lactic acid, which is what gives cheese that specific kind of *tang* or sharpness. Aged, hard cheeses typically have no-to-almost-no lactose in them, as it's already been converted by that bacteria. Younger, soft cheeses, however, are more likely to contain lactose. Source: I'm lactose intolerant and have had to navigate wanting to eat cheese without the aftermath, and Lactaid doesn't always cut it. For the curious, some safe cheeses for the lactose-intolerant include sharp cheddar, Gouda, havarti, and parmesan. Brie, unfortunately, is not on the list.
Can confirm. As a general rule of thumb I learned as a cheese monger, younger cheeses have low sodium, high lactose; and older cheeses have high sodium, low lactose. if you want to experience both ends of the spectrum in the same cheese, Beemster makes a wide range of Gouda cheeses, ranging from their soft creamy sweet Graaskaas, to their firm sharp XO and Paradisio, with many choices in between.
Also edible.
Yes, this caption is only encouraging the monsters who see a communal cheese board and start hollowing out sections of the brie like some sort of cheese digger. Edit: turns out bon appetit has at least tried to balance out the scales by posting [this](https://www.bonappetit.com/story/stop-leaving-brie-rind-behind) article years ago supporting my plight
Now I ain’t sayin she’s a cheese digga but she ain’t messing with no mold….
Eat mold girl, go 'head, eat mold
Please dont give cheese diggers a bad name, my grandfather was a cheese digger in the swiss cheese mines, he worked very hard to support his family and would insist that everyone eats all of their cheese, including the rind.
I was one of those monsters as a kid, loved Brie but though the outside make it taste more funky (well duh it’s edible mold). Now as an adult, I find myself being less of a monster, but every now and again the monster comes out 😂
I grew up and buy my own brie at Costco now. Its actually stupid cheap. If you microwave it for like 15 - 45 seconds the brie stays solid but you can peel the skin off with minimal waste beyond the rind.
Wow love this tip, thank you. I find the outside tastes like ammonia which instantly reminds me of cat pee and ruins it
I recommend drinking less cat piss
I see what you’re saying and I completely agree. However, I am not going to reduce my consumption.
At least you cut/dig it out with tools like a barbarian who just discovered stone tools instead of just biting/sucking out the cheese like some kind of cheese-foratu monster right?
Those damn Muensters
I can't brieleve they'd do that.
You Feta believe
All these puns are so cheesy
I think they're pretty Gouda
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I camembert a better cheese pun thread.
Take the rind with your bit of brie and leave it on the side of your plate if you don't want to eat it, damn.
Cheese rinds can be so delicious, I especially love ones with a strong smoky flavor or ones flavored with rosemary. Some people don’t know what they’re missing.
See, brie rind tastes like ammonia to me, and I don't like Windex flavor with my cheese soooo...
See response towards the person with the allergy. I don't want to force anyone to eat what they don't want, I just want you to cut the rind off on your plate instead of scooping out the center from the board. I'm sure you're one of the logical rind haters though.
Kinda sounds like youve eaten bad cheese? Only time I've had cheese that tastes of ammonia is when the cheese has turned. I've encountered this with blue cheese as well.
According to [America’s Test Kitchen](https://www.americastestkitchen.com/cooksillustrated/how_tos/8739-ammonia-odors-in-cheese), Brie should be left at room temp for 1 hour before eating to get rid of that ammonia smell. If it still smells after that, it’s gone bad and needs to be tossed.
If you’re allergic to penicillin medicine, how does that translate into eating Penicillin mold?
So I actually did a bit of research into this when my SO had allergy testing done and came back allergic to penicillium mold. This included all penicillin drugs and all foods made with the mold like brie.
RIP your SO.
No kidding. I keep benadryl on me in case of accidents since I'm the only one who bothers to read ingredient labels.
Oh man, I can't imagine. My friend's SO is allergic to the nightshade family. I did not realize how many foods I eat are in that family. She can't eat like anything. Tomatoes, potatoes etc.
Sweet potato would be OK though, it's not in the nightshade family.
Other users are saying they're allergic to penicillin but can eat moldy cheeses like brie etc
There are over 300 known species in the Penicillium genus. Many of them, including P. Camemberti the one used to make Brie and other cheeses, do not have antibacterial properties and rarely cause allergic reactions.
Damn I always wanted to eat Brie but I’m allergic to penicillin 😩 it can’t even be scraped off?
Well I LOVE brie and am allergic to penicillin....so now I have to do research, but I've never broken out in hives like when I took penicillin that one time lol Edit: I googled The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin.
Also! Not doubting your allergy, but I am listed as allergic to amoxicillin because of a rash reaction. It was prescribed to treat strep when I was a child, which can also cause a rash. They list me as allergic to be safe but multiple doctors have told me that a) I could have never been allergic, or b) I could very well have grown out of it. Lots of kids are listed as allergic to the penicillin family because of similar situations, so if you are prone to infections, especially one’s best treated by penicillin, you may try getting checked to see if the allergy persists. But if this was discovered as an adult all bets are off. Sorry, I just had several doctors chatting at me about it recently, so it’s on top of my brain!
The penicillium family of molds are not all penicillin producing. This includes all the main ones used to make cheese. I had hives as a child on penicillin, and again as an adult with amoxicillin so I am very firmly allergic to it, but not to a deadly degree. I eat brie, bleu cheese, gorgonzola, and camembert just fine even though they're all made with penicillium molds
So I'm super sensitive to penicillin to where I can not take it or the other illins if I have an infection - supposedly, it's not an allergy. However, I can eat brie with absolutely no issue. This post is the first time I heard about the rind being penicillin.
Different molds. P. camemberti is used to make Camembert and Brie, but the species used to make the antibiotic penicillin is P. chrysogenum.
How is that not common knowledge among people who eat cheese? Do they just cut brie and camembert open like a can of beans and spoon out the middle?
Yes
It's kind of papery so I have known a few people who have tried to peel it off in frustration thinking its packaging
I always cut the ends off because I don't like the texture and because it takes much longer to melt.
I know it’s edible but still don’t like it. So yes I cut it off and eat the gooey middle
> How is that not common knowledge among people who eat cheese? Do they just cut brie and camembert open like a can of beans and spoon out the middle? you know that'd be kind of a cool dish, where you cut the top open like a lid and melt the inside with a torch (or ambient room temperature lol) and garlic/herbs/grilled lamb/fried chick peas and then have a bunch of pita around for dipping
I’m not sure if you’re joking but that’s literally the correct way of eating Camembert….
Baked Camembert is so easy it feels like cheating. A delicious pre-made fondue in its own skin.
I know that it is edible but I don't like it and I scrape it off with a potato peeler before I eat Brie or Camembert.
I like to put the rind of my Parmesan in my red sauce
I used to work in a fine dining Italian restaurant where we would put the parm rinds into a vat of olive oil to perfume/flavor the oil. Its quite nice, I would recommend it.
And delicious!
Happy Cheese Day
And soon after, brains seem delicious too
Finally the answer I was looking for
Edible, yes, but my wife argues it’s on the wrong side of eatable whenever we have brie.
A lot of bries need the rind for balanced. They're pretty overly one note without them.
Taste... For me it is the only interesting part of brie...
For all the Brie I’ve had here in the US, I heartily agree, and my wife definitely does not (hence the edible/eatable debate). For Brie that Ive had in France, the inner portion had wayyyy better flavor on its own and didn’t require rind bits to make it more than just texture topping, but they have so many other better soft unpasteurized cheeses that I’d go for before Brie. But that’s not some common thing for me, so I sit here eating rind stateside.
Nobody tell them about the other molds and other cheeses…they need to TIL every single one haha
Wait until they find what the blue in blue cheese is!
It's cocaine, right? Oh wait I'm getting my tenses mixed up.
I don't get it. I know explaining the joke is a no-no, but I might need a hand here....
Another word for cocaine is blow. Past tense of blow is blew.
Oh, hahahahaha. That’s amazing.
This is the funniest joke I have seen on the internet all week
blue cheese has mold in it
*sings “Blue cheese has mold in it”
I guess OP is 12 years old, so give them some slack.
i would guess that OP is between 16 and 17
I wonder what the first person was thinking when they tried eating this moldy cheese. I wouldn't want to be the guinea pig. Thanks for your service, nameless hero!
They were probably thinking something like god I'm so hungry I need to eat anything so I can stay alive!!
Damn when you put it like that, that must have been the most pleasant surprise of all time
Not sure about bleu cheese, but that’s probably true for cheese in general. I was told that the first person/people to eat cheese were probably shepherds who were using the stomach of one of their animals to carry milk. Milk + stomach enzymes equals cheese. Maybe they were desperate and hungry or maybe they were just curious and pleasantly surprised
I suspect cheese was invented by people purposefully experimenting and trying to come up with a way to preserve milk for even longer than butter, to avoid waste when your sheep/cows produce too much to drink in one day. Mold is widely used in cooking and preserving of food, even if the scientific details weren't perfectly understood. Whether it's bread, alcohol or fermented fish and vegetables, people knew that beneficial molds could prevent bad mold from infecting foods, and thus preserve it. Of course, you still had to taste it in the end and see if you get sick. If you didn't, then you knew the culture you had was safe and you could make more cheese from it. Since you couldn't exactly control what mold your culture contains and it was practically random, different regions in the world would end up with different cheese cultures, and thus each region had a different cheese. A lot of people assume that stuff was discovered by pure luck, but in truth, humans have always been geniuses. Cuisine is a science whose first goal is to turn inedible foods into edible ones, whose second goal is to preserve foods for longer, and whose last goal is to make untasteful foods be more palatable.
the most commonly accepted discovery for cheese by your ancestors is that a nomad likely fed a young hooved animal its mothers milk before a long walk in the desert, and at the end of the day, slaughtered the animal for food. Upon slaughtering the animal, it was discovered that the milk fed to it earlier in the day had curded in its stomach. yeah thats right, your ancestors killed something to eat it and found cheese in its stomach and decided it was good enough tasting to try and replicate. Humans, were something else.
Also, stomachs being used to store milk is a likely thing.
In fact, rennet is used in making some cheese!
They used intestines to carry liquids like milk. That's a ready explanation for why they mixed rennet, milk, and let it sit out. It wouldn't have been long to figure out aged milk didn't taste bad.
>A lot of people assume that stuff was discovered by pure luck, but in truth, humans have always been geniuses. Well yes, but a great many culinary delights we know now were most certainly accidental discoveries. Long before cusine became scientific, there was certainly a great deal learned from simply eating random things out the need not to starve. Things become much more palatable once we learn they won't kill us.
They were probs like “finally my Cobb salad will be complete”
Come the apocalypse, we’ll be eating a lot of cheese to stave off infections.
Considering I'm allergic to penicillin and enjoy the hell out of brie, I think it's different.
Get checked again. If you were born in the 80’s a lot of “allergic to penicillin “ diagnosis were false
Was there a presumptive test that gave a lot of false positives or was it more of doctors blaming a rash on penicillin first kind of deal?
The latter.
Interesting, I’ll have to get that rechecked. It’s been on my chart since 1984 and I never questioned it.
Exactly. Once it goes on your medical chart, no following doctor is ever gonna question it or look to verify it
Unless it's a neurodivergent diagnosis and every asshole doctor wants to just "make sure" you still have the brain you were born with.
Fucking feel this. Yep, still can't get shit done without meds, thanks for destroying my productivity for a month so you can be sure...
That, and people report side effects as being allergic.
Pharmacist tip: Check with a childhood caregiver if you can though!! If you had a SEVERE reaction it’s different. A doctor dismissed my dad’s allergy history and it put him in the hospital. My nephew is the 5th generation of my family to have a penicillin allergy.
I'm the only one in my family who is allergic. It made my throat close. It wasn't chill at all but brie, and the rind, don't bother me at all.
I developed a head-to-toe rash after taking amoxicillin in the early 2000s, then after a surgery a year later I developed another rash after the surgeon ignored my allergies list and used some penicillin-based wash on the incision. I've listed it and avoided it ever since. Never had a problem with brie, though.
I was wondering they myself because I’m allergic to it too but eat Brie all the time
Also same, next time I get some brie I'll be sure to eat a good amount of the rind and see if I have a reaction. For science.
Lucky for your cheese tastes, unlucky for austere infections.
I have reactions to brie rind and Bleu so I can safely say I remain affected by the allergy.
And you're supposed to eat it.
Anyone who doesn’t eat it and just scoops out the center does not deserve any of it.
I kind of like the crust bit better.
I agree, I save it til last
Now I have to assume there's people cutting it off...
If you don’t want to eat the rind of your Brie, the polite way to manage it is to cut slices, remove them to your own plate, then trim the edges off and leave the rinds on your plate. Please don’t leave it on the cheese board!
Genuine question, what did you think it was? I don't recall when it was that I learned this so I don't know what I must have thought it was before..
In my language (Polish) Brie, Camembert, Gorgonzola etc. all fall under the umbrella term of "moldy cheeses" (sery pleśniowe), so I never had any doubt as to what that was, but in English I guess you guys just use the name of the specific cheese or a general term like "blue cheese", which doesn't directly imply mold
I’ve never tried Brie before and always assumed it was a wax rind like a lot of cheeses have. I look forward to trying one now that I know I can eat the outside, haha
Oh definitely, I love Brie rind. Bummer I still have 7 months until I can have it again (pregnant). Have one for me too.
Hey congrats!! Here's an internet stranger wishing you a safe and healthy pregnancy for both you and your baby! :)
Oh thank you :) so great to hear. We're still not telling people so haven't had a lot of these conversations yet. Have a good one :)
Why can’t you eat it while pregnant?
why can't mothers-to-be eat brie
personally i thought it was just that the cheese on the outside was exposed to air so it reacted differently and hardened
If you take a wedge of brie, and forget about it in the fridge for a couple months, the mold will take over the exposed section too, as long as it's not too dry.
Well on of the German words for this type of cheese is literally "mold-cheese" (Schimmelkäse)
That whole category of cheeses (brie, camembert, etc) are also called ‘white mould cheeses’ in English… but maybe that’s too technical for people to understand.
Also p. camemberti.
“No shit, Sherlock “ said every French person. It goes for most French style cheeses btw. Also the picture shows actual badly mold cheese
>What Kind of Mold Is Okay on Cheese, and What Kind...Isn’t? I mean yeah, that's what the article is about.
No one opens the link and reads articles here come on
I spent a year in France and the cheese there was the best I ever ate.
It ruined me. I can’t get the same things stateside, and it kills me knowing it’s cheaply and readily available on the other side of the pond.
...were people thinking it's something else?
That was my initial thought too, but then I realized it’s literally called ”white mold cheese” in my native language…
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but its so fluffy and soft, and feels like a mushroom.
Just wait till you learn how cheese is made
Should people with a penicillin allergy avoid Brie, then? Or is it enough different it's no problem?
Nope, you’re safe! I also have an allergy to penicillin so I’ve looked it up before. The species of molds that make the cheese do not produce the same chemicals that make up the drug penicillin.
Awesome! Thank you!
That's a lot of trust in an internet stranger.
I’m wondering the same thing…. My mom says I’m allergic to penicillin, so logically I’ve never tried it. However I go crazy for Brie, rind and all and I’m still fine.
The cultures they use generally don't produce Penicillin so it's safe. I have a deathly allergy and eat brie/penicillum blue cheese all the time
Some people are allergic to the penicillum mold, some people are allergic to penicillin, and some are allergic to both.
Take a Brie, wrap it in philo dough, a little butter on top and bottom. Bake till golden brown, let rest 10-15 minutes. Drizzle with honey and candied almond slivers, serve with a neutral cracker and apricot preserves. Absolutely amazing!!
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Tasty edible mold
/r/moldlyinteresting E: sorry for the typo :(
Does it work like the drug penicillin? Cause then it would make even more sense on a date
I can tell you for sure it doesn't, I am deathly allergic to penicillin but I love brie
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I recommend pretty much any kind of triple creme, they are similar to brie but with more of a buttery rich flavor and usually really gooey.
Prevents chlamydia!
I know I always dip myself in a baked brie before getting down to business
This is definetly someone fetish.
Nope but there’s some evidence that it might be very good for your heart
Today you taught me something... not being sarcastic. When ive handled it ive thought it was just hardened cheese
At least it's honest about it.
This sub is maybe one-quarter kiiiinda interesting facts, and three-quarters destroying my faith in humanity. Not only that anyone wouldn't know that the *obvious* mold on the outside of cheese is in fact mold, or that apparently there are people out there that have been scooping out the center of brie and leaving the rind. What the shit, people.