Ripening brie

[atticusclaw2]

I have bought a round of brie but it wasn't particularly expensive and I'm a bit concerned it might be rubbish. Is there any magic in the name "ripening brie"? Does it mean I should/can leave it out to ripen for a day or two or will that just mean we die of food poisoning?

From a random website - you learn something every day.

If you cut into brie it doesn't stop aging, it stops ripening, which is not the same thing.

A soft ripening cheese (camembert, brie, etc.) has an exterior white mold that surrounds the outside of the cheese. It looks beautiful and it causes the cheese to become softer and ripen better. Cutting into this mold stops the ripening process. The cheese will stay as hard as it was when you cut it.

If you cut a brie too early, you will find a firm chalky central core at the center of an otherwise softer, creamier edge. That core is now forever hardened and can no longer ripen.

But it hasn't stopped aging. In fact the cheese is now dying or at least that protective layer of mold is dying. It will turn orange and begin to emit a strong odor of ammonia. You can prevent this by wrapping the cut cheese in aluminum foil or plastic wrap. But it will never again ripen and the core will remain hardened forever more.

Its not cut so that's good. I might leave it out on the worktop for a couple of days. The kitchen is fairly cool. The label says "ripening brie" which is making me worry that it isn't ready to eat.

I'd say not ready yet, if you like oozy brie leave it as long as possible before cutting into it.