I just want brie cheese in a squeeze tube with no wax

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[–] • 0 pt

Big pool of liberated cheese oil with wax-like cheese substance inclusions. Pretty sure he gets wax whether he likes it or not.

Quality brie doesn't have a wax rind. The cheese will naturally develop a rind as the cheese ages. It's edible but I remove it because I don't care for the texture.

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[+] [deleted] • 1 pt

[–] • 1 pt

But if you over bake it, the "cheese" residue swimming in the oil has a somewhat waxy texture. Still tastes good though - better once it cools off. Triple cream Brie is more prone to this.

Oh I see. I always watch it carefully not overbake it so it's been a long time since I've had broken down cheese wax. One bad brie taught me to take it out when it is just melted and not a moment longer.

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[+] [deleted] • 1 pt