A - The rind of Brie is made by inoculating Penacillum Candidium into our Cashew “cheese”, it's a completely harmless fungus which gives brie its taste and the rind. You can eat it, or not, up to you: you are supposed to.
Q - How long does the Cashew Brie last?
A - Each round of Cashew Brie will have a “best by:” date on it. If the Brie is past the “best by:” date please do not consume.
After you have cut the Brie, we recommend you consume it within 7 days.
Q - My Cheese seems to be growing mold on it after I cut into it. Has it gone bad?
A - Once you’ve cut the Brie, if you don’t get back to it, the rind will continue to develop and grow onto the side(s) that you’ve cut into. It will look the tiny little white growth. This is completely normal and still good to eat. If the mold that is growing is blue or black, this is a sign of bad contamination and should not be consumed. After you have cut the Brie, we recommend you consume it within 7 days.
Q - Can you freeze the Brie?
A - NO. We DO NOT recommend freezing Jule's Cashew Brie. We have seen rind damage with freezing which can lead to the cheese going bad.
Q- What is black Garlic?
A- Black Garlic is garlic that we cook at low temperature for 2-3 weeks. During this cooking process, the garlic looses it’s typical garlic smell and taste, then turns black. The flavor is almost sweet with notes of Balsamic and lots of umami. Black garlic has many health benefits including substantially more antioxidants than raw garlic, regulates blood sugars and shown to be an anti-inflammatory food.
Q- How is the Cheese shipped?
A - We ship FedEx 2 day shipping with insulated liners and frozen 2-3 gel packs depending on your location. In the summer we may add dry ice to keep the gel packs frozen longer. The insulated liners are #1 recyclable.
- The rind of the Brie will continue to grow if given the time. If you cut into the brie but don’t eat it all and put it back into the refrigerator (wrapped in the cheese paper preferably) the rind will start to grow on the cut side. This is completely normal and fine to eat.
- The rind of all Brie a mycelium, the vegetative part of a fungus, consisting of a network of fine white filaments (hyphae).
- All of Jule’s Brie undergo fermentation prior to aging which can help with digestion and improving the micro-biome.