All brie is gonna have a white edible rind that is made of a mold called penicillium candidum. That's where the rind comes from. You can see it's actually papery in texture or a little bit fluffy on the outside. Smells a little bit moldy 'cause it's covered in molds. This brie suffers from what many domestic brie suffer from, which is a chewy rind. The rind on your brie should be soft and skin-like, it should be a cohesive part of the cheese. You do not want it to be crunchy, snappy, or chewy. And this is kind of snappy, like a sausage skin on the outside of the cheese, but all the things I'm describing are very, very typical. So if you think about national bestselling brands, this would be very comparable to that.