I'm most into the harder Cheeses (at least so far) so that's what I've stuck with most. I was interested in the soft Cheese that Brie is though, so I wanted to know as much as I could about it from those who've tried it a bit. With most Cheeses so far I haven't really had a "skin" to pull/cut off of the Cheese before eating it except only a few easily recognizable times. With Brie though, obviously there's that characteristic white area on it, ya know? When it comes down to it (& most importantly here) is it better &/or essential to cut the white "skin" off of Brie? I don't think so, but I still wanna be sure, ya know? Any help on this subject is appreciated.