Can anyone explain to me how to serve Brie? And what is the white stuff on the outside? Do you eat it? It looks . . . nasty and dry. All the Bries had this same coating-soft/dry white stuff. I saw Emeril use cheese with this coating and he just put it all in a pot to melt - for a fondue. I am not doing a fondue-want to do a cheese tray with a wide variety of cheeses. Also, on other cheeses such as gouda, do you leave the rind on or cut it off? Obviously, I don't know much about cheeses, but I want to learn. Thanks!