Bushra Griffith
Whether or not cheese rinds melt is a question with a complex answer. While some cheese rinds are edible, others are not, and some are better for cooking than eating. For example, wax rinds, such as those found on Gouda and Edam, are inedible and should be discarded. On the other hand, the rinds of Parmesan, pecorino, Grana Padano, and Gruyère are edible but very hard, so they are better suited for cooking and adding flavour to dishes. Some rinds, like those on Brie, Camembert, and Epoisses, are not only edible but also contribute to the flavour and texture of the cheese.
Do cheese rinds melt?
| Characteristics | Values |
|---|---|
| Edibility | Most cheese rinds are edible. |
| Taste | Some people enjoy the taste of cheese rinds, but it is a personal preference. |
| Use | Cheese rinds can be melted into dishes like fondue, risotto, pasta, and gravy. They can also be used to infuse olive oil. |
| Texture | Cheese rinds can be tough and hard, or soft and creamy. |
| Formation | Cheese rinds can form naturally or be made by the cheesemaker. |
| Function | Cheese rinds protect the cheese from harmful bacteria, mold, and oxygen during aging and transport. |
| Flavor | Cheese rinds contribute to the flavor of the cheese. They can be washed or rubbed with salt, brine, wine, beer, herbs, or other ingredients to enhance flavor. |
| Wax rinds | Wax rinds, such as those on Gouda and Edam cheeses, are inedible and should be discarded before eating. |
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What You'll Learn
- Most cheese rinds are edible, but some are better for cooking than eating
- Rinds can be washed, rubbed, or brushed with salt, brine, wine, beer, herbs, or other ingredients
- Wax rinds are inedible and should be discarded before eating
- Blue cheeses may have a bandaged cloth or foil rind, which when removed, reveals a delicious mould coating
- Rinds can be added to soups, stocks, pasta, risotto, gravy, fondue, and olive oil to enhance flavour
Most cheese rinds are edible, but some are better for cooking than eating
Whether or not to eat cheese rinds is a matter of personal preference. While most cheese rinds are edible, some are better suited for cooking than eating. For example, hard cheese rinds like Parmesan can be challenging to bite into, so they are often repurposed in stocks, soups, and broths to add flavour. Parmesan rinds can also be used to infuse olive oil, jazz up sauerkraut, or enhance pasta sauce.
Some washed rinds, like those on soft cheeses such as Taleggio, Winnimere, and Epoisses, can have a potent aroma, but their flavour may still be mild. Washed rinds have been washed in a culture solution, which turns the rind into something sticky, orange, and rather smelly. However, the flavour of the rind will never overpower whatever is being cooked. Washed rinds can be eaten but are often used for cooking.
Bloomy rinds, such as those on Brie, Camembert, and Chabichou, are usually creamy and buttery in texture and mild and earthy in flavour. These rinds can be eaten as they are, or removed if they are too chalky or bitter. Some bloomy rind cheeses are wrapped in spruce bark, which adds a woody and resinous flavour to the cheese. The top rind should be peeled off, and bread can be dipped into the gooey centre.
Some cheeses are wrapped in leaves, which impart unique flavours to the cheese. For example, Banon is a French goat cheese wrapped in chestnut leaves and often soaked in brandy. The leaves are inedible but protect and flavour the cheese. The cheese directly under the leaves can be eaten and is infused with their essence.
Ultimately, whether to eat cheese rinds or use them for cooking is a personal choice. Some people enjoy the flavour and texture that rinds add to their dishes, while others prefer to remove the rinds before serving.
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Rinds can be washed, rubbed, or brushed with salt, brine, wine, beer, herbs, or other ingredients
Cheese rinds are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. They can be washed, rubbed, or brushed with salt, brine, wine, beer, herbs, or other ingredients. Some cheeses have flavours added to the rind, which are intended to be eaten and will usually be quite tasty. For example, Cabra Romero, a Spanish goat milk cheese coated in rosemary, or Barely Buzzed, a cheese from Beehive Cheese in Utah, rubbed in espresso and lavender.
Some rinds are washed in a culture solution that turns the rind into something sticky, orangey, and rather smelly. Washed-rind cheeses include soft cheeses such as Taleggio, Winnimere, and Epoisses, and hard-rind cheeses including Gruyère. Washed-rind cheeses can have a potent aroma, but the flavour may still be mild.
Rinds can also be inoculated with specific cultures of mould or yeast, such as Penicillium candidum, which forms a soft and fuzzy layer on the surface of the cheese. These are known as bloomy rinds and are usually creamy and buttery in texture, and mild and earthy in flavour. Examples include Brie, Camembert, and Chabichou. You can eat these rinds as they are, or remove them if you find them too chalky or bitter.
Some rinds are coated with wax, cloth, or leaves to seal the cheese. Wax rinds are inedible and should not be eaten. Examples include Gouda and Edam.
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Wax rinds are inedible and should be discarded before eating
While most cheese rinds are edible, wax rinds are inedible and should be discarded before eating the cheese. Wax rinds are used to protect the cheese during aging and transportation and are not meant to be consumed. Examples of cheeses with wax rinds include Gouda, which is often covered in red or yellow wax, and Edam, which is typically encased in red wax.
When it comes to consuming cheese rinds, it is important to note that while most are edible, the decision to eat them is a matter of personal preference. Some people enjoy the contrast in texture that the rind provides, while others may find it too hard or bitter. In general, softer cheeses like Brie, Camembert, and Robiola have milder-tasting rinds, while harder cheeses like Parmesan or Grana Padano have firmer, more pungent rinds that can be challenging to bite into.
If you are unsure about whether to eat the rind of a particular cheese, it is always best to err on the side of caution and remove it before consuming the cheese. However, even if you choose not to eat the rind, don't toss it! Cheese rinds can be used to enhance the flavor of various dishes, such as soups, stews, pasta, and risotto. Simply toss the rind into a simmering pot of soup, stew, or pasta sauce to add a boost of salty, cheesy flavor. Alternatively, you can use cheese rinds to make flavorful stocks or broths, either on their own or as an addition to your favorite recipes.
While wax rinds should be discarded, other types of cheese rinds can be safely consumed or repurposed in cooking. It is always a good idea to do your research and, when in doubt, trust your taste buds to guide you in deciding whether to eat or discard a cheese rind.
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Blue cheeses may have a bandaged cloth or foil rind, which when removed, reveals a delicious mould coating
Blue cheese is often covered in a bandaged cloth or foil rind to prevent the growth of a thick layer of blue mould over the surface of the cheese, which could affect its flavour. This outer covering is removed before eating, revealing a mould coating on the cheese itself. While some people choose to remove the mould before consumption, it is safe to eat and adds a lot of flavour.
Whether or not to eat cheese rinds is a matter of personal preference. Some people enjoy the textural contrast that they provide, while others find the flavour too strong. In general, rinds are safe to eat, but there are a handful of cheeses that you should avoid eating the rind of. Rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it.
Washed rinds are created by washing the cheese in a culture solution, turning the rind into something sticky, orange, and smelly. Washed rind cheeses include soft cheeses such as Taleggio, Winnimere, and Epoisses, as well as hard cheeses such as Gruyère. Some washed rinds can have light crystallisation, giving them a subtle crunch.
Bloomy rind cheeses like brie, camembert, and robiola have a soft white mould rind that sprouts during the short time the cheese is aging or ripening. The affineur (cheese ager) pats down the fuzzy sprouts into a layer that will become the cheese’s rind, transforming the cakey fat and protein structure into something gooey.
If you're not sure what to do with your cheese rinds, you can always save them to add flavour to soups, stews, beans, pasta dishes, and broths. They can also be toasted like marshmallows for a few minutes over the stove or under the broiler.
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Rinds can be added to soups, stocks, pasta, risotto, gravy, fondue, and olive oil to enhance flavour
Cheese rinds are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. They can be natural or artificial, depending on how the cheesemaker treats them. Some rinds are washed, rubbed, or brushed with salt, brine, wine, beer, herbs, or other ingredients. Some rinds are inoculated with specific cultures of mould or yeast. And some rinds are coated with wax, cloth, or leaves to seal the cheese.
Cheese rinds can be added to soups, stocks, pasta, risotto, gravy, fondue, and olive oil to enhance flavour. Parmesan rinds are especially flavourful and can be added to soups, stocks, pasta, risotto, gravy, and olive oil. For example, you can make a Parmesan broth by adding rinds to a stockpot with an olive-oil-browned onion and halved head of garlic. Fill the pot with a couple of quarts of water, a handful of peppercorns, and woody herbs like thyme, oregano, or rosemary, then simmer the broth until it's reduced and flavourful. Strain and add cooked pasta or beans, or even sip it as-is. You can also add Parmesan rinds to pasta-cooking water to boost the flavour of the pasta dish.
Parmesan rinds can also be added to risotto, tomato sauce, and gravy to enhance flavour. They can be simmered with broth to enrich the flavour of the risotto. They can also be melted into fondue alongside other cheeses for extra depth of flavour. To infuse olive oil, place the rinds in a bottle of olive oil for a few days to create a gourmet-infused oil that can be used as a dipping sauce or salad dressing.
Other cheese rinds that can be added to soups, stocks, pasta, and risotto include pecorino, Grana Padano, and Gruyère. These rinds are packed with flavour and can be tossed into any number of soupy or stewy dishes to release an extra boost of salty-funkiness.
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Frequently asked questions
Yes, most cheese rinds are edible, but whether or not you'd like to eat them is a matter of personal preference.
Cheese rinds are the outer layer of cheese that forms during the aging process. They can be natural or artificial, depending on how the cheesemaker treats them.
The rinds of most washed-rind cheeses are edible, including soft cheeses like Taleggio, Winnimere, and Epoisses, and hard cheeses like Gruyère. The rinds of bloomy cheeses like Brie, Camembert, and Robiola are also edible.
Cheese rinds can be melted into fondue, tossed into pasta sauces, or added to soups, stews, and stocks for extra flavour. They can also be toasted, microwaved, or infused in olive oil.
