Kamil Perry
Whether or not cheese in the rind goes bad depends on the type of cheese. Soft cheeses, such as brie, camembert, and blue cheese, will ripen from the outside in, with the rind being the first part to age. This aging process can create desirable textures, but it can also lead to an intense ammonia smell or taste, which may be off-putting to some. In contrast, firm cheeses are considered indestructible and will not go bad, although their flavor may degrade over time. Most cheese rinds are edible and can be consumed safely, although personal preference may vary. Some rinds may be coated with wax, cloth, or plastic, which should be discarded before consumption. It is important to note that fresh, unfermented cheeses like mozzarella, burrata, and ricotta will go bad, and their best-by dates should be followed.
| Characteristics | Values |
|---|---|
| Edibility | Rinds are edible unless coated with inedible substances like wax, cloth, or plastic |
| Taste | Rinds can be tasty and enhance the flavor of the cheese, but this is a matter of personal preference |
| Texture | Rinds provide a textural contrast to the cheese |
| Storage | Cheese rinds can be stored in the freezer and used for cooking |
| Appearance | Rinds can have a range of appearances, including sticky, orange, pungent, white, brown, cracking, gritty, thick, red, or black |
| Smell | Washed rinds are often aromatic, creating "stinky cheeses" |
| Safety | Rinds are safe to eat and will not cause harm |
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What You'll Learn
Most cheese rinds are edible
Whether or not to eat the rind is a common question among cheese lovers. The answer is that, generally, most cheese rinds are edible. However, whether or not you choose to eat them is a matter of personal preference.
Cheese rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it. They provide a textural contrast to the cheese. Rinds are also an essential part of some cheeses' complex flavours. For example, the horseradish flavours of a Quickes' Vintage Cheddar are more noticeable on the rind, while the buttery notes are more discernible near the centre.
There are some exceptions to the rule that cheese rinds are edible. If the cheese is coated in an inedible substance like wax, cloth, or plastic, the rind should not be eaten. Fresh, unfermented cheeses like mozzarella, burrata, ricotta, and queso fresco will also go bad, so it is best to abide by their best-by dates.
If you are unsure about eating the rind, you can try a little bite with the interior of the cheese and decide if you like it or not. If you do not enjoy the taste, you can cut the rind away. Some people choose to cut off the rind regardless of its edibility, as they do not enjoy the taste or texture. However, others argue that ignoring the rind is like turning off a film halfway through, as you are missing out on the full range of flavours that the cheese has to offer.
If you do not want to eat the rind, you can still use it in cooking. For example, you can add a rind to a pot of minestrone or beans to add flavour. You can also make Parmesan broth by tossing Parmesan rinds into the sauce to steep.
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Some rinds can be washed, coated, or waxed
The rind of a cheese is an outside layer formed during aging. It can be natural or made by the cheesemaker. It is there to protect the cheese and sometimes to flavour it. The cheesemaker may brush or pat the cheese down to prevent certain moulds or yeasts from growing, or they may wash the rinds with brine or oil to kick-start the flavour of the cheese.
Some cheeses are coated with an inedible substance like wax, cloth, or plasticoat (a form of breathable plastic). These rinds should be cut away before eating. Wax is brushed on the outside of the cheese to prevent unwanted moulds from forming.
However, some cheeses are coated with edible substances like herbs and spices. These are intended to be eaten and will usually be quite tasty. Common coatings include herbs and spices. This can range from the pliable rinds on cheeses like tommes that look and smell like a cave wall to the firmer rinds on cheeses like Comté or Parmigiano Reggiano.
If you're unsure about eating the rind, just try a little bite with the interior (also known as the paste) of the cheese and see what you think. If you don't like the taste of the rind, you can cut it away.
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Rinds can add flavour and texture to cheese
Unless a cheese is coated in an inedible substance like wax, cloth, or bark, its rind is safe to eat and can add flavour and texture. The rind is an outside layer that forms during the ageing process, and while it can be scary-looking, it's an essential part of the cheese's complex flavours.
Tom Bivins, former executive director of the Vermont Cheese Council, encourages people to taste the rind to better understand the cheese's flavours. Bivins suggests adding a funky cheese to your cheese board, such as Jasper Hill Farm Harbison, a soft cheese with a bloomy rind. He also recommends a clothbound bandaged cheddar cheese, as well as varieties with a washed rind, such as those from Consider Bardwell Farm in Vermont.
Emma Young, a UK cheesemonger, wholesaler, and blogger, agrees that if you don't eat the rind, you're doing cheese wrong. She compares tossing the rind to ordering carbonara and removing every strand of tagliatelle. Young recommends blue cheese, Alpine cheeses, and Tomme cheeses, although some say the Tomme rinds are bitter. She also says that while most rinds are edible, some are better for cooking than eating, such as Parmesan, which is ideal for making stocks.
Cheesemakers often work to enhance the flavour of the rind. For example, washed rinds are created by bathing the cheese in a specific brine, often with salt or alcohol, and then letting the rind form with these flavours over time. Washed rinds are often the most aromatic, creating those 'stinky cheeses'. The rind on Limburger cheese, for instance, has a strong smell, but the flavour is rich and buttery.
You can also use leftover cheese rinds as ingredients in new recipes. They can be used as flavour enhancers in soups, pasta sauces, and infused olive oil.
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Rinds can be cooked with, or eaten separately
Rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it. They are a critical part of the cheese and ignoring them is like turning off a film halfway through. Unless the cheese is coated with an inedible substance like wax, cloth, bark, or plastic, rinds are edible and can be eaten. They may not be tasty, but they won't hurt you. The microorganisms that constitute a rind are all good actors. Cheesemakers add them, or they are naturally present in the environment.
Many people consider the rind an essential part of some cheeses' complex flavours. The cheesemonger Tom Bivins, for example, encourages cheese novices to taste the rind to better understand the cheese's flavours. The rind of a soft-ripened cheese like Brie or Camembert is edible and is just a part of the aging process. These rinds will start to look brownish the older they get and will also start to smell of ammonia if they are too old. In such cases, it is best to cut off the top rind and eat the paste within, which tends to retain flavour better.
Some cheeses have flavours added to the rind, and these are intended to be eaten. Common coatings include herbs and spices. However, some rinds are too hard to eat, like the rind of Parmigiano Reggiano, which can be frozen and used for stock, soups, or to flavour pots of beans. If you're not sure about eating the rind, just try a little bite with the interior (also known as the paste) of the cheese and see what you think.
Rinds can also be cooked with. Parmesan rinds, for example, can be tossed directly into a Bolognese sauce to steep for a bit. They can also be steeped in milk and cream to add more flavour to macaroni and cheese. You can also try making cheese crisps out of extra rinds.
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Rinds can be stored in the freezer for later use
Cheese rinds are formed naturally during the aging process and are generally safe to eat. They can add to the flavour and texture of the cheese. However, if you don't want to eat the rind, you can store it in the freezer for later use.
Freezing cheese rinds is a great way to preserve them and extend their shelf life. When stored correctly, frozen cheese rinds can last for several months. To freeze cheese rinds, wrap them tightly in plastic wrap or foil to prevent moisture loss and odour absorption. Place the wrapped rinds in an airtight container or freezer bag and store them in the freezer.
When you're ready to use a frozen cheese rind, simply remove it from the freezer and let it thaw at room temperature for a few minutes. You can then use the rind in various dishes to add flavour and texture. For example, Parmesan rinds can be tossed into a Bolognese sauce or steeped in milk and cream for macaroni and cheese.
It's important to note that not all cheese rinds are created equal. Some cheeses, like imported Parmigiano-Reggiano and Gouda, have dry, natural rinds that are brushed with oil or wax to prevent mould formation. These rinds should be cut away and discarded before eating.
Additionally, always check the quality of the cheese rind before using it. If the rind has separated from the cheese, has a gritty or thick texture, or has an ammoniated taste or smell, it's best to discard it.
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Frequently asked questions
Yes, unless the cheese is coated with an inedible substance like wax, cloth, bark, or plastic. If you're unsure, just try a little bite with the interior of the cheese.
If the cheese has developed mould, you can simply trim away the surface mould and continue to eat the rest of the cheese. However, if the cheese smells or tastes sour or 'off' like milk that has turned, dispose of it.
You can eat the rind, or you can store them in the freezer and use them to flavour soups, stocks, or beans.
