Andy Montoya
The rind of a cheese is its outer layer or skin. This rind forms during the aging process and can be made of accumulated dead mold and bacteria with some milk fat and proteins. Some cheeses, like Brie, have a skin made from a specific kind of mold cultivated on the outside. Some cheeses have a rind that is a hardened version of the base cheese, like Parmesan. Other cheeses are coated in a further substance, sometimes inedible wax, like Edam. Some rinds are edible and can be eaten along with the cheese, while others are not.
| Characteristics | Values |
|---|---|
| Formation of skin | The rind or skin of the cheese is formed during the aging process |
| Composition of skin | The rind is composed of accumulated dead mold, bacteria, milk fat, and proteins |
| Edibility of skin | Some rinds are edible, while others are not. Natural rinds, washed rinds, and bloomy rinds are edible. Wax, cloth, bark, and other inedible materials used to preserve cheese should not be eaten. |
| Taste and texture | Edible rinds add a unique texture and taste to the cheese. They can also be grated over dishes like pasta, soup, or salad to add a savory kick. |
| Allergies and intolerances | Some people may have allergies or intolerances to the mold or bacteria in the cheese rind, which can cause allergic reactions. |
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What You'll Learn
Some cheeses, like Brie, are covered in mould
Brie is a soft-ripened cow's milk cheese that gets its name from the town it originated in, France. The mould that covers Brie is typically Penicillium candidum, a white mould that is sprayed onto the cheese during production. This mould forms a protective barrier against drying out, while also working its magic on the inner portion of the cheese.
As Brie ages, the rind starts to develop pink edges, which later turn brown, while the inside of the cheese goes from yellow to beige. This is a natural part of the ageing process and does not necessarily indicate that the cheese has gone bad. However, if the Brie develops a distinct ammonia smell or starts to taste unpleasant, it should be discarded.
Some people are hesitant to eat the mouldy rind of Brie, especially those with penicillin allergies. It is important to note that the mould used in Brie production is different from the mould used to produce antibiotics, so it may be safe for those with penicillin allergies to consume in moderation. However, it is always important to consult a medical professional if you are unsure about consuming mould-ripened cheeses.
Overall, the mould on Brie cheese is an important part of its flavour and texture, and it is safe to consume when the cheese is fresh. However, as with all cheeses, it is important to use your best judgement and discard the cheese if it shows signs of spoilage.
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Rinds are formed during the aging process
The rind is the skin that forms on cheese during the aging process. It is created by microbes that compete for nutrients in the cheese, resulting in different phases of microbial life on aging cheese wheels. The affineur may work to either encourage or suppress these microbes, depending on the desired outcome.
Cheese rinds can be natural or artificial. Natural rinds are formed during the aging process, while artificial rinds are added after the cheese has matured. Natural rinds are formed by specific types of moulds and bacteria that accumulate on the surface of the cheese. These microbes feed on the cheese, creating a protective barrier that helps to preserve the cheese and develop its flavour.
The process of forming a natural rind involves several steps. Firstly, it is important to handle the curds properly during the cheese-making process as this impacts the aging process. Secondly, maintaining the right environment is crucial. A cool, damp, high-humidity environment, typically around 50 degrees Fahrenheit, is ideal for promoting rind development. Staggering wait times and using ripening boxes can also help manage the aging process and create the desired environment for rind formation.
Some cheeses, like Brie, have a natural rind made from a specific kind of mould cultivated on the outside. This mould forms a protective barrier that prevents the cheese from drying out while also contributing to its flavour. Other cheeses, like Parmesan, have a rind that is essentially a hardened version of the base cheese itself. In some cases, cheeses are coated with edible substances like nettle leaves, which harden into the rind and add flavour.
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Some rinds are edible, some are not
The rind of a cheese is an outside layer formed during the ageing process. It is created when milk is heated, cultured, and curdled with rennet, then cut and pressed into a mould. The moulding process can either be done with wax or by allowing a rind to form naturally. Some cheeses, like Brie, have a skin made from a specific kind of mould cultivated on the outside. Some cheeses have a rind, like Parmesan, which is basically a hardened version of the base cheese. Other cheeses are coated in a further substance, sometimes inedible wax, like Edam.
Some rinds are edible, and some are not. All cheese rinds are edible as long as they are not made from added wax, plastic, cloth, or bark. In addition, some rinds might be too pungent or salty to eat. Cheesemakers will sometimes wash the cheese with brine or alcohol, causing edible moulds to grow and giving the rind a strong, salty flavour. These washed rinds are often the most aromatic, creating the notorious 'stinky cheeses'. Some common cheeses with edible washed rinds include Taleggio and Limburger.
Natural rinds, like those on Parmesan, are also edible. These rinds are more dried-out cheese than a build-up of dead organisms. They create a different kind of barrier for the inner moulds and bacteria to do their job.
Bloomy rinds are also edible. They are white and soft and can sometimes be fuzzy. They are created when cheesemakers spray a solution of edible mould spores onto the cheese, which then blooms into the rind. Some of the most common kinds of cheese with bloomy rinds are Brie and Camembert.
Many cheesemakers will state on the label if the rind is edible. If it doesn't say anything, it's probably best to assume it's not edible.
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Edible rinds can add flavour to dishes
Cheese rinds are the outer layer of cheese that forms during the aging process. They can vary in texture, flavour, and appearance. While some people choose not to eat the rind, it is usually edible and can add flavour and texture to a dish.
Some cheeses, like Brie, Camembert, and Robiola, have a soft white mould rind, which sprouts or blooms in the short time the cheese is aging or ripening. This type of rind is intended to be eaten—it adds texture and a mushroomy flavour to the cheese. However, if the cheese is overripe, there may be an intense ammonia taste and smell from the rind.
Washed rinds are created by regularly washing the cheese with a brine solution, beer, wine, or other liquids. This process encourages the growth of bacteria that give the rind an orange colour and a pungent aroma. Washed rinds can have a strong, tangy flavour, but the flavour may still be mild. Some washed-rind cheeses can have light crystallization on the rinds, giving them a subtle crunch.
Natural rinds develop on their own as the cheese ages. They are typically found on hard and semi-hard cheeses like Parmigiano-Reggiano and Raclette. These rinds are often firm and can range from smooth to rough in texture.
Artificial rinds are created using materials like wax or cloth to protect the cheese during aging. These rinds are not usually eaten. However, some cheeses have edible substances added to the rind to enhance flavour. For example, a Cornish cheese called Yaarg is covered in nettle leaves that harden into the rind, adding a punch of flavour.
Cheese rinds can be used in cooking to add flavour to dishes. They can be added to soups, stews, sauces, or infused into olive oil or cream. Some people also grate the rinds and add them to savoury biscuits or croutons.
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Washed rinds are often the most aromatic
The process of creating washed rinds originated with 16th-century French monks, who milk cows and made liquor as part of their duties. They discovered that washing young cheese in extra wine created an "unrivaled funk". This process not only prevented the rind from cracking and retained moisture but also gave the cheese a meaty flavor, which the monks missed while fasting. Washed rinds are often the most aromatic, creating those "stinky cheeses" that you always hear about. The aroma is due to the growth of Brevibacterium linens, or b-linens, which causes the strong smell. The bacteria can occur naturally in an aging room or can be added to the milk or applied directly to the rind of the cheese. The bacteria result in less acidic cheese with a pronounced pungency.
Washed rind cheeses are rubbed down with a salty brine. Wine, beer, or other spirits are commonly added to the brine, depending on the region. For example, Belgian Trappist Monks use Belgian ale, while French cheesemakers bathe the famous Époisses in Burgundy wine. The brine is also what gives washed rinds their characteristic orange-pink hue and tacky (not slimy) texture.
Washed rind cheeses can stand alone on a cheeseboard but make a spellbinding addition to a lunch of pumpernickel bread, cured meats, and cornichons. They also pair well with ripe stone fruit like peaches and plums. Famous washed rind cheeses include Limburger, Vacherin Mont D’Or, and Taleggio, which is less assaulting than its other European counterparts.
Whether or not to eat cheese rinds is a matter of personal preference. While rinds are safe to eat, the different textures and flavors of a rind could increase or decrease your appreciation for the cheese. Some people find the rind to be an essential part of some cheeses' complex flavors. For example, Parmesan rinds can be tossed directly into a Bolognese sauce or steeped in milk and cream to add more flavor to a macaroni and cheese recipe.
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Frequently asked questions
Cheese gets its skin, or rind, during the aging process. The rind is formed by accumulated dead mold and bacteria with some milk fat and proteins. Some cheeses are also coated in inedible wax, cloth, or bark to preserve them.
Yes, cheese rinds are generally safe to eat. However, some people may prefer not to eat them due to their strong flavor and pungent smell. It's important to note that if a cheese has mold on it that is not supposed to be there, it is probably a sign that the cheese has gone bad and should be discarded.
Some edible cheese rinds include natural rinds like those on Parmesan, washed rinds like Taleggio, and bloomy rinds like Brie and Camembert.
