Frederic Melton
Cheese rinds are formed by a variety of methods, from natural moulds to bacteria and saltwater solutions. The type of rind can vary from natural, non-edible, and bloomy to washed rinds, each with its own distinct characteristics. Natural rinds, for example, are formed during the aging process and are found on cheeses like cheddar and Parmesan, while washed rinds are created using bacteria and salt brine, resulting in sticky, orange, aromatic moulds. Bloomy rinds, on the other hand, are created by applying mould cultures directly during aging, breaking down fats and proteins in the cheese. These rinds are edible and contribute unique flavours, aromas, and textures to the cheese. However, some rinds may be too pungent or salty for some palates. Ultimately, the decision to eat the rind is a personal preference, as it can enhance or detract from the overall cheese experience.
| Characteristics | Values |
|---|---|
| Edibility | All cheese rinds are edible but not all are palatable. |
| Taste | Rinds can bring unique flavors, aromas, textures, and appearances to a cheese. |
| Formation | Natural rinds form during the aging process. |
| Types | There are four types of cheese rinds: natural, non-edible, bloomy, and washed. |
| Examples of non-edible rinds | Wax, bark, paper, cloth, leaves, and foil. |
| Examples of bloomy rinds | Brie, Camembert, Trillium, and goat's cheese. |
| Examples of washed rinds | Pont-l’Évêque, Époisses, Taleggio, Tilsit, Willoughby, and Lissome. |
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What You'll Learn
- Natural rinds are formed during the aging process and can be found on cheddar and Parmesan cheeses
- Bloomy rinds are created when mould breaks down fats and proteins in the cheese from the outside in
- Washed rinds are made with a salt brine and can be flavoured with cider, cognac, beer, or wine
- Smeared-rind cheeses like Pont-l’Évêque and Époisses indicate the use of bacteria known as Brevibacterium linens
- Some cheeses are covered in leaves or cloth to create a semipermeable rind that allows air to move in and out
Natural rinds are formed during the aging process and can be found on cheddar and Parmesan cheeses
Natural rinds are formed during the aging process and can be found on a variety of cheeses, including cheddar and Parmesan. These rinds develop over time as the cheese matures, influenced by factors such as humidity and the presence of moulds and bacteria.
Cheddar cheese, for example, is often wrapped in cloth smeared with lard, a technique used in English territorial cheeses. This creates a semipermeable rind that allows air circulation and moisture release during the ripening process. The natural rind of a cheddar cheese can vary in texture and flavour, from thin and crumbly to musty and chewy.
Parmigiano-Reggiano, a type of Parmesan cheese, develops a smooth, golden, leathery rind during aging. This rind requires regular maintenance to prevent mould contamination. The natural rind of Parmigiano-Reggiano contributes to its unique flavour and texture, making it a popular choice for cheese enthusiasts.
Aging cheese and forming natural rinds involve careful control of the environment and attention to detail. Cheesemakers must manage factors such as humidity, air circulation, and the growth of desirable moulds while preventing unwanted bacteria and contaminants. This process can be challenging but ultimately rewarding, as natural rinds contribute to the complex flavours and characteristics of cheeses like cheddar and Parmesan.
While natural rinds are generally safe to consume, personal preference plays a role in the decision to eat or remove them. Some rinds may be too hard or pungent for some palates, while others may find them enjoyable. Ultimately, the choice to eat or trim the rind depends on individual taste and sensory preferences.
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Bloomy rinds are created when mould breaks down fats and proteins in the cheese from the outside in
A bloomy rind, also known as a surface-ripened, mold-ripened, or soft-ripened rind, is created when mould breaks down fats and proteins in the cheese from the outside in. This process results in a velvety white rind that develops a gooey creamline underneath. The creamline is a soft, sometimes liquified layer between the rind and the interior paste of the cheese. The mould used to create bloomy rinds can be a combination of Penicillium candidum, Penicillium camemberti, yeast, or yeast-like fungus (Geotrichum candidum). These moulds and yeasts break down the fats and proteins in the cheese, contributing to its texture, flavour, and aroma as it ages. Bloomy rinds are commonly found on cheeses such as Brie, Camembert, and Trillium.
The creation of bloomy rinds involves the careful control of temperature and humidity to encourage the growth of specific microbes. Cheesemakers may employ techniques such as flipping the cheese, washing, soaking, vacuuming, coating, massaging, or patting down the cheese during the ageing process to influence the development of the rind. The breakdown of fats and proteins by the mould results in an increasingly creamy to runny texture in the cheese over time.
The flavour and aroma of bloomy-rind cheeses are influenced by the unique environment in which they are aged, such as the conditions within cheese caves. These natural rinds can enhance the overall experience of the cheese, adding unique flavours, aromas, textures, and appearances. However, not all cheese rinds are palatable, and it is a personal preference whether to consume them or not. While most bloomy rinds are edible and safe to eat, some may be too pungent or salty due to the presence of ammonia or brine used during the cheese-making process.
When it comes to serving bloomy-rind cheeses, it is recommended to remove them from the refrigerator 30 minutes to an hour before serving. They pair well with baguette slices or mild crackers, such as water crackers, which complement their flavours. Additionally, bloomy-rind cheeses can be stored wrapped in cheese paper, wax paper, or parchment paper to maintain their quality.
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Washed rinds are made with a salt brine and can be flavoured with cider, cognac, beer, or wine
Washed-rind cheeses are made through a process called smear-ripening or washing. They are periodically treated with a salt brine solution, which encourages the growth of certain bacteria on their surface and gives them distinctive flavours. The brine solution can be made with mildly salted water or saltwater brine.
The process of washing cheese rinds started in France, where sixteenth-century monks made cheeses in their monasteries as a way to feed themselves. The conditions in monastery cellars were ideal for cheese bacteria, but because the conditions weren’t easily controlled, the cheeses were more liable to develop bad rinds. To avoid this, the monks washed the rinds with whatever they had on hand—often beer or brandy, as these were more plentiful than clean drinking water.
Today, cheesemakers may include Brevibacterium linens directly in their brine, or introduce it to the milk prior to cheesemaking. This bacteria is responsible for the unique characteristics of washed-rind cheeses, including their reddish-orange colour, moist or sticky exterior, and profound aromas.
Washed-rind cheeses can be flavoured with a variety of liquids, including cider, cognac, beer, or wine. For example, Epoisses de Bourgogne, a famous washed-rind cheese from France's Burgundy region, is washed in brandy-infused brine.
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Smeared-rind cheeses like Pont-l’Évêque and Époisses indicate the use of bacteria known as Brevibacterium linens
The reddish-orange rind of washed- and smeared-rind cheeses, such as Pont-l'Évêque and Époisses, is a result of the use of bacteria known as Brevibacterium linens. This bacterium is deliberately inoculated onto the surface of smear cheese, but not in every case. The rind of these cheeses is edible and is known to have a very distinct, smelly aroma and a mild flavour. The finest examples of cheese ripened with this bacterium are considered to have a unique aroma and mild flavour.
Brevibacterium linens, originally known as organism IX, was changed to Bacterium linens in 1910. In 1953, the name was changed back to B. linens. It is now recognised as a single genus consisting of the Brevibacteriaceae family. This genus is included in the Micrococcineae suborder, order of Actinomycetales, subclass of Actinobacteridae, class of Actinobacteria. Brevibacteriaceae have been isolated from various habitats, such as milk products, poultry, sediment, soil, oil paintings, clinical specimens, multiple sites on the human body, insects, brown algae, and marine environments.
Brevibacterium linens is the dominant bacterium found on the surface of washed- and smeared-rind cheeses. It produces several proteinases, peptidases, and lipases, which are involved in ripening these cheeses. The reddish-orange colour of the rind is composed of bacteria and yeasts. The presence of this bacterium indicates that the cheese has been properly made and matured in the right conditions.
It is important to note that not all cheese rinds are created equal, and some should be avoided or removed before consumption. For example, wax-coated or extremely hard rinds are not ideal for eating. However, tasting the rind of a new cheese can be an enjoyable part of the cheese-eating experience, as rinds can bring unique flavours, aromas, textures, and appearances to a cheese.
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Some cheeses are covered in leaves or cloth to create a semipermeable rind that allows air to move in and out
The rind is a mosaic of microbes, woven together by air to create the outer layer of a cheese. It is formed naturally during the aging process, and its flavours and aromas are an expression of the unique environment in which the cheese was aged.
Some natural rinds are edible, but not all are palatable. It is a personal decision whether to eat a cheese rind, but it is recommended to try most rinds to see if you like them. Rinds can bring unique flavours, aromas, textures, and appearances to a cheese. For example, the bloomy rind of a Brie or Camembert is generally snowy white and adds a mushroomy, woodsy flavour. However, some natural rinds are tough and less interesting to the palate, especially as the cheese gets older.
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Frequently asked questions
Cheese rinds are the outer layer of a cheese that can be made of a variety of materials, including natural mould, wax, cloth, leaves, or bark.
Yes, all cheese rinds are edible and safe to eat, but not all are palatable. It is recommended to taste the rind to see if you like it, as it can bring unique flavours, aromas, textures, and appearances to a cheese.
Bloomy rind cheeses like Brie, Camembert, and Trillium have edible rinds. Washed rind cheeses like Taleggio, Epoisses, and Lissome also have edible rinds.
Cheddar and Parmesan cheeses typically have natural rinds that form during the aging process. Other examples include Stilton and Roquefort, which is protected by foil.
Cheese rinds can form naturally during the aging process, or they can be induced by cheesemakers by adding mould during the cheese-making process or spraying it onto the wheels in the aging room.
