Cheese Rind Lifespan: How Long Does It Last?

Whether or not to eat cheese rinds is a common question, and the answer is usually yes—unless the cheese is coated in an inedible substance like wax, cloth, or paper. Rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it. They are there to stop the cheese from drying out and, in most cases, can be eaten and may even enhance the cheese's flavour. While some people find them too hard or chewy, others enjoy the unique flavours, aromas, textures, and appearance that they bring to a cheese.

Cheese rinds are safe to eat unless coated with inedible substances like wax, cloth or paper

Cheese rinds are generally safe to eat and can even be good for your gut health. However, some cheese rinds are not meant to be eaten and should be discarded. Unless a cheese rind is coated with an inedible substance like wax, cloth, or paper, it is safe to consume.

Wax-coated cheeses, such as some varieties of Gouda and cheddar, are sealed in wax to prevent air exposure and the development of microbes that form the rind. The wax coating on these cheeses should be removed before eating, as it is not meant to be consumed. Similarly, cheeses that are aged in vacuum-sealed plastic or wrapped in cloth or leaves typically do not have edible rinds and should be removed before consumption.

On the other hand, some cheeses with edible rinds include bloomy rind cheeses like Brie, Camembert, and Trillium; washed rind cheeses like Taleggio, Epoisses, and Lissome; and natural rind cheeses like Tomme de Savoie, Bayley Hazen Blue, and Lucky Linda Clothbound Cheddar. These rinds are not only safe to eat but can also enhance the flavor and texture of the cheese.

While some people may choose not to eat cheese rinds due to their strong flavor or texture, it is important to note that they are usually safe for consumption. However, it is always advisable to exercise caution and refer to reliable sources or experts for specific types of cheese to ensure food safety.

If you are unsure about a particular cheese rind, it is recommended to refer to a cheese expert or a reliable source for guidance. Additionally, always trust your senses and avoid consuming any cheese that looks or smells unpleasant, as it could indicate spoilage.

Rinds are formed naturally or by cheesemakers to protect the cheese and sometimes to flavour it

A rind might also form naturally as a result of the initial salting and exposure to air, helping the cheese from drying out further. Most organic rinds are naturally edible and can, in most instances, enhance the cheese's flavour. This is why ignoring the rind is like turning off a film halfway through—you don't get the whole picture!

There are four types of cheese rinds: the non-edible variety made from wax, bark, or paper; the bloomy rind, which you'll find on cheeses like Brie or Camembert; the washed rind, which usually takes on a sticky texture and a reddish-orange colour, and most commonly appears on stinky" cheeses; and the natural rind, which forms during the aging process and is typically found on cheddar and Parmesan cheeses.

Each rind has a different flavour. With a bloomy rind, expect to taste mushroomy, woodsy flavours. Washed rinds, on the other hand, are created not just with bacteria but with a salt brine as well, giving them a salty bite. A natural rind tends to have a more bitter taste, imparting the cheese with woodsy, smoky, or meaty flavours.

Rinds are the result of successive layers of microbes like moulds, bacteria and yeast

Rinds are an essential part of the cheese, helping the cheese mature and protecting it from drying out. They are formed naturally or by the cheesemaker and can be eaten, although it is a matter of personal preference. Rinds are the result of successive layers of microbes like moulds, bacteria and yeast.

The exact microbial populations on a naturally aged cheese shift and change over time, and the types that grow depend on how the rind is treated. For example, moulds will dominate a natural-rind cheese, while applications of salty brine on washed rind cheeses create the perfect habitat for certain salt-loving bacteria and yeasts.

In the case of bloomy rinds, the culture is often applied directly during ageing to help the rind form. The moulds grow to cover the exterior surface and break down the fats and proteins in the cheese from the outside in. The primary microbe on the surface of white mould cheese is Penicillium camemberti, which breaks down the fat in the cheese.

Washed rinds are created not just with bacteria, but with a salt brine as well. The cheesemaker washes the cheese with a brine made with salt, and if they want to, they can add flavour to the brine. This process only happens once the cheese is set. It's dipped into the brine and then returned to the shelf, where the bacteria continue to grow.

Organic rinds are naturally edible and can enhance the cheese's flavour. However, some rinds are too hard to eat on their own, but they can be used to enhance the flavour of soups, stocks and sauces.

Soft cheeses should be eaten more quickly than aged cheeses

A good rule of thumb is that soft cheeses should be eaten within two weeks of receipt. Firmer cheeses can last in the fridge for a few weeks. The firmer the cheese, and the less moisture it has, the longer it will keep. Aged cheeses can be kept for a really long time—two months or more.

When it comes to how long cheese will last in the refrigerator, shelf life depends on its moisture content. Moisture is needed for bacterial growth, so cheeses with higher moisture levels have a shorter shelf life. Conversely, cheeses with lower moisture levels will last longer, as they lack the ideal environment for bacteria to thrive.

The life cycle of soft, gooey cheeses is shorter than that of firm, aged cheeses. However, it is important to note that all cheese is alive and will continue to ripen, even when stored out of the fridge. Soft cheeses will get runnier and stronger in flavour, and firm cheeses might sweat out some butterfat.

If you are storing cheese out of the fridge, it is best to do so for a short period of time, such as 3-4 days.

Rinds can be reused to add flavour to soups, stocks, pasta sauces and risottos

Cheese rinds can be reused in a variety of ways to add flavour to your cooking. While they are too hard to eat on their own, they can be added to soups, stocks, pasta sauces, and risottos.

Before using cheese rinds in your cooking, it is important to clean them. Rinse the rinds in water and pat them dry with a cloth. Then, remove any excess wax on the exterior with a cheese planer or knife.

If you are not planning to use your cheese rinds right away, you can store them in an airtight plastic bag in the freezer. They will last indefinitely, and freezing them will not affect their flavour or texture.

When you are ready to use your cheese rinds, there are several ways to incorporate them into your cooking. For soups, simply add the rinds to the pot while the soup is simmering. They will add a subtle nutty and slightly fruity flavour to the broth. For pasta sauces, add the rinds to the tomatoes, mirepoix, and basil while simmering, then remove them before serving. This will give your sauce a slightly salty flavour and a thicker consistency.

Similarly, cheese rinds can be used to enhance the flavour of risotto. Add the rind to the stock or water while it is heating up, along with herbs such as thyme and bay leaves. This will infuse the broth with cheesy notes, resulting in a creamy and nutty dish.

In addition to cooking, cheese rinds can also be used to infuse olive oil. Place a pecorino Romano cheese rind in a jar of extra-virgin olive oil and let the mixture sit for a few days. You can also add herbs and aromatics such as thyme, rosemary, and garlic to enhance the flavour. This infused oil can be served with crusty bread as an aperitivo snack.

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