Cheese Rind: How Long Does It Last?

Whether or not to eat a cheese rind is a highly debated topic. While some people enjoy the rind, others avoid it. So, how long does a cheese rind keep? Well, that depends on the type of cheese and the type of rind. Soft cheeses like ricotta, feta, and mozzarella have a high moisture content, making them more perishable, and will last about a week in the fridge. Semi-hard cheeses, such as cheddar and Gruyère, have a slightly longer shelf life of two to three weeks. Hard cheeses, such as aged cheddar and Parmigiano Reggiano, have low moisture content, making it difficult for bacteria to flourish, and can last up to four weeks in the refrigerator. However, it's important to note that not all cheese rinds are created equal. Some rinds are made from wax, cloth, or paper, and are not meant to be eaten. These inorganic rinds should be discarded before consuming the cheese. On the other hand, natural rinds that form during the aging process are generally safe to eat and can enhance the flavor of the cheese. So, the next time you're faced with a cheese rind, remember that it's edible, but whether you eat it or not is a matter of personal preference.

How long does cheese rind keep in the fridge?

The length of time cheese rinds keep in the fridge depends on the type of cheese and its moisture content. Soft cheeses with high moisture content are more perishable and have a shorter shelf life than harder cheeses. For example, soft cheeses like ricotta, feta, and mozzarella will generally last about a week in the fridge. However, their quality and taste will be best before that time is up.

On the other hand, hard cheeses like aged cheddar, aged gouda, and Parmigiano Reggiano have a much longer fridge life. Unopened packages of these hard cheeses can last about six months, while opened packages can last about four weeks in the refrigerator.

Semi-soft cheeses with edible rinds, such as Gouda, have a shorter shelf life than hard cheeses but longer than soft cheeses. They typically last a few weeks to a couple of months in the refrigerator if unopened, and several weeks if opened.

To extend the life of your cheese rind, proper storage is essential. Soft cheeses sold in brine, like feta or fresh mozzarella, should be kept in their liquid with a secure lid. Blue cheese can be wrapped in foil, while Brie, a semi-soft cheese with a delicate rind, is best wrapped in cheese paper, or parchment paper and kept in an airtight container.

Hard and semi-hard cheeses should be removed from their plastic packaging and wrapped loosely in a breathable material, such as wax paper or cheese paper, before being placed in an airtight container in the fridge.

How to store cheese rind in the fridge

Storing cheese rind in the fridge is a great way to keep it fresh and prolong its shelf life. Here are some detailed instructions on how to do it properly:

Prepare the Cheese Rind

Before storing the cheese rind, it is important to determine if it is edible or not. In general, cheese rinds made from wax, cloth, paper, or other inorganic materials are not meant to be eaten and should be discarded. Examples of cheeses with inedible rinds include Gouda, cheddar, and Parmigiano Reggiano.

On the other hand, if your cheese has a natural rind, a bloomy rind, or a washed rind, it is generally safe to eat. Cheeses with edible rinds include Brie, Camembert, Taleggio, Epoisses, and some cheddars.

Remove the Cheese from its Original Packaging

Take the cheese out of its original plastic packaging. Plastic can trap moisture and affect the quality of the cheese rind during storage.

Wrap the Cheese Rind

Loosely wrap the cheese rind in a breathable material such as wax paper or specialised cheese paper. This allows the cheese to "breathe" and release moisture while protecting it from the low humidity in the fridge. Make sure to wrap the cheese loosely, as a tight wrap can restrict airflow and impact the cheese's texture.

Place the Wrapped Cheese Rind in an Airtight Container

Put the wrapped cheese rind in an airtight container to help maintain humidity and prevent the cheese from drying out. This will also protect the cheese from absorbing odours from other items in the fridge.

Store in the Fridge

Place the airtight container with the wrapped cheese rind in the refrigerator. The ideal temperature for storing cheese is between 35°F to 40°F (1.7°C to 4.4°C). The cheese rind can be stored in the fridge for up to four weeks, depending on the type of cheese and its moisture content. Soft cheeses with higher moisture content have a shorter shelf life, while hard cheeses with lower moisture levels will last longer.

Check for Signs of Spoilage

Even when properly stored, cheese rinds can eventually spoil. Check the cheese regularly for any signs of spoilage, such as visible unintentional mould, a bitter flavour, a fermented fruit taste, or a fizzy sensation on the tongue. If you notice any of these signs, discard the cheese rind and do not consume it.

Can you eat cheese rind?

Whether or not you can eat a cheese's rind depends on the type of cheese. If the cheese has a natural rind, it is safe to eat. However, if the cheese has a wax, cloth, or plastic coating, the rind should be removed before eating.

A cheese rind is the outer layer of a cheese that forms during the ageing process, similar to how a crust forms on a loaf of bread while it is being baked. It is essential in helping the cheese mature. A rind might form naturally as a result of the initial salting and exposure to air, and it helps to prevent the cheese from drying out further.

Types of cheese rind

Natural rind

Natural rinds form with very little intervention from the cheesemaker. As the cheese ages, the surrounding air dries the exterior, causing a crust to form. A parmesan rind, for example, will thicken so much during its 24 months of ageing that it becomes impossible to bite through. However, it can be added to soups or stews to give a salty, umami kick.

Wax, cloth, or plastic rind

Some cheeses are coated in wax, cloth, or plastic to protect them during ageing. These coatings are not meant to be eaten and should be removed before consuming the cheese.

Edible rinds

Bloomy rind

Bloomy rind cheeses like brie, camembert, and robiola have a soft white mould rind that forms during the short ageing process. This type of rind is intended to be eaten and adds texture and mushroomy flavour to the cheese.

Washed rind

Washed rinds are washed in a culture solution that turns the rind sticky, orange, and rather smelly. Examples of washed rind cheeses include soft cheeses such as taleggio, Winnimere, and Epoisses, and hard rind cheeses such as Gruyère. These rinds can have a potent aroma, but the flavour may still be mild.

Flavoured rind

Some cheeses have flavours added to the rind, such as herbs and spices. These rinds are intended to be eaten and will usually be quite tasty.

Indecisive?

If you are unsure about whether to eat the rind of a particular cheese, the best thing to do is to simply taste a small piece and see if you like it. Remember, it is ultimately up to your personal preference whether or not you choose to eat a cheese rind.

What is cheese rind made of?

Cheese rinds are formed during the ageing process and are there to protect the cheese and sometimes to flavour it. They are composed of successive layers of microbes like moulds, bacteria, and yeasts. However, not all cheeses develop a rind. For example, wax-covered cheeses like some cheddars and Goudas do not develop a rind because the wax coating prevents contact with air, meaning microbes cannot develop.

There are four types of cheese rind: non-edible, bloomy, washed, and natural.

Non-edible rinds are made from wax, bark, or paper and should not be eaten.

Bloomy rinds 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. Bloomy rinds are typically aged for about 60 days in humid, temperature-controlled rooms. Common cheeses with bloomy rinds include Brie and Camembert.

Washed rinds usually have an orange or reddish hue with a sticky or moist exterior. Cheesemakers wash the cheese with brine, alcohol, or both, so edible moulds will grow, giving the rind a strong, salty flavour. Washed rinds are often the most aromatic, creating those 'stinky cheeses'. One of the most common washed rind cheeses is Taleggio, which has a mild, yeasty taste. Limburger is another example of a washed rind cheese; it has a strong smell but a rich, buttery flavour.

Natural rinds form naturally on cheese during the ageing process and are typically found on cheddar and Parmesan cheeses. They are formed when the outermost layer of the cheese dries into a thin crust. Sometimes cheesemakers will rub the rind with oil, salt, lard, or brine. Domestic Parmesan and cheddar are the most popular natural rind cheeses, but imported Parmigiano-Reggiano and Gouda have dry, natural rinds that should be cut away before eating.

What are the different types of cheese rind?

There are four to five types of cheese rind, depending on the source. The first type is the non-edible variety, made from wax, bark, or paper. Every other type of cheese rind is safe to eat.

The second type is the bloomy rind, which you'll find on cheeses like brie or Camembert. A bloomy rind is generally snowy white, fluffy, and soft to the touch. These cheeses are coated with edible moulds, such as Penicillium candidum, and ripen from the outside inwards. Sometimes, a seductive gooey layer called the "creamline" forms around the fudgy interior. Bloomy rinds have flavour notes of fresh pepper, baking bread, mushrooms, and earth.

The third type is the washed rind, which usually takes on a sticky texture and a reddish-orange colour. These rinds are often found on what people think of as "'stinky' cheeses". Washed rinds are created by secondary cultures introduced by the cheesemaker. They are washed in brine, alcohol, or both to encourage the growth of a bacteria called B. Linens. These rinds may be sticky and sometimes crunchy. They have flavour notes of beef stock, onions, and stinky feet.

The fourth type is the natural rind. This forms naturally on cheese during the aging process and is typically found on cheddar and Parmesan cheeses. These rinds are sometimes coated with cloth or wax, but they can also be rubbed with oils, spices, and flavourings like paprika. Natural rinds on young cheeses are delicious and musty, with flavour notes of caves, forest moss, and barnyard. The rinds on older cheeses like Parmigiano are very waxy and unpalatable but can be used in cooking.

The fifth type, according to one source, is rindless cheese. These cheeses are naked and taste the same on the outside as they do on the inside. Rindless cheeses include fresh ones that aren't old enough to form a rind, like mozzarella, and those aged in vacuum-sealed plastic, like block cheddar.

Frequently asked questions