Kamil Perry
Whether or not to eat cheese rinds is a divisive topic. Some people enjoy the taste and texture that they add to the cheese, while others find the flavour too challenging. In general, 90% of cheese rinds are edible, but there are exceptions. For example, if the cheese comes wrapped in an inorganic material such as wax, cloth, or plastic, this should be discarded. However, there is usually a natural rind underneath, which can be eaten. Some cheeses, such as Brie, Camembert, and Triple Cream cheeses, are meant to be eaten with the rind, which is softer and milder in flavour than the cheese itself. Other cheeses, such as Parmesan, develop a rind that is too hard to eat, but it can be used in cooking to add flavour.
| Characteristics | Values |
|---|---|
| Edibility | Most cheese rinds are edible, including those on smoked cheese. However, some rinds may be too hard to eat, such as those on aged Parmesan or Parmigiano Reggiano cheese. |
| Flavor | The rind of smoked cheese has a stronger flavor due to the smoking process. In general, cheese rinds have a more concentrated flavor than the interior of the cheese and can be tasty, although some may find the flavor challenging or bitter. |
| Texture | Cheese rinds are typically harder and drier than the interior of the cheese. Some rinds may be soft and chewy, while others may be hard and crunchy. |
| Formation | Cheese rinds form naturally during the aging process, similar to how a crust forms on bread during baking. They can also be formed by the cheesemaker through techniques such as brushing, patting, or washing with brine or oil. |
| Purpose | Cheese rinds help protect the cheese and can also enhance its flavor. They provide a textural contrast and can add interesting flavors and aromas to the cheese. |
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What You'll Learn
Smoked cheese rinds are edible, but they have a stronger flavour
Whether or not to eat cheese rinds is a matter of personal preference. While some people enjoy the taste and texture contrast of cheese rinds, others may find them too hard or strong-flavoured. Ultimately, the edibility of a cheese rind depends on the type of cheese and how it is made.
Smoked cheese rinds, in particular, can have a stronger flavour due to the smoking process. The smoking process involves exposing the cheese to smoke from burning or smouldering plant materials, such as wood or straw. This gives the cheese a distinct smoky flavour and aroma. The rind of smoked cheese is edible and can be safely consumed. However, it is important to note that the smoking process may affect the texture and flavour of the rind, making it harder and more intense in taste.
Some people choose to eat the rind of smoked cheese, as it can add to the overall flavour and sensory experience. The rind may have a more concentrated smoky flavour and a firmer texture compared to the interior of the cheese. However, others may prefer to remove the rind before consuming the cheese, especially if they are not accustomed to strong flavours or textures.
It is worth noting that the edibility of any cheese rind, including smoked cheese, depends on the specific type of cheese and the production methods used. Some cheeses have natural rinds that form during the ageing process, such as Cheddar and Gouda, which are generally safe to eat. These natural rinds contribute to the flavour and texture of the cheese, often with earthy or nutty notes. On the other hand, some cheeses have inedible rinds made from wax, cloth, or other artificial coatings that are not meant to be consumed.
When deciding whether to eat the rind of smoked cheese, it is advisable to consider the source and quality of the cheese. Fresh cheese from a reputable source is less likely to have an overly intense or unpleasant-tasting rind. It is also important to inspect the rind for any signs of mould or spoilage, as consuming contaminated rinds can be harmful. If in doubt, it is always recommended to consult a cheese specialist or refer to reliable sources for specific information about the type of smoked cheese in question.
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Rinds are formed naturally or by cheesemakers to protect the cheese
Rinds are an integral part of the cheese, providing a textural contrast and sometimes even adding to the flavour. They are formed naturally or by cheesemakers to protect the cheese from unwanted microbes and to control the desired flavour and texture.
Cheese rinds are formed by a microbial community that grows on the outer surface of the cheese. This community can be formed by a handful of organisms or a multitude of microbes living in complex communities. The microbes that form these rinds are controlled by affineurs, who are experts in the cheese-making process. Affineurs control the atmosphere in cheese caves in terms of temperature and humidity, encouraging the growth of certain microbes over others.
Natural rinds are formed during the aging process and are typically found on cheddar and Parmesan cheeses. They tend to have a more bitter taste compared to washed rinds. Washed rinds, on the other hand, are created by cheesemakers using a salt brine solution to wash the cheese. This process introduces bacteria that form a sticky, orange, and aromatic mould on the cheese's surface. Washed rinds can be further flavoured with various ingredients such as cider, cognac, beer, or wine, resulting in a salty bite followed by the creamy cheese.
Some cheeses, such as fresh cheeses like feta and mozzarella, do not undergo cave aging and, therefore, do not develop rinds. Additionally, certain blue cheeses have their exteriors controlled with aluminium foil or other materials to prevent rind formation. Ultimately, whether or not to consume the rind is a personal preference, as long as it is not made of wax, cloth, or other artificial materials.
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Some rinds are coated with herbs, spices, and fruits
Adding herbs, spices, and fruits to cheese rinds can be done in several ways, each enhancing the flavour and providing health benefits. Firstly, it is important to note that the key to pairing herbs with cheese is to balance the herb intensity with the cheese's natural characteristics. Delicate herbs work better with mild cheeses, while more robust herbs complement stronger varieties.
Fresh herbs like basil, thyme, and rosemary can be incorporated directly into the cheese during the making process. Dried herbs, on the other hand, are ideal for coating the exterior of the cheese during aging, creating visual appeal and deeper flavour profiles. When using dried herbs, it is recommended to boil them in a small amount of water first to sanitize and intensify their flavour. The cooled flavoured water can then be added to the milk before making the cheese, and the sanitized leaves can be added to the curds as they are being moulded.
Some specific herb and cheese pairings to consider are: chives, thyme, sage, parsley, and dill with cheddar cheese; dill with goat's cheese; basil and oregano with feta cheese; thyme, rosemary, or sage with gouda; dill or oregano with Monterey Jack; basil or rosemary with mozzarella; thyme or parsley with ricotta; and rosemary and garlic with Camembert.
In addition to herbs, spices such as black pepper can be added to cheese to enhance the bioavailability of its nutrients. However, it is important to note that adding fresh ingredients, such as garlic, to cheese can pose a risk of botulism. To mitigate this risk, it is recommended to use dried garlic or to extensively caramelize fresh garlic in a pan with a little oil before adding it to the cheese.
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Rinds can be eaten to add texture and flavour to the cheese
Whether or not you choose to eat cheese rinds is a matter of personal preference. However, eating the rind can add texture and flavour to the cheese.
Cheese rinds are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. Rinds can provide a textural contrast to the cheese. For example, some washed rinds can have light crystallization, giving them a subtle crunch. The flavour of some rinds is often likened to mushrooms, yeast and earth.
Cheesemakers may brush or pat the cheese down to prevent certain moulds or yeasts from growing, or they might wash the rinds with brine or oil to kick-start the personality of the cheese within. Most organic rinds are naturally edible and can, in most instances, enhance the cheese's flavour.
Some cheeses have flavours added to the rind, which are intended to be eaten and will usually be quite tasty. Common coatings include herbs and spices, such as rosemary, espresso, and lavender.
If you don't enjoy the taste or texture of a cheese rind, you can always cut it away. However, if you're feeling adventurous, you can try eating the rind to experience the full range of flavours that the cheese has to offer.
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Hard rinds can be used in cooking, like soups or stews
Hard cheese rinds, like those of Parmesan, Gruyere, pecorino, and asiago, are often too tough to eat and can be difficult to grate. However, they can be valuable ingredients that add a ton of flavor to your cooking.
Before using hard cheese rinds in your cooking, cut off any parts of the rind that are wrapped in leaves, cloth, or wax. Then, cut the rinds into big pieces and store them in your freezer. When you're ready to use them, simply toss a frozen rind into your dish as you would a bay leaf, removing it before serving.
Hard cheese rinds are especially good for adding flavor to soups and stews. For example, you can add a Parmesan rind to a Tuscan ribollita or a tomato soup. You can also add a frozen Parmesan rind to the Kale Sausage soup from NYT, substituting sausage for andouille sausage and topping each bowl with white wine vinegar.
In addition to soups and stews, hard cheese rinds can be used to enhance the flavor of sauces, stocks, risottos, beans, and more. For example, you can add a hard cheese rind to a ragu, marinara, bolognese, or mac and cheese sauce. To make a simple stock, Chef Young suggests boiling a hard cheese rind with vegetables like carrots and onions for up to two hours.
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Frequently asked questions
Yes, it is safe to eat the rind of smoked cheese. In fact, 90% or more of cheese rinds are edible. However, some people choose not to eat the rind because of its intense flavour.
If the cheese comes wrapped in an inorganic material such as wax, cloth, or plastic, it is best to throw it away. If the rind is too hard to bite through, it can be used in cooking or frozen for later use.
The rind of smoked cheese has a much stronger flavour than the cheese itself. It can be bitter and challenging, but it can also be tasty. The flavour of the rind can be enhanced by washing the cheese with a salty brine or alcohol.
