Randy Chandler
A cheese rind is a microbial community that grows on the outside surface of a cheese. The rind is formed by a handful of organisms or a multitude of microbes living in complex communities. The rind is established first, washed, dried, and then oiled. The natural rind on surface-mould-ripened soft cheese is covered in a damp fluffy white mould. The rind provides a guide to the selection of cheese. Some cheese rinds are inedible, like wax-coated or very hard rinds, but most rinds are edible and safe to eat. The rind on a cheese can be smooth, like the golden rind on Parmigiano-Reggiano, or crusty, like the rinds on Comté and Gruyère.
| Characteristics | Values |
|---|---|
| Type of rind | Natural |
| Type of cheese | Hard |
| Process | Dry the rind at room temperature until it is no longer shiny and dry to the touch. Wipe the box dry at least once a day. |
| Temperature | 16 C (61 F) until something blooms on the rind, then 13 C (55 F) |
| Humidity | 80-90% |
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What You'll Learn
- Natural rinds can be brushed, oiled, or washed
- Rinds can be made of wax, cloth, leaves, bark, or plastic
- Rinds are a microbial community that grows on the surface of cheese
- Rinds can be eaten and will not cause harm, but they may not always be palatable
- Rinds prolong the life of cheese by controlling the deterioration process
Natural rinds can be brushed, oiled, or washed
The cheese should be placed in a box that is three times its size, and the box should be wiped out and dried at least once a day. The temperature should be maintained at 16°C (61°F) until the rind starts to bloom, which usually takes about a week. If other cheeses are stored in the same fridge, the temperature can be lowered to 13°C (55°F). This higher temperature allows for lower humidity, favouring yeasts over blue mould.
Natural rinds can be made using traditional natural inert coverings such as charcoal, leaves, cloth, or bark. For example, powdered charcoal mixed with salt is used in France to cover goat's cheese, encouraging the growth of a protective blue-grey mould. Plane tree leaves, which are high in tannin, are used to wrap blue Valdeón in northern Spain, discouraging excess mould growth. Covering hard cheese in cloth smeared with lard is a traditional English technique for cheeses such as Cheddar.
Washed rinds are another option, where salty brine is applied to create a habitat for salt-loving bacteria and yeasts. This process contributes to the intensity of flavour in cheeses such as Brie, Munster, and other bloomy cheeses.
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Rinds can be made of wax, cloth, leaves, bark, or plastic
A cheese rind is a microbial community that grows on the outside surface of a cheese. It can be formed from a handful of organisms, such as the white Penicillium camemberti mould that gives Camembert its distinctive rind, or a multitude of microbes living in complex communities like the rind of clothbound cheddars. These microscopic populations break down the fats and proteins in cheese and contribute greatly to texture, flavour, and aroma as the cheese ages.
Cheese rinds can be made of wax, cloth, leaves, bark, or plastic. Wax rinds are created when cheese is coated in wax before being set out to dry and age. Gouda, for example, has a wax rind. The wax prevents the cheese from drying out too much. Wax rinds are not usually eaten.
Some cheeses are aged while wrapped in cloth or leaves. Clothbound cheddars, for example, are matured by the breakdown of fats and proteins in the cheese from the outside in. Cloth rinds are not usually eaten.
Bark and plastic rinds are less common, and these rinds are not usually eaten.
A natural rind is formed when cheese is left to age in a temperature- and humidity-controlled environment. Natural rinds require tending—they need to be turned regularly and cleaned of unwanted moulds. Natural rinds are edible, but some people find them unpleasant.
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Rinds are a microbial community that grows on the surface of cheese
A rind is a biofilm that forms on the surface of cheese as it ages. It is a microbial community that grows on the cheese surface and is made up of a collection of bacterial and fungal species. The rind community is influenced by the raw milk, starter cultures added by cheesemakers, the aging environment, and sometimes unknown sources. The 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, molds dominate natural-rind cheeses, while washed rind cheeses are treated with salty brine, creating the ideal habitat for salt-loving bacteria and yeasts.
The microbial communities on cheese rinds are diverse and can be studied in situ and in vitro. In vitro studies of cheese rind communities have revealed 24 widely distributed and culturable genera of bacteria and fungi as dominant community members. These communities form under controlled conditions, allowing for the measurement and manipulation of migration, environmental conditions, and growth substrates.
The microorganisms in the rind community contribute to the cheese's color, flavor, texture, and other characteristics. For example, the white surface mold of bloomy rind cheeses like Brie and Camembert is due to a complex ecosystem of at least four different microbes. The creation of blue cheese involves human intervention, as cheesemakers pierce the wheels of ripening cheese to allow oxygen inside, enabling the growth of Penicillium roqueforti, the mold responsible for the blue veins.
Cheesemakers have various rind options to choose from, including natural rinds containing yeast, mould, and bacteria, traditional natural inert coverings like charcoal, leaves, cloth, and bark, and modern protective barriers such as plastic and wax. The choice of rind depends on the type of cheese and the desired level of control over the ripening process. Natural rinds can be challenging to create, as they are influenced by factors such as local microbial populations, climate, and aging conditions.
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Rinds can be eaten and will not cause harm, but they may not always be palatable
Cheese rinds are the outer layer of cheese that forms during the aging process. They can vary in texture, flavour, and appearance. While some rinds are edible, others are not meant to be consumed.
Natural rinds, which develop on their own as the cheese ages, 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. They are generally safe to eat and can add unique flavours, aromas, and textures to the cheese. The natural rind on surface-mould-ripened soft cheese, for example, has a damp, fluffy white mould that smells of mushrooms and adds complexity to the flavour. However, some natural rinds may not contribute much to the flavour or texture and may be musty and chewy, in which case they can be trimmed off.
Artificial rinds, on the other hand, are created using materials like wax or cloth to protect the cheese during aging. Wax rinds are commonly found on cheeses like Gouda and Edam, while cloth rinds are used for traditional English Cheddar. These artificial rinds are not meant to be eaten and should be removed before consumption.
Some other types of inedible rinds include those coated in plastic or paper. While these rinds should not be eaten raw, they can be used in cooking. For example, Parmesan rinds can be added to soups and stews for an umami boost or used to make Parmesan broth.
To create a smooth natural rind, one must establish a natural rind first, then wash, dry, and finally start oiling the rind. The rind should be dried at room temperature until it is no longer shiny and dry to the touch, without changing colour. The humidity should be maintained between 80-90% to prevent mildew and mould.
In summary, while cheese rinds can be eaten and will not cause harm, personal preference plays a role in whether they are palatable. Some rinds may be musty or chewy, while others can add depth and complexity to the flavour and texture of the cheese.
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Rinds prolong the life of cheese by controlling the deterioration process
The primary purpose of rinds is to prolong the life of cheese by controlling the deterioration process. The rind is the first line of defence against spoilage, and its development is guided by temperature and humidity. A semi-permeable rind allows air to move in and out of the cheese, releasing moisture and fermenting as it ripens. This rind formation is particularly important during long ripening times to protect against deterioration caused by microorganisms.
Cheese rinds are formed by the growth of mould, yeast, and bacteria. The type of rind that forms depends on how the cheese is treated. For example, natural-rind cheeses tend to be dominated by moulds, while washed rinds favour salt-loving bacteria and yeasts due to the application of salty brine. The presence of these microorganisms is generally desirable, as they contribute to flavour and texture. However, the growth of mould can have serious consequences on consumer health, producing toxic compounds known as mycotoxins. Therefore, controlling the growth of these microorganisms is crucial for food safety and prolonging the shelf life of cheese.
To create a smooth rind, several techniques can be employed. Firstly, establishing the right humidity level is crucial. A humidity range of 80-90% is recommended, as higher humidity can lead to yeast growth, resulting in a slimy or greasy rind. Temperature also plays a role, with higher temperatures allowing lower relative humidity and favouring yeasts over blue mould. Controlling the temperature and humidity can help guide the desired type of rind formation.
Additionally, specific treatments can be applied to the rind. For instance, brushing and oiling techniques are used to create a brushed natural rind. It is important to establish a natural rind first before beginning the oiling process. Brushing the rind and applying oil help shape the rind and protect the cheese. Another technique involves drying the rind at room temperature until it is dry to the touch but has not changed colour. This drying process helps prevent excess moisture, which can lead to mildew or discolouration.
Artisan cheesemakers have also employed traditional natural coverings, such as charcoal, leaves, cloth, and bark. For example, powdered charcoal mixed with salt is used in France to encourage a protective mouldy blue-grey rind on goat's cheese. Plane tree leaves, high in tannin, are used in northern Spain to wrap blue Valdeón cheese and discourage excess mould growth. These natural coverings not only prolong the life of the cheese but also contribute to its unique flavour and texture.
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Frequently asked questions
To get a smooth rind on your cheese, you must first establish a natural rind. Then, wash and dry the rind. You can leave it to dry at room temperature, but be careful not to let it get darker. The humidity should be somewhere between 80-90%. Once the rind is dry, you can start oiling it.
A natural rind is a microbial community that grows on the outside surface of a cheese. It can be formed of a handful of organisms or a multitude of microbes living in complex communities. Natural rinds can have a range of colours, flavours, and textures.
To establish a natural rind, you can start out at 16°C until you get something blooming on the rind. If you have other cheeses in your fridge, you can go directly to 13°C. You want a box that is three times the size of your cheese, and you must wipe out the box so that it is absolutely dry at least once a day.
A smooth rind can prolong the life of the cheese by controlling the deterioration process. It can also add a lot to the taste of the cheese, providing an intensity of flavour.
