Randy Chandler
Blue cheese is a beloved delicacy, but what about its rind? The answer is not so clear-cut. Some sources claim that the rind of blue cheese is edible and even adds flavour to the cheese, while others caution against consuming it due to potential health risks. So, what's the verdict? Well, it seems that the edibility of blue cheese rind depends on several factors, including the type of cheese, the appearance of the rind, and individual preference.
| Characteristics | Values |
|---|---|
| Edibility | In general, blue cheese rinds are edible. However, it is recommended to pay attention to their smell and texture. If the rind is soft and creamy, it is most likely safe to consume. If it is hard and you can poke your finger through it, it is better to discard it. |
| Taste | The taste of blue cheese rinds can vary from bitter to salty, creamy, nutty, or fruity. Some people find the rind too strong or flavourless. |
| Appearance | Blue cheese rinds can be white, green, blue, rust-coloured, or similar in colour to the cheese itself. |
| Formation | Blue cheese rinds form naturally during the maturation process. They can also be created using bacteria and a salt brine solution. |
| Purpose | The rind of blue cheese can act as a protective barrier, preventing the cheese from drying out and trapping moisture inside. In some cases, the rind also contributes to the flavour of the cheese. |
| Safety Concerns | There is a risk of undesirable microorganisms, moulds, or contamination from the environment during the ripening and transportation process. Black, bright red, and deep brown moulds on cheese are considered harmful. |
Explore related products
What You'll Learn
Blue cheese rinds are generally edible
When it comes to cheese rinds, it's important to be cautious but not overly fearful. While it's true that some rinds are not edible and can even be harmful, this is not the case for all rinds. Soft and creamy rinds are generally safe to eat, while hard and tough rinds may be edible but are less palatable. The key is to trust your senses and use your best judgment. If a rind looks or smells unpleasant, it's probably best to avoid it.
It's worth noting that the role of a cheese rind has evolved over time. Traditionally, cheese rinds were considered edible and were even used in cooking or to flavour other dishes. Today, the rind is often compared to packaging, serving as a protective barrier between the cheese and the environment. This change in perspective is largely due to the increased risk of contamination during transportation and storage.
However, this doesn't mean that all cheese rinds are unsafe or unpleasant to eat. Natural rinds, which form during the aging process, are typically found on cheeses like cheddar and Parmesan. These rinds can be bitter, but they are still edible. On the other hand, wax rinds, which are common on Dutch cheeses like Gouda and Edam, are not meant to be eaten.
In summary, blue cheese rinds can be edible, but it's important to consider the specific type of cheese and the appearance and smell of the rind before consuming it. When in doubt, it's always best to err on the side of caution and avoid eating the rind.
Blue Cheese and Pesto: A Match Made in Heaven?
You may want to see also
But Gorgonzola rinds are not edible
The rind of blue cheese is generally edible. However, Gorgonzola rinds are not edible. The microflora of the rind is crucial to the ripening process of Gorgonzola cheese. But once the ripening process is complete, the rind remains in contact with the environment, which could lead to contamination. Therefore, it is recommended to avoid consuming the rind of Gorgonzola cheese.
The decision to label Gorgonzola cheese rinds as inedible was made in 2008 by the Official Journal of the European Union. This decision was based on the potential health risks associated with consuming the rind, which may come into contact with dirt or other contaminants during the production and transportation process.
It is worth noting that the edibility of cheese rinds can vary depending on the type of cheese and the production methods. While some cheese rinds, such as those on Brie, Camembert, and certain goat cheeses, are known to be edible, others may be coated in wax, plastic, or other substances that are not meant to be consumed.
As a general rule, it is advisable to check the label of the cheese for any indications about the edibility of the rind. If the rind is not specifically designated as edible, it is best to refrain from consuming it. Additionally, it is important to pay attention to the smell, texture, and appearance of the rind, as these can also provide clues about its edibility. For example, black, bright red, and deep brown molds on cheese rinds are typically considered unsafe to eat.
In summary, while the rind of Gorgonzola cheese is not meant to be consumed due to potential contamination and health risks, the edibility of cheese rinds can vary depending on the specific type of cheese and production methods. It is always important to check the label and use your best judgment when deciding whether or not to eat a cheese rind.
Blue Cheese Salads: High-Fat Delicacy or Healthy Choice?
You may want to see also
Soft, creamy rinds are usually fine to eat
When it comes to cheese rinds, the general rule of thumb is that if it's soft and creamy, it's usually safe to eat. Cheeses with soft rinds like Brie, Camembert, and certain goat cheeses, often referred to as "bloomy rinds," are not only edible but can add a burst of flavour to the cheese. The soft, creamy texture of these rinds is a result of a combination of mould, yeast, or a yeast-like fungus that "blooms" into little flowers on the exterior, eventually forming a cohesive skin. This live rind breaks down the interior cheese, making it delectably creamy.
However, it's important to exercise caution when consuming cheese rinds, especially those that are hard or have been exposed to the environment for a prolonged period. While soft rinds are generally safe, hard rinds can be incredibly tough and unappetizing. Parmesan cheese, for example, is edible all the way through, but the hard rind may not be enjoyable to eat. Additionally, some cheese rinds, such as those on Gorgonzola, are not intended to be eaten due to potential contamination during the ripening and transportation processes.
It's worth noting that the colour of the rind can also provide some indication of its edibility. While white, green, and blue moulds occur naturally on most cheeses and can be safely scraped off, black, bright red, and deep brown moulds are generally harmful and should be avoided. Furthermore, if the cheese has an overpowering ammonia-like smell or an overly juicy texture, it's best to discard it.
Ultimately, the decision to eat the rind comes down to personal preference and taste. If you enjoy the flavour and texture of the soft, creamy rind, there's no reason to shy away from it. However, if you have any immune issues or are in a high-risk age group, it's recommended to exercise caution and avoid consuming rinds altogether.
In conclusion, soft, creamy cheese rinds, such as those found on Brie and Camembert, are typically safe to consume and can even enhance your culinary experience. However, it's important to be cautious and trust your instincts when it comes to cheese rinds, especially those that are hard or exhibit suspicious colours or odours.
Blue Cheese: Delicious or Disgusting?
You may want to see also
Explore related products
Avoid hard rinds unless you like the taste
When it comes to blue cheese, the rind is generally considered safe to consume. However, there are a few things to keep in mind. Firstly, always inspect the cheese for any signs of undesirable mould. Black, bright red, and deep brown colours on the rind indicate the presence of harmful mould, and such cheeses should be discarded. White, green, and blue moulds, on the other hand, are generally safe and can be scraped off. Additionally, pay attention to the smell and texture of the cheese. If it reeks of ammonia or has an overly juicy, soft texture, it's best to discard it.
While blue cheese rinds are typically edible, there are some exceptions. For example, the rind of Gorgonzola cheese is not meant to be eaten. The microflora on the rind of this particular cheese is crucial for the ripening process, but it can also come into contact with undesirable microorganisms during the commercial life of the product. As a result, consumers are advised to remove the rind before consumption.
In general, when it comes to cheese rinds, soft and creamy rinds are usually safe to eat and can even add flavour to the cheese. Cheeses with soft rinds like Brie, Camembert, and certain goat cheeses, often referred to as bloomy rinds, are edible and can enhance the overall taste experience. The rind on these cheeses is formed by a combination of mould, yeast, or a yeast-like fungus that breaks down the interior cheese, giving it a creamy texture.
However, hard rinds, like those found on Parmesan cheese, can be a different story. While Parmesan is technically edible in its entirety, the hard rind may not be enjoyable to eat. It can be quite tough and difficult to bite into. So, unless you particularly enjoy the taste and texture of hard cheese rinds, it is generally advisable to avoid consuming them. Instead, you can choose to remove the rind or simply leave it on your plate after enjoying the cheese. Ultimately, it comes down to personal preference and how adventurous your palate is!
Blue Cheese Superfood Status: Is It Deserved?
You may want to see also
Black, red and brown moulds are harmful
When it comes to blue cheese, or any cheese for that matter, black, red, and brown moulds are generally harmful and should be avoided. While it is rare to find mould on cheese that presents a health concern, black, red, and brown moulds can indicate the presence of harmful toxins or mycotoxins.
It is important to distinguish between the natural moulds that are integral to the cheesemaking process and those that develop due to improper storage or ageing. Blue cheese, for example, is known for its distinctive blue mould veins, which are safe to consume and contribute to its unique flavour and texture. However, if you spot black, red, or brown moulds on your blue cheese, it is best to discard it. These moulds can produce mycotoxins, which are harmful to consume.
Fresh soft cheeses, such as ricotta, mascarpone, and chèvre, should be discarded if mould is present, as it is likely to have penetrated the entire cheese. For soft cheeses like Brie or Camembert, it is recommended to cut away at least a quarter of an inch from any surface with visible mould. Harder, aged cheeses like Cheddar or Parmesan can be salvaged by scraping away the mould, ensuring you remove any affected cheese.
While white, green, and blue moulds are generally safe and occur naturally on many cheeses, always exercise caution. Pay attention to the smell, texture, and appearance of the cheese. If the mould has a strong ammonia-like odour, a wet or juicy texture, or has turned the cheese into an overly soft consistency, it is best to discard it. Trust your senses and remember that just because something doesn't taste good doesn't mean it's safe to eat.
Blacksticks Blue Cheese: A Vegetarian Delight?
You may want to see also
Frequently asked questions
Blue cheese rinds are generally considered safe to eat. However, it's important to be cautious as the rind can come into contact with harmful contaminants during the production and transportation process. If you are unsure, it is best to remove the rind before consuming the cheese.
Yes, there are four main types of cheese rinds: natural, wax, washed, and bloomy rinds. Natural rinds form during the maturation process and are typically found on Cheddar and Parmesan cheeses. Wax rinds are created by applying a layer of melted wax to protect the cheese. Washed rinds are created using a salt brine solution, sometimes flavoured with cider, cognac, beer, or wine. Bloomy rinds are soft and creamy, made from a combination of mould, yeast, or yeast-like fungi.
The edibility of a cheese rind depends on the type of cheese and personal preference. If the rind is hard and flavourless, it might be better to remove it before consumption. However, if it is soft and creamy, like those found on Brie or Camembert, it is generally safe to eat and may even add flavour to the cheese. Always pay attention to the smell and texture of the cheese; if it smells like ammonia or has an overly juicy texture, it is probably best to discard it.
Cheese rinds develop naturally during the maturation process, and they can be influenced by factors such as humidity and the presence of other cheeses. Cheese rinds serve as a protective barrier between the cheese and the environment, aiding in the ripening process and contributing to the unique flavours and aromas of the cheese.
