Bushra Griffith
Whether or not to eat the rind of goat cheese is a frequently asked question. The answer is that unless the rind has some sort of fabric or solid material in it (e.g. clothbound cheddars, wax-bound gouda, vacherin with spruce bark), you can eat it, but whether you want to is another question. Some people find the rind too hard, bitter, or salty, while others believe that not eating the rind means you're missing half the work and half the flavour. Rinds can be coated in herbs, spices, wine, or ash, which are intended to be eaten and will usually be quite tasty.
| Characteristics | Values |
|---|---|
| Edibility | Yes, unless the rind contains non-edible material such as wax, paper, or cloth |
| Taste | Varies depending on the type of cheese and rind; some people may find the taste unpleasant |
| Texture | Varies, can be soft or hard |
| Type of cheese | Goat cheese with rind, such as Brie, Camembert, and washed rind cheese |
| Rind type | Natural or added by the cheesemaker; can be washed, herbed, peppered, wine-infused, coated in ash, or have no rind |
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What You'll Learn
In general, goat cheese rind is edible
Some rinds are herbed, peppered, wine-infused, or coated in ash, and these are meant to be eaten. For example, some French goat cheeses, such as Valencay, have edible rinds. Similarly, "washed" cheeses like Drunken Goat are bathed in a solution to promote ripening, resulting in flavourful rinds. On the other hand, wax-bound cheeses like Gouda are technically edible but may not be very tasty.
It's important to note that some rinds may be coated with an egg wash, which can be a magnet for bacteria. Additionally, bandage-wrapped cheeses, such as cave-aged cheddar, can be challenging to consume due to the cloth getting "funky" near the edge. If the rind contains inedible materials like wax, paper, or cloth, it is best to avoid eating it.
When it comes to goat cheese specifically, sources indicate that the rind on goat cheese is generally edible. However, one source mentions that while they eat the rind on Brie, Camembert, and goat's cheeses, not many people are aware of the presence of cheese mites that wander over the cheese and excrete on it. This may be a factor to consider when deciding whether to consume the rind on goat cheese.
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However, it's a matter of personal preference
Whether or not you choose to eat the rind of goat cheese is a matter of personal preference. While some people enjoy the texture and flavour that the rind adds to the cheese, others may find it unappealing. Ultimately, the decision to eat the rind comes down to individual taste and preference.
It's worth noting that not all goat cheeses have rinds, and among those that do, the rind can vary in edibility and flavour. Some goat cheeses, such as those coated in herbs, pepper, wine, or ash, are meant to be eaten with the rind. The rind on these cheeses can provide a delightful blend of earthy, nutty, and cheesy notes that complement the cheese itself.
On the other hand, some goat cheeses have rinds that are not meant to be eaten. For example, wax-bound cheeses like Gouda are technically edible but may not be very palatable. Similarly, bandage-wrapped cheeses like cave-aged cheddar can be eaten but may become increasingly funky and unappealing as you get closer to the edge.
Even within the category of edible rinds, there are differences in preference among cheese enthusiasts. Some people enjoy the strong flavours of washed-rind cheeses, which are bathed in a solution to promote ripening, while others find these rinds too salty. The same goes for goat cheeses with bloomy rinds, such as Brie and Camembert; some people savour the soft, white rind, while others avoid it.
In the end, the decision to eat the rind of goat cheese is a personal choice. If you're unsure, the best approach may be to simply give it a try and see if you enjoy it. As long as the rind is not made of inedible material like wax or paper, it's generally safe to take a bite and decide for yourself.
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If it's not wax, paper, cloth, or wood, it's likely edible
Whether or not to eat the rind of any cheese, including goat's cheese, is a common question. The answer is that unless the rind is made of wax, paper, cloth, or wood, it is likely edible. However, whether or not you should eat it is a matter of personal preference.
Rinds are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. They provide a textural contrast to the cheese, and some people enjoy eating them. However, others find them too hard, bitter, or salty.
Some cheeses, such as Brie and Camembert, have a soft, white "blooming rind" that is meant to be eaten, adding texture and a mushroomy flavour to the cheese. Other cheeses, like goat's cheese, may have rinds that are herbed, peppered, wine-infused, or coated in ash, which are also intended to be eaten. These coatings add flavour to the cheese and are usually quite tasty.
On the other hand, some rinds may be too hard, bitter, or salty for some people's tastes. For example, the rind on aged Parmesan is edible but is better used as a flavour additive in soups and sauces. Wax-bound cheeses, such as Gouda, have edible rinds, but they are not particularly delicious. Similarly, bandage-wrapped cheeses, like cave-aged cheddar, can be eaten but may be too funky-tasting near the edge.
Ultimately, whether or not to eat the rind of goat's cheese or any other cheese is a matter of personal preference. If you are unsure, you can try a small piece of the rind to see if you like the taste and texture.
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Some rinds are herbed, peppered, or coated in ash to be eaten
When it comes to goat cheese, or any cheese for that matter, the rind is generally edible. However, whether you choose to eat it or not depends on various factors, including taste, texture, and the type of cheese.
Some goat cheeses, like Valencay, a French goat cheese, have rinds that are herbed, peppered, or coated in ash, and these are meant to be eaten. These coatings add flavour to the cheese and are usually quite tasty. Herbs commonly used include rosemary, while some rinds are rubbed with espresso and lavender, providing a unique flavour profile.
Washed rinds, which have been bathed in a culture solution, are also edible. This process turns the rind into something sticky, orangey, and smelly, and is responsible for the distinctive flavour of certain cheeses. For example, Camembert Calvados is dipped in Calvados (Apple Brandy) and then surrounded by breadcrumbs, while Epoisses has an orange rind from being washed in Marc de Bourgogne.
However, it's important to note that not all rinds are created equal. Some cheesemakers recommend eating the rind on softer cheeses like Brie and Camembert, describing it as "half the work and half the flavour." On the other hand, some cheesemakers advise against eating the rind on these cheeses, comparing it to the packaging of salami. Ultimately, it's a matter of personal preference.
Additionally, some rinds may be too hard or salty for some people's tastes. For example, the rinds on aged cheeses like Parmigiano Reggiano are often discarded and used to flavour soups or sauces instead. Similarly, wax-bound cheeses like Gouda are technically edible but may not be very palatable.
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If it melts, it's probably edible
Whether or not to eat the rind of a cheese is a common question, and one that does not have a straightforward answer. The general consensus is that if it melts, it is edible. However, there are some exceptions to this rule, and ultimately, it comes down to personal preference.
Firstly, it is important to note that not all cheeses have rinds. Fresh cheeses like chevre, burrata, feta, and vacuum-sealed cheddar are rindless. For those cheeses that do have rinds, these can be natural or added by the cheesemaker. Rinds are there to protect the cheese and sometimes to flavour it.
If a cheese rind is made from inedible materials such as wax, paper, or cloth, it is best to avoid eating it. However, if the rind is not made from these materials, it is generally safe to eat. Some sources state that all cheese rinds are edible. One source notes that even non-edible rinds are not dangerous and won't make you sick, but you should not swallow them if they are made from plastic or wax.
Some cheese rinds are intended to be eaten and will usually be quite tasty. These include rinds that have been herbed, peppered, wine-infused, or coated in ash, including some French goat cheeses such as Valencay. The soft, white "blooming" rind found on cheeses like Brie and Camembert is also meant to be eaten, according to some cheesemongers, as it adds texture and flavour to the cheese. However, others say that it should not be eaten.
Ultimately, whether or not to eat a cheese rind is a matter of personal taste. Some people may find certain rinds too hard, bitter, or salty, while others may enjoy the contrast in texture and flavour that a rind can provide. As one source notes, "Eat it if you like the flavour; skip it if you don't."
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Frequently asked questions
Yes, goat cheese rind is edible. Rinds are formed naturally or by the cheesemaker and are meant to either protect the cheese or add flavour to it.
Yes, some cheese rinds are made of inedible materials like wax, paper, or cloth. These are meant to be discarded and not consumed.
If the cheese rind is not made of wax, paper, or cloth, it is most likely edible. You can try a small bite of the rind along with the interior of the cheese to see if you like it.
Some edible goat cheese rinds include those that are herbed, peppered, wine-infused, or coated in ash, such as the French goat cheese Valencay.
