Bushra Griffith
The powdery, funky stuff on the outside of a cheese is called a rind, and it's basically the cheese's skin. Cheese rinds form during the aging process, and there are three types: bloomy, washed, and natural rinds. Unless the cheese is coated with an inedible substance like wax, paper, plastic, or cloth, rinds are totally safe to eat – but that doesn’t mean everyone likes them. Some people enjoy the peppery notes of a bloomy rind on a lightly aged goat cheese, while others prefer the salty bite of a washed rind, or the bitter taste of a natural rind.
| Characteristics | Values |
|---|---|
| Formation | Natural formation during the aging process |
| Types | Bloomy, Washed, and Natural |
| Edibility | Safe to eat unless coated with inedible substances like wax, plastic, cloth, or paper |
| Taste | Salty, bitter, creamy, mushroomy, woody, peppery, creamy |
| Texture | White, soft, fuzzy, sticky, moist, gritty |
| Preservation | Coated with wax, cloth, bark, or other materials |
| Use | Can be used for flavoring soups and broths |
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What You'll Learn
- Natural rinds are formed when the outermost layer dries into a thin crust
- Washed rinds are created with bacteria and salt brine, giving them a strong, salty flavour
- Bloomy rinds are white and soft, with a woodsy flavour and created with edible mould spores
- Rinds are safe to eat, but whether you do depends on your preference
- Rinds can be used to add flavour to dishes like broths and sauces
Natural rinds are formed when the outermost layer dries into a thin crust
Natural rinds are formed when the outermost layer of a cheese dries into a thin crust during the aging process. This occurs as a result of salting and air circulation, which draw moisture out of the surface of the cheese wheel. Natural rinds are typically found on domestic Parmesan and Cheddar cheeses, and they are usually thicker and harder than other types of rinds. While natural rinds are edible, they can be unpleasant to eat due to their gritty texture and bitter taste. However, they can be used to add flavour to soups and broths.
Natural rinds can be distinguished from other types of rinds, such as bloomy and washed rinds, which are created through the introduction of specific bacteria and moulds. Bloomy rinds, for example, are formed when cheese-makers spray a solution containing edible mould spores onto the cheese, resulting in a white and soft rind that can sometimes be fuzzy. Washed rinds, on the other hand, are created by washing the cheese with brine, alcohol, or both, which encourages the growth of bacteria and gives the rind a strong, salty flavour.
The formation of a natural rind is a natural process that occurs as cheese ages. Cheesemakers may also enhance the flavour and texture of the rind by rubbing it with various substances, such as oil, salt, lard, or brine. These additions can help draw out moisture and create a more distinct crust. In some cases, natural rinds may also be coated with cloth or wax to protect the cheese and prevent the growth of unwanted moulds. However, these coatings should be removed before consuming the cheese.
The taste and texture of natural rinds can vary depending on the type of cheese and the ageing process. Young cheeses with natural rinds, such as Bayley Hazen Blue, are described as having a delicious and musty flavour. On the other hand, older cheeses like imported Parmigiano-Reggiano and Gouda tend to develop dry, waxy, and unpalatable rinds that are not typically consumed but can be used for other purposes, such as dog chew toys. Ultimately, the decision to eat the rind or not comes down to personal preference, as long as there are no inedible substances present.
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Washed rinds are created with bacteria and salt brine, giving them a strong, salty flavour
Washed rinds are created by washing the cheese with a salt brine, which gives them their characteristic strong, salty flavour. The process of creating a washed rind begins once the cheese is set. The cheese is then dipped into a brine solution, often with added flavourings such as cider, cognac, beer, or wine, and then returned to the shelf. The bacteria in the brine continue to grow and give the cheese its distinctive flavour. This process also encourages the growth of edible moulds, which contribute to the strong, salty flavour of the rind. Washed rinds are often aromatic and can vary in texture from soft and oozy to firm.
Washed rinds are created through the intentional cultivation of bacteria and moulds, which are introduced to the cheese through the brine solution. This process is carefully controlled by cheesemakers to ensure the desired flavour and texture are achieved. The specific bacteria involved in this process is called B. Linens, and it is this bacteria that gives washed-rind cheeses their distinctive flavour and aroma.
The brine solution used to wash the cheese can be made with a variety of liquids, including water, alcohol, or a combination of both. The addition of salt to the brine is essential to the process, as it draws moisture out of the cheese and helps form the rind. This process of salting and air circulation is a natural part of the cheese-making process and helps to preserve the cheese.
Washed rinds are known for their strong, salty flavour, which can be too intense for some people. However, the flavour of the cheese itself is often milder than the smell suggests. The rind of a washed-rind cheese can range in colour from orange to red, and it often has a sticky or moist exterior. The texture of the cheese can vary, with some washed-rind cheeses being soft enough to ooze, while others are firm enough to grate.
Overall, the process of creating a washed rind involves a delicate balance of bacteria, salt, and brine, resulting in a strong, salty flavour that is beloved by many cheese enthusiasts. The art of cheesemaking involves carefully controlling the growth of bacteria and moulds to create unique flavours, textures, and aromas that enhance the sensory experience of enjoying a fine cheese.
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Bloomy rinds are white and soft, with a woodsy flavour and created with edible mould spores
A cheese rind is a crust that forms on the outside of cheese during the aging process. This can happen naturally or as a result of human intervention. One such type of rind is the bloomy rind. Bloomy rinds are white and soft, with a woodsy flavour, and are created with edible mould spores.
Bloomy rinds are characterised by their white, downy appearance, often with a fluffy or fuzzy texture. They are soft to the touch and develop a unique flavour and texture as they age. The ripening process of bloomy rind cheese can vary depending on the height, density, and moisture content of the cheese. Shorter, squatter cheeses with a high moisture content will develop a spreadable, gooey texture and a more intense flavour profile, including notes of mushrooms, minerals, and earth. On the other hand, taller, denser cheeses with less moisture will have a slower bloomy development and a milder flavour.
The mould on bloomy rinds is typically a type of penicillin called Penicillium candidum, which is part of the same family of fungi that produce penicillin antibiotics. However, the mould used for cheese is usually not the same strain that produces the antibiotic. Penicillium candidum is added to the cheese by spraying a solution containing edible mould spores onto the cheese surface. This process is often done in a controlled environment with specific humidity levels to encourage the mould to grow and form the rind.
Bloomy rind cheeses are widely popular and can be made with various types of milk, including cow, goat, and sheep milk. Some well-known examples of bloomy rind cheeses include Brie, Camembert, Saint Andre, Mt. Tam, and Robiola tre latti. Bloomy rind cheeses often pair well with white or medium-bodied red wines, depending on the richness and flavour profile of the cheese.
It is worth noting that while most cheese rinds are edible, it is always recommended to check for any wax, cheesecloth, or paper on the rind, as these should not be consumed. Additionally, if the bloomy rind has separated from the cheese, has a gritty texture, or an ammoniated flavour or smell, it is best to avoid eating it.
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Rinds are safe to eat, but whether you do depends on your preference
Cheese rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it. They are the result of successive layers of microbes like moulds, bacteria and yeasts working on the outside of a cheese. Rinds are generally safe to eat and can even enhance the flavour of the cheese. However, whether you choose to eat them or not depends on your preference.
Some cheese varieties, such as fresh cheeses like feta or halloumi, are aged for a short time and do not develop a rind. Some cheeses are also aged in vacuum-sealed plastic and do not have a rind.
There are different types of cheese rinds, and each has its own characteristics. Bloomy rinds, found on cheeses like brie, camembert and robiola, are soft white mould rinds that develop during the short ageing of the cheese. They are generally edible and add texture and flavour to the cheese. However, if the cheese is overripe, the rind may have an intense ammonia taste and may not be pleasant to eat.
Washed rinds are created with bacteria and a salt brine solution. They usually have a sticky texture and a reddish-orange colour. These rinds can be flavoured with various ingredients, such as cider, cognac, beer or wine, and are generally safe to eat. However, they may have a potent aroma and a salty taste that not everyone enjoys.
Natural rinds form naturally on cheeses like Parmesan during the ageing process. Over time, the rind becomes harder, and most people prefer not to eat it due to its tough texture. While it is edible, it may be challenging to bite through and is often used to enhance the flavour of soups or stews.
Cheeses like Gouda and some aged cheddars are dipped in wax to seal the cheese during ageing, resulting in a waxy coating that prevents the development of microbes. These wax rinds are generally not meant to be eaten and can be removed before consuming the cheese.
Ultimately, whether you choose to eat the rind or not is a matter of personal preference. Some people enjoy the unique flavours, aromas and textures that rinds can bring to the cheese-eating experience, while others prefer to focus on the paste of the cheese. It is recommended to taste the rind of any new cheese to determine if you like it and decide whether to include it in your cheese-eating routine.
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Rinds can be used to add flavour to dishes like broths and sauces
Cheese rinds are formed during the ageing process and can be categorised into three types: bloomy, washed, and natural rinds. The rind is basically the cheese's skin, and it forms as the outermost layer dries into a thin crust. While all rinds are composed of the same stuff as the cheese itself, and are therefore edible, some people may find the taste or texture unpleasant. Whether or not you eat the rind often comes down to personal preference.
Washed rinds are created with bacteria and a salt brine, and can be flavoured with cider, cognac, beer, or wine. This process occurs once the cheese is set, after which it is dipped into the brine and returned to the shelf for the bacteria to continue growing. The result is often a salty bite from the rind, followed by creamy cheese.
Natural rinds, on the other hand, tend to have a more bitter taste. They are typically thicker and harder than other rinds and can be gritty in texture. While natural rinds are edible, they are often cut away before eating, especially if they have been brushed with oil or wax to prevent unwanted moulds from forming. However, these rinds can still be used to flavour dishes, such as broth, as mentioned earlier.
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Frequently asked questions
A cheese rind is basically the cheese's skin. It is formed during the aging process and can be one of three types: bloomy, washed, or natural. Bloomy rinds are created when cheese-makers spray a solution containing edible mold spores onto the cheese, which then blooms into the rind. Washed rinds are created when the cheese is washed with brine, alcohol, or both, so edible molds will grow, giving the rind a strong, salty flavor. Natural rinds are formed when the outermost layer of the cheese dries into a thin crust.
Yes, cheese rinds are safe to eat. However, some people may find natural rinds unpleasant to eat due to their thicker, harder, and occasionally gritty texture. In addition, some cheeses may have an inedible substance like wax, cloth, or paper on the rind, which should be avoided.
The taste of cheese rinds can vary depending on the type of cheese and the aging process. Bloomy rinds can have a woodsy, mushroomy, or peppery flavor. Washed rinds are often salty due to the brine used in their creation. Natural rinds tend to have a more bitter taste. Ultimately, whether or not you choose to eat the rind comes down to personal preference.
