Kamil Perry
Cheese rinds are the outer shell of cheese that forms during the cheesemaking process. They are natural and usually edible. There are three types of cheese rinds: washed, natural, and bloomy. Washed rinds are created when cheese is washed with brine, alcohol, or both, creating a damp environment for edible moulds to grow. This process results in a strong, salty flavour and a sticky or moist exterior. Natural rinds are formed when the outermost layer of cheese dries into a thin crust. Cheesemakers may rub the rind with oil, salt, lard, or brine to enhance the flavour. Domestic Parmesan and Cheddar are examples of cheeses with natural rinds. Bloomy rinds, commonly found on cheeses like Brie and Camembert, are white and soft, sometimes fuzzy, and have a woodsy flavour. They are produced by spraying a solution containing edible mould spores onto the cheese, encouraging mould growth in a humid environment. While most cheese rinds are edible, it is important to avoid consuming rinds made with inedible materials such as wax, cloth, or bark, which are used for preservation.
| Characteristics | Values |
|---|---|
| Edibility | Natural cheese rinds are usually edible. |
| Formation | The rind is the outermost layer of the cheese that dries into a thin crust. |
| Ingredients | The rind is composed of accumulated dead mold, bacteria, milk fat, and proteins. |
| Types | There are three types of cheese rinds: bloomy, washed, and natural. |
| Bloomy Rinds | Bloomy rinds are white and soft, sometimes fuzzy. They are created by spraying a solution containing edible mold spores on the cheese and aging it in a humid, temperature-controlled room for about 60 days. Common examples include Brie and Camembert. |
| Washed Rinds | Washed rinds are created by washing the cheese with brine, alcohol, or both, resulting in a damp environment where edible molds can grow. They often have an orange or reddish hue and a sticky or moist exterior. Washed rinds are typically the most aromatic and have a stronger, saltier flavor. Common examples include Taleggio and Limburger. |
| Natural Rinds | Natural rinds are formed when the outermost layer of the cheese dries and hardens. Cheesemakers may rub the rind with oil, salt, lard, or brine. Domestic Parmesan and Cheddar are examples of natural rind cheeses. However, dry natural rinds on cheeses like Parmigiano-Reggiano and Gouda should be cut away before eating as they are brushed with oil or wax to prevent unwanted mold formation. |
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What You'll Learn
Washed rinds
Washed-rind or smear-ripened cheeses are periodically treated with brine or mold-bearing agents. This process is called 'washing the rind' and is done during the ageing of the cheese, giving rise to a wide range of styles, textures, and flavours. The washing encourages the growth of certain bacteria, notably Brevibacterium linens, which thrive in humid, ammoniated, and salty conditions. This bacterium is characterised by its orange to ruby-red colour and its pungent odour, resulting in washed-rind cheeses often being referred to as "stinky cheese". The edible rind contributes significantly to the flavour of the cheese, and it is generally recommended to taste it to appreciate the full characteristics of the cheese.
The washing solution used on washed-rind cheeses is typically brine (saltwater), but various other liquids can be used, including beer, wine, brandy, and even spices. These additional ingredients impart unique flavours to the cheese, with the rind often providing a salty bite followed by the creaminess of the cheese itself. The washing process also helps restrict undesirable grey and brown moulds and adds salt to the cheese.
Washed-rind cheeses can be soft, semi-hard, or hard, with the softer varieties sometimes distinguished as "smear-ripened". The term "washed rind" is sometimes reserved only for the harder cheeses. The softer cheeses are often associated with the French lowlands and are known as monastery or Trappist cheeses. Examples of soft washed-rind cheeses include Limburger, Epoisses, and Stinking Bishop, while a well-known hard washed-rind cheese is Appenzeller.
Washed-rind cheeses are known for their distinctive flavours and colourful rinds. The washing process allows for the creation of unique cheese profiles, with producers experimenting with different washing solutions and techniques to craft one-of-a-kind products.
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Natural rinds
Tom Bivins, former executive director of the Vermont Cheese Council, encourages people to eat the rind, as doing so will help them appreciate the cheese. He also recommends adding a funky cheese to a cheese board to impress guests. One such cheese Bivins affectionately calls "milk pudding," the Jasper Hill Farm Harbison, a soft cheese with a bloomy rind.
It is important to note that natural rinds made of accumulated dead mould and bacteria with some milk fat and proteins can cause allergic reactions in some individuals. For example, one person reported a tingly and weird feeling in their mouth after eating the rind of Brie, a cheese with a natural rind, which they later attributed to a penicillin allergy.
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Bloomy rinds
Cheese rinds are the outer shell of the cheese that forms during the cheesemaking process. They are natural and usually edible. One type of cheese rind is the bloomy rind, which is soft, creamy, and buttery. Bloomy rinds are covered with a white, downy rind, which is often a mix of penicillium candidum (fluffy white-coloured mould) and geotrichum candidum (squiggly cream-coloured fungus). The rind is formed when cheesemakers spray a solution containing edible mould spores (Penicillium candidum, camemberti, or glaucum) on the cheese. Humidity in the room where the cheese is ripened encourages this mould to grow and form a rind. Bloomy rinds are best known for their luscious, creamy texture and flavours of mushrooms, minerals, and earth. They are often paired with white and medium-bodied red wines.
Bloomy rind cheeses can be made with any milk breed, such as the crottin goat cheese from France and the robiola tre latti (made with three milks: cow, goat, and sheep) from Italy. The most popular bloomy rind cheeses are widely available, such as brie and camembert. One of the origins of bloomy rind cheese started in wives' cellars in Normandy, France, where wives would transform soured raw milk into small discs of salted cheese, which would then be stored in cool cellars. This highly acidic curd attracted the region's moulds and fungus and resulted in what is now widely known as Camembert.
As a bloomy rind cheese ages, the cheese's lactic acid helps break down the curd, making it more complex, flavourful, and aromatic. The ripening of bloomy rind cheese depends on the height and density (water content) of the cheese. Shorter, squatter bloomy rind cheeses with a high moisture content will continue to break down into a spreadable and gooey texture, with earthy and mushroomy flavours. On the other hand, taller, denser cheeses with less moisture will become even denser, and the rind will slow down in its development.
The only reason one might not want to eat a bloomy rind is if the rind has separated from the cheese, has a gritty texture, or an ammoniated flavour or smell.
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Inedible rinds
Cheese rinds are the outer shell of the cheese that forms during the cheese-making process. They are natural and usually edible. However, some cheese rinds are not meant to be eaten and are considered inedible.
Inedible cheese rinds are usually made of wax, cheesecloth, or paper. These materials are used to protect the cheese during transportation and storage. While these rinds are not toxic, they are not meant to be consumed and can be unpleasant to eat. It is recommended to remove these rinds before consuming the cheese.
Some examples of cheeses with inedible rinds include:
- Parmigiano Reggiano: This cheese has a firm and hard rind that is often grated or added to soups, stocks, or bean dishes for flavour.
- Jasper Hill's Harbison: This cheese is known for its bark-like rind, which is not typically consumed.
- Gouda: Some varieties of Gouda cheese have a colourful wax layer that is not meant to be eaten.
It is important to note that while these rinds are not toxic, it is advisable to follow the manufacturer's guidelines or the advice of cheese experts when deciding whether to consume the rind or not. Personal preference also plays a role, as some people may find the texture or flavour of certain rinds unappealing.
When in doubt, it is always recommended to consult a cheese specialist or a trusted source for specific information about a particular cheese and its rind.
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Edible rinds
Cheese rinds are the outer shell of the cheese that forms during the cheese-making process. They are natural and usually edible. However, wax, cloth, bark, and other inedible materials might be wrapped around the cheese to preserve it, and these should not be eaten.
There are three types of natural cheese rinds: bloomy, washed, and dry. Bloomy rinds are white and soft, sometimes even fuzzy. They are created when cheesemakers spray a solution containing edible mold spores (Penicillium candidum, camemberti, or glaucum) on the cheese. Humidity in the room where the cheese is ripened encourages the mold to grow and form a rind. The most common kinds of cheese with bloomy rinds are Brie and Camembert. The only reason you might not want to eat the rind is if it has separated from the cheese, has a gritty texture, or an ammoniated flavor or smell.
Washed rinds usually have an orange or reddish hue with a sticky or moist exterior. Cheesemakers wash the cheese with brine, alcohol, or both, creating a damp environment where edible molds, like B. linens, can grow. This gives the rind a strong, salty flavor. Washed rinds are often the most aromatic, creating what some people call "stinky cheese." The flavor of the cheese is typically stronger and saltier due to the brine and alcohol. Some common cheeses with washed rinds include Taleggio, Limburger, and Willoughby.
Dry, natural rinds are the exception to the "rinds are edible" rule. Oil or wax is brushed on the outside of the cheese to prevent unwanted molds from forming, so these rinds should be cut away before eating. Cheeses with dry, natural rinds include imported Parmigiano-Reggiano and Gouda.
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Frequently asked questions
Cheese rinds are the outer shell of the cheese that forms during the cheese-making process. They are usually made from accumulated dead mold and bacteria with some milk fat and proteins.
Yes, cheese rinds are usually edible. However, if there is wax, plastic, cloth, paper, or cheesecloth on the rind, do not eat it.
Some cheeses with edible rinds include Brie, Camembert, Saint Andre, Mt. Tam, and Taleggio.
To make a washed cheese rind, cheesemakers wash the cheese with brine, alcohol, or both, so that edible molds will grow. This gives the rind a strong, salty flavor.
