Randy Chandler
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. It is a versatile cheese that comes in a variety of textures, from soft and creamy to hard and crumbly, and flavours, from mild to tangy. The rind of goat cheese is an essential aspect of its character and can range from natural to waxed, or even coated in ash, herbs, or leaves. While some fresh goat cheeses never develop a rind, aged variants often boast a variety of coatings that add flavour and complexity.
| Characteristics | Values |
|---|---|
| Edibility | Rinds are generally edible, but whether or not one chooses to eat them is a matter of personal preference. |
| Formation | Rinds are formed naturally or by the cheesemaker. |
| Purpose | Rinds protect the cheese and sometimes add flavor. |
| Appearance | Goat cheese rinds can be white, gray, blue, green, or multicolored. |
| Texture | Rinds can be soft, fluffy, velvety, thick, wrinkly, or hard. |
| Flavor | Rinds can be flavored with herbs, spices, or mold. |
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What You'll Learn
Fresh goat cheese doesn't develop a rind
The rind of a cheese is formed naturally or by the cheesemaker and is there to protect the cheese and sometimes to flavour it. Rinds can provide a textural contrast to the cheese. However, not all cheeses have rinds. Fresh cheeses like chevre, burrata, feta, and vacuum-sealed cheddar do not have rinds. Fresh goat cheese, or chèvre, is pretty intense in flavour, and can be sticky to runny in texture. It is the opposite of cow's milk cheese in that the longer it is aged, the more approachable it becomes.
When it comes to aged goat cheese, bloomy rind cheese is a popular choice. Bloomy rind cheeses like brie, camembert, and robiola have a soft white mould rind, which sprouts or blooms in the short time the cheese is aging or ripening. The affineur (cheese ager) pats down the fuzzy sprouts into a layer that will become the cheese’s rind, transforming the cakey fat and protein structure into something gooey and unctuous. This type of rind is intended to be eaten—it adds texture and mushroomy flavour to the cheese.
Traditional French goat cheeses usually don't have any penicillium candidum added to the rinds, so some amounts of blue/grey mould typically start to appear after about a week. This is safe to eat but can be off-putting to those who are not used to seeing it on their cheese. To help control what grows on the rind, cheesemakers often add yeasts and moulds to their cheeses. Most of these are naturally occurring in milk anyway, so adding a little extra helps tip the balance in favour of the desired flora.
Goat cheese rinds can be quite varied, with some being thin and others being thick and creamy. The knobbly white rind of Spanish goat cheese, for example, is minerally and earthy, while the typical moleskin-textured rind of English goat cheese is plush and soft, like kitten fur.
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Natural rinds are favoured over an added white velvety coat
The rind of a goat cheese is an important defining feature of its quality. Fresh goat's cheese never develops a rind, while aged variants have a variety of different coatings. Harder cheeses usually have natural or waxed rinds, while those ripened with white mould are coated in a fluffy jacket, similar to Camembert or Brie.
The white velvety coat on goat's cheese is formed by adding penicillium candidum, a mould, to the milk. This creates a fluffier, velvety white outer coating. However, some cheesemakers, especially those making traditional French goat cheeses, prefer a natural rind and do not add penicillium candidum to their rinds. As a result, some amounts of blue, green, and grey mould start to appear after about a week. These moulds are safe to eat and add flavour and complexity to the cheese.
The natural moulds that grow on the rind of a goat cheese are influenced by various factors, including the original composition of the milk, the season, the weather, and humidity during the making and ripening of the cheese, the precise temperature it is kept at, and the length of time it is aged.
While the white velvety coat created by adding penicillium candidum can look attractive, some cheesemakers choose to favour a natural rind instead. This allows the milk itself to be best expressed in the cheese, as the natural moulds add unique flavours and complexity that enhance the overall taste experience.
In summary, natural rinds are favoured over an added white velvety coat on goat cheese because they allow for the development of more complex and unique flavours. By embracing the natural moulds that occur during the ageing process, cheesemakers can create cheeses with enhanced taste profiles that showcase the quality of the milk used.
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Rinds are edible and add texture and flavour
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. Whether you choose to eat them or not is a personal decision. Some people like to eat the rind with the interior (also known as the paste) of the cheese to see how it affects the overall taste.
Some cheeses have flavours added to the rind. These are intended to be eaten and will usually be quite tasty. Common coatings include herbs and spices. This can range from the pliable rinds on cheeses like tommes to the firmer rinds on cheeses like Comté or Parmigiano Reggiano. While the rind on Comte is edible, the rind on Parmigiano Reggiano is too hard to eat, but it can be used in cooking or to flavour soups or beans.
Rinds on bloomy rind cheeses like brie, camembert, and robiola have a soft white mould rind, which sprouts or blooms in the short time the cheese is aging or ripening. This type of rind is intended to be eaten—it adds texture and mushroomy flavour to the cheese. Washed rinds have been washed in a culture solution that turns the rind sticky, orangey, and rather smelly.
Traditional French goat cheeses usually don't have any penicillium candidum added to the rinds, so some amounts of blue/grey mould typically start to appear after about a week. This is safe to eat but can be off-putting to those who are not used to seeing it on their cheese. To help control what grows on the rind, cheesemakers often add yeasts and moulds to their cheeses. Most of these are naturally occurring in milk anyway.
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Goat cheese rinds can be coated in herbs, spices, or ash
Goat cheese, or chèvre, is made from goat's milk. It comes in a variety of textures, from crumbly to creamy, and can be coated in herbs, spices, or ash. Fresh goat cheese is young and does not have a rind. As it ages, a soft, edible rind forms naturally as the air dries out the exterior of the cheese. This rind is completely safe to eat and adds texture and flavour to the cheese.
The addition of herbs, spices, or ash to the rind is a personal preference and some people may prefer the natural flavour of the cheese without any added coatings. However, these coatings can enhance the flavour and texture of the cheese, making it a tasty addition to salads, bruschetta, or pasta dishes.
It is important to note that not all goat cheeses have rinds. Fresh cheeses like chevre, burrata, feta, and vacuum-sealed cheddar are rindless. Aged goat cheeses, on the other hand, can have a variety of different rinds, including natural, waxed, or white mould-coated rinds.
The type of rind on a goat cheese can vary depending on the cheesemaking process and the desired flavour and texture. Traditional French goat cheeses usually have a natural rind without any added moulds, resulting in the development of blue, grey, or green moulds. These moulds are safe to eat and add flavour to the cheese.
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Some rinds are too hard to eat, but can be used in cooking
The rind of goat cheese is formed naturally or by the cheesemaker. It is there to protect the cheese and sometimes to flavour it. The rind of goat cheese can be made of a variety of things, including geotricum (a yeast), penicillium candidum (a mould), herbs, spices, or edible ash. The addition of herbs and spices is intended to flavour the rind and can be quite tasty. The edible ash is used traditionally with goat milk cheeses as it tones down the acidity in the milk.
The decision to eat the rind of a goat cheese ultimately comes down to personal preference. Some people may find the texture or flavour unappealing, while others may enjoy the contrast it provides to the cheese. It is generally recommended to try a small bite of the rind with the interior of the cheese to determine if you like it.
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Frequently asked questions
Yes, you can eat the rind of goat cheese. Whether or not you'd like to is a matter of personal preference. The rind is formed naturally or by the cheesemaker and is meant to protect the cheese and sometimes to flavor it.
The rind of goat cheese is made of a variety of things, depending on the type of cheese. Traditional French goat cheeses usually have a natural rind and develop some blue, grey, or green mould. Other cheeses have a rind made of yeast and mould, such as geotrichum and penicillium candidum, which is the same mould used to make Brie and Camembert. Some cheeses have rinds coated in herbs, spices, or edible ash.
The flavour of the rind depends on the type of cheese and how long it has been aged. The rind of a goat cheese can be textural and add mushroomy flavour to the cheese. The longer a goat cheese is aged, the more approachable it tends to be, and the flavour can be nutty and less tangy.
