Kamil Perry
Whether to eat the rind on goat's cheese or not is a matter of personal preference. The rind is safe to eat and can add flavour to the cheese, especially in the case of ash-covered cheeses, where it helps to encourage the growth of mould and the breakdown you see at the edges. However, some people find mouldy rinds unappetising. Goat's cheese rinds can be grilled or baked, or thinly sliced and used in salads or sandwiches.
| Characteristics | Values |
|---|---|
| Goat cheese rind | Soft, bloomy, fuzzy, edible |
| Goat cheese | Tart, creamy, rich, chalky |
| Rind formation | Air naturally dries out the exterior of the cheese |
| Rind colour | White, grey |
| Rind mould | Safe to eat, adds flavour |
| Rind consumption | Can be eaten or cut off |
| Rind pairing | Complemented by the sweetness of vegetables like beetroot, red onions, and red peppers |
| Rind preservation | Aged in brine |
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What You'll Learn
Grilling or baking goat's cheese rind
When grilling goat's cheese, it is best to use a thick slice of mature goat's cheese, about 2.5-3cm in thickness, with the rind left on. Place the cheese on a slightly smaller disc of thick, rustic toast and flash it under a very hot grill. This will create a sweet, caramelised surface on the cheese without turning the rest of it into a "sloppy cowpat". Do not worry about overdoing the grilling, and do not feel the need to sprinkle the cheese with balsamic vinegar or sugar.
If you are looking to bake with goat's cheese rind, there are a few options. Goat's cheese melts beautifully, so it can be thinly sliced and used as a topping for salads or sandwiches. It can also be used as a filling for tarts or pastries, or shaved or grated over dishes as a flavourful garnish. When grating, it is best to use harder, aged goat's cheeses, and placing the cheese in the freezer beforehand will make the grating process easier.
When cooking with goat's cheese, it is important to consider the other flavours in your dish. Goat's cheese has a distinct "`goaty`" flavour, as well as metallic and mineral notes, so it is best paired with ingredients that complement these flavours. Some common pairings include beetroot, red onion, roasted red peppers, capers, green olives, and preserved lemon rind. Sweet ingredients like honey and balsamic vinegar can also be used, but it is important not to overpower the dish with too much sweetness.
Finally, when purchasing goat's cheese, look for a properly matured cheese. A well-matured goat's cheese will have a chalky white centre, with rich, creamy outer rings, and a soft, oozy layer towards the exterior. The rind should be soft and bloomy, and the cheese should have a complex flavour profile.
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Eating the rind or peeling it off
When it comes to eating goat's cheese rind, there are a few things to consider. Firstly, the rind of goat's cheese is typically safe to eat and can add flavour to the cheese, especially with ash-covered cheeses, as the ash helps to encourage the growth of mould and the breakdown you see at the edges. However, some people prefer not to eat the rind, as it can sometimes capture mould. Ultimately, it is a matter of personal preference, and you can choose to eat the rind or cut it off.
If you decide to eat the rind, it is important to note that the rind of goat's cheese is usually soft, bloomy, and even a little fuzzy, similar to the rind of Brie and Camembert. This variety of goat's cheese melts quite beautifully but can quickly go from oozy to runny, so it is important to keep a close eye on it when melting. It is best used thinly sliced and uncooked on salads and in baguette sandwiches, or on open-face sandwiches that are run under the broiler until oozy.
On the other hand, if you decide to peel off the rind, you can still use it in various ways. The rind can be grated or shaved, especially if you place the cheese in the freezer for a while before grating. The rind can also be melted, similar to how one would melt chocolate, and used as a topping or ingredient in other dishes.
When deciding whether to eat the rind or peel it off, it is worth considering the type of goat's cheese you are using. Fresh goat's cheese, for example, is so young that it has not yet developed a rind and is often sold in tubes in supermarkets. Semi-aged goat's cheeses, on the other hand, will have a white rind or may be coated in an edible grey ash, which adds a speckled appearance and helps cut down on the tart/acidic flavour of the cheese. These cheeses can be cut or crumbled and added to salads.
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Using it in a salad
When using goat's cheese rind in a salad, it is important to select the right type of cheese. The best cheese to use is ripened goat's cheese, preferably an AOC goat's cheese, which has a rind and a creamy centre that melts when heated. The cheese should come in small discs of around 5-6 cm thickness or in a log or barrel form that can be sliced accordingly. The rind encases each slice, preventing the cheese from running when pan-fried. Examples of suitable cheeses include Crottin des Deux-Sèvres, Picandou, Pico Affine, Chabichou du Poitou, and Le Chabichou d’Antan.
Once you have selected the appropriate cheese, you can prepare it in various ways for your salad. One option is to slice the cheese into rounds and place them under a grill. If you prefer a softer cheese, you can try spreading it on slices of grilled aubergine or bread and grilling it. For a unique texture, you can bread the cheese slices, freeze them, bread them again, and then fry them, resulting in a crispy crust with gooey cheese inside. Another option is to wrap the cheese in phyllo pastry to create a pastry pocket, toast it, and place it on top of the salad.
When building your salad, it is essential to consider the flavours and textures that will complement the goat's cheese. A base of watercress, rocket, or salted little gem lettuce can add a "clean" edge to the plate. Grilled courgette ribbons or plain cucumber can also provide a refreshing contrast to the warm cheese. If you're using a sweeter dressing, you may want to incorporate vegetables like baked beetroot, red onions, or roasted red peppers to balance the flavours. To add acidity, include capers, green olives, or preserved lemon rind. For textural variety, throw in some al dente pearl barley or toasted nuts like walnuts.
Finally, when assembling your salad, consider the presentation and arrangement of the ingredients. If using a log or barrel-shaped cheese, cut it into medallions or rounds to create visually appealing portions. Arrange the salad greens and vegetables first, then place the prepared goat's cheese slices on top. Drizzle the desired amount of dressing over the salad, being mindful not to oversaturate the ingredients. If using nuts, walnuts go particularly well with goat's cheese and can be sprinkled on top. Finish with a sprinkle of fresh herbs like chives for added flavour and colour.
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Melting goat's cheese rind
The rind of goat's cheese is formed as the cheese ages and air naturally dries out the exterior. This rind is soft, edible, and can be eaten on its own or melted. Melting goat's cheese rind can add a unique flavour and texture to a dish. Here are some tips and ideas for melting goat's cheese rind:
On a Cheese Tray
The goat's cheese with rind can be melted thinly sliced and uncooked on a cheese tray. This allows the complex flavour of the melted rind to shine through.
In Salads
Goat's cheese with rind can be melted into a warm goat's cheese salad, also known as Salade au Chèvre Chaud. The cheese can be sliced thinly and melted on top of the salad, or it can be crumbled and mixed into the salad before being warmed. The warmth of the cheese will create a nice contrast with the cool vegetables in the salad.
On Pizza
Slices of goat's cheese with rind can be placed on top of a pizza and melted into semi-liquid pools. This adds a creamy and luscious texture to the pizza.
On Toast
A slice of goat's cheese with rind, about 2.5-3cm in thickness, can be placed on a disc of thick, rustic toast and grilled. The cheese will melt and caramelise, creating a sweet and gooey texture.
In Sandwiches
Goat's cheese with rind can be thinly sliced and melted in sandwiches, such as baguette sandwiches or tartines (open-face sandwiches). The cheese can be melted under a broiler or in a panini press.
When melting goat's cheese rind, it is important to watch it closely as it can go from oozy to runny in seconds. Additionally, while the rind is edible, some people may prefer to peel it off before melting the cheese.
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Grating or shaving goat's cheese rind
When grating or shaving goat's cheese rind, it is important to consider the texture and flavour of the cheese. The rind of a young, fresh goat's cheese will be rindless and chalky-white, with a tart flavour. On the other hand, aged goat cheeses develop a soft, edible rind as the air naturally dries out the exterior. These cheeses often have a white rind, but some are coated in an edible grey ash, adding a speckled appearance and a fuller flavour.
The grated or shaved goat's cheese rind can be used in a variety of ways. It can be sprinkled on top of salads, adding a nice acidic flourish. It can also be used as a topping for crackers or baguette sandwiches, providing a complex flavour. Additionally, the rind can be grated and melted, similar to Brie or Camembert, to create a warm, oozy sandwich or tartine.
When choosing a goat's cheese to grate or shave, look for the hardest-aged varieties, such as Tomme de chèvre, which are more likely to grate well. These cheeses are often found in large wheels and are known for their strong flavour. By placing the cheese in the freezer for a short time before grating, you can improve its grating consistency.
In conclusion, grating or shaving goat's cheese rind can be a delicious way to add flavour and texture to salads, sandwiches, and other dishes. Consider the texture and flavour of the cheese, and don't be afraid to experiment with different varieties to find the one that best suits your dish.
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Frequently asked questions
Yes, the rind on goat's cheese is safe to eat and can add flavour to the cheese.
Goat's cheese with the rind on can be served in a salad, melted on a baguette sandwich, or on a cheese tray.
The rind on goat's cheese can be soft, bloomy, and fuzzy. The flavour is complex and can be affected by the presence of mould or ash.
If you want to bake or grill goat's cheese with the rind on, it is recommended to slice it thinly and flash it under a very hot grill to create a sweet, caramelised surface.
