Randy Chandler
Cheese rinds are a fascinating aspect of cheese, forming during the aging process as a way for the cheese to protect itself. These microbial communities grow on the outside of the cheese, breaking down fats and proteins and contributing to texture, flavour and aroma. There are several types of cheese rinds, including bloomy, washed, and natural rinds, each with its own unique characteristics. While some people enjoy eating cheese rinds, others find them unpalatable. Ultimately, whether or not to eat the rind is a personal preference, as they are generally safe to consume but can vary in taste and texture.
| Characteristics | Values |
|---|---|
| Purpose | Protect the inside (paste) of the cheese |
| Formation | Natural or by the cheesemaker |
| Edibility | Safe to eat but not always palatable |
| Types | Bloomy, washed, natural, clothbound, leaf-wrapped, waxed, and flavored |
| Flavor | Contributes to the flavor profile of the cheese |
| Texture | Provides textural contrast to the cheese |
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What You'll Learn
Rinds are edible, but not always palatable
Cheese rinds are formed naturally or by the cheesemaker to protect the cheese and sometimes to flavour it. They are a microbial community that grows on the outside surface of a cheese. There are three types of cheese rinds: bloomy, washed, and natural rinds.
Bloomy rinds are generally snowy white and can be found on cheeses like Brie or Camembert. These cheeses are coated with edible moulds, such as Penicillium candidum, and ripen from the outside in. Sometimes, a gooey layer called the "creamline" forms around the fudgy interior.
Washed rinds usually have a sticky texture and a reddish-orange colour. They are commonly found on "stinky" cheeses and are created with bacteria and a salt brine. These rinds may be sticky and sometimes crunchy, and they are too strong for some people but irresistible for others.
Natural rinds form naturally on cheese during the aging process and are typically found on cheddar and Parmesan cheeses.
While all cheese rinds are edible, not all are palatable. For example, the rinds on older cheeses like Parmigiano can be very waxy and unpalatable. However, they can be used to make great broth. Clothbound rinds are also edible but are tough and not very pleasant to eat. Cheesemongers usually remove the cloth before selling the cheese.
Some people enjoy the peppery notes of a bloomy rind or the earthy funk of a stilton rind. Ultimately, whether or not to eat the rind is a personal decision based on your preferences.
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They form during the ageing process
Cheese rinds form during the ageing process, and there are three types: bloomy, washed, and natural rinds. They are formed naturally or by the cheesemaker and are there to protect the cheese and sometimes to flavour it. Rinds provide a textural contrast to the cheese, but ultimately, whether one chooses to eat them or not is a personal decision.
A cheese rind is a microbial community that grows on the outside surface of a cheese. It can be formed by a handful of organisms or a multitude of microbes living in complex communities. These microscopic populations break down the fats and proteins in the cheese and contribute greatly to texture, flavour, and aroma as the cheese ages. The affineur's job is to control the atmosphere in cheese caves in terms of temperature and humidity to encourage certain microbes and discourage others during the formation of the cheese rinds.
Bloomy rinds, such as those found on Brie or Camembert, are generally snowy or powder-white. These cheeses are coated with edible moulds, such as Penicillium candidum, and ripen from the outside in. Sometimes, a gooey layer called the "creamline" forms around the fudgy interior.
Washed rinds, on the other hand, are created with bacteria and a salt brine solution. They usually have a sticky texture and a reddish-orange colour and are commonly found on "stinky" cheeses. These rinds may be sticky or even crunchy and are often too strong for some people.
Natural rinds form naturally on cheeses during the ageing process and are typically found on cheddar and Parmesan cheeses.
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Rinds protect the inside of the cheese
The primary purpose of cheese rinds is to protect the inside of the cheese, also known as the "paste". Rinds are formed naturally or by the cheesemaker, and they develop throughout the aging process. They act as a barrier, safeguarding the cheese from the outside environment and helping to preserve and protect it.
Cheese rinds are a type of skin that forms on the outside of cheese, and they can vary in texture, colour, and taste. Some rinds are soft and bloomy, like those found on Brie or Camembert, while others are sticky and reddish-orange, typically seen on "stinky" cheeses. Regardless of their appearance, all rinds serve the essential function of protecting the cheese within.
The formation of rinds involves the growth of microbial communities on the surface of the cheese. These microbes break down the fats and proteins, contributing to the cheese's texture, flavour, and aroma. The affineur, or cheese ager, plays a crucial role in controlling the atmosphere, temperature, and humidity to encourage the growth of certain microbes and discourage others. This process results in the development of unique flavours and textures within the cheese.
While some people choose to remove and discard the rinds before consumption, others enjoy eating them. Ultimately, it is a matter of personal preference. However, it is important to note that even if you do not enjoy the taste or texture of a rind, it has already served its primary purpose of protecting the cheese during the aging process, ensuring the interior remains intact and flavourful.
In summary, cheese rinds play a vital role in protecting the inside of the cheese. They act as a natural barrier, preserving the cheese and contributing to its overall quality and flavour. Whether or not one chooses to consume the rinds is a matter of taste, but their protective function is undeniable.
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They contribute to the flavour profile of the cheese
Cheese rinds are a mystery to many, but they are an important part of the cheese, contributing to its texture, flavour and aroma. They are formed naturally or by the cheesemaker and play a protective role, but also have an impact on the overall flavour profile of the cheese.
The flavour of the cheese rind is influenced by the type of rind and the ageing process. Natural rinds, for example, are formed during the ageing process and contribute to the earthy, musty flavours of young cheeses. Washed rinds, on the other hand, are created with bacteria and a salt brine solution, resulting in the "stinky" cheeses. These washed rinds can have a potent aroma, but the flavour is often mild and meaty, earthy, umami notes. The washed rind can also add a subtle crunch to the texture of the cheese.
Bloomy rinds, found on cheeses like Brie and Camembert, are created by coating the cheese with edible moulds such as Penicillium candidum. These cheeses ripen from the outside in and develop a "creamline", a gooey layer between the paste and the rind. The flavour of the bloomy rind is described as mushroomy and woodsy, with a crisp, acidic character when young, maturing into savoury and ammoniated flavours.
Cheesemakers can also influence the flavour of the rind by wrapping the cheese in tree bark or grape leaves, imparting earthy flavours and aromas. Cheeses may also be brushed or dipped in wax, which is safe to eat but not recommended due to its unpalatability. Clothbound cheeses are wrapped in cheesecloth and rubbed with butter or lard, encouraging mould growth and resulting in robust flavours and a crumbly texture.
The flavour and texture of the cheese rind are integral to the overall character of the cheese, and while it is a personal preference whether one chooses to eat the rind, it can enhance the sensory experience of enjoying cheese.
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There are several types of rind, including washed, bloomy, and natural
There are several types of cheese rind, each with its own distinct characteristics and flavours. These include washed, bloomy, and natural rinds.
Washed Rind
Washed rinds are created by washing the cheese with a salt brine, and sometimes alcohol, to encourage the growth of bacteria. This process gives the cheese a strong, salty flavour and an orange or reddish hue. Washed-rind cheeses are often referred to as "stinky cheeses" due to their strong aroma. Examples of washed-rind cheeses include Taleggio, Limburger, and Jasper Hill Farm Willoughby.
Bloomy Rind
Bloomy rinds are formed when cheesemakers spray a solution containing edible mold spores onto the cheese, which then grows and forms a soft, white rind. This type of rind is commonly found on cheeses such as Brie, Camembert, and Saint Andre. Bloomy rinds can impart mushroomy and woodsy flavours to the cheese.
Natural Rind
Natural rinds form on their own during the aging process as the outermost layer of the cheese dries into a thin crust. Cheesemakers may also rub the rind with oil, salt, lard, or brine to enhance its flavour and texture. Natural rinds are typically found on cheeses such as cheddar and Parmesan.
While most cheese rinds are edible and safe to consume, there are some exceptions. Rinds made from wax, cloth, paper, or other inedible materials should not be eaten. Ultimately, the decision to eat the rind comes down to personal preference, as the unique textures and flavours of the rind can enhance the overall cheese-tasting experience.
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Frequently asked questions
Yes, cheese rinds are safe to eat. However, whether you choose to eat them or not is a personal preference.
Cheese rinds are formed naturally or by the cheesemaker. They are there to protect the cheese and sometimes to flavour it. Rinds provide a textural contrast to the cheese.
There are many types of cheese rinds, including clothbound, natural rind, leaf-wrapped, waxed, bloomy, washed, and flavoured.
The taste of cheese rinds varies depending on the type of cheese and the age of the cheese. Some people describe the taste of washed rinds as "stinky" or "funky", while bloomy rinds can have peppery notes.
