Kamil Perry
Whether or not to eat the rind of a cheese is a common question posed by cheese lovers, and the answer depends on the type of cheese, the type of rind, and personal preference. Some cheeses, such as fresh cheeses like feta, halloumi, and burrata, do not have a rind at all. Other cheeses, like cheddar, may or may not have a rind depending on how they are packaged or stored. For example, vacuum-sealed or wax-coated cheddars do not have a rind, whereas clothbound cheddars do. In general, rinds are formed during the ageing process as a result of exposure to air and help prevent the cheese from drying out. They can be formed naturally or with the help of the cheesemaker, who may brush or pat the cheese to prevent certain moulds or yeasts from growing, or wash the rinds with brine or oil to develop the cheese's flavour.
Explore related products
What You'll Learn
Some cheddars are vacuum-sealed or wax-coated, preventing rind development
Some cheddars are vacuum-sealed or wax-coated to extend their shelf life and preserve their quality. This practice is common among cheese producers and retailers to ensure the cheese remains fresh and flavourful for consumers.
Vacuum sealing involves placing the cheese in an airtight package and removing the air before sealing it. This method helps prevent the growth of bacteria and mould, which can cause spoilage and the development of an undesirable rind. By
Macromolecules in Cheddar Cheese: Unraveling the Complex Composition
You may want to see also
Clothbound cheddars do have a rind
Clothbound cheddars are best served as a table cheese, or mixed with younger cheeses to add depth to a melted blend for cooking. They can be paired with a ploughman’s lunch of spicy tomato chutney, cured meats, and pickles, and drinks like Chablis, Pinot Noir, or Riesling.
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 but ultimately, whether one chooses to eat them is a matter of personal preference. Most rinds are edible and safe to eat, except for those made from wax, bark, or paper. The cultures on the rind are good for gut health and are not harmful. In fact, tasting the rind can aid one's appreciation of the cheese, helping to understand the cheesemaker's intentions with the final product.
Some rind varieties include washed rinds, which are sticky, orangey, and rather smelly. Washed rinds have been washed in a culture solution, with Brevibacterium linens (B. linens) being one of the primary cultures associated with them.
The History and Making of Cabot Cheddar Cheese
You may want to see also
Rind formation depends on exposure to air
Some cheeses, like cheddar, feta, burrata, and mozzarella, do not have a rind. This is because they are "naked" or "fresh" cheeses that haven't been aged long enough to develop a rind. Vacuum-sealed and wax-coated cheddars, for example, do not come into contact with air, preventing microbes from developing into a rind.
Rind formation is influenced by exposure to air. A rind is the outside layer on a cheese that forms during the ageing process, similar to how a crust forms on bread while baking. It is essential in guiding the cheese toward maturity. A rind might form naturally due to the initial salting and exposure to air, preventing the cheese from drying out further.
The cheesemaker may also influence the rind formation by brushing or patting the cheese to prevent certain moulds or yeasts from growing. They might also wash the rinds with brine or oil to enhance the cheese's flavour.
Cheeses like Camembert, Brie, and Robiola have a soft white mould rind that sprouts during the short time the cheese is ageing or ripening. The affineur (cheese ager) pats down the fuzzy sprouts into a layer that becomes the cheese's rind, transforming the fat and protein structure.
Some cheeses, like certain cheddars, are wrapped in cloth or leaves. While not technically the rind, these coatings should be removed before eating.
Cheddar Cheese and MSG: What's the Truth?
You may want to see also
Explore related products
Cheesemakers may prevent rind formation
Another technique employed by cheesemakers to control rind formation is the application of oil or other natural ingredients to the cheese's surface. By brushing or patting down the cheese, they can prevent specific moulds or yeasts from growing and influence the flavour and texture of the final product. This practice is observed in cheeses like Brie de Meaux or Wigmore, where the external moulds interact with the internal proteins and fats, creating a distinctive creamy texture.
In some cases, cheesemakers may opt to wrap the cheese in cloth or leaves during the ageing process. While not considered a traditional rind, these coatings serve a similar function by protecting the cheese and influencing its flavour. However, they are typically removed before consumption. Cheeses aged in this manner include those with edible rinds, such as Lucky Linda Clothbound Cheddar.
Additionally, vacuum-sealing is a method used to prevent rind formation in certain cheeses, including cheddar. Vacuum-sealed cheeses are typically fresh cheeses that have not been aged for an extended period, resulting in a consistent flavour throughout the cheese. This technique eliminates exposure to air, hindering the development of microbes necessary for rind formation.
By employing these techniques, cheesemakers can control the formation of rinds and create cheeses with desired characteristics, such as uniform flavour and texture, while also extending the shelf life of the product by preventing excessive drying or unwanted microbial growth.
Gloucester Cheese: Cheddar's Cousin or Imposter?
You may want to see also
Cheddar has the same flavour throughout, unlike other cheeses
Cheddar cheese is unique in that it has the same flavour throughout, unlike many other types of cheese. This is because not all cheeses have rinds; fresh cheeses like chevre, burrata, feta, and vacuum-sealed cheddar are rindless. A rind is the outside layer on a cheese that forms during the ageing process, similar to the way a crust forms on a loaf of bread while baking. It is essential in helping the cheese mature and preventing it from drying out.
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, and some people enjoy eating them, although it is not necessary. Rinds can be made from wax, bark, or paper, and these types of rinds are not edible. However, most organic rinds are naturally edible and can enhance the cheese's flavour. The flavour of these velvety rinds is often likened to mushrooms, yeast, and earth.
Some cheeses, like cheddar, are aged wrapped in wax, cloth, or plastic, which prevents the formation of a rind. These cheeses have a consistent flavour throughout, rather than having more pronounced flavours near the rind. For example, the horseradish flavours of a Quickes' Vintage Cheddar are typically more noticeable on the rind, while the buttery notes are more discernible near the centre.
While some people may enjoy the flavour and texture contrast that a rind provides, others may prefer the uniformity of flavour that cheeses without a rind, like cheddar, offer. Ultimately, it comes down to personal preference, and there is no right or wrong answer when it comes to enjoying cheese.
Black Diamond Cheddar Cheese: Where to Buy This Treat?
You may want to see also
Frequently asked questions
Cheddar cheese often comes in blocks without a rind because it is a "naked" cheese that hasn't been aged long enough to develop one.
Yes, some cheddars, especially aged cheddars, are dipped in wax, which prevents a rind from forming as the cheese doesn't come into contact with air. However, some cheddars do have rinds, such as the Lucky Linda Clothbound Cheddar.
It depends on the type of cheese and the type of rind. If the cheese is coated with an inedible substance like wax, cloth, bark, or paper, the rind should not be eaten. However, most other rinds are safe to eat and can even enhance the flavour of the cheese.
