Why can you eat the rind on some cheeses but not on others
Ever stared at a cheese board and wondered if you were about to commit a culinary crime? We break down the delicious, the dangerous, and the downright waxy so you know which rinds to savor and which to skip.
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TLDR: Natural rinds that form as the cheese ages are edible and add flavor. Man-made rinds like wax, cloth, or plastic are for protection and should not be eaten.
Blog Post Title: The Rind Riddle: Why Can You Eat the Rind on Some Cheeses But Not on Others?
Introduction
Have you ever stood before a beautiful cheese board, knife in hand, and hesitated? The question hangs in the air: to eat the rind, or not to eat the rind? You might nibble around the edge of a slice of Brie but instinctively cut away the hard exterior of a wedge of Parmesan. This common dilemma isn't just a matter of personal taste; it’s rooted in the art and science of cheesemaking. The rind is far more than just a protective skin; it's a crucial component that contributes to the cheese's unique flavor, aroma, and texture. This post will demystify the world of cheese rinds, exploring which ones are meant to be savored, which should be discarded, and the fascinating reasons behind the distinction.
What Exactly is a Cheese Rind?
At its most basic, the rind is the outer layer of a cheese that develops during the aging process, or affinage. Its primary job is to protect the soft interior (the "paste") from drying out, contamination from unwanted bacteria, and physical damage. But beyond protection, the rind is an active environment where molds, yeasts, and bacteria work together to transform the cheese. This microbial activity breaks down fats and proteins, creating the complex flavors and aromas that make each cheese distinct. Rinds can be broadly categorized into two groups: those that are an integral part of the cheese-eating experience and those that are simply protective packaging.
The Edible Rinds: A Flavorful Journey
For many cheeses, the rind is not just edible—it's essential to appreciating the full character of the cheese. Think of it as the crust on a perfect loaf of bread. Here are the main types you can, and should, enjoy.
Bloomy Rinds (Soft-Ripened)
These are the soft, white, and often fuzzy rinds found on cheeses like Brie and Camembert. This velvety coating is formed by spraying the surface of the cheese with an edible mold, typically Penicillium camemberti. This mold works from the outside in, ripening the cheese and creating a gooey, creamy interior.
- Flavor Profile: The rind adds an earthy, mushroomy, and sometimes nutty flavor that complements the rich, buttery paste.
- Examples: Brie, Camembert, Saint-André.
Washed Rinds
If you've ever encountered a particularly pungent or "stinky" cheese, it likely had a washed rind. During aging, these cheeses are repeatedly washed with a solution—often brine, but sometimes beer, wine, or spirits. This process encourages the growth of specific bacteria, like Brevibacterium linens, which impart a powerful aroma and a savory, often meaty flavor. While the smell can be intense, the taste is usually milder and wonderfully complex.
- Flavor Profile: Funky, savory, brothy, and deeply flavorful.
- Examples: Gruyère, Epoisses, Taleggio, Limburger.
Natural Rinds
As the name suggests, these rinds form with minimal intervention. They simply develop as the cheese is exposed to the air in a carefully controlled aging cave. The cheesemaker may brush or wipe them periodically to control mold growth, but the rind is a product of its environment. These rinds are often hard, mottled, and can be quite rustic in appearance, but they are edible and carry the concentrated, earthy flavors of the cheese and its aging cellar.
- Flavor Profile: Earthy, dusty, and complex, often intensifying the core flavor of the cheese.
- Examples: Tomme de Savoie, Stilton, Cantal.
The Inedible Rinds: When to Say No
Some rinds are not meant to be eaten. They serve a purely protective function and are made from materials that are either unpleasant or simply indigestible.
Wax and Cloth Rinds
These man-made coverings are added to protect the cheese during extended aging and shipping.
- Wax: The bright red wax on many Goudas or the black wax on some cheddars is a classic example. It acts as a barrier to prevent the cheese from drying out but is not edible.
- Cloth: Traditional clothbound cheddars are wrapped in cheesecloth and lard to age. While this allows the cheese to breathe and develop a complex flavor, the cloth itself should be removed before eating.
Very Hard, Dry Rinds
Technically, the hard rind on a wheel of Parmigiano-Reggiano or Pecorino Romano is just extremely aged, dehydrated cheese. While you could eat it, it's often rock-hard and too tough to be enjoyable. However, don't throw it away! These rinds are packed with umami flavor and are a secret weapon for chefs.
- Pro Tip: Toss a Parmesan rind into your next pot of soup, stock, or tomato sauce to add incredible depth and savory flavor. Simply remove it before serving.
Conclusion
The cheese rind is a window into the life of the cheese—a story of its creation, its environment, and its age. Understanding the difference between a flavor-enhancing bloomy rind and a protective wax coating can elevate your cheese-tasting experience from simple to sublime. While the ultimate decision to eat a rind can come down to personal preference, knowing which are intended for consumption helps you appreciate the cheesemaker's craft. So, the next time you're faced with a cheese board, approach it with confidence. And remember the golden rule of cheese etiquette: when in doubt, just ask your cheesemonger. They'll be happy to guide you.
