Is It Safe to Eat Cheese Rinds?
Understanding the Facts
Cheese (What wine goes well with cheese?) enthusiasts often encounter the question of whether it is safe to eat cheese rinds. The outer layer of cheese, known as the rind, varies greatly in texture, flavor, and edibility depending on the type of cheese and the production process it has endured. Some rinds are intentionally cultivated during the aging process, yielding a range that includes the velvety to the brittle and hard. While many rinds are indeed edible and can contribute to the cheese's overall flavor profile, others serve as a protective covering and are not meant to be consumed.
The safety and enjoyment of consuming cheese rinds can boil down to the type of rind and personal preferences. Edible rinds such as those on brie and camembert add to the culinary experience and are meant to be consumed with the cheese itself. However, inedible rinds made from materials like wax or cloth, which are found on various gouda and cheddar cheeses, are meant for protection during aging and should be removed before consumption. In the case of hard, natural rinds, such as those on Parmigiano Reggiano, they are technically safe to eat but may be unpalatable due to their toughness, and thus, are often removed.
When deciding whether to eat the rind, one must consider factors such as the cheese's type, texture, and personal taste preferences. For many cheese lovers, the rind of a cheese is part of the tasting experience, offering additional flavor and texture contrasts. However, if a cheese is coated with a non-edible substance, or if the rind is particularly hard and unpalatable, removing it may be the best course of action.
Understanding Cheese Rinds
Cheese rinds are an integral part of many cheeses, affecting both their flavor and texture. They can be edible or inedible depending on the type of cheese and the way the rind has been treated during the cheese-making and aging processes.
What Are Cheese Rinds?
Cheese rinds are the outer layers of cheese that form during the aging process. They are the result of physical, biological, or chemical treatments applied to cheese. Rinds can range from soft and fuzzy to hard and crumbly, and their primary function is to protect the interior, or paste, of the cheese as it matures.
Types of Cheese Rinds
Natural Rind: This is created naturally as the cheese ages and is typically found on tommes and aged hard cheeses like Comté. They can be firm and thick.
Bloomy Rind: Characteristic of cheeses like Brie and Camembert, bloomy rinds are white and soft, developed from edible mold that is introduced to the cheese during production.
Washed Rind: These rinds have a distinctive orange hue and develop from being washed with a solution, which may include saltwater, brandy, wine, or beer, imbuing them with a strong aroma and flavor.
Wax Rind: Wax coatings are used to prevent the cheese from drying out and are inedible. Gouda is a common cheese with a wax rind.
Bandaged-Wrapped Rind: This refers to cheesecloth or other material that wraps around the cheese, typically found on some cheddars, providing a unique texture and helping prevent spoilage.
Rind Development and Purpose
The development of rinds is an intentional process guided by cheesemakers to impart specific character traits to the cheese. The rind’s primary purpose is to protect the cheese from spoilage while allowing it to age and develop a desired flavor profile. Rinds can act as a barrier to unwanted bacteria while promoting the growth of beneficial molds or bacteria that contribute to the cheese's overall character.
Health and Safety Considerations
When discussing the edibility of cheese rinds, it is crucial to consider both food safety and specific dietary restrictions. Certain rinds are safe to consume, but others may pose health risks or trigger allergies.
Food Safety
The safety of eating cheese rinds hinges on the types of microbes, such as bacteria and yeast, present on the rind. Harmless cultures are often used to develop flavor during aging and are generally safe to consume. Microbes on natural rinds are usually benign, as they are part of the cheese aging process and contribute to its unique taste and texture. However, one should be wary of mold on cheese rinds not part of the cheesemaking process, as it could potentially be harmful.
Safe: Natural rinds developed during aging
Potentially Unsafe: Mold not intended by the cheesemaking process
Allergenic and Dietary Concerns
For individuals with allergies, special attention should be paid to cheese rinds due to potential allergens. Unannounced nuts or herbs could trigger allergic reactions, and those adhering to strict dietary regimes might want to avoid rinds to stay within their guidelines.
Allergies: Watch for unexpected ingredients like nuts or herbs.
Dietary Restrictions: Consider avoiding rinds for purity of diet.
Additionally, since some cheeses have rinds composed of substances like wax, cloth, or other inedible materials, it is important for consumers to be aware that these are not food safe and should not be consumed.
Edibility of Cheese Rinds
When evaluating cheese rinds, discerning between edible and inedible types is crucial, as is considering the factors that affect edibility and the role of personal preference.
Edible vs Inedible Rinds
Some cheese rinds are edible and can enrich the overall flavor experience. Bloomy rinds — such as those on Brie or Camembert — are soft, edible, and meant to be eaten with the cheese. Natural rinds, which develop during the aging process and can include crusts on cheeses like Parmesan (Parmigiano Reggiano) or Tomme de Savoie, are also generally safe to consume. However, rinds made from wax or bark, such as those on certain Goudas or clothbound Cheddars, are not intended for consumption. These inedible coverings are used to protect the cheese during aging and should be removed before eating.
Factors Affecting Edibility
Edibility may depend on several factors, including:
Texture: A cheese rind's texture might range from soft and velvety to tough and brittle, impacting whether it is pleasantly consumable.
Aging: As cheeses age, their rinds can become excessively hard, as with some aged Parmesan rinds, making them difficult to chew.
Treatment: Rinds undergo various treatments like washing with brine or patting down to control mold growth, resulting in washed rinds that may have a distinct texture and flavor profile.
Coatings: Some cheeses have flavored rinds, seasoned with herbs and spices, which are typically designed to be eaten.
Personal Preference
Ultimately, whether to eat the rind or not can come down to personal preference. While some connoisseurs appreciate the depth of flavor a rind adds, others may find certain textures or flavors unappealing. Preferences can be influenced by the cheese's unique characteristics and how well the rind complements the paste — the soft, inner portion of the cheese.
Culinary Uses of Cheese Rinds
Many cheese rinds are edible and can contribute rich flavor to a variety of dishes. From enhancing broths to creating crunchy garnishes, cheese rinds are versatile in the kitchen.
Cooking with Cheese Rinds
Cheese rinds, especially those from hard cheeses such as Parmesan, can be repurposed in cooking. For instance, Parmesan rinds can be added to simmering sauces to impart a savory umami flavor. After cooking, the softened rinds are often removed, although they can be eaten if desired. They can also be grated and used similarly to breadcrumbs for a textural component on baked or roasted dishes.
Cheese Rinds in Broth and Soups
Adding cheese rinds to soups and broth is a classic technique to deepen the flavors. A Parmesan rind, for example, can be simmered in broth to elevate the taste profile of minestrone or bean soups. As the rind heats up, it releases flavor and integrates into the liquid, sometimes leaving a pleasant, slightly chewy texture.
Pairing with Food and Wine
Soft cheese rinds, like those found on Brie or Camembert, are ideal for pairing with food and wine on a charcuterie board. The subtle flavors of these rinds complement various wines, from robust reds to light whites. The rinds add depth and complexity to the palate, enhancing the overall tasting experience.
Specific Cheese Rind Profiles
Cheese rinds are diverse, varying in edibility and contributing to both the texture and flavor of the cheese. This section explores the specific profiles of bloomy rind cheeses, washed rind cheeses, and hard cheese rinds.
Bloomy Rind Cheeses
Bloomy rind cheeses such as Brie and Camembert have soft, white, and sometimes slightly fuzzy exteriors. These rinds are a result of being sprayed with a form of edible mold, typically Penicillium camemberti, and are entirely safe to eat. The rind contributes to a creamy texture and rich, buttery flavor that complements the creamy interior.
Brie: A soft cheese with a mild, buttery center and a white mold rind.
Camembert: Similar to Brie, with a more intense, earthy flavor and a bloomy, edible rind.
Washed Rind Cheeses
Washed rind cheeses, known for their pungent aromas, achieve their unique characteristics through a process where the rind is washed with brine or alcohol. Epoisses and Taleggio are prime examples of washed rind cheeses with rinds that can range from sticky to moist, and which often carry a strong scent. Though some find the rinds overpowering, they are edible and provide a contrast to the creamy, flavorful interior. These rinds develop their notable color from the growth of bacteria such as Brevibacterium linens during the washing process.
Epoisses: Intensely aromatic with a reddish-orange washed rind that is edible.
Taleggio: Has a thin, washed rind and is known for its robust taste and slight tang.
Hard Cheese Rinds
Hard cheese rinds develop on cheeses such as Parmigiano Reggiano, Comté, and aged Cheddar. They are formed naturally during the aging process. Goudas can also form hard rinds, especially when aged, but are often coated with wax which should not be consumed. The rinds of hard cheeses like Parmigiano Reggiano and aged Cheddar are generally considered safe to eat but are often removed due to their tough texture. Comté's rind is similarly hard and develops a brownish hue as it ages.
Parmigiano Reggiano: Its rind is thick and hard, usually removed before consumption, but edible.
Comté: A firm rind that is typically cut away but can be consumed if desired.
Aged Cheddar: Often has a natural hard rind that is generally not eaten, even though it's safe to do so.
Caring for Cheese
Proper storage and handling of cheese are paramount to maintain its quality and flavor. This section provides guidance on how to keep cheese in optimal condition, from storage to serving.
Storage and Handling
When storing cheese, it is crucial to regulate temperature and humidity. Cheese should be kept in the refrigerator at a temperature between 35°F and 45°F. To manage moisture levels, one may wrap cheese in parchment paper followed by a layer of aluminum foil, which allows the cheese to breathe while retaining the desired humidity. Air circulation is vital, yet direct exposure to air can lead to unwanted drying out. For cheeses with leaves, such as those wrapped in rosemary leaves, the leaves should remain intact to preserve the cheese's distinctive flavor and to protect it from external elements.
Serving Suggestions
To fully appreciate the flavors of cheese, it should be served at room temperature. Remove the cheese from the refrigerator one hour prior to serving, ensuring that it is covered to avoid absorption of external odors. For cheeses adorned with herbs like rosemary, including them in the presentation enhances both visual appeal and aromatic experience. When serving cheese with rinds, one may offer a variety of textures in the cheese board, with both rind-on and rind-off options, considering personal preference and edibility of the rind.
The Sensory Experience of Cheese
When one enjoys cheese, they are engaging in a sensory journey where aromas, flavors, and textures play pivotal roles in the experience. Each type of cheese offers a unique combination of these sensory characteristics.
Aromas and Flavors
The aromas of cheese can range from funky and stinky to fruity and nutty, contributing to a cheese's distinctive flavor profile. These smells are often a precursor to the flavors one can expect upon tasting. For example:
Blue cheeses often have a sharp, pungent aroma indicating a bold, spicy flavor.
Soft-ripened cheeses like Brie present earthy, mushroom-like notes suggestive of deep, savory flavors.
Flavors in cheese can be complex, with many varieties offering a balance of saltiness, sweetness, and bitterness. The presence of certain molds or bacteria in the rind can add an extra layer of taste, creating a richer sensory experience.
Cheese Type Aroma Dominant Flavors Blue Cheese Pungent Spicy Brie Earthy, Mild Savory Aged Cheddar Nutty Sharp, Salty
Texture and Mouthfeel
Texture is a critical aspect that influences the enjoyment of cheese. It can range from:
Creamy texture often found in softer cheeses like Camembert.
Crumbly texture characteristic of aged varieties such as Parmesan.
Mouthfeel offers yet another dimension:
Some cheeses, like goat cheese, leave a smooth, buttery sensation on the palate.
Others may provide a grainy texture that adds complexity to the overall experience.
Cheese Type Texture Mouthfeel Camembert Creamy, Soft Rich, Buttery Parmesan Crumbly, Granular Brittle, Crystalline
A cheese's texture and mouthfeel are directly influenced by factors such as moisture content, aging time, and the methods used in its production.
