What is a Cheese Rind?

Cheese rinds are the outer layers that form on cheese during the aging process. They play a key role in the cheese's flavor and texture.

The rind is an essential part of many cheeses, contributing to their unique taste profiles and helping to preserve moisture.

Some rinds are meant to be eaten, while others are not.

Natural rinds develop on cheeses like Parmigiano-Reggiano as they age. Meanwhile, cheesemakers create washed rinds, found on cheeses like Taleggio, through special treatments. Bloomy rinds, seen on Brie and Camembert, are covered in edible mold.

Eating the rind can add to the full sensory experience of enjoying cheese. The rind often has a different texture and flavor than the interior, giving depth to each bite.

Not all rinds are pleasant to eat, though. Wax, cloth, and bark coverings should be removed before eating the cheese.

Understanding Cheese Rinds

Cheese rinds are an essential part of many cheeses. They protect the cheese and add flavor.

Rinds form naturally or with help from cheesemakers.

Definition and Purpose

A cheese rind is the outer layer of a cheese. It forms as the cheese ages. Rinds protect the inside of the cheese. They keep moisture in and bad bacteria out. Some rinds add flavor and texture to the cheese.

Rinds can be thin or thick. Some are hard, and others are soft.

The type of rind depends on how the cheese is made and aged. Cheesemakers can control rind growth by changing the aging environment.

Types of Cheese Rinds

There are several main types of cheese rinds:

1. Natural rinds form on their own as cheese ages. They're common on hard cheeses like Parmigiano Reggiano.
   
2. Bloomy rinds are soft and white. They grow on Brie and Camembert. Cheesemakers add special mold cultures to make these rinds.
   
3. Washed rinds are sticky and orange. Cheesemakers wash these cheeses with brine or alcohol as they age.
   
4. Meanwhile, bandaged-wrapped rinds use cloth to shape the cheese as it ages. And wax rinds are not natural; cheesemakers dip the cheese in wax to protect it.
   

Each rind type gives the cheese a unique look and taste.

Cheese Rind Characteristics

Cheese rinds come in different textures and add unique flavors to the cheese. They play a big role in how the cheese feels and tastes.

Texture Variations

Cheese rinds can be soft, hard, or in between.

Bloomy rinds feel fuzzy and soft, like on Brie or Camembert. They're white and velvety.

Hard rinds, on the other hand, feel rough and dry. You see these on aged cheeses like Parmesan. They can be tough to chew.

Some rinds are sticky or slimy. These are often washed rinds, found on cheeses like Limburger.

Finally, natural rinds can range from pliable to firm. They might look like a cave wall or be hard like bark.

Flavor Contributions

Rinds add taste to cheese.

Soft rinds often have a mild, mushroom-like flavor. They make the cheese creamier.

Hard rinds, meanwhile, can be strong and nutty. They give aged cheeses a sharp taste.

Washed rinds add salty, funky flavors. They make the cheese smell strong but taste rich.

Some rinds have herbs or spices on them. These add extra flavors to the cheese.

The rind's flavor spreads into the cheese as it ages. This creates complex tastes throughout the whole piece of cheese.

Common Cheese Rind Varieties

Cheese rinds come in several distinct types, each with unique characteristics. These varieties include bloomy, washed, and natural rinds, which contribute different flavors and textures to cheeses.

Bloomy Rind Cheeses

Bloomy rind cheeses are soft-ripened varieties with a white, fuzzy exterior. This rind forms from edible mold that cheesemakers add to the cheese's surface. Brie and Camembert are popular examples of bloomy rind cheeses.

The rind on these cheeses is thin and delicate. It has a mild, mushroomy flavor that complements the creamy interior. As the cheese ages, the rind helps the inside ripen from the outside in.

Bloomy rind cheeses often have a soft, gooey texture when ripe. The rind is edible and adds complexity to the overall taste experience.

Washed Rind Cheeses

Washed rind cheeses get their name from the process used to create them. Cheesemakers regularly wash or brush the cheese's surface with brine, alcohol, or other solutions during aging.

This washing encourages the growth of bacteria that give these cheeses their distinctive aroma and flavor.

Limburger is a well-known example of a washed rind cheese, often called "stinky cheese" due to its strong smell.

The rinds of these cheeses are usually orange or reddish in color. They have a sticky or tacky texture. While pungent, the flavor of washed rind cheeses is often milder than their aroma suggests.

Natural Rind Cheeses

Natural rind cheeses develop their outer layer through exposure to air during the aging process. No additional mold cultures or washing techniques are used to create these rinds.

Parmigiano Reggiano and Tomme de Savoie are examples of cheeses with natural rinds. The rinds can range from soft and velvety to hard and brittle, depending on the cheese type and aging time.

These rinds often have a rough, mottled appearance. They can add earthy, nutty flavors to the cheese. While edible, some natural rinds may be too hard or strong-tasting for some people's preferences.

Cheesemaking Process

Making cheese involves several key steps that transform milk into flavorful aged cheese. The process includes carefully controlling conditions to develop the desired taste, texture, and rind.

Culturing and Aging

Cheesemakers start by adding cultures to milk. These cultures produce acids and enzymes that give cheese its flavor. The milk then curdles and forms solid curds.

After cutting and draining the curds, cheesemakers shape them into molds. Salt is added, either directly or through brining. This helps preserve the cheese and enhance its taste.

The cheese then moves to aging rooms.

Here, cheesemakers closely monitor the temperature and humidity. Most cheeses age between a few weeks to over two years.

During aging, proteins and fats break down. This creates complex flavors and aromas. The cheese's texture also changes, often becoming firmer.

Rind Development

As cheese ages, a rind forms on its outer surface. This rind protects the cheese and influences its flavor.

Natural rinds develop when cheese is left exposed to air. Molds and bacteria grow on the surface. These microbes contribute to the cheese's taste and appearance.

Some cheesemakers wrap cheese in cloth or bandages. This creates a bandaged-wrapped rind. The cloth allows some air flow while controlling moisture.

Washed rinds form when cheese is regularly washed with brine or alcohol. This encourages specific bacteria growth, often resulting in strong flavors.

The cheese cave environment plays a crucial role in rind development. Proper air circulation, temperature, and humidity help create the ideal conditions for rind formation.

Cheese Rind Consumption

Cheese rinds offer unique flavors and textures that can enhance the cheese-eating experience. Some rinds are edible and delicious, while others are best avoided. Cooks also use rinds to add depth to various dishes.

Edible vs Inedible Rinds

Many cheese rinds are safe and tasty to eat.

Natural rinds, like those on Parmigiano-Reggiano and Tomme de Savoie, are edible and range from velvety to brittle in texture. These rinds develop naturally during the aging process.

Washed rinds and bloomy rinds, found on cheeses like Brie, are also edible. They contribute to the cheese's distinct flavor profile.

However, some rinds should not be eaten. Wax coatings and cloth-bound rinds are inedible. It's best to remove these before consuming the cheese.

Rinds on very aged cheeses, like year-old Comté, can become quite hard. While technically edible, some people find them too tough to enjoy.

Incorporating Rinds in Cooking

Cheese rinds can add rich flavor to many dishes.

Parmigiano-Reggiano rinds are particularly prized for cooking. They're often simmered in soups, stews, and broths to infuse them with a savory umami taste.

Rinds can also enhance risotto. Add a piece of rind while cooking the rice for extra depth of flavor.

Some creative uses for rinds include:

• Steeping in cream for flavorful ice cream
• Marinating in olive oil for 30 days
• Adding to homemade stocks

When using rinds in cooking, remember they become more pungent as they warm up. A little goes a long way in terms of flavor.

Cheese Rind in Culinary Arts

Cheese rinds offer exciting culinary possibilities beyond their role as a protective layer. They can enhance dishes and pair well with various foods and drinks.

Creative Uses for Cheese Rinds

Parmesan rinds add depth to soups and stews. Simply toss a rind into the pot while cooking to infuse rich, savory flavors. Remove before serving.

Grated hard rinds make a flavorful topping for pasta, salads, or roasted vegetables. They add a crunchy texture and intense cheese taste.

Some chefs fry cheese rinds to create crispy snacks. These edible rinds can be seasoned with herbs and spices for extra flavor.

Rinds can also be used to infuse oils or broths. This technique imparts a subtle cheese essence to cooking liquids.

Pairing with Drinks and Foods

Cheese rinds complement wine and beer. The intense flavors of natural rinds pair well with bold red wines or hoppy beers.

On cheese boards, rinds add visual interest and texture. Include a variety of rind types for contrast.

Rinds also enhance the flavor of pizza. Grate hard rinds over hot pizza for a burst of umami.

Fruit preserves balance the strong taste of some rinds. Try pairing fig jam with an aged cheese rind.

Crusty bread and crackers provide a neutral base for enjoying flavorful rinds. They help showcase the rind's unique taste.

Preservation and Storage

Proper storage is key to maintaining cheese rinds and preserving flavor. The right environment protects both the rind and interior of the cheese.

Maintaining Quality and Flavor

Store cheese in a cheese grotto or specialized container to control humidity. Aim for 80-95% humidity for semi-hard and hard cheeses. For soft cheeses, keep humidity up to 98%.

High humidity prevents the rind from cracking. Cracked rinds can lead to excess air exposure, which affects texture and flavor.

Use wax paper or cheese paper to wrap cheese. These materials allow the cheese to breathe while protecting it from drying out.

Keep cheese in the refrigerator's vegetable drawer. This area has higher humidity than other parts of the fridge.

Handling and Care

Handle cheese with clean hands or utensils to avoid contamination. This helps preserve the rind's natural protective qualities.

Let cheese come to room temperature before serving. This enhances flavor and aroma. Return leftovers to proper storage quickly.

Trim any moldy spots on hard cheeses. For soft cheeses with mold, it's best to discard the entire piece.

Check stored cheese regularly. Look for changes in color, texture, or smell, as these can indicate spoilage or improper storage conditions.

Clean cheese storage areas often using mild soap and water. Avoid strong-smelling cleaners that could affect the cheese's flavor.

Frequently Asked Questions

Cheese rinds vary in edibility, composition, and handling. Some are safe to eat while others are not. Their makeup and melting properties depend on the type of cheese and aging process.

Are you supposed to eat cheese rind?

Many cheese rinds are edible and safe to eat. Natural rinds on aged cheeses like Parmigiano Reggiano are often enjoyed for their intense flavor. Some rinds, like those on Brie or Camembert, are considered part of the cheese-eating experience.

Not all rinds are meant to be eaten, though. Wax coatings and cloth-wrapped rinds are typically removed before consuming the cheese.

What is cheese rind made of?

Cheese rinds form naturally during the aging process. They result from moisture loss and chemical reactions on the cheese's surface. The rind's composition varies based on the cheese type, aging conditions, and any added cultures or treatments.

Some rinds develop from mold growth, while others form a hard outer layer from the cheese itself.

Does cheese rind melt?

Most cheese rinds do not melt well. Hard rinds, like those on Parmesan, remain solid even when heated. Softer rinds may soften but rarely melt completely.

When cooking with cheese that has a rind, it's often best to remove it first to avoid texture issues in the final dish.

How to tell if a rind is edible?

To determine if a rind is edible, consider the cheese type and appearance. Natural rinds on hard cheeses are usually safe to eat. Soft, white rinds on Brie-style cheeses are meant to be consumed.

Avoid eating wax coatings, cloth wrappings, or rinds with an unpleasant smell or appearance. When in doubt, ask a cheesemonger or check the cheese's packaging for guidance.

Is cheese rind mold?

Some cheese rinds are indeed mold. Bloomy rinds, like those on Brie and Camembert, consist of edible white mold. Blue cheeses develop mold throughout, including the rind.

Not all rinds are mold-based, though. Hard cheeses often form rinds through moisture loss and oxidation rather than mold growth.

How do you remove cheese rinds?

To remove a cheese rind, use a sharp knife to carefully cut it away from the cheese body. For hard cheeses, slice off the rind before grating or serving.

With softer cheeses, you can often peel the rind away by hand. If you're unsure whether to remove the rind, consult the cheese's packaging or a knowledgeable cheesemonger for advice.