A Guide To Cheese Rinds

Rinds can be a confusing topic for cheese lovers as some cheeses contain them, while others don’t. To make matters more difficult to understand, there are multiple different types of rinds as well. In reality, it just takes a little bit of knowledge to understand what exactly a rind is, the various types, and whether you can eat it. Simply put, the rind is the exterior layer of the cheese and it is a natural part of the cheese aging process. Here are the main types and all you need to know about eating them.

Bloomy Rinds

Bloomy rinds are almost always soft and white and they may also be fuzzy. These are formed by spraying a solution that contains edible mold spores on the cheese before or during the aging process. Because the room in which cheese ripens is humid, the mold will grow, creating a rind in a process known as blooming. You will find bloomy rinds on Brie, Camembert, and Saint Andre.

Washed Rinds

If a cheese has a reddish or orange hue, then it is probably has a washed rind. To create these rinds, cheesemakers will wash the cheese with alcohol and/or brine. This then creates the ideal damp environment for B. linens and other edible molds. Washed rind cheeses are sometimes known as stinky cheese due to their strong smell and flavor. Cheeses with washed rinds include Red Hawk, ColoRouge, and Epoisses.

Natural Rinds

The final type of rind is a natural rind and these require minimal intervention in order to form. When cheese matures in a room with controlled humidity and temperature, the air will naturally dry out the outer layer of cheese. This causes a thin crust to form over time, creating the rind. Cheesemakers always watch the formation of natural rinds and will even occasionally rub them with oil during the formation. You can find a natural rind on Parmigiano-Reggiano, Stilton, Tomme de Savoie, and Montgomery Cheddar.

Are They Edible?

Generally speaking, any rind will be a natural part of the cheese and completely edible. There are some times you should not eat the rind, however, such as if a bloomy rind tastes like ammonia, has a texture that is gritty, or is separated slightly from the cheese. Don’t eat a washed rind if it tastes extremely salty. Other than that, the only question as to whether or not you should eat the cheese rind is whether you like the flavor. Some people find it overpowering, and the best way to tell this is to eat your cheese from the inside out. As you approach the rind, the flavors will intensify and if it gets too strong before you reach the rind, you probably won’t enjoy the flavor of the rind itself. Even then, however, you may like the rind in a soup, so consider using it as part of your stock.