Can You Eat Cheese Skin? The Truth Behind the Rind
The simple answer is: it depends. While some cheese rinds are perfectly safe and even add enjoyable flavor, others are inedible due to mold, wax, or other undesirable coatings.
What is Cheese Rind, Anyway?
Cheese rind is the outer layer of a cheese, formed during the aging process. It’s not just a protective shell; it’s an active, living ecosystem teeming with beneficial bacteria, yeasts, and molds that contribute significantly to the cheese’s unique flavor and texture. The type of rind depends heavily on the cheesemaking process, the environment where the cheese ages, and the specific cultures introduced during production.
The Benefits of Eating Edible Cheese Rind
Believe it or not, certain cheese rinds offer more than just a textural element.
- Enhanced Flavor: Many rinds contribute complex flavors that complement the cheese’s interior.
- Probiotics: Some rinds are rich in probiotic bacteria that can benefit gut health.
- Unique Textures: Rinds can add a pleasant chewiness or crispiness to the cheese eating experience.
Types of Cheese Rind and Their Edibility
It’s crucial to distinguish between different rind types, as their edibility varies significantly.
- Natural Rind: Formed by the cheese drying out and interacting with its environment. Often safe to eat, but depends on the cheese and its storage. Examples include Brie, Camembert, and some cheddars.
- Washed Rind: Washed with brine, beer, wine, or other liquids during aging, fostering a unique aroma and flavor. Generally safe to eat, but can be pungent. Examples include Epoisses and Taleggio.
- Bloomy Rind: Characterized by a fluffy, white mold (Penicillium candidum) on the surface. Typically safe and delicious to eat. Examples include Brie and Camembert.
- Waxed Rind: Covered in paraffin wax for protection. Not edible and should be removed. Examples include some Gouda and Edam.
- Bandaged Rind: Wrapped in cloth during aging, resulting in a thick, dry rind. Often edible, but may be too tough for some palates. Examples include some cheddars.
- Artificial Rind: Coated with plastic or other synthetic materials. Not edible and must be removed.
| Rind Type | Edibility | Characteristics | Examples |
|---|---|---|---|
| Natural | Often | Dry, rustic, sometimes moldy | Cheddar, some Bries |
| Washed | Generally | Pungent, sticky, often orange or reddish | Epoisses, Taleggio |
| Bloomy | Yes | Soft, fluffy, white mold | Brie, Camembert |
| Waxed | No | Smooth, shiny, waxy | Some Gouda, Edam |
| Bandaged | Often | Thick, dry, cloth-covered | Some Cheddars |
| Artificial | No | Plastic or synthetic coating | Some processed cheeses |
Assessing the Safety of Cheese Rind
Even with edible rinds, caution is key. Here’s how to assess safety:
- Smell: Avoid rinds with foul or ammonia-like odors.
- Appearance: Watch out for unusual colors or excessive slime. A little mold is okay for natural and bloomy rind cheeses, but look for the specific kind of mold intended for that cheese.
- Texture: Avoid rinds that are excessively hard, slimy, or disintegrating.
- Source: Purchase cheese from reputable sources to ensure proper handling and aging.
- Common Sense: If you’re unsure, err on the side of caution and discard the rind.
Common Mistakes When Eating Cheese Rind
- Eating wax or plastic coatings: This is a major no-no and can be harmful.
- Assuming all mold is bad: Beneficial molds are crucial for the flavor development of certain cheeses.
- Ignoring unpleasant odors: Trust your nose! Off-putting smells are a red flag.
- Eating excessively aged or poorly stored rinds: Improper storage can lead to the growth of undesirable bacteria.
The Art of Eating Cheese Rind
Eating cheese rind is often about personal preference. Some prefer the entire cheese, rind and all, for a full flavor experience. Others carefully trim away the rind to enjoy the inner paste on its own. There’s no right or wrong way, but understanding the characteristics of the rind will help you make the best decision for your palate.
Frequently Asked Questions (FAQs)
Can I eat the white mold on Brie?
Yes, the white mold (Penicillium candidum) on Brie and Camembert is perfectly safe to eat and contributes to the cheese’s creamy texture and distinctive flavor. It’s a key characteristic of these bloomy rind cheeses.
Is the orange rind on Mimolette edible?
The rind of Mimolette gets its distinctive orange color from Annatto, a natural food coloring. It is safe to eat, but it can be very hard and dry. Many people prefer to scrape it off before eating the cheese.
What about the rind on Parmesan cheese?
Parmesan rinds are edible and can be used to add flavor to soups, stews, and sauces. They are quite hard and not typically eaten on their own, but they infuse a rich, umami flavor when simmered.
How do I know if a cheese rind is artificially coated?
Look for a smooth, shiny, and uniform surface that doesn’t look natural. Artificially coated cheeses often have clear markings indicating the coating material. If you’re unsure, ask the cheesemonger.
Can pregnant women eat cheese rinds?
Pregnant women should exercise caution when consuming cheese rinds. It’s best to avoid unpasteurized cheeses and rinds, as they may harbor harmful bacteria. Always consult with your doctor for specific dietary advice.
What is the best way to store cheese to preserve rind quality?
Wrap cheese tightly in parchment paper and then loosely in plastic wrap to prevent it from drying out. Store it in the crisper drawer of your refrigerator to maintain optimal humidity.
Is it okay to eat the rind on blue cheese?
The natural rind on some blue cheeses is edible, but it can be quite strong and bitter. Some producers inject the blue mold all the way to the edge of the cheese, so there is no rind at all. It’s a matter of personal preference whether to eat it.
What are washed-rind cheeses washed with?
Washed-rind cheeses are washed with a variety of liquids, including brine, beer, wine, cider, or even spirits. The specific liquid used contributes to the cheese’s unique flavor profile and encourages the growth of specific bacteria.
Can I eat the rind if it has a bit of mold that wasn’t there before?
If you see unexpected mold growth on a cheese rind, it’s best to trim it off before eating the cheese. However, if the cheese is designed to have a specific mold on the rind, a slight increase might be normal. Trust your judgement.
Is it safe to eat the rind of goat cheese?
The edibility of goat cheese rinds varies. Some goat cheeses have natural rinds that are safe to eat, while others have coated rinds that should be removed. Check with the cheesemonger or manufacturer for guidance.
What is the purpose of bandaging a cheese rind?
Bandaging a cheese rind helps to control moisture loss during aging and develops a unique flavor profile. The bandage also helps to protect the cheese from unwanted mold growth.
How do I become a better cheese rind connoisseur?
The best way to become a cheese rind connoisseur is to try a variety of cheeses and pay attention to the flavors and textures of the rinds. Talk to cheesemongers, read about cheese, and experiment to discover your preferences.