What To Do With Cheese Rinds? Unlocking Flavor and Reducing Waste
Cheese rinds are not always destined for the trash! Many are perfectly edible and offer a concentrated burst of flavor, while even inedible rinds can be repurposed to enhance stocks, soups, and sauces, making them a valuable component in your culinary arsenal.
The Undervalued Cheese Rind: A Culinary Goldmine
Cheese rinds, often overlooked and discarded, hold a wealth of flavor and potential. Understanding their composition and purpose can transform your approach to cheese consumption and minimize food waste. They represent a crucial element in the cheesemaking process, protecting the cheese during aging and contributing significantly to its final character.
Understanding the Different Types of Rinds
Not all cheese rinds are created equal. Distinguishing between the different types is essential for determining their edibility and culinary applications.
- Natural Rinds: Formed by the interaction of the cheese with its environment during aging. These rinds often host beneficial molds, yeasts, and bacteria.
- Washed Rinds: Regularly washed with brine, beer, wine, or other solutions, encouraging the growth of specific bacteria and creating pungent, often reddish-orange rinds.
- Waxed Rinds: Coated in wax, typically paraffin, to prevent moisture loss and mold growth. These rinds are not edible.
- Wrapped Rinds: Enclosed in leaves, herbs, or other materials during aging. The wrapping often imparts flavor to the cheese but the wrapping itself might not be edible.
Identifying Edible vs. Inedible Rinds
Knowing which rinds to eat and which to discard is crucial. As a general rule, always err on the side of caution.
- Edible Rinds: Typically natural and washed rinds. Look for a pleasant aroma and a relatively clean appearance. Taste a small piece to ensure it is palatable. If the rind is very hard or leathery, it may be best used in cooking rather than eaten directly.
- Inedible Rinds: Waxed and wrapped rinds are almost always inedible. Very moldy or slimy rinds, especially on soft cheeses, should also be discarded. If you are unsure, it is best not to consume the rind.
Culinary Applications for Cheese Rinds
The possibilities for using cheese rinds in the kitchen are surprisingly diverse.
- Flavor Infusion: Add rinds to soups, stocks, and sauces to impart a rich, cheesy flavor. Simmer the rinds for an extended period and then remove them before serving.
- Grating: Hard, aged rinds like Parmesan can be grated and used as a topping for pasta, salads, or roasted vegetables.
- Frying: Certain rinds, especially those from washed-rind cheeses, can be deep-fried or pan-fried until crispy for a unique and flavorful snack.
- Cheese Crisps: Bake Parmesan rinds in the oven until crisp to create delicious cheese crisps.
Preparing Cheese Rinds for Cooking
Proper preparation is key to maximizing the flavor and minimizing any potential issues.
- Rinse: Wash the rind under cool running water to remove any loose debris.
- Trim: Remove any excessively hard, waxy, or moldy areas.
- Chop: Depending on the application, chop the rind into smaller pieces for easier flavor infusion.
Storage Tips for Cheese Rinds
Proper storage can extend the shelf life of your cheese rinds.
- Refrigeration: Store rinds in an airtight container in the refrigerator for up to two weeks.
- Freezing: Freeze rinds in a freezer bag or container for longer storage. They may lose some texture but will retain their flavor.
Table: Examples of Cheese Rinds and their Uses
| Cheese Type | Rind Type | Edibility | Common Uses |
|---|---|---|---|
| Parmesan | Natural | Edible | Grating, cheese crisps, flavor infusion in soups and sauces. |
| Gruyere | Natural | Edible | Flavor infusion in soups and sauces. |
| Brie | Bloomy | Edible | Typically eaten with the cheese. |
| Époisses | Washed | Edible | Flavor infusion in sauces, pan-fried until crispy. |
| Manchego | Natural | Edible | Flavor infusion in stocks and soups. |
| Gouda (Waxed) | Waxed | Inedible | Discard. |
Frequently Asked Questions (FAQs)
1. Can I eat mold on cheese rinds?
Generally, mold on hard cheese rinds is safe to consume after cutting away at least one inch around the moldy spot. However, if the mold is on soft cheese or permeates throughout the cheese, it is best to discard it. Never consume mold if you are unsure of its type or safety.
2. How can I tell if a rind is edible?
The best way is to research the specific cheese. If you are uncertain, start with a small taste of the rind itself. If it tastes unpleasant or overly bitter, it is best to use it for cooking or discard it.
3. Can I use cheese rinds in vegetable broth?
Yes, cheese rinds add a delicious umami flavor to vegetable broth. Parmesan rinds are particularly well-suited for this purpose. Simmer them in the broth and remove them before serving.
4. Are all washed rinds edible?
Most washed rinds are edible, but some may be too pungent or strong for direct consumption. Experiment to find the washed rinds you enjoy.
5. What’s the best way to store cheese rinds?
Store cheese rinds in an airtight container in the refrigerator. For longer storage, freeze them.
6. Can I use cheese rinds to make cheese fondue?
While you can’t directly make fondue from the rinds, simmering them in the fondue base will add a richer, more complex flavor. Remove the rinds before serving.
7. How do I prevent mold from growing on my cheese rinds?
Store cheese properly, wrapped tightly in cheese paper or plastic wrap, and in the crisper drawer of your refrigerator.
8. Are the rinds on processed cheeses edible?
Generally, the rinds on processed cheeses are not edible. These are typically made from wax or plastic.
9. Can I use cheese rinds to make stock for risotto?
Absolutely! Cheese rinds, especially Parmesan rinds, add a fantastic depth of flavor to risotto stock.
10. What are some good cheese rind pairings with other foods?
Parmesan rinds pair well with tomato-based sauces and soups. Washed rinds can complement hearty stews and braised meats. Try experimenting to find your favorite combinations!
11. Are cheese rinds high in sodium?
Yes, cheese rinds, especially those from aged cheeses, can be high in sodium. Use them sparingly if you are watching your sodium intake.
12. Can cheese rinds be used to make compost?
Yes, cheese rinds can be composted, though they may take longer to break down than other organic materials. Add them to your compost pile along with other food scraps and yard waste. Be mindful of adding too many at once.