I recall one of my first experiences with purchasing a wedge of fancy cheese from a local shop. I returned home, placed the wedge on a board and almost instantly questioned myself; “Can you eat the rinds on cheese or do you have to cut them off?” The outer rind seemed so foreign to me, like an odd little “skin,” and I had absolutely no clue whether it was part of the cheese or part of its packaging. If you’ve ever found yourself questioning whether to take a bite of cheese based upon the appearance of the rind, you’re definitely not alone.
The quick answer to your question is; yes, many cheese rinds are edible, but not all of them. Many add wonderful flavors to the cheese, whereas others are definitely intended to be trimmed prior to serving.
What is a Cheese Rind?
The rind is the outer layer formed on cheese as it ages. It’s kind of like a protective shield that develops on the cheese as it matures. As the cheese ages, moisture will evaporate from the cheese and microorganisms (bacteria or mold) interact with the surface of the cheese to create both the texture and the flavor of the cheese.
When I began purchasing specialty cheeses, I thought every rind was merely packaging. However, in many cases, the rind is indeed a part of the cheese itself. Some cheesemakers deliberately encourage certain molds or bacteria to grow on the exterior of the cheese during the aging process, creating the flavor profile within the interior of the cheese.
There are several types of cheese rinds. Some develop naturally during the aging process, whereas others are created by applying mold cultures or by washing the cheese with brine or alcohol. Then there are rinds that are not truly rinds, simply protective coatings such as wax or plastic.
Once you understand the various types of cheese rinds, deciding whether to eat cheese rind or remove it before serving will become much easier.
Edible Cheese Rinds
Bloom rinds are perhaps the most common style of edible cheese rind. If you’ve ever had Brie or Camembert, you’ve probably encountered this type of rind. This type of rind is typically soft and white with a slight fuzziness to it. The rind develops as a result of mold cultures that are intentionally added during the cheesemaking process. The flavor of the rind is generally mellow, creamy, and often has a mushroom-like quality to it. I always eat this type of rind as it complements the interior cheese perfectly.
Wash rinds are another type of edible rind. Cheeses such as Taleggio or Epoisses are regularly washed with brine, beer or wine during their aging process. The washes promote the growth of specific bacteria on the surface of the cheese. While the smell of the rind can be quite pungent, at times even a bit frightening, the rind itself is completely safe to consume. In fact, much of the cheese’s flavor is derived directly from the rind.
Natural rinds are yet another type of edible rind. Natural rinds are simply the result of the cheese being exposed to air as it ages. Examples of cheeses that develop natural rinds include Manchego, Tomme and some traditional cheddar-style cheeses. These rinds are generally edible, though the texture and taste may vary.
My personal preference for handling natural rinds is to try a small portion first. At times the addition of flavor from the rind can create a lovely rustic quality to the cheese, but at times the texture may be a bit too firm.
Non-Edible Cheese Rinds
While many rinds are edible, there are certainly some that were never meant to be consumed.
Wax rinds are perhaps the easiest to identify. Wax rinds serve as a protective barrier to keep the cheese fresh throughout the storage and transportation phases. A very common question people have is whether wax rinds are edible or if they need to be removed. The answer is clear, no, they are not edible.
Cloth or bandage rinds are another non-edible rind. Traditionally, cheddar cheese is sometimes aged while wrapped in cloth. After a period of time, the cloth becomes a part of the rind layer; however, it was never meant to be consumed. Typically, cheesemongers will trim the cloth rind layer prior to selling the cheese.
Synthetic coatings (plastic) are also commonly found on the cheeses sold in supermarkets. These are simply a type of packaging that protects the cheese from damage during transportation and storage. If the outer rind layer has a rubbery feel, a glossy sheen or appears artificial, I always remove it.
To determine if a rind is edible or not, I use the following rule: if the rind feels like plastic, wax or fabric, it is not part of the cheese.
Are Edible Cheese Rinds Safe to Consume?
For the vast majority of consumers, edible cheese rinds pose no risk to health. The molds used in cheesemaking are specifically selected and are vastly different from the molds that cause spoilage on rotten foods.
As the cheese ages, the rind plays a major role in developing the flavor, aroma and texture of the cheese that ultimately define the characteristics of the cheese. Therefore, when someone asks me, “what types of cheese rinds are edible,” the answer is usually dependent on the method in which the cheese was aged, not necessarily on safety.
That being said, there are certainly some individuals who may choose not to eat rinds either due to taste or texture preferences or due to sensitivities to molds. Additionally, people with certain immune system disorders may choose to remove rinds purely as a precautionary measure.
If you are ever unsure whether a particular cheese has edible rinds, your safest bet would be to ask a cheesemonger. They usually know which types of cheese rinds are edible.
How Do I Determine Whether or Not to Eat the Rind?
Over time, I have developed a fairly simple and straightforward routine when I am tasting a new cheese for the first time. The first step is to visually examine the rind. If the rind appears to be a natural, bloomy or slightly wrinkly from aging, chances are it is edible.
The second step is to touch it. If the rind has a waxy feel, a rubbery feel or is excessively hard, I tend to trim it away.
Thirdly, I take a sniff. Rinds can hold a tremendous amount of aroma which can give you hints on the overall flavor profile.
Finally, I take a small taste. Many chefs suggest eating cheese and rind together since the flavors complement each other well. I think you’ll find that this is an absolute truth.
Should You Eat Cheese Rinds?
So, can you eat cheese rinds? In many cases, yes, and in many cases, the rind can be the best part of the cheese. Bloom rinds, wash rinds and natural rinds can all contribute to the development of the flavor of the cheese. On the other hand, wax rinds, cloth rinds and plastic rinds should be removed. Once I understood the differences between edible rinds and non-edible rinds, I was able to stop worrying about the rind and start enjoying the exploration of new cheeses, and enjoy the results even more.
