Can we eat the cheese rinds?

100522 Views 5/07/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

What haven't we heard about cheese rinds ? They are edible and are even beneficial to health. They are ideal for making compost. They are just good to throw away. Well, that's all true, but it depends on the cheese. It is also a matter of taste. So can we eat the cheese rinds or not? That's what we're going to see.

- How is the crust formed?

The rind forms during ripening. In fact, the degrading milk produces bacteria and molds which will form scabs. Depending on the cheese, the cheese maker adds salt, nuts, raisins, mushrooms, wine, ashes, etc. For some cheeses, it is the rinds that give all their flavor.

In addition, the crusts are packed with minerals (zinc and selenium which are powerful antioxidants) and vitamins, especially group B effective in fighting fatigue.

Unfortunately, not all crusts are edible.

- Should we eat the crust or not?

It depends on the cheese you eat. Some rinds are edible, some are not.

- Cheeses whose rinds can be eaten:

◾ Bloomy rind cheeses

Bloomy rind soft cheeses are cheeses that have been salted and inoculated with Penicillium Camemberti. This gives the crust a fluffy appearance. This is the case with Camembert, Brie, Saint-Marcellin, goat cheeses… You can eat their rinds with your eyes closed. Besides, they are so thin that it is impossible to remove them, unless you make a real massacre.

◾ Washed rind cheeses

If you like soft cheeses with a washed rind and their powerful and strong taste, do not hesitate to eat their rinds. All their flavor is in the crust. In addition, they contain probiotics, useful for the digestive system and to strengthen immunity (this is the case with all soft cheeses). Munster, Langres, Époisses… there is something for everyone.

◾ Blue-veined cheeses

Everything is good and edible in blue-veined cheeses (Fourme d'Ambert, Roquefort, Bleu d'Auvergne...) including the rind. Moreover, it is an integral part of the cheese, so…

◾ Uncooked pressed cheeses with a soft rind

Raclette cheese, Reblochon, Saint-Nectaire have a thin edible rind. To leave them at the edge of the plate is to miss out on a multitude of flavors and textures. To consume without moderation ! But remember to leave some to others.

◾ Cheeses whose rind can be eaten in a pinch

These are cooked pressed cheeses such as Gruyère, Emmental, Parmesan... Their rinds are very interesting in terms of taste, but so thick that eating them is a real obstacle course. To take full advantage of them, keep them and add them to your culinary preparations such as soups.

Other cooked pressed cheeses such as Comté, Beaufort, etc. have rinds that contain a high level of bacteria. It is therefore better not to eat them.

- Cheeses whose rinds are good for the trash

These are all cheeses whose rinds are covered with a thin layer of paraffin or wax. These are hard or semi-hard cheeses and certain cooked pressed cheeses such as Gouda, Mimolette, Edam, etc.

- Some precautions to take

Raw milk cheeses have rinds high in bacteria. It is therefore necessary to remain vigilant in order to avoid food poisoning.
Eat it, but in moderation.