Can You Eat Cheese Rind?

Traditional cheesemakers are like the most skilled chefs. They have honed their skills over the years to create a product where all the elements: taste, appearance, texture, aroma, temperature; come together to form a carefully considered whole that can be enjoyed with all the senses.

THE JOB OF THE RIND IS NOT JUST TO PROTECT THE CHEESE

The function of the cheese rind is not only to protect the cheese from external factors; the rind is an important part of the cheese as a whole. In natural rind cheeses, and especially in soft and young cheeses, the rind's diverse role is emphasized: it provides flavor, texture, aroma - and is often delicious looking!

In soft, natural-rind cheeses, the rind should always be eaten. Such cheeses ripen from the outside in; the growth on the surface of the cheese ripens the cheese as the surface mold roots break down proteins and sugars as they grow, leaving behind a smooth and "ripe" cheese paste.

MOLDS AND CULTURES ARE ALSO PART OF CHEESE

As cheeses with natural rinds age, they often develop molds and growths of different colors and appearances. These are almost always part of the natural development of the cheese, and should not be avoided. These often offer different flavor dimensions to the cheese!

REMEMBER THESE RULES

The rind of all natural-rinded cheeses that have been aged for 6 months or less is worth eating - or at least tasting. The exceptions to this are some very hard cheeses and blue cheeses.

Even for hard and mature cheeses, the natural rind can usually be used in cooking: grated into cheese sauces or glazes, or used in sauces as a thickener and seasoning, such as the rind of Parmigiano Reggiano.

However, some cheeses have rinds that are so hard, thick, or dry that they can be left out. These include mature Mimolette, mature Comté and Pecorino, and many blue cheeses, such as Stilton. Cheeses that should always be left out include Manchego and Gouda, which have a waxy surface.

We always encourage you to try the (natural) rind when tasting cheese to experience the true nature of the cheese as its maker intended.