The Purpose of a Cheese Rind
A cheese rind, the outer casing of a cheese, is more than just a protective layer; it's a living ecosystem that contributes significantly to the cheese's final flavor, texture, and aroma. Formed during the aging process, the rind is the product of dried milk proteins, microorganisms, and sometimes added ingredients like salt, ash, or wine. Its development is crucial for managing moisture and protecting the cheese's interior (or paste). While the safety of consuming a rind depends on its type, understanding its origin provides context for why certain rinds are a treasured part of the culinary experience while others are simply a wrapper.
The Different Types of Cheese Rinds
Bloomy Rinds: Edible and Flavorful
Bloomy rinds are soft, white, and velvety, formed by spraying the cheese with edible mold cultures such as Penicillium candidum. These rinds are entirely safe to eat and are integral to the cheese's overall flavor and creamy texture, such as in Brie and Camembert. They can add earthy, mushroom-like notes that complement the cheese's buttery interior.
Washed Rinds: The "Stinky" but Edible Crust
Washed rinds are developed by regularly bathing the cheese in a liquid, often a saltwater brine, beer, or wine, which encourages the growth of specific bacteria like Brevibacterium linens. This process gives the rind its characteristic reddish-orange color and pungent aroma. Despite the strong smell, these rinds are edible and often deliver rich, savory flavors that are milder than their scent suggests. Cheeses like Taleggio and Epoisses have washed rinds.
Natural Rinds: When Texture and Taste Collide
Natural rinds form on cheeses exposed to the controlled environment of a cave or aging room, where the outer layer simply dries out over time. These rinds, found on cheeses like Parmigiano-Reggiano and aged Cheddar, are edible but can be hard, thick, and chewy, making them unpleasant to eat on their own. This is where their culinary potential shines; they can be repurposed as a powerful flavor agent.
Inedible Rinds: Packaging, Not Food
Some cheeses are coated with materials that are not meant for consumption. These include:
- Wax rinds: Often seen on Gouda and Edam, the wax is a protective sealant and should be peeled off before eating.
- Clothbound rinds: Traditional cheddars are sometimes wrapped in cloth, which is inedible and should be removed.
- Other wrappings: Materials like tree bark, leaves, or plasticized paint are also inedible and serve a packaging or preservation purpose.
The Nutritional Profile of Cheese Rinds
While rinds are generally not consumed in large enough quantities to be a primary source of nutrients, they offer unique nutritional benefits:
- Probiotics: Edible rinds, particularly bloomy and washed varieties, contain live bacteria and yeasts that are believed to support gut health. Studies have shown that probiotic bacteria can survive in cheeses and potentially benefit the digestive system.
- Minerals: The rind, especially of hard cheeses, can be a concentrated source of minerals like calcium, zinc, and selenium.
- Protein and Fat: Hard rinds are essentially dried, concentrated cheese, and therefore contain the same macronutrients—protein and fat—in a more dense form.
- Flavor Boost: For hard, inedible rinds, their nutritional value is less about direct consumption and more about their ability to enrich the flavor of other dishes when simmered.
Comparison: Edible vs. Inedible Rinds
| Feature | Bloomy Rinds | Washed Rinds | Hard Natural Rinds | Artificial Rinds |
|---|---|---|---|---|
| Examples | Brie, Camembert | Taleggio, Epoisses | Parmesan, Aged Cheddar | Gouda (wax), Clothbound Cheddar |
| Edibility | Yes, integral to the cheese | Yes, though strongly flavored | Technically edible, but too hard for most | No, must be removed |
| Nutritional Potential | Probiotics, flavor | Probiotics, minerals, flavor | Flavor enhancer, protein, calcium | None, inedible material |
| Best Usage | Eaten with cheese | Eaten with cheese | Flavoring soups and sauces | Discarded |
| Considerations | Check for odd colors/textures | Flavor can be very strong | Flavoring ingredient, not a snack | Never consume |
Risks and Precautions
While most cheese rinds are harmless, some precautions are necessary:
- Vulnerable Populations: Pregnant women, the elderly, and those with weakened immune systems should exercise caution, especially with soft cheeses containing rinds, as they may harbor bacteria like Listeria.
- Raw Milk Cheeses: Rinds on raw milk cheeses may have higher bacterial levels, necessitating moderation.
- Flavor and Texture: A rind's edibility does not guarantee a pleasant taste. Trust your senses and personal preference. A rind with an ammoniated smell or off-putting texture should be avoided.
- Not All Molds are Good: While cheesemakers use beneficial molds, any unusual or off-colored mold growth should lead to discarding the rind.
How to Use and Enjoy Cheese Rinds
For natural rinds that are too hard to eat, their purpose isn't over. They are an exceptional flavor enhancer for a variety of dishes.
- Flavor Soups and Sauces: Add a chunk of Parmigiano-Reggiano or aged Cheddar rind to simmering soups, stews, or pasta sauces. The rind will release its deep, savory flavor, adding complexity. Just remember to remove the softened rind before serving.
- Create Umami-Rich Broth: Save up your hard cheese rinds in the freezer. When you have enough, you can make a flavorful broth by simmering them with water and vegetables.
- Make Crispy Cheese Chips: In the microwave, you can turn hard rinds into crunchy, salty cheese crisps. Cut the rind into small pieces and cook until bubbly and puffed.
- Infuse Pasta Water: Simmering hard rinds in your pasta water can add a subtle, cheesy flavor to the pasta itself.
Conclusion
The question of are cheese rinds good for you? is best answered by considering the type of rind. Bloomy, washed, and naturally-formed rinds that aren't overly tough are perfectly safe and can even offer nutritional benefits like probiotics. Hard rinds, while not suited for direct consumption, are a valuable culinary asset for enriching cooked dishes. The key is to know your cheese: remove inedible coatings like wax and cloth, but don't shy away from tasting or cooking with the natural outer layer that contributes so much to its character. Embracing the rind is a delicious way to reduce food waste and explore the full flavor profile of your favorite cheeses.
For more expert advice on cheese, you can consult a valuable resource from Food & Wine on cheese rinds.
