The question of whether or not to eat the coating on cheese is one that divides food lovers and stumps many. The truth is, there is no single answer, as the edibility of the coating depends on its type. Some rinds are integral to the cheese's flavor and texture, while others are purely protective and should be discarded. Knowing the difference will not only save you from an unpleasant mouthful but could also help you unlock new culinary possibilities.
The Coatings You Can Eat
Bloomy Rinds (Brie, Camembert)
Bloomy rinds are the soft, velvety white crusts found on cheeses like Brie and Camembert. This coating is formed by the growth of edible molds, such as Penicillium candidum, which cause the cheese to ripen from the outside in. The result is a lusciously creamy texture and an earthy, mushroom-like flavor that is considered a key part of the cheese's appeal. The rind is completely safe and intended to be eaten.
Washed Rinds (Taleggio, Epoisses)
Washed rinds are easily identified by their sticky, orange or reddish-hued surface and strong, pungent aroma. Cheeses like Taleggio and Epoisses are periodically washed with a brine, beer, or wine solution during aging to encourage the growth of specific bacteria, notably Brevibacterium linens. While the smell can be intense, the flavor of the rind is often rich, savory, and nutty, and it is meant to be eaten.
Natural Rinds (Some Aged Cheeses)
A natural rind forms on a cheese simply by drying out during the aging process. It can be found on many types of hard and semi-hard cheeses, including certain cheddars and goat cheeses. These rinds are technically edible, but their texture can range from pleasantly chewy to tough and unpalatable. Many cheese enthusiasts choose to eat them, but personal preference is the main factor. However, extremely hard natural rinds, like those on Parmigiano-Reggiano, are too hard to chew but can be used in cooking.
Flavored Rinds
Some cheesemakers intentionally rub the outside of their cheeses with herbs, spices, pepper, or other seasonings. These flavored coatings, found on cheeses like some versions of BellaVitano, are designed to be eaten and contribute a unique dimension to the overall flavor profile.
The Coatings You Should Avoid
Wax Coatings (Gouda, Edam)
These are the brightly colored, waxy coverings found on cheeses like Gouda and Edam, as well as on smaller, individually wrapped cheeses like Babybel. The wax is a protective layer designed to seal the cheese, regulate moisture, and prevent mold. It is food-safe but should be peeled off and is not meant to be eaten.
Cloth Bindings (Bandaged Cheddar)
Some traditional cheeses, particularly certain types of aged English cheddar, are wrapped in cloth or bandages. The cloth allows the cheese to breathe during aging and helps create a drier texture. This material is not edible and must be removed before serving.
Bark and Leaves
Certain artisan cheeses, such as the French Vacherin Mont d'Or or Jasper Hill Farm's Harbison, are wrapped in spruce bark or other leaves to lend a distinct flavor to the cheese. The bark or leaves themselves are not edible.
How to Use Hard Rinds for Cooking
Even if a natural rind is too hard or dry to eat on its own, it can be a secret weapon in the kitchen. Hard rinds, like those from Parmigiano-Reggiano, are packed with savory, umami flavor. Rather than discarding them, you can freeze them in an airtight container for later use. Here are a few popular methods:
- Add to Soups and Sauces: Toss a piece of hard rind into your minestrone, tomato sauce, or bean soup. Let it simmer to infuse the dish with a rich, salty, and complex cheese flavor. Discard the rind before serving.
- Flavor Risotto Stock: Add a rind to your vegetable or chicken stock when making risotto to give it an extra creamy, cheesy depth.
- Infuse Oil: Create a delicious infused oil for dipping bread or drizzling on salads by steeping hard rinds and garlic cloves in a jar of high-quality olive oil for a few days.
Edible vs. Inedible Cheese Coatings: A Comparison
| Feature | Edible Coatings | Inedible Coatings |
|---|---|---|
| Appearance | Soft and velvety (bloomy), sticky and orange (washed), or dry and crusty (natural) | Brightly colored and waxy, or made of cloth, paper, or plastic |
| Function | Develops flavor, aids ripening, and provides texture | Seals and protects the cheese from contaminants and moisture loss |
| Taste | Can add earthy, mushroomy, or savory notes; enhances cheese experience | Tasteless or unappealing; texture is often waxy or tough |
| Examples | Brie, Camembert, Taleggio, Epoisses, aged cheddar rinds | Gouda, Edam, Babybel, bandaged cheddar |
| Action | Can be eaten, though personal preference dictates for hard rinds | Must be removed and discarded before consumption |
Conclusion: Navigating the Rind Debate
Ultimately, whether you can eat the coating on cheese comes down to understanding what type of cheese you have. By paying attention to the rind's characteristics—its appearance, texture, and the cheese's aging process—you can make an informed decision. Enjoying the edible rinds of soft-ripened or washed cheeses can add a new dimension to your tasting experience. And for those hard, inedible rinds, a new culinary purpose awaits in your favorite soups and sauces. So, next time you encounter a cheese coating, you'll know precisely whether to savor it or save it.
Learn more about cheese aging and rind formation by exploring the resources provided by the Academy of Cheese.
