Is Cheese Rind Probiotic? Understanding Edible vs. Inedible Rinds

October 23, 2025 •

4 min read

While many cheese lovers enjoy a good slice of aged cheddar, a single gram of cheese rind can contain billions of microbial cells, prompting a natural question: is cheese rind probiotic? The answer is complex, as it depends on the type of cheese and whether the microorganisms present are proven to offer health benefits.

Quick Summary

Cheese rinds host thriving microbial communities, but their probiotic potential varies greatly. Edible rinds, such as bloomy and washed types, contain living bacteria and molds. However, scientific evidence is still emerging on whether these populations meet the official criteria to be considered probiotic for human gut health.

Key Points

Rind Varies Greatly: The edibility and microbial content of cheese rinds depend entirely on the type of cheese and how it is aged.
Bloomy & Washed Rinds Contain Live Microbes: These edible rinds on cheeses like Brie, Camembert, and Taleggio host live bacteria and molds, but their probiotic efficacy is not proven.
Live Cultures vs. Probiotics: While many cheese rinds contain living microorganisms, a food is only considered truly probiotic if it contains proven, viable cultures in sufficient amounts to confer health benefits.
Inedible Rinds Must Be Removed: Wax, cloth, and foil on cheeses like Gouda and certain cheddars are packaging and are not meant for consumption.
Use Tough Rinds for Flavoring: Hard, natural rinds, such as those on Parmesan, are too tough to eat but can be simmered in sauces and soups for a rich, umami flavor.
Gut Health Is Not Guaranteed: Eating edible rinds introduces microbial diversity, but this is not the same as consuming a clinically proven probiotic supplement for guaranteed gut health benefits.

What is a Cheese Rind?

A cheese rind is the protective outer layer that forms on cheese during the aging and ripening process. Far from a simple crust, it's a dynamic ecosystem of bacteria, molds, and yeasts that contributes significantly to the cheese's final flavor, texture, and aroma. Rinds are broadly categorized by how they are formed and treated during the cheesemaking process, with important implications for their edibility and microbial content.

Types of Cheese Rinds and Their Microbial Makeup

Bloomy Rinds: These are soft, white, and velvety rinds found on cheeses like Brie and Camembert. They are created by spraying the cheese with edible molds like Penicillium candidum, which help ripen the cheese from the outside in. These rinds are edible, and their microbial communities contribute to the creamy texture and mushroomy flavor. While they contain live microorganisms, they are not typically marketed as probiotic and further research is needed to determine if they meet the viability and health-benefit requirements.

Washed Rinds: Cheesemakers regularly wash these rinds with brine, beer, or other liquids during aging. This process encourages the growth of specific bacteria, notably Brevibacterium linens, which give the rind its sticky, reddish-orange hue and pungent aroma. Washed rinds, found on cheeses like Taleggio and Epoisses, are edible and boast a strong, savory flavor. Like bloomy rinds, they are rich in living microorganisms, but their probiotic status is not conclusively established.

Natural Rinds: Found on cheeses like Parmigiano-Reggiano and older cheddars, these rinds form naturally as the surface dries out during aging. They can be hard and dry, or rough and textured. While technically edible, they are often too tough to be enjoyed directly but can be used for flavoring soups and sauces. The microbial communities on natural rinds can be diverse, with some cheeses containing lactic acid bacteria (LAB) from the environment.

Artificial Rinds (Inedible): Many cheeses have rinds that should be removed. These include wax-coated rinds (like on Gouda and Edam), cloth-bound rinds (on some cheddars), and foil wrappers. These materials are for preservation and are not meant for consumption. They contain no beneficial microbes and offer no probiotic potential.

The Probiotic Debate: Rind vs. Added Cultures

It's crucial to differentiate between cheese that contains live, beneficial bacteria as part of its natural aging process and cheese that has had specific probiotic cultures added intentionally. Some cheeses, particularly those that are aged but not subjected to high heat, can carry live bacteria, like Lactobacillus spp., which contribute to their unique flavor profiles and may also confer health benefits.

However, a food is only truly considered probiotic if it contains specific, live microorganisms in sufficient quantities that have a proven health benefit to the consumer. While edible cheese rinds are teeming with microbial life, it is not always a given that these organisms will survive passage through the digestive tract in high enough numbers to colonize the gut and offer a health advantage. Scientific research is still exploring the full potential of these rind communities, but they are certainly a source of microbial diversity.

Which Rinds Contain Potentially Beneficial Microbes?

Bloomy Rinds: The soft, white molds on Brie and Camembert contain microorganisms that contribute to their unique properties. They are often edible and carry live cultures.
Washed Rinds: The bacteria encouraged by the washing process on cheeses like Taleggio are living and integral to the cheese's character. They are a source of microbial activity.
Some Natural Rinds: Rinds from traditional or raw milk cheeses, like certain aged goudas or cheddars, may retain some of the original cultures used in their production.

Comparison of Cheese Rind Types


Rind Type	Edibility	Microbial Activity	Probiotic Potential	Common Examples
Bloomy Rind	Edible	High (Live Molds & Yeast)	Possible, but not guaranteed	Brie, Camembert
Washed Rind	Edible	High (Live Bacteria)	Possible, but not guaranteed	Taleggio, Epoisses
Natural Rind	Technically Edible, but tough	Moderate to High	Possible, varies by age/type	Parmesan, Aged Cheddar
Artificial Rind	Inedible	None	None	Waxed Gouda, Clothbound Cheddar

Tips for Safe Consumption

Understand Your Rind: Always know the type of cheese you are eating. If the rind is waxy, cloth-bound, or foil, it's inedible and should be discarded.
Inspect for Off-Odors or Appearance: Avoid rinds with an ammoniated smell, slimy or mottled appearance, or if they have separated from the cheese paste.
Source Matters: Traditional and artisan cheeses are more likely to have naturally developed rinds with complex microbial communities compared to mass-produced varieties.
Use Hard Rinds for Flavor: If a natural rind is too tough to eat, don't discard it! Add it to soups, sauces, and stews to infuse dishes with a deep, savory umami flavor.
Consider Added Probiotics: For guaranteed probiotic benefits, opt for cheeses specifically fortified with probiotic cultures, which are formulated to survive digestion.

Conclusion: Navigating the Rind

The question of whether cheese rind is probiotic doesn't have a simple 'yes' or 'no' answer. Edible rinds, particularly bloomy and washed types, are vibrant microbial ecosystems and certainly contain live bacteria and fungi. Some of these microbes are similar to known probiotic strains, while others are specific to the cheese-making environment. However, whether these organisms survive the digestive process in sufficient numbers to be considered clinically 'probiotic' is a subject of ongoing research. For the adventurous cheese lover, enjoying an edible rind is a flavorful way to consume a dose of microbial diversity, but it shouldn't be relied upon as a primary source of probiotics. For that, seek out products specifically marketed for their added probiotic benefits. Ultimately, embracing the rind is a delicious way to explore the complex world of fermented foods and their unique contribution to our culinary landscape.

For more general information on cheese as a probiotic source, refer to this article from Harvard Health: Is cheese a healthy source of probiotics?.

Frequently Asked Questions

The soft, bloomy rind on Brie cheese contains live mold cultures like Penicillium candidum, which are technically microorganisms. While they contribute to the cheese's flavor and texture, there is no scientific consensus that they act as probiotics for human health.

Edible rinds include bloomy rinds (Brie, Camembert), washed rinds (Taleggio, Epoisses), and most natural rinds (like on Tomme de Savoie). Always discard wax, cloth, or bark rinds.

While the hard rind on Parmesan is technically edible, it is tough and not palatable to chew. It is better to use it for culinary purposes, like adding it to soups or sauces to deepen the flavor.

Washed-rind cheeses, like Limburger, are washed with brine to encourage specific bacteria, such as Brevibacterium linens, to grow. These are live bacteria, but whether they survive digestion and provide a probiotic effect is still under review.

A natural rind forms organically during aging, while an artificial rind, like wax or cloth, is applied by the cheesemaker for protection. Natural rinds can be edible, but artificial ones are not and should be removed.

Inspect the rind: if it is soft and bloomy (white and fuzzy), washed (orange and sticky), or a natural, edible variety (firm and dry), it's generally safe. If it is waxy, cloth-wrapped, or shows signs of spoilage (off smells, slimy texture), it's best to discard it.

For guaranteed probiotic benefits, yogurt is often a more reliable source, as it is specifically cultured for probiotics. Cheese can provide beneficial microbes, especially aged types, but the quantity and viability of these organisms may be less certain than in fortified yogurt.