The Distinction Between Edible and Inedible Rinds
Not all cheese rinds are created equal, and their edibility depends on their function. Cheesemakers use different methods and materials to create a protective outer layer that controls moisture, shapes the cheese, and allows for proper aging. Rinds fall into two broad categories: those that are integral to the cheese's flavor and can be eaten, and those that are purely protective and should be discarded. In general, if a rind looks or feels like a non-food item, it's best to avoid eating it.
Artificial and Protective Inedible Rinds
These rinds are typically applied by the cheesemaker to protect the cheese during aging and should be removed before serving. They serve a function similar to packaging and do not contribute to the flavor or texture of the cheese itself in an edible way.
- Wax and Paraffin Rinds: These are common on cheeses like Gouda and Edam. They are usually brightly colored (red, yellow, or black) and have a smooth, shiny, plastic-like feel. The wax seals the cheese, locking in moisture and flavor while preventing the growth of unwanted molds. Although food-safe, the wax is indigestible and should be peeled off completely before eating.
- Cloth-Wrapped Rinds: Used for traditional varieties of aged cheddar, this method involves wrapping the cheese in a cloth bandage, often with a layer of fat like lard. The cloth allows the cheese to breathe while aging, resulting in a drier, flakier texture. The cloth itself is not edible and must be cut away from the cheese.
- Tree Bark Rinds: Some soft, runny cheeses like Mont d'Or are traditionally wrapped in strips of tree bark, such as spruce. The bark provides structural support and imparts a subtle, woodsy flavor to the cheese. However, the bark itself is not meant to be eaten.
- Plastic or Polymer Coatings: Many hard, industrial cheeses are coated with a thin, breathable, food-grade polymer or film to control moisture loss and minimize mold. While this coating may be technically edible, it's designed to be peeled off and most people find it unpalatable.
Natural Rinds: Edible But Not Always Eaten
Natural rinds form as cheese ages and air circulates, often with some rubbing or washing to control microorganisms. The edibility of natural rinds is often a matter of texture and personal taste.
- Hard, Natural Rinds: The rinds on very hard, aged cheeses like Parmigiano-Reggiano and some older cheddars are technically edible but are too tough and dry to be enjoyed on their own. These are the ones most people cut off and discard from a cheese board. They are, however, a fantastic ingredient for cooking. Adding a wedge of a hard Parmesan rind to a simmering soup or pasta sauce provides a deep, savory, umami flavor.
- Bloomy Rinds: Found on cheeses like Brie and Camembert, these rinds are soft, white, and velvety. They are formed by edible molds (like Penicillium candidum) and are meant to be eaten as they contribute to the cheese's rich, earthy flavor and creamy texture.
- Washed Rinds: These are created by regularly washing the cheese surface with a brine or alcohol solution during aging, encouraging bacteria like Brevibacterium linens to grow. This results in a sticky, orange to reddish-brown rind with a pungent aroma and strong, savory flavor. Washed rinds on cheeses like Taleggio and Epoisses are edible and central to the cheese's character.
When to Avoid Eating Edible Rinds
Even with edible rinds, there are specific instances where you should avoid consumption to ensure food safety:
- Unusual Mold: If a naturally edible rind (like a bloomy or washed rind) develops atypical mold—especially if it's black, red, or mottled—it's a sign of potential spoilage.
- Ammonia Smell: A strong, pungent ammonia smell or taste indicates that the cheese has over-ripened and the rind should be discarded.
- Compromised Texture: For soft cheeses like Brie, avoid the rind if it has a gritty or thick texture or has started to separate from the paste.
- Compromised Health: Pregnant women and individuals with compromised immune systems are often advised to avoid soft, mold-ripened rinds due to a small risk of harmful bacteria like Listeria.
Identifying Inedible vs. Edible Rinds: A Comparison
| Feature | Inedible Rinds | Edible Rinds (Bloomy, Washed, Natural) |
|---|---|---|
| Appearance | Shiny, brightly colored (red, yellow, black); covered in cloth or bark; synthetic, plastic film. | Velvety white; sticky and orange/red; hard, craggy, and beige/brown. |
| Texture | Hard, waxy, cloth-like, or papery. | Soft, fluffy, and smooth; moist and sticky; tough and gritty. |
| Function | Purely protective casing to control moisture and aging. | Integral part of the flavor and aging process, developed by cultures. |
| Preparation | Must be cut or peeled away before eating. | Can be eaten directly with the cheese, or used for cooking. |
| Common Examples | Gouda, Edam, Manchego (some types), Clothbound Cheddar, Mont d'Or (bark). | Brie, Camembert, Taleggio, Limburger, Parmigiano-Reggiano, Comté. |
Conclusion
In the diverse world of cheese, the rind is an essential, yet often misunderstood, component. Whether a rind is edible depends entirely on its composition and purpose. Artificial materials like wax, cloth, or bark are used as protective packaging and should always be removed. Meanwhile, natural rinds, formed by cultures or air exposure, are generally safe to consume, though personal preference and texture, especially for very hard cheeses, will dictate whether you choose to eat them. By learning to identify the different types of cheese rinds, you can ensure both a safer and more knowledgeable enjoyment of your cheese selection. For delicious ways to incorporate your edible rinds into recipes, consider adding them to soups and sauces. To further explore the world of cheese, refer to a knowledgeable resource like Wisconsin Cheese's guide to cheese rinds.
