{"id":58785,"date":"2024-02-05T16:22:50","date_gmt":"2024-02-05T16:22:50","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58785"},"modified":"2024-02-05T16:22:54","modified_gmt":"2024-02-05T16:22:54","slug":"what-is-cheese-rind","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/","title":{"rendered":"What is Cheese Rind?"},"content":{"rendered":"\n<p>Cheese rind refers to the outer layer or \"skin\" that forms on the outside of cheese during the aging and ripening process. For many cheeses, the rind is a natural and edible part that contributes flavor, texture, and protection.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rind.jpeg\" alt=\"What is Cheese Rind\" class=\"wp-image-58806\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rind.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rind-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Rinds develop in controlled environments<\/strong> as cheese ages, forming a protective barrier. This allows the interior cheese to ripen from the outside in, often resulting in soft, creamy textures.<\/p>\n\n\n\n<p>Not all cheeses have rinds. <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">Fresh cheeses<\/a> like <a href=\"https:\/\/aglassandahalffullproductions.com\/muenster-cheese-vs-mozzarella\/\">mozzarella<\/a> and ch\u00e8vre do not age long enough to form them. While most rinds are edible, some cheese coatings like wax and cloth are not meant to be eaten.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_64 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Three_Main_Types_of_Cheese_Rinds\" title=\"Three Main Types of Cheese Rinds\">Three Main Types of Cheese Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Bloomy_Rinds\" title=\"Bloomy Rinds\">Bloomy Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Washed_Rinds\" title=\"Washed Rinds\">Washed Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Natural_Rinds\" title=\"Natural Rinds\">Natural Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Main_Purposes_and_Functions_of_Rinds\" title=\"Main Purposes and Functions of Rinds\">Main Purposes and Functions of Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#How_to_Eat_Cheese_Rinds\" title=\"How to Eat Cheese Rinds\">How to Eat Cheese Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Using_Up_Leftover_Cheese_Rinds\" title=\"Using Up Leftover Cheese Rinds\">Using Up Leftover Cheese Rinds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Are_cheese_rinds_safe_to_eat\" title=\"Are cheese rinds safe to eat?\">Are cheese rinds safe to eat?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Why_do_some_cheeses_have_%22no%22_rind\" title=\"Why do some cheeses have &quot;no&quot; rind?\">Why do some cheeses have \"no\" rind?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#What_causes_%22white_mold%22_on_cheese\" title=\"What causes &quot;white mold&quot; on cheese?\">What causes \"white mold\" on cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Can_you_eat_the_wax_coating_on_cheese\" title=\"Can you eat the wax coating on cheese?\">Can you eat the wax coating on cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#What_causes_blue_black_or_red_mold_on_cheese\" title=\"What causes blue, black, or red mold on cheese?\">What causes blue, black, or red mold on cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Can_you_reuse_cheese_rinds\" title=\"Can you reuse cheese rinds?\">Can you reuse cheese rinds?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rind\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Three_Main_Types_of_Cheese_Rinds\"><\/span>Three Main Types of Cheese Rinds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are three main types of edible <a href=\"https:\/\/aglassandahalffullproductions.com\/paesano-cheese-vs-parmesan\/\">cheese rinds<\/a> that provide unique flavors and textures:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Bloomy_Rinds\"><\/span>Bloomy Rinds<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Bloomy rinds have a distinctive white, downy coating<\/strong> that comes from spraying mold spores onto the cheese surface. As Penicillium candidum mold grows, it forms the rind and contributes flavors like mushrooms, wet earth, and fresh bread.<\/p>\n\n\n\n<p>Popular <a href=\"https:\/\/aglassandahalffullproductions.com\/chateau-de-bourgogne-cheese-vs-brie\/\">bloomy rind cheeses<\/a> include <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-brie\/\">Brie<\/a>, Camembert, Coulommiers, and Robiola. <strong>These rinds are completely edible<\/strong> when still attached to the cheese and not discolored or ammonia-smelling.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Washed_Rinds\"><\/span>Washed Rinds<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Washed rinds form when cheeses are bathed in brine or alcohol<\/strong> during aging. This encourages Brevibacterium linens bacteria to grow, creating sticky, orange rinds with robust aromatic profiles.<\/p>\n\n\n\n<p><strong>The flavors washed rinds provide can be described as beefy, oniony, or barnyard-like.<\/strong> Enjoyable levels of funk make these rinds fully edible on cheeses like Taleggio, Munster, and Epoisses.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Natural_Rinds\"><\/span>Natural Rinds<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Natural rinds occur when the cheese's surface dries out<\/strong> as moisture evaporates during aging. This causes rinds to become thicker and harder in texture over time.<\/p>\n\n\n\n<p><strong>Common natural rind cheeses include Cheddar, Parmigiano-Reggiano, and Gouda.<\/strong> Although edible, their texture can be unenjoyable. Instead, natural rinds shine when added to dishes like soups and stews.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Main_Purposes_and_Functions_of_Rinds\"><\/span>Main Purposes and Functions of Rinds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Beyond flavor, cheese rinds serve other important roles:<\/p>\n\n\n\n<ul>\n<li><strong>Protect interior paste<\/strong>&nbsp;from drying out or absorbing other flavors<\/li>\n\n\n\n<li><strong>Allow gases to escape<\/strong>&nbsp;during ripening processes<\/li>\n\n\n\n<li><strong>Prevent mold growth<\/strong>&nbsp;on non-bloomy rind varieties<\/li>\n\n\n\n<li>Provide enzymes that&nbsp;<strong>breakdown fats and proteins<\/strong><\/li>\n\n\n\n<li><strong>Contribute to unique textures<\/strong>&nbsp;and buttery or oozy centers<\/li>\n\n\n\n<li><strong>Concentrate aromas and tastes<\/strong>&nbsp;not found in the cheese paste<\/li>\n<\/ul>\n\n\n\n<p>So while rinds may seem unappealing at first glance, they are integral to overall <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-british-cheese\/\">cheese quality<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Eat_Cheese_Rinds\"><\/span>How to Eat Cheese Rinds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>The edibility and enjoyment of cheese rinds ultimately comes down to personal preference.<\/strong> There are no strict rules.<\/p>\n\n\n\n<p>For bloomy and washed rinds, start by tasting a bit on its own, then with the cheese paste. <strong>See if the flavors meld together or provide an interesting contrast.<\/strong> Discard any rinds that are too ammonia-like or separate easily from the cheese.<\/p>\n\n\n\n<p>With natural rinds, try grating extra hard pieces to use as seasoning. For softer versions, <strong>leave rinds on for a cheese plate<\/strong> then neatly trim off any unwanted parts after serving.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Cheese rinds provide protective aging environments. While edible, enjoyability depends on aroma, texture, and separating from the cheese.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Using_Up_Leftover_Cheese_Rinds\"><\/span>Using Up Leftover Cheese Rinds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Instead of throwing out leftover bits of rind, put them to use by:<\/p>\n\n\n\n<ul>\n<li>Tossing rinds into soup stocks for extra richness<\/li>\n\n\n\n<li>Blending into smoother dips like <a href=\"https:\/\/aglassandahalffullproductions.com\/pub-cheese-vs-beer-cheese\/\">beer cheese<\/a> fondue<\/li>\n\n\n\n<li>Infusing into warm milks for cheese-flavored drinks<\/li>\n\n\n\n<li>Mixing with <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">butter<\/a> to make flavored spreads<\/li>\n\n\n\n<li>Freezing for future use in the above applications<\/li>\n<\/ul>\n\n\n\n<p><strong>Hard, dry rinds also make excellent chew toys for dogs!<\/strong> This gives them a special treat while helping clean their teeth.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Are_cheese_rinds_safe_to_eat\"><\/span>Are cheese rinds safe to eat?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes! Unless covered in wax or other coatings, <strong>cheese rinds are edible<\/strong> and non-toxic. They form naturally through fermentation and aging. Of course, any rinds that appear contaminated or smell unpleasant should not be consumed.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_do_some_cheeses_have_%22no%22_rind\"><\/span>Why do some cheeses have \"no\" rind?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Young, fresh cheeses don't spend enough time aging to form a protective rind. Their high moisture also makes rind development difficult. Vacuum sealing blocks rind formation but allows slower ripening.<\/p>\n\n\n\n<p>Most rindless cheeses <strong>include mozzarella, cottage cheese, ricotta, and cream cheese.<\/strong> Their texture stays smooth and consistent throughout since no rind concentrates specific flavors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_causes_%22white_mold%22_on_cheese\"><\/span>What causes \"white mold\" on cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>White, fuzzy mold growth on cheese surfaces comes from bloomy Penicillium candidum added by cheese makers. This edible mold contributes the distinctive flavors, runny textures, and mushroom-like aromas in <strong>bloomy rind cheeses.<\/strong><\/p>\n\n\n\n<p>Contrary to appearances, these velvety white rinds indicate well-aged cheese when still slightly attached to the interior paste. Ammonia odors, dark colors, or sliminess signifies spoilage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_eat_the_wax_coating_on_cheese\"><\/span>Can you eat the wax coating on cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No, you should not eat the wax coatings on cheese. Wax is applied to cheese like Gouda and Edam to seal moisture as it ages. It helps the wheels retain shape and provides some antibacterial properties.<\/p>\n\n\n\n<p><strong>While technically food-grade, wax coatings are not digestible.<\/strong> Always remove wax, along with paraffin or vegetable coatings, before enjoying the cheese inside. The same applies for <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-cloth-vs-muslin-fabric\/\">cheesecloth<\/a> bandages on Cheddar varieties.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_causes_blue_black_or_red_mold_on_cheese\"><\/span>What causes blue, black, or red mold on cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>While white surface mold is intentionally cultivated, other colors like <strong>blue, grey, black, or red indicate undesirable microbial growth.<\/strong> These should not be consumed and can signal defects during production, storage, or ripening.<\/p>\n\n\n\n<p>Blue or grey molds particularly relate to cheese spoilage and can create bitter, chemical-like flavors. Reddish hues differ from washed rinds by appearing dry, velvety, or powdery on the cheese exterior.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_reuse_cheese_rinds\"><\/span>Can you reuse cheese rinds?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes! Trimmings from harder cheeses make excellent additions to simmering stocks, lending <strong>extra savory notes.<\/strong> Natural rinds also work deliciously blended into dips or crisped into crackers.<\/p>\n\n\n\n<p>For stronger washed rinds, try infusing milks and butters. And even dogs relish certaincheese ends as healthy treats. With some creativity, don't let any leftover bits go to waste!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Despite seeming unappetizing at first glance, <strong>cheese rinds provide integral protection, nutrients, and flavor<\/strong> during the aging process. Understanding the different types of edible rinds can help cheese lovers fully enjoy their fromage from crust to ooey-gooey center!<\/p>\n\n\n\n<p>By starting with small taste tests of bloomy, washed, and natural varieties, you may discover new aromatic depths and textural contrasts. And with some handy repurposing ideas, even the scraps can find new purpose in your kitchen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese rind refers to the outer layer or \"skin\" that forms on the outside of cheese during the aging and ripening process. For many cheeses, the rind is a natural and edible part that contributes flavor, texture, and protection. Rinds develop in controlled environments as cheese ages, forming a protective barrier. This allows the interior [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58785"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58785"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58785\/revisions"}],"predecessor-version":[{"id":58807,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58785\/revisions\/58807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58806"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}