It is not recommended to eat gruyere's rind due to its maturing in the open air, making it subject to dirt and dust from the atmosphere. Although rinds are edible, the question you need to ask yourself is, do I really want to eat it? Yes, the rind is generally safe to eat Unless there is wax, cheesecloth or paper on the rind, Bivins says you don't need to worry about getting sick if you take a big bite out of the rind of your cheese, which Food & Wine has pointed out before. Rinds play a critical role in a cheese's development, and are a part of it's personality. Instead, it smells a little yeasty and so strongly cavey, it stirs up wells of fromage-passion in my heart so strong, its almost inappropriate. We recommend switching to Edge, Chrome, Safari, or Firefox. Home | About | Contact | Copyright | Privacy | Cookie Policy | Terms & Conditions | Sitemap. There are different styles of rind that form depending on the style of cheese. One of the most common questions I was asked when I sold cheese for a living was Can I eat the rind on this? I didnt mind the question: I understood the question. It is great on a cheese platter. Go to Recipe. Washed rind cheeses can be hard or soft, but both varieties have a distinguished red-orange outer hue. Ideally, place the cheese in a sealed container too. , the culture is often applied directly during aging to help the rind form. quite often, no two rinds, are the same. Take a little nibble of cheese with the rind and let your taste buds guide you. Tag us @cheesegrotto on Facebook, Instagram, and Twitter and let us know! Well, wonder silently no more. There are a few types of cheese rind that you shouldn't eat. The rind of the cheese is the outer 'crust' or shell of the cheese. Records indicate that this cheese has been around since 12th century. The outer rind of goat cheese develops crusty, edible forms that are standard practice for the cheese-making process. If you're starting with a wedge of Brie, cut smaller wedges, about 1/3 inch thick. But if you're also like me, you might look at a wedge of Parmesan, admiring the dark yellow exterior, and think, "wait, can I eat that part?" These Cheese Rinds Are Meant to Flavor Other Foods OR - Substitute with raclette cheese. Chicken. You can add Gruyre to many baked recipes. The calories in Gruyre cheese can vary depending on the aging time. (Save those rinds for making stock!) It's like an outer shell for cheese. Keep them in an airtight container in your freezer and add them to soups and stews for an umami boost, or save up a stash and make parmesan broth. They are few and far between, but rest assured almost all don't contain RBSt or rGBH growth hormones. As you might have guessed, fontina cheese also has PDO status just like Parmesan. You dont get the whole picture! I'd love to be able to find more cheese that doesn't have rGBH in it, and grass fed. Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes. The exact microbial populations on a naturally aged cheesea bloomy, washed, or natural rind wheelshift and change over time, and the types that grow depend on how the rind is treated. Comments Off on do you eat the rind of gruyere cheese; June 9, 2022; do you eat the rind of gruyere cheese . Why not? The ideal red wine pairing is with Pinot Noir. Many types of cheese are made using moulds from the Penicillium group, including surface-ripened cheeses such as brie and camembert as well as blue vein cheeses. A medium score (4-7) means that the behavior risks making you look inelegant and unsophisticated. The molds grow to cover the exterior surface and break down the fats and proteins in the cheese from the outside in. When the cheese comes wrapped in some inorganic material, however, such as wax, cloth or plasticoat (a form of breathable plastic), then there is nothing else to do, other than bin it, unless you want to check out Godminsters tips for re-using their coatings here: https://www.godminster.com/blog/what-can-you-do-with-cheese-wax/. Velvety. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Shislers Cheese House, 55 Kidron Rd. Parmesan or Gruyere rind can be frozen to throw into your next batch of stock. In fact, the question here shouldnt be can I eat the rind, more like should I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. Heres what Katie Kirby, director of marketing at Murrays, said: We like to say that all rinds are edible, but not all are palatable. You should feel free to enjoy flavored rinds, washed rinds, and bloomy rinds as part of your cheese eating experience. https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-recycle-cheese-rinds-original-ideas/. "Don't Toss Those Cheese Rinds! It hasnt killed me yet. Rich. Once it finishes blooming, a soft skin forms on the exterior. Slice Gruyre into bite-sized pieces or cubes. independent local journalism in Dallas. This site has limited support for your browser. Therefore they enhance the earthy salty flavour of the cheese and should be eaten. So most of the time, rinds are different all of the time? And as the exteriors get more and more robust, the rind lovers slowly lose their enthusiasm for the taste of mold and time. Gruyere Cheese is a hard, yellow cows milk cheese. The rind is where all of the flavor is concentrated, . Thus, freeze Gruyre only if you plan to use it for cooking. You should feel Skip to content FAQS Clear Primary Navigation Menu Its light beige to orangey-yellow rind, which is edible, has white mould on it. - All you Need to Know. These are man-made rinds, by washing the cheese in a brine solution. https://www.tastingtable.com/691354/leftover-cheese-rinds-soup-stock-food-waste/. Just like leftover rinds can enhance soups and stock, they can also breathe new life into everyday items like olive oil. That bacteria is responsible for the reddish color and funky smells of the rind, but it also promotes ripening and flavor development. Perhaps the best advice Ive ever received about tasting cheese and eating rinds came from Daphne Zepos, who led a tasting seminar at the 2010 American Cheese Society conference. This is why ignoring the rind is like turning off the film halfway through. do you eat the rind of gruyere cheese. In this article, we consider which cheese rinds you can eat, which ones will enhance the flavour, and which rinds probably should be avoided. Counting calories is important to stay healthy and to correctly plan a menu. Bake in a preheated 375F oven for 20-35 minutes. Because it melts so well, it is also an excellent cheese to incorporate into baking. How do you know if cheese rind is edible? Whats The Difference Between Dutch And French Braids? local news and culture. The cheese is easier to cut at this stage. These rinds are meant to be eaten, as they are integral to the flavor and the overall experience of the cheese. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese. In other words, we have the rind to thank for the cheese itself. If you are a guest, respect the etiquette rules to properly eat and enjoy it. If youre talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese absolutely eat the rind. Sure, you can just dig around the inside of a Brie round and leave the rind behind, but you dont have to. The rind of Gruyere cheese is not edible. Then, Ill share the guiding principle that you can use for any cheese, whether you know its provenance or not. "It depends on if you like the way it tastes." The rind can get tooth-breakingly tough, almost not worth it. MyRecipes.com is part of the Allrecipes Food Group. More about the Rude Index and its methodology here. If you like the flavour, great; however if the rind smells or tastes unappealing, do not eat it. However, the knowledge I had gained through experience and training, whipped up with a predilection toward adventure and more than just a frugal attitude towards food waste, my answer was always the same..YES, YES, YES! Steps in the production are Separating; Draining most of the way before pressing the curd. Still the rinds are perfectly safe to eat, so if you're a masochist and you like the flavor, as well as the act of digging gunk out of your molars, by all means, dig in! Gorgonzola cheese is made with unskimmed pasteurized cows milk, and it can be either mild and creamy or hard and pungent depending on how long it is left to age. However, freezing affects the taste and texture of the cheese. Buy that cheddar. Her love of all cheeses, artisanal or otherwise, has grown from her early years of working on the cheese counter at Fortnum & Mason. Because Gouda cheese features a wax rind, you can typically peel the rind away easily. These Cheese Rinds Are Meant to Flavor Other Foods, Special Offer on Antivirus Software From HowStuffWorks and TotalAV Security, If You Don't Eat These Rinds, You're Going About Cheese All Wrong, These Cheese Rinds Are Better for Cooking Than Eating, Forget Roasted Marshmallows. Gruyre is a hard cheese from Switzerland. Other rinds made of wax or cloth can generally be removed and discardedthese rinds are there to protect the cheese along its aging journey. (Save those rinds for making stock!) Remove the rind when slicing or preparing cheese to avoid it being eaten by mistake. That ubiquitous brie, for instance, is encased by a rind of penicillium bacteria, which imparts a soft, tender rind that tastes a bit like mushrooms. Hard-cheese rinds like Parmesan are best for toasting. The rind is sticky with a natural orange colour. According to The Kitchn, cheese-lovers can put their extra cheese rinds over the stovetop or under the broiler to create a toasted rind. It is sweet in taste with salty notes. Perfect for grating into soups, stews and risottos. Roast Your Leftover Rinds, These Cheese Rinds Are Meant to Flavor Other Foods. Gruyere cheese rind is edible, but it is not tasty. Sauvignon Blanc. It is not harmful to eat the rind. But you don't have to be at the James Beard level to cook with cheese rinds. Does anybody have any recipes or do anything in particular with other cheese rinds - have a Gruyere rind I'd like to use up instead of throwing away. These rinds form when the artisan cheese is continually bathed in a solution (like a salt water brine), creating an environment on the outside of the cheese where a variety of controlled bacteria can thrive. In other words, yes you can eat this whole, entire wheel of Brie cheese. rind is naturally made from a combination of mold, yeast or a yeast-like fungus. You could grate it to serve with pasta or salads, as it is not too overpowering. Now, a cheese with a tough exterior, like Parmesan, is another story entirely. "It will add a salty flavor and thicken everything up," according to the Eataly website. These include Fresh cheeses, such as Feta or Halloumi, that havent been aged for long enough to develop a rind and vacuum-packed block cheddars. OR - Gruyere which has a nice nutty flavor. No two people, no two cheese types, and quite often, no two rinds, are the same. Therefore it is best to avoid eating this rind! A high score (8-10) means that the behavior has the potential to trigger a conflict with others. Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. Camembert? The exterior surfaces of cheeses dipped in wax, like many Goudas and some aged cheddars, dont come into contact with air thanks to that waxy coating, meaning that these microbes cant develop. It is sweet in taste with salty notes. Indeed, if a customer was troubled by a gnarled Langres, or an ash-clad goats log which looked as though it had been rolled along the hearth, who was I to judge: some of those rinds were downright scary! This is because this styles of rinds are minimum intervention and are only monitored by cheesemakers. First, Ill give you the short answera cheat sheet you can use the next time youre meeting a new-to-you cheese in a style you recognize. It is a typical product from the canton of Fribourg. Raclette and a young Gruyre share a creamy and nutty flavor, while an aged Gruyre is more earthy and grainy. It is common to discard the rind or skin. After few minutes, put the cheese in an oven (thermostat 8 : 240C). Let us know in the comments! Vacuum-sealed log of goat cheese from the supermarket? The popularity of Merlot has skyrocketed in recent years. But if the rind changes the flavor, or improves the experience, go for it. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Take a little nibble of cheese with the rind and let your taste buds guide you. After opening it, wrap it in plastic or in aluminum foil. The live rind then breaks down the fat inside to yield a soft, beautiful cheese. But not every cheese develops a rind. Unoaked Chardonnay. The point re-enforces the notion that the best way to determine whether or not you should eat a rind is simply to taste a little. Depending on the type whether it be bloomy, washed, or natural I always recommend at least trying a small portion to see what flavor, if any, the rind adds. Such rules help avoid behaviors that can disrespect hosts or guests, or make you look unpolite. Burgers. How Do You Get Rid Of Hiccups In 5 Seconds. do you eat the rind of gruyere cheesehow long was comics unleashed on the air. Add into a silky cauliflower or broccoli soup. Swiss Gruyere Cheese is ideal for melting and a necessary ingredient in the classic cheese fondue recipe. Your guests will enjoy watching the bubbling cheese! A rind might form naturally, as a result of the initial salting and exposure to air and will help the cheese from drying out further. The finest blue cheese and the washed rind type of cheese should be avoided. How do you know if cheese rind is edible? Yes, you can consume the rind of Camembert, Brie, or any soft-ripened cheese. Add any vegetable you like such as carrots and onions. It poses no health risk if accidentally ingested. The rind of the cheese is the outer crust or shell of the cheese. It combines well with pasta, risotto, soup, or some pizza recipes. This makes it a great cheese for a fondue with white wine and garlic. The process, which is literally like roasting marshmallows over your stove burner but instead with leftover cheese rinds, creates crispy, cheesy rinds that you can top on your soups and salads. It is named after the town of Gruyere, in Switzerland, althoughsome do maintain that it is a French cheese. While rinds are formed naturally through the cheesemaking process, they're not all created equally. This was my response: Eat the rind. The flavors and aromas of a natural rind are an expression of the unique cave environment in which it was aged, which is certainly something to be savored. Put it in the microwave oven in a soup plate (thawing position), heat it just medium, without it runs. July 1, 2022; These Cheese Rinds Are Better for Cooking Than Eating, 3. Accompany it with charcuterie, and bread or crackers. Washed rinds are the best style to eat! Cheese Types with Edible Rinds The rinds of these styles of cheese are safe and delicious to eat: Bloomy rind cheeses like Brie, Camembert, and Trillium Tastes like shit, huh? You probably won't like the way it tastes. What do you eat on a fasting mimicking diet? The wax on these wheels should be removed before eating. Gruyre goes well with potatoes, shallots, onions, or tomatoes. Young says the only things to avoid are the non-cheese pseudo rinds, such as wax casings, bark or cloth. Its totally fine to trim them off and focus on the paste if thats what you prefer. Learn more about the world of specialty cheese with Cheese Grotto! This curd is then either brined to create a hard rind or waxed. The wax on these wheels should be removed before eating. Nope. The Rude Index identifies and ranks negative behaviors. Save my name, email, and website in this browser for the next time I comment. If the rind forms naturally, why doesn't every cheese have a rind? As a general rule, if the rind is soft and creamy, youre good to go. It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio. Just toss the rinds in while the sauces simmer and remove what's left of the rinds before serving. While many commodity-scale cheeses (your supermarket cheddars, for instance) are aged this way, this technique is also used by artisan makers to produce certain internally ripened cheeses. All of these will enhance the flavor of the cheese without overpowering its more delicate elements. MARCH IS WOMEN'S HISTORY MONTH. Whether or not you choose to eat the rind on a cheese varies on the type of cheese, the type of rind, and the type of taste buds you possess. Gruyre pairs well also with Champagne, dark beer, or apple cider. Use it to infuse a veggie broth, then use this broth to make a mushroom risotto or other veg risotto that lets the flavor come through and compliment it. Stephanie Vermillion Lisa Speer, Palm Beach, Florida. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. Aging also makes the texture harder and slightly grainy. Cheese Grotto makes internationally award-winning cheese storage pieces. Reblochon has a nutty taste that remains in the mouth after its soft and uniform centre has been enjoyed. The surface texture of the rind comes from the cheesecloth used during making the cheese. Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds . 2023 Academy Of Cheese | Legal | Privacy policy, Photo: Keirnan Monaghan and Theo Vamvounakis, RACHEL HOLDING ACADEMY OF CHEESE WRITER, Chiswick Cheese Market Cheesemakers Grant, https://www.godminster.com/blog/what-can-you-do-with-cheese-wax/, ps://www.tastingtable.com/691354/leftover-cheese-rinds-soup-stock-food-waste/, The Importance of Language in Cheese Tasting (English language version). Join the Observer community and help support Dallas Observer's The Morning After Brunch. I never thought to put Parmesan rind in soups or stocks. You can't really reuse it. The white rind you are used to seeing on a brie or camembert is formed from these two being added to the milk. Can you eat the rinds? Normally, the younger varieties tend to melt better than the aged ones. Spread the apple pie filling on top of the brie. Parmesan is edible all the way through and in fact, its been found that the tastiest part of Parmesan is closest to the rind but that doesnt mean the whole thing is enjoyable to eat. This didnt happen by chance; their seductive inners are essentially the crazy result of all the micro-organisms in those fluffy external moulds getting busy with the proteins and fats inside; effectively maturing the cheeses from the outside in. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Place the wheel or wedge on a cutting board. Alternatively, you can serve it in smaller slices. do you eat the rind of gruyere cheese. Gruyre etiquette is the set of rules to properly serve and eat Gruyre. There are of course a few rinds you never want to eat. Can you eat the wax of Brie? Heres my rule of thumb for deciding whether to eat a cheese rind. By all means keep a bag of parmesan rinds in your freezer to drop into minestrone- it makes a world of difference!cheez. Synthetic rinds are used to prevent a natural rind from forming in the cheese-making process, giving you cheeses like cheddar or Gouda that have a consistent texture throughout. The best cheeses to use in mac and cheese are meltable ones, like the two types of cheddar in this recipe. As the cheese matures, the outer naturally dries out in humid conditions.This style of the rind is not preferred to be eaten, as it is gritty, hard and as a result often tastes a little like eating cardboard! Cheeses rubbed in ash also tend to have edible rinds. :). Other rinds however, are a little less palatable, "Some rinds are dusty gray and brown," Lambert points out. " Cheesemakers craft their recipes with the final product in mind rind and all. It has a sweet but slightly salty flavor and often has a creamy texture. Since the rind naturally forms during the cheesemaking process, nearly all are technically edible. 55+ Easy Dinner Recipes for Busy Weeknights. Creamy. For example, the rinds of Gruyere and Comt are generally not eaten. Steep those tough parmesan rinds in Extra virgin olive oil for several days for a ready-to use salad dressing or dip for bread. Gruyere Cheese is also called for as the preferred topping for French onion soup, quiche and chicken cordon bleu. , like many Goudas and some aged cheddars, dont come into contact with air thanks to that waxy coating, meaning that these microbes cant develop. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. On average, Gruyre contains 413 calories per 100 grams. While they are food safe according to Kirby theyll likely detract from your cheese-eating experience. Most cheeses have edible rinds. Cheese rinds are food safe and edible. Check out this delectable recipe for Parmesan Rind broth here: https://www.jamesbeard.org/recipes/parmesan-broth-with-greens-beans-and-pasta. You could also enjoy it with an apple cider or a glass of Bock beer. do you eat the rind of gruyere cheese. The cheese: If you cant find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. Your email address will not be published. Orrville, OH 44667. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Some, like the hard rind on Parmesan cheese, are better used for cooking since the firmness could nearly break a tooth. So which cheese rinds should you eat? Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds are more than edible. Surely you've asked the question while eating funky cheeses with friends. After all, some cheeses, like creamy burrata, tangy chevre, and snackable block cheddar, dont have any rind at all. Natural rind cheeses like Tomme de Savoie, Fresh cheeses like chevre, fromage blanc, and quark, Fresh pasta filata cheeses like mozzarella and burrata, Rindless, internally-ripened styles like block cheddar and American Swiss, Waxed-rind cheeses like Goudas and cheddars, Very long-aged natural rind cheeses like Parmigiano or, I recommend you make it a habit to taste the rind of any new cheese you meet to see if you like it. Most commonly found on aged cheeses, for example, Comte and Gouda, these are slower forming rinds. But plenty of our favorite cheeseslush Camembert, funky Taleggio, savory Parmigianodo have an exterior coating or crust thats different from the paste inside. But here are some points to consider when choosing whether or not to be unkind to that rind. In a word: yes. A single serving is a slice of around 28 grams, which contains 116 calories. However people are not always used to seeing them, and can find them a bit scary! It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. So just remember, when it comes to rind, if its soft and creamy, dont be shy. Please copy/paste the following text to properly cite this HowStuffWorks.com article: Cheese rinds come in a few different forms. Take the bloomy rind, a style of rind that forms on soft cheeses like Brie. Heat the Marc in a little casserole without boil. But now you'll have a rich broth for soups, as the base for risotto or to make a pan sauce. The wax we use to coat our products is made of a blend of paraffin and microcrystalline waxes and colouring, which specifically contains no Bisphenol A. Its food safe and meets very strict regulatory standards. Gruyre is one of the most common cheeses in fondues. Although an off-colored rind might look suspicious, many cheese rinds are perfectly suitable for eating. Although nearly all cheese has an edible rind, sometimes it can have a very strong flavour complexion. Today, she and her husband, Uriah, own and run Firefly Coffeehouse & Artisan Cheese in their hometown of Oregon, Wisconsin, and are committed to building a community gathering place for folks who like good coffee, good food & good cheese. It also has a Consorzio stamp with the scripture Fontina, proving the quality the cheese. The cheese is turned every couple of days to ensure even moisture distribution. If you can remove it easily, its man-made and probably not too tasty. Not "can" but "should" you eat cheese rind? Did you like it? Originally, fontina cheese comes from Aosta Valley in the Italian Alps. At the end of the day, it really comes down to your personal preference. At the time Reblochon was invented, sometime in the 13th century, farmers would pay their rent in the form of cheese, milk or other dairy products. In fact, many people believe that the rind is the best part of the cheese. Other cheese varieties, like Gouda, have wax rinds. Its rinds are white and soft at times, but sometimes even fuzzy. Or . is Parmigiano Reggiano the Same as Parmesan. Don't hesitate to try even a tiny nibble of any natural rinds you come across . Many natural rinds, for example, dont bring a ton of flavor or texture to the partytheyre just kind of musty and chewy. The Obvious: Cheese rinds that are coated or made up entirely of edible substances like herbs, peppercorns, or nuts are made to be eaten. Forget Roasted Marshmallows. Bring it to a boil and simmer for up to two hours." I used to sell cheese at an artisan cheese shop and people would ask this question a lot. In the freezer, Gruyre can last for about 6 months. Cheese rinds are natural and usually edible, as opposed to other things that cover cheese, such as wax, cloth, and leaves, that are inedible. Some cheese, like Manchego, ages in a protective wax coating. Read more: Whats the Difference Between Parmesan, Parmigiano-Reggiano, and Pecorino Romano? Three useful tools from the Academy Of Cheese to help you taste cheese like a pro. 1) The rind with wax might give an unpalatable taste (depending on how large) but it would probably be safe to pull it out and eat the rest. Perhaps you can leave yourself sometime to think, learn from an unusual experience. Ive been eating it lately so hopefully its okay. Your email address will not be published. It should have an AOP (appellation dorigine protge) seal on its packaging. Is the casing around cheese edible? "I know die hard turophiles who eat the rind no matter whatand there are those who mostly avoid. You can substitute Emmental, Jarlsberg, or Raclette We all have asked the question: When exactly is it alright to eat the cheese rinds? We reached out to the experts at Murrays Cheese in New York to get to the bottom of this tough problem. Once it finishes blooming, a soft skin forms on the exterior. Even the sharpest chompers can't get through hard cheese rinds like Parmesan; that's why chefs often repurpose these flavor-packed morsels in stocks and broths. In short, the answer is yes, cheese rind is edible, but there are a lot of intricacies. Yes, you can eat gruyere rind! Then, use your fingers to bring the cheese to your mouth. Paula Lambert, the woman behind the Mozzarella Co. in Deep Ellum answers simply. Young says this rind, which boasts flavors like mushroom and brassica vegetables, brings important flavor and necessary texture to an otherwise "blobby" cheese. 16. Properly stored, Gruyre can last for up to 3 or 4 weeks. A tough Parmesan rind will bring sharp, cheesy flavor to extra-virgin olive oil without disrupting the consistency. Whilst the cheese matures, the rind will form naturally. Hard raw cheeses are the least risky because their low moisture content isnt a good environment for bacteria to grow. jazzercise calories burned calculator July 1st, 2021 by July 1st, 2021 by For example, all soft cheeses, which typically have a bloomy rind, and similar in colour to the cheese. The flavour of these velvety rinds is often likened to mushrooms, yeast and earth and should definitely not be overlooked. A cheese rind forms during the cheesemaking process. The bloomy rind forms quickly in the humid environment the cheese matures in. The mould spores on the cheese react with the oxygen in the air. Now, just because a rind is edible doesnt mean is it flavorful or will enhance your cheese-eating experience. Copyright 2023 Meredith Corporation. She describes the flavor of the rinds on well-aged cheeses as very unpleasant, and the texture? Can you root elderberry cuttings in water? Avoid eating the rind if the texture or taste is unsatisfactory. At least, that's what Emma Young, U.K. cheesemonger, wholesaler and blogger tells her readers. Other rinds made of wax or cloth can generally be removed and discardedthese rinds are there to protect the cheese along its aging journey. The curds are placed into molds, salted in brine and smeared with bacteria. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. The other exceptions are cheeses aged in vacuum-sealed plastic. Hard-cheese rinds like Parmesan are best for toasting. While most rinds are edible, some are better for cooking than eating. Gruyre is a hard cheese from Switzerland. Gruyre is made from unpasteurized cows milk. The cheese and dark chocolate combo really worked well. These include: Note that although parm rinds shouldnt be eaten raw, you can definitely use them in cooking! Some may consider this too strong, but Young says it's all part of the cheesemaker's vision. It pairs well with fresh fruit, such as apples, pears, or grapes. For example, my husband eats every rind of every cheese, every time it is offered.