Charles de Gaulle once famously asked, "How can you govern a country with 246 varieties of cheese?" and while the actual number of cheese varieties in France and worldwide is much, much higher, it really makes you think - with all those different cheeses comes an equal amount of cheese rinds. But which ones are edible, and more importantly, which ones are delicious? We can't help you with deciding the latter, since everyone's tastes are different, but we can certainly provide you with a handy guide to cheese rind types and how to approach them.

First, a bit of cheese anatomy: the "rind" is the outer, usually harder, part of the cheese, and the "paste" is the inner, softer part of the cheese that is surrounded by the rind. 

As a general rule, all cheese rinds are edible unless they are made of an inedible material, as on a Clothbound Cheddar or a waxed Gouda. But how can you tell rinds and cheese styles apart? Use the tips below to learn how to identify cheese types and also how to store them properly, since cheese is a living product! 

Bloomy Rind: Perhaps the most universally recognized rind, this fluffy white outer layer is formed by the culture p. candidum or camemberti, and can sometimes include a speckling of grey, blue, or even green molds that should not be feared - they indicate that the cheese is alive and healthy! This category of cheese includes favorites like Brie, Camembert, triples creams, and even some Robiolas. 

Geotrichum Rind: Bearing a striking, almost brain-like appearance, this type of rind is created through the growth of the culture geotrichum candidum. Most commonly found on small-format aged goat cheeses like Chabichou, Mothais Sur Feuille, and Langres, these iconic wrinkles usually denote a tangy, bright, sometimes yeasty flavor. 

Both of these rind types are completely edible and in fact are painstakingly developed by affineurs (cheese aging professionals) to enhance the character of the cheese and complete the flavor experience. 

Because these rinds require a bit of extra oxygen to thrive, the best wrapping material for Bloomy & Geotrichum-rinded cheese is our Clear Storage Sheets. 

Washed Rind: You might smell this rind before you see it - the culture b.linens is responsible for creating a tacky, orange rind with funky, sometimes beefy scent. Think Epoisses, Taleggio, and Raclette. This rind is completely edible and will intensify as the cheese ripens! Store washed rinds in our plastic-free Zero Cheese Storage Sheets for best results. 

Natural Rind: These are the cheeses that look craggy and mottled - as the name suggests, these rinds are aged naturally using ambient microflora in an aging cave. Examples of this particular kind of natural rinded cheese include some tommes like Ossau Iraty or Garrotxa, both rinds that are technically edible but may taste a bit too intensely earthy or "cavey" for some cheese lovers. Some natural rinded cheeses like Gruyère and Comté are also gently washed in brine while they are aged in an environment that encourages the growth of naturally occurring molds to help form the rind. These rinds can certainly be eaten and enjoyed, but may have a stronger earthy or mushroomy flavor. 

Other notable natural rinds include real Parmigiano Reggiano and Grana Padano (it's not wax!) and Mimolette, which is famously ripened with the help of the completely harmless and incredible important cheese mite. While these rinds are generally too hard to be eaten on their own, Parmigiano rinds can be added to soups, sauces, and stocks to enhance the flavor. 

Use our Classic Cheese Storage Bags to keep natural rinded cheeses fresh in your fridge, as they can generally hold their shape better than softer cheeses and will thrive in the cave-like environment created by our Cheese Storage Bags. 

Blue Cheese: Generally, you will encounter two types of rinds on blue cheeses: natural, such as with Stilton or Bayley Hazen Blue, or foil-wrapped, for example, Roquefort or Point Reyes Original Blue. Both rinds are natural and edible (obviously not the foil itself but the rind beneath), but it is not necessary to consume them to experience the full flavor of the cheese. Some blue cheeses are wrapped in leaves, like Rogue River Blue or Shakerag Blue, and the leaves on cut pieces, like foil, should be left on for as long as possible, as they offer a level of protection for the rind. 

Try wrapping blue cheeses in Reusable Cheese Storage Sheets, a sturdy cheese storage solution that will preserve your cheese and prevent leakage. 

Got a question on your rind? Reach out to us any time at hello@formaticum.com!

When you hear the word "pecorino," your first thought is most likely Pecorino Romano, Italy's salty, briny specialty sheep's milk cheese known most widely for its role in the dish cacio e pepe. But not all pecorino is created equal, and in fact the word "pecorino" does not denote one particular cheese - instead, it is simply a generic term for any cheese made from sheep's milk, as the word is derived from the Italian "pecora" meaning "sheep". Pecorino is made all over the boot, in hundreds of varieties, and included in the regional cuisine of nearly all 20 regions of Italy. From the tomato paste-rubbed Pecorino Marzolino of Tuscany to the gently smoked Pecorino Fiore Sardo of the island of Sardegna, sheep's milk cheese is an important part of Italian culinary history that reflects the gastronomic traditions of the areas where it originated. 

But sheep's milk cheese is not exclusive to pecorino or even to Italy; in fact, sheep were the first animals domesticated for milk production in the Fertile Crescent, which is the Middle East today. Evidence of sheep’s milk cheese can be found throughout history, dating back to the Roman Empire. It has also been written about for centuries, most notably in Homer’s Odyssey, which mentions a ewe’s milk cheese made by the cyclops Polyphemus.

There are a few reasons why sheep's milk is particularly suited for cheesemaking - first, the solid components of sheep's milk (fat, protein, lactose) are higher than cow's milk, meaning a higher yield of cheese. Sheep's milk also contains more flavor-producing short chain fatty acids, as well as conjugated linoleic acid that has been known to support your immune system. 

With all this in mind, of course it makes sense that some of your favorite iconic cheeses are made exclusively with sheep's milk! We have sheep to thank for household favorites like Manchego and Ossau Iraty, as well as cheesemonger favorites like the custardy torta-style cheeses from Spain and Portugal. The USA is also home to stellar sheep's milk cheesemakers like Landmark Creamery, Green Dirt Farm, and occasionally Blakesville Creamery, who are usually known for their award-winning goat milk cheeses from Wisconsin but occasionally foray into sheep milk territory. 

But while sheep's milk cheeses are delightfully delicious, they can also be a bit more difficult to store at home to keep them in peak condition. Formaticum Cheese Storage Bags are the perfect way to prevent your precious wedges from drying out in the fridge or taking on unwanted flavors or aromas. Try our new Reusable Cheese Storage Bags for an added level of protection from the excess butterfat typical of aged sheep's milk cheese - while our classic bags should be recycled at the sight of a butterfat stain, Reusable Bags can be hand-washed, air dried, and reused again and again - they're a cheese's best friend! 

And don't forget to use our greaseproof Board Liners for your next cheese platter or grazing table featuring sheep's milk cheese, especially in the summer heat!

Shop professional cheese storage solutions at formaticum.com. 

June 8th is National Best Friends Day, and in honor of the holiday, your friendly Formaticum cheese professionals have put together a list of perfect pairings, aka best friends, of cheese! While the below list contains some classic pairing suggestions, keep in mind that pairing is truly subjective, and there are no hard and fast rules - it's all about what tastes good to you! We encourage you to experiment with different flavors and textures to help you develop your palate and personal preferences, and if you feel inclined to share your favorites with us by posting on Instagram and tagging @formaticum, we might even repost them for our followers to try out. And when you're done tasting, don't forget to store your leftover cheese in Formaticum cheese storage products to preserve the flavor longer than wax paper or plastic wrap. 

Triple Crème: This category includes buttery, silky cheeses like Brillat-Savarin and Delice de Bourgogne. Triple crème cheeses have a very high butterfat content, making them a perfect pairing for sparkling beverages like Prosecco or Champagne - the effervescent bubbles cut through the rich fat of the cheese, lifting the mouthfeel and creating a decadent flavor experience. This category of cheese also pairs well with sweeter fruit jams and preserves, such as Amarena cherries in syrup. 
Perfect Formaticum Pairing: The Wire Cutter allows you to easily cut through these soft and delicate cheese without disturbing the paste, ensuring a neat, clean slice every time!

Washed Rind: These cheeses tend to be a bit stinky, encompassing iconic cheeses like Epoisses and Taleggio. If your funky fromage boasts meatier notes, try pairing it with something pickled such as cornichons - the acid will balance the funk, and create an experience akin to enjoying a cheeseburger. 
Perfect Formaticum Pairing: Zero Cheese Storage Paper allows the cheese to breathe, which will maintain the right level of humidity to properly store a washed-rind cheese. 

Cheddar - If you prefer to snack on sharp block cheddar, freshly sliced apples are a traditional and seasonal pairing that will highlight both the texture of the cheese and the crispness of the fruit. English-style clothbound cheddars tend to be more savory, making onion jam or even raw red onion an ideal complement, alongside a traditional hard cider. 
Perfect Formaticum Pairing: Classic Cheese Storage Bags will create the ideal storage environment for a temperamental clothbound cheddar, keeping the complex flavor fresh until your next snack time. 

Alpine: Some longer-aged alpine-style cheeses like authentic Gruyère or Gruyère-inspired Pleasant Ridge Reserve have a hint of tropical fruit flavors - highlight these flavors by enjoying them with fresh fruit like ripe mango or pineapple. Try out a Swiss tradition by dipping chunks of pear in your next fondue!
Perfect Formaticum Pairing: Our Professional Cheese Knife is sturdy and sharp, making it ideal for making perfect cuts of harder large-format cheeses. 

Blue Cheese: Perhaps the most polarizing cheese style on this list, it may surprise you to know that this piquant and funky cheese is a natural pairing with sweet things like honey and even chocolate! The sweetness helps neutralize the spice of the blue and creates a more approachable flavor. Pears are also a classic pairing for French blues like Roquefort. Enjoy with dessert wine like Port or Sauternes, or even a nice local ice cider. 
Perfect Formaticum Pairing: The sleek new Reusable Sheets are perfect for blue cheeses because they are easy to tightly wrap with and prevent leakage - plus, they can be hand-washed and reused again and again!

Do you have a perfect pairing that we didn't mention? Email us at hello@formaticum.com to let us know! 

The May edition of Meet Your Monger spotlights Carol Johnson, owner of Monger's Palate in Brooklyn, NY.  Carol Johnson has owned and operated Monger's Palate, a cut to order cheese shop, since 2019, and the shop is known for an impressive rotation of cheeses kept in impeccable condition by Carol and her team. She has worked every job in the food industry from ship cook to hotel buffet roast slicer but has specialized in cheese for the last eleven years. She is an American Cheese Society Certified Cheese Professional, former assistant manager of Murray's Cheese, Cheesemonger Invitational Finalist, and often teaches on cheese when not running the shop. Carol also chooses Formaticum products for Monger's Palate - read our interview to find out why!

What inspired you to become a cheesemonger? 
I came to NYC unexpectedly with no money and no plans but trying to get out of the kitchen lifestyle. The first job I got was as a cheesemonger and I completely fell in love.  

Follow Monger's Palate on Instagram @mongerspalate and Formaticum on Instagram and TikTok @formaticum, and stop by the cheese shop if you're in NYC!

To nominate a shop or monger for the Meet Your Monger series, email emilia@formaticum.com.