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!
