How do you tell if a cheese rind is edible?
When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other than researching the cheese type?
Best Answer
So this link and this link suggest that there are 3 kinds of rinds. Summary below:
Bloomy: Appears white, soft, maybe fuzzy. Can also be reddish/brownish. Comes on softer cheeses that have a more custard-like flavor. Formed by a spray of penicillium candidum before aging. Edible, but the flavor changes and may taste ammoniated over time (consume so long as it's palatable)
Washed: Color ranges from pinkish red to orange or brown. Caused by bathing the cheese in some kind of solution, be it a salty brine, beer, brandy, wine or some other alcohol. Contributes to the flavor in some cheeses, and tastes unpleasant in others.
Natural: Formed by letting the cheese age on its own, drying out and growing whatever molds might be present in the cheese or air. Tends to have a concentrated flavor of the cheese, but may not be palatable. Examples: Stilton, Montgomery Cheddar, Parmigiano-Reggiano. Sometimes comes under a cloth cover. Should be edible, minus the cloth.
Additionally, there are two other possibilities
No Rind: There should be no guessing here. You've probably had cheeses with no rind...because they might come in a container. Ricotta, fresh mozzarella, and creme fraiche come to mind.
Wax/Twig/Cloth: Inedible. Should be discarded
My personal takeaway from this quick research is that I should learn to distinguish artificial covers (cloth/wax) from rinds. It seems like those that separate from the cheese will either be an artificial cover or an old rind, both of which are undesirable.
If it's indeed a rind, then I'd taste it, both alone and with the cheese, to determine if it's palatable. For Parmigiano-Reggiano specifically, I've read that it goes well in soup. Perhaps this is because it's unpalatable-y hard, but still contains the concentrated flavor.
TLDR: look for cloth/wax. If none, is it tasty? Does it feel good in the mouth?
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Are all cheese rinds edible?
In a word: yes. Cheese rinds are food safe and edible. However, only some are meant to be eaten. You should feel free to enjoy flavored rinds, washed rinds, and bloomy rinds as part of your cheese eating experience.What cheese rinds can you not eat?
Cheese Types with Inedible RindsWaxed-rind cheeses like Goudas and cheddars. Very long-aged natural rind cheeses like Parmigiano or Queso Invierno Extra Aged.How do you know if cheese rind is wax?
1 AnswerWhy are some cheese rinds not edible?
Humidity in the room where the cheese is ripened encourages this mold to grow, or bloom, and form a rind. The only reason you might not want to eat a bloomy rind is if the rind has separated from the cheese somewhat, has a gritty texture, has bloomed dark-colored mold, or sports an ammoniated flavor.Is It Safe To Eat Cheese Rinds?
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Ketut Subiyanto, Pixabay