Yep, Cheese Rind Is Edible!
Unless the rind is made from wax, cloth, leaves, bark or paper, every other type of rind is safe to eat. So, the next question is, do you want to eat it? The answer is very simple because it’s really up to your taste buds. If it smells and tastes good to you, then go ahead and eat your cheese rind.
Within the group of edible cheese rinds we have three varieties:
This rind, which you’ll find on cheeses like Brie or Camembert is white and soft, even fuzzy at times. During the cheesemaking process a solution containing edible mold spores, mainly Penicillium candidum, camemberti or Geotrichum is sprayed on the cheese. In the correct humid conditions, the mold spores will grow and spread on the surface of the cheese. But if you notice that your bloomy rind has a particular ammonia-like smell or flavor, a rough surface, or has separated from the cheese, you may want to skip eating the rind. These signs do not indicate that the cheese is bad, just that the rind might not taste good.
This rind usually takes on an orange-reddish color and commonly appears on what people think of as the “stinky” cheeses, such as, Epoisses, ColoRouge, Red Hawk, Barick Obama. This rind is formed by washing the cheese with brine or alcohol, which creates an optimal environment for molds like B. linens to grow. The process makes the flavor of this cheese stronger and saltier, which might also make the rind too salty for your taste.
And then there is the natural rind, the type that forms naturally on cheese during the aging process. Typically found on Cheddar, Stilton, Tomme, Cantal and Parmesan cheeses. This process occurs when air naturally dries out the surface of the cheese in temperature and humidity-controlled rooms, resulting in a thin crust that tends to be thick and hard. However, the cheese must be monitored carefully since the rind needs to be adequately rubbed with oil, salt and/or a damp cloth soaked in brine.
We hope this information was useful and that you continue to enjoy the wonderful world of La Verde Oveja cheeses.