Cheese rinds are the outer layer of cheese that forms during the cheese-making process. They can be edible or inedible depending on the type of cheese and how they are made. In this article, we will explore which cheese rinds you can and cannot eat.

Cheese Rinds You Can Eat:

Bloomy Rind: Bloomy rind cheeses are soft and creamy, with a white, fuzzy rind. Examples include brie and camembert. The rind is completely edible and adds to the creamy texture of the cheese.

Washed Rind: Washed rind cheeses are washed with a brine or alcohol during the aging process, which creates a sticky, orange or reddish rind. Examples include Epoisses and Taleggio. The rind is edible and has a pungent, meaty flavor that complements the cheese.

Natural Rind: Natural rind cheeses are aged with no added coatings or washes, which allows a natural rind to form. Examples include Cheddar and Gouda. The rind is edible and has a slightly earthy or nutty flavor.

Hard Cheese Rind: Hard cheeses such as Parmesan, Pecorino, and Grana Padano have a hard, dry rind that forms during the aging process. The rind is completely edible and can be grated or shaved along with the cheese.

Cheese Rinds You Cannot Eat:

Wax Rind: Some cheeses, such as Gouda and Edam, are coated with wax to protect them during aging. The wax rind is not edible and should be removed before eating.

Cloth Rind: Some cheeses, such as Cheddar, are wrapped in cloth during the aging process to allow air to circulate. The cloth rind is not edible and should be removed before eating.

Moldy Rind: While bloomy and washed rind cheeses have a white or orange rind that is intentionally cultivated, other cheeses may develop mold that is not part of the aging process. If a cheese has a moldy rind that is not intentional, it should be discarded.

Smoked Rind: Some smoked cheeses, such as smoked gouda, have a brown or black rind that is not edible and should be removed before eating.

In summary, the general rule of thumb is that if a cheese rind is intentionally cultivated as part of the aging process, it is likely edible. If the rind is added to protect the cheese during aging, it is not edible. And if the rind is moldy, smoked, or discolored, it should be removed before eating. When in doubt, it is always best to ask your cheesemonger or consult the cheese label for guidance.  If you would like to find out more about the cheese making process or try a cheese tasting then drop us a line and talk to an expert event planner.