Rind or Not to Rind

Many cheeses have a naturally occurring or applied rind. Some of these rinds are edible and some are not. How do you know which rinds or coverings you can eat and which ones you can’t? Learn what rind to enjoy and what rind to discard.


blair frodelius 18 Oct 2010
5:03 pm

I’d like to know the purpose of rinds, especially those that include spices like paprika or ash.  Do they imbue the cheese with flavor, or are they designed to be eaten with the cheese itself?

Daniel Auchenpaugh 3 Nov 2010
6:53 pm

Thanks so much for this! The wife and I, budding wine and cheese enthusiasts as we are, have always been perplexed by what rinds we should consider eating, and which ones aren’t edible. You’ve now made me so much more comfortable with my cheeses! I appreciate it!

Barrie Lynn 9 Nov 2010
8:19 am

I appreciate your happy cheesy comments.  This is exactly what CHEESE RULES is meant to do…increase your pleasure!  Check out my Grilled Cheese show for a totally different and delicious spin.  Enjoy!

Barrie Lynn 9 Nov 2010
8:35 am

Hi Blair.  Rinds are protection for the cheese.  Spices like paprika or even rosemary are for flavoring, color and protection.  A dusting or rubbing of ash is used on cheeses to balance the acidity as the ash is alkaline. Remember, if the rind is wax, plastic or fabric…don’t eat it.  When enjoying cheese, take a bite of the inside (the paste) and with your second bite take a little nibble of the rind.  If you like it, eat it.  Enjoy!

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