Is the Cheese Rind Edible?
You’ve probably been tempted to eat a piece of the rind while cutting cheese in the past, haven’t you? If you’ve taken a bite, you’ve most likely wondered whether the cheese crust is edible or not.
If so, you're in luck, because today we’ll clear up any doubts and you'll find out if it was a wise decision to eat the cheese rind, or if it would have been better to throw it out.
The answer to this question is not categorical because the cheese rind can be eaten depending on its composition. There are two types of cheeses based on their rind’s ingredients and how they are made:
- Cheeses with artificial rind: not edible.
An artificial rind is added to the cheese in order to protect it against the microorganisms that could modify it. It also controls the maturation process and the humidity level.
The components carried by artificial-rind cheeses are suitable for food use but their ingestion is not recommended. They might contain antifungal paint, wax or synthetic materials.
The inedible rinds can be easily identified because they have a plastic aspect that doesn’t make them very appetizing. They are usually black or red and very bright.
- Cheeses with natural rind: edible.
These cheeses develop their own rind when drying in controlled environments.
Their rind is usually bitter and contains bacteria, yeast and fungus that are healthy for the human organism.
They are easily recognizable because, in contrast to the artificial rinds, their aspect is integrated with the cheese itself. They usually are matte with brown, orange or white tones. In addition, they have a velvety feel and often give off an intense aroma.
Some of the most recognized cheeses fall into these category. It’s the case of Brie, Camembert, Roquefort, Havarti, Emmental and two of our most famous Italian cheeses: Parmesan and Gorgonzola.
And what about you? Do you usually eat the cheese rind?
In any case, if you come to one of our Da Bruno restaurants, you'll always enjoy the best Italian cheeses. Don’t you suddenly feel like eating a good cheese?