Cheese etiquette is one of those things everyone thinks they understand, right up until someone cuts a Brie like a birthday cake and the room goes quiet. Cheese has been eaten communally for thousands of years, which means it has quietly accumulated a set of social rules. Some are practical. Some are cultural. Some exist purely to stop chaos.

This is not about being snobbish. It is about respecting the cheese, the cheesemaker, and the people you are sharing it with. Cheese etiquette, at its best, makes cheese taste better. At its worst, it prevents arguments at dinner parties.

So here it is. Cheese etiquette 101. No wigs. No monocles. Just common sense, science, and a little restraint.

Why cheese even has etiquette

Cheese is one of the few foods that sits at the intersection of agriculture, microbiology, craft, and ritual. It is made slowly, often by hand, and eaten slowly, often together. That alone invites rules.

But there is also a very practical reason. Cheese is alive, or at least biologically active. Temperature matters. Moisture matters. Exposure matters. How you cut and serve a cheese affects how it dries out, oxidises, or collapses.

In other words, bad etiquette is not just rude. It can actively ruin the cheese.

Start with temperature (the most ignored rule)

Cold cheese is quiet cheese. Warm cheese speaks.

Most cheeses should be served at room temperature. Not “just pulled from the fridge and sweating nervously,” but properly tempered. This allows fats to soften, aromas to volatilise, and textures to relax.

As a rough guide:

• Soft cheeses need about 30 minutes out of the fridge
• Semi-hard cheeses need 45–60 minutes
• Hard cheeses can go even longer without harm

There are exceptions, but if a cheese feels fridge-cold to the touch, it is not ready. Serving cheese cold mutes flavour and exaggerates acidity and salt. It is the fastest way to make an extraordinary cheese taste ordinary.

Etiquette here is simple. Plan ahead. Cheese rewards foresight.

The order matters (yes, really)

Cheese has a tasting order for the same reason wine does. Strong flavours overwhelm delicate ones. Texture builds matter. Fatigue is real.

A classic progression looks like this:

1. Fresh cheeses
2. Bloomy rinds
3. Washed rinds
4. Semi-hard cheeses
5. Hard aged cheeses
6. Blue cheeses

This is not arbitrary. It follows increasing intensity of flavour, aroma, and salt. Jumping straight into a blue and then back to a fresh goat cheese is like brushing your teeth halfway through dessert.

On a shared board, etiquette means respecting the flow. If someone has arranged the cheeses in a deliberate order, follow it. They are trying to help you.

Cut the cheese properly (this is where most crimes happen)

Different cheeses are shaped differently for a reason. The goal is always the same: each person should get a fair share of rind and paste.

Wheels and wedges

For round cheeses, cut from the centre outward, like slicing a cake. Do not decapitate the nose of a wedge and leave the rest drying out. That pointed end is meant to be shared, not stolen.

Logs

Slice straight across. Every piece should include some rind. That rind is part of the flavour and texture, not decorative packaging.

Squares and rectangles

Cut diagonally from corner to corner, then continue parallel. This preserves balance and structure.

Bad cutting is not just selfish. It changes how the remaining cheese ages on the board. Etiquette, again, protects quality.

One knife per cheese (and why it matters)

Cross-contamination is real. Blue mould spores are enthusiastic travellers. Washed rind bacteria are even more sociable.

Using the same knife for multiple cheeses can transfer moulds, aromas, and moisture. It can also create some truly strange flavour combinations, none of them intentional.

Proper etiquette means:

• One knife per cheese, ideally suited to its texture
• If knives are limited, wipe thoroughly between cheeses
• Never drag blue cheese through a fresh cheese

This is not preciousness. It is basic microbiology.

Hands off the rind (mostly)

Rinds are edible in many cases, but they are not handles. Touching the cut face of cheese warms it, oils it, and leaves behind whatever your hands have recently encountered.

Use the knife. Or a pick. Or ask the host.

There are exceptions. Alpine-style cheeses and very hard cheeses are more forgiving. But soft cheeses especially suffer from excessive handling. Etiquette here overlaps neatly with hygiene.

Bread is a vehicle, not a shovel

Bread exists to support cheese, not to compete with it. Thick slabs of bread overwhelm delicate textures and flavours. They also encourage overloading, which turns a tasting into a construction project.

Break bread into bite-sized pieces. Add cheese thoughtfully. Eat in balance.

Crackers should be neutral. This is not the moment for rosemary, charcoal, or aggressively seeded chaos. Let the cheese do the talking.

Condiments are optional, not compulsory

Chutneys, jams, honey, and fruit can elevate cheese beautifully. They can also flatten it.

A good rule is to taste the cheese alone first. Then decide if it wants company. Some cheeses shine with sweetness. Others are deeply offended by it.

Etiquette means not drowning cheese before understanding it. A spoonful of quince paste is an accent, not a blanket.

Wine pairing etiquette (less is more)

Wine and cheese pairings are famously misunderstood. Big red wines and cheese often fight rather than flirt. Tannins and fat can clash, leaving bitterness behind.

Better matches tend to be:

• White wines with good acidity
• Sparkling wines
• Light reds with low tannin
• Fortified wines with blue cheeses

But etiquette is not about rules. It is about generosity. Offer choices. Do not insist someone must love your pairing. Taste is personal.

Also, water on the table is not an insult. It is a kindness.

Know when to stop talking

This may be the most important rule.

Cheese invites commentary, but it does not require a lecture. Pointing out flavours is helpful. Dominating the conversation is not. Give people space to taste, think, and react.

If someone says they like a cheese, that is enough. They do not need correcting, educating, or gently guided toward a more “accurate” experience.

Etiquette is hospitality. Not performance.

Cultural context matters

Cheese etiquette is not universal. In France, cheese often appears after the main course, before dessert. In Italy, it may be integrated throughout the meal. And in the UK, it might replace dessert entirely.

In some cultures, eating the rind is expected. In others, it is politely avoided. In some places, cheese is eaten with the hands. In others, always with cutlery.

Good etiquette means observing before acting. Follow the lead of the table you are at, not the rules you brought with you.

Hosting with confidence

If you are the one serving cheese, your role is not to impress. It is to make people comfortable.

Label the cheeses if you can. Mention milk type for allergies. Offer a rough tasting order without enforcing it. Provide enough knives, napkins, and space.

And most importantly, relax. Cheese responds badly to stress.

The one rule that beats all others

Do not police joy.

If someone loves a combination you would never choose, let them. If someone cuts imperfectly but with enthusiasm, guide gently or not at all. Cheese is food, not a test.

Etiquette exists to support pleasure, not suppress it.

Final thoughts

Cheese etiquette is really just applied empathy. It is about thinking ahead, sharing fairly, and respecting both the product and the people around it.

Get the basics right. Temperature. Cutting. Order. Clean tools. After that, trust your instincts and enjoy the moment.

Because at the end of the day, the best cheese etiquette is making sure everyone leaves the table happy, satisfied, and just a little bit tempted to go back for more.

Want more cheese science (and fewer cheese crimes)?

If you enjoyed this, you’ll love my emails. I send out deep dives, myth-busting, and the occasional opinionated rant about cheese culture, straight to your inbox.

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Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheese Etiquette 101 (How Not to be *That* Person at the Cheese Board) appeared first on Cheese Scientist.

If you have a toddler, you’ve probably seen it happen. You peel a Mini Babybel. You turn around. And your child is suddenly holding the red wax like it’s an avant-garde snack. So… is it actually safe if they take a bite?

The short answer is this: Babybel’s red “wax” isn’t meant to be eaten, and toddlers should not eat it. A tiny accidental nibble is unlikely to be toxic. But it can still be a choking hazard, and it can upset little tummies.

Let’s get into what that rind is made of, how it behaves in the mouth, and why “not poisonous” is not the same as “safe for toddlers”.

What is Babybel’s red coating, really?

People call it wax, because it looks and feels waxy. But the Babybel rind is best described as a protective coating, made to keep the cheese clean and moist.

It does three main jobs:

• Stops the cheese drying out.
• Protects it from dirt and handling.
• Gives Babybel that iconic peel moment.

This coating is not the same as the natural rind you find on some cheeses. It is not a bloomy rind, a washed rind, or a waxed-aged rind like you might see on some farmhouse wheels.

It is a manufactured layer. It is there to be removed.

SEE ALSO: Toddlers love Babybel. But what type of cheese is it? →

What is the “wax” made from?

Babybel’s rind is typically a blend of food-contact safe waxes and polymers, plus colour.

The exact formulation can vary by region and over time. But these coatings commonly include:

• Paraffin wax (a petroleum-derived wax used widely in food packaging)
• Microcrystalline wax (also petroleum-derived, with a slightly different crystal structure)
• Polyolefin-type polymers (food packaging plastics, used to improve strength and peelability)
• Pigments (to make the rind red)

If you’re thinking, “Wait, plastic?” — yes, often a little. That’s not automatically sinister. Plenty of food packaging is “plastic”. The key point is that these materials are designed to be safe for contact with food, not to be eaten.

That distinction matters.

Food-contact safe is not the same as edible

Materials used in food packaging are assessed differently to ingredients used in food.

A coating can be:

• Approved for contact, meaning it won’t transfer unsafe levels of chemicals into the food under normal use.
• Not intended for consumption, meaning it may be indigestible or present physical risks.

Babybel’s rind sits firmly in that second category.

How does that wax behave in a toddler’s mouth?

This is where organoleptic science gets fun. Because toddlers are basically tiny sensory scientists.

Organoleptics is the fancy word for how something feels, tastes, smells, and behaves when you chew it.

And Babybel wax has some very specific organoleptic qualities that make it a poor idea for small children.

1) It softens with warmth, then turns rubbery

At room temperature the rind is firm but pliable. In a warm mouth it softens quickly.

Instead of breaking into crumbs, it tends to become:

• Stretchy
• Chewy
• Rubbery

That’s a high-risk texture for toddlers. It can mould to the throat. It can also stick to teeth and gums.

2) It does not dissolve

Food is supposed to break down. Saliva, teeth, and digestive enzymes do a lot of work.

Wax does not cooperate.

A toddler may chew it for a long time without it getting smaller. Which increases the chance they will swallow a larger piece than you’d like.

3) It has little taste, but a strong “mouthfeel”

Most toddlers aren’t eating the wax because it tastes delicious. They’re eating it because:

• It feels novel.
• It’s brightly coloured.
• It’s satisfying to chew.
• It’s a “forbidden object”, which is irresistible.

So you often get repeated chewing attempts even if the child doesn’t like it.

4) The red colour can add drama

The pigment itself is not usually the danger. But the red wax can leave marks on lips and hands.

This can panic parents who think it’s blood. That’s not a safety issue, but it is an emotional rollercoaster.

Safety: the real risks for toddlers

When people ask “Is it safe?” they often mean “Is it poisonous?”

For Babybel wax, the more relevant risks are physical.

Choking hazard is the number one concern

Toddlers are still learning how to chew safely. They also get distracted mid-bite. And they love to laugh, run, and talk with food in their mouths.

A soft, rubbery, non-dissolving piece is not a great match for that reality.

A small piece can be inhaled or lodge in the airway. A larger piece can get stuck.

Even if a toddler seems like a “good chewer”, choking can happen quickly and quietly.

Gagging and vomiting are common outcomes

Some kids will gag the second the wax hits the back of the tongue. Others will chew it and then suddenly decide to swallow.

If they swallow a chunk, the body may respond with gagging or vomiting. That can be scary, and it can increase aspiration risk if they vomit while lying down or crying hard.

Gastrointestinal upset is possible

Wax and polymer blends are largely indigestible. They usually pass through.

But “usually” is doing a lot of work there.

A swallowed piece can cause:

• tummy pain
• constipation
• vomiting
• discomfort or refusal to eat

In rare cases, indigestible items can contribute to blockage, especially if a child swallows multiple pieces over time. That’s not a Babybel-specific risk. It’s a general “non-food item” issue.

Allergies are not the main worry, but irritation can happen

Allergy to the wax coating itself is not a common concern.

But irritation can happen if:

• the child chews it for a long time
• it rubs the gums
• it gets stuck against the inside cheek

Think of it like chewing on a bit of eraser. Not toxic, but not exactly kind to delicate tissues.

What if they already ate some?

If your toddler took one bite, chewed it, and you fished it out — take a breath.

If they swallowed a tiny bit, most of the time it will pass without drama.

But keep an eye out for warning signs that need medical advice.

Call urgent medical help if you notice:

• trouble breathing
• persistent coughing or wheezing
• drooling and difficulty swallowing
• blue lips or face
• high-pitched breathing sounds
• obvious distress

Those are airway red flags.

Call a doctor (or local health advice line) if:

• vomiting continues
• they refuse food and drink
• they seem unusually sleepy or in pain
• you suspect they swallowed a large piece
• they have abdominal swelling or severe constipation

If you’re ever unsure, it’s absolutely reasonable to seek guidance. Toddlers are chaotic, and you don’t get bonus points for toughing it out.

Why do some people eat wax rinds on other cheeses?

This is where things get confusing.

Some cheeses have coatings that are edible. Others don’t.

And then there are cheeses with natural rinds that are edible sometimes, depending on how they were made.

Examples of edible rinds

• Bloomy rinds like Brie and Camembert (when properly stored and handled)
• Washed rinds (though the flavour can be strong)
• Natural rinds on many aged cheeses

These are made of microbial growth, dried curd, and ageing by-products. They are food.

Examples of not-edible coatings

• Wax coatings on many commercial cheeses
• Cloth banding (not meant to be eaten)
• Plastic-like coatings used for protection

Babybel’s rind is firmly in the “remove it” category.

Why Babybel wax is so tempting to toddlers

Let’s not ignore the toddler psychology.

Babybel is almost designed as a sensory toy:

• Bright red casing.
• A peelable tab.
• A smooth cheese sphere inside.

For a toddler, the rind is part of the experience. It looks like a gummy. It feels like playdough. It screams “chew me”.

And toddlers love mimicry. If you peel it dramatically, they want to participate.

Which means prevention works best when it’s practical and boring.

How to serve Babybel safely to toddlers

If Babybel is a regular snack in your house, here are some low-drama ways to lower the risk.

1) Peel it fully before serving

This is the simplest fix.

Do the peeling away from the child if they’re in a “grabby phase”. Hand them only the cheese.

2) Discard the wax immediately

Don’t leave it on the plate. Don’t put it “just here for a second”.

Toddlers move faster than physics.

3) Consider slicing the cheese

For younger toddlers, especially under 3, slicing can reduce choking risk for the cheese itself.

Babybel is semi-firm and can form a smooth lump if swallowed too quickly.

Thin slices or small sticks are often easier.

4) Use a “wax goes in the bin” routine

Toddlers like rituals. You can make it a simple rule:

“Cheese is for eating. Red is for bin.”

Yes, you will repeat it 400 times. That’s parenting.

5) Offer a safer peel alternative

If your toddler loves peeling, give them something designed for it:

• a mandarin
• a banana
• a muffin wrapper
• a sticker book

Sometimes they want the “peel job” more than the cheese.

So… is it safe?

Here’s the most honest, parent-friendly summary:

• Babybel wax is not intended to be eaten.
• A small accidental bite is unlikely to be toxic.
• But it’s still a choking hazard, especially for toddlers.
• It can also cause gagging and tummy upset.

So from a toddler-safety point of view, it’s a “no”.

Peel it off. Bin it fast. Keep snack time calm.

And if your toddler tries to eat the rind anyway? Welcome to the club. Toddlers are tiny chaos engines with excellent grip strength.

Want more toddler-safe cheese guidance?

If you’re navigating cheese with a small child at home, I’ve got you. I share practical, evidence-based cheese advice for families, plus simple snack ideas that don’t turn into a choking hazard incident report.

Join my email list for toddler-friendly cheese tips, pregnancy-safe cheese guides, and lactose intolerance explainers — all written to make life easier, not stricter.

References

• European Food Safety Authority (EFSA)
  Food contact materials explained
  https://www.efsa.europa.eu/en/topics/topic/food-contact-materials
  Overview of how materials like waxes and polymers are assessed for food contact, and why approval does not mean they are edible.
• U.S. Food & Drug Administration (FDA)
  Indirect food additives: polymers and waxes
  https://www.fda.gov/food/food-ingredients-packaging/food-contact-substances
  Information on paraffin wax, microcrystalline wax, and polymer coatings used in food packaging.
• Codex Alimentarius Commission
  General principles for food contact materials
  https://www.fao.org/fao-who-codexalimentarius
  International standards distinguishing food ingredients from food-contact materials.
• American Academy of Pediatrics (AAP)
  Choking prevention for young children
  https://www.healthychildren.org/English/safety-prevention/at-home/Pages/Prevent-Choking.aspx
  Evidence-based guidance on choking risks, textures, and non-food items that pose hazards for toddlers.
• Centers for Disease Control and Prevention (CDC)
  Choking hazards in children
  https://www.cdc.gov/injury/features/childhood-injury-prevention/index.html
  Practical safety advice on preventing choking and recognising warning signs.
• British Nutrition Foundation
  Feeding young children safely
  https://www.nutrition.org.uk/putting-it-into-practice/feeding-children/
  UK-based guidance on toddler feeding, food textures, and safe snack preparation.
• McGee, Harold.
  On Food and Cooking: The Science and Lore of the Kitchen
  https://www.haroldmcgee.com
  Foundational reference on food texture, mouthfeel, and how non-food materials behave when chewed.

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Is It Safe For Toddlers To Eat Babybel’s Wax Rind? What parents need to know appeared first on Cheese Scientist.

If you’ve ever hesitated before biting into the white rind of a wheel of Brie, you’re not alone. Plenty of people trim it off without thinking twice. Others insist that eating Brie without the rind is like drinking wine and spitting it out before swallowing.

So who’s right?

Short answer: yes, you can eat the rind of Brie.
Long answer: that rind is doing an extraordinary amount of work microbiologically, chemically, and sensorially. In many ways, it is the cheese.

To understand whether you should eat it, you need to understand what it actually is, what’s living on it, and how it shapes flavour and texture from the outside in.

Let’s get into it.

What the rind of Brie actually is

Brie belongs to a family of cheeses known as bloomy rind cheeses, sometimes also called white mould cheeses. That soft, white exterior isn’t wax, flour, or a cosmetic coating. It’s a living, active microbial layer.

The key organism is Penicillium camemberti, also known as Penicillium candidum.

This mould is deliberately added during cheesemaking. It’s selected, cultured, and encouraged to grow. Nothing about it is accidental.

This distinction matters. The rind of Brie is not “mould that happened”. It’s mould that was invited, fed, and carefully managed.

The microbiology behind a Brie rind

This is where Brie becomes genuinely fascinating.

Penicillium camemberti and surface ripening

Penicillium camemberti is a filamentous fungus that thrives in cool, humid environments. When it colonises the surface of a young Brie, it begins producing enzymes that fundamentally change the cheese beneath it.

These enzymes include proteases and lipases, which break down proteins and fats in the paste.

At the same time, the mould consumes lactic acid at the surface, raising the pH. This shift in acidity is critical. Without it, the enzymes responsible for ripening simply wouldn’t work.

This is why Brie ripens from the outside in.

A young Brie starts life firm, acidic, and chalky. Over time, the rind neutralises the surface acidity, allowing enzymatic breakdown to progress inward. The result is the soft, creamy layer just beneath the rind, followed eventually by full ripeness throughout the wheel.

Remove the rind, and you remove the engine that makes Brie Brie.

The supporting microbial cast

While Penicillium camemberti does most of the visible work, it doesn’t operate alone.

A typical Brie rind ecosystem may include:

• Geotrichum candidum, which contributes to aroma and surface texture and often brings subtle mushroom or cellar notes
• Yeasts such as Debaryomyces hansenii, which help deacidify the surface and prepare the way for mould growth
• Very small populations of surface bacteria, usually tightly controlled and benign in commercial production

This microbial community is shaped by salting, humidity, airflow, temperature, and time. Cheesemakers don’t just grow mould. They manage an ecosystem.

Is Brie rind safe to eat?

From a microbiological perspective, yes. When Brie is properly made and handled, the rind is completely safe for healthy adults.

The moulds used in Brie production are food-grade strains selected for predictable behaviour. They are not toxin-producing in the context of cheesemaking, and they’ve been consumed safely for centuries.

That said, a few practical checks matter:

• A strong ammonia smell usually indicates the cheese is overripe
• Pink, black, or green moulds are a sign something has gone wrong
• People who are immunocompromised or pregnant are often advised to avoid mould-ripened cheeses altogether, regardless of the rind

For everyone else, the rind isn’t just safe. It’s intentional.

What the rind contributes organoleptically

This is where opinions tend to form, because this is where mouths get involved.

Texture

The rind of Brie is typically thin and slightly resilient. On younger cheeses it may feel faintly fuzzy. As the cheese matures, it becomes softer and more supple.

That texture matters. Brie without rind is all softness. With rind, you get contrast. Resistance followed by creaminess. Structure followed by release.

Texture doesn’t get talked about enough, but it plays a huge role in how we perceive flavour.

Flavour

Flavour-wise, the rind brings complexity rather than intensity.

Common notes include:

• Mushroom
• Fresh cream
• Cooked cauliflower
• Damp cellar
• Subtle bitterness
• Light ammonia in fully ripe examples

That bitterness is doing important work. Brie is rich. Very rich. The rind provides balance, stopping the cheese from becoming flat or cloying.

When people say Brie tastes bland without the rind, this is usually why.

How rind flavour changes with age

One reason Brie rind divides opinion is that it doesn’t taste the same throughout the cheese’s life.

Young Brie

In young Brie, the rind is mild and milky. Mushroom notes are present but restrained. The paste beneath may still be chalky and firm in the centre.

This is often the easiest entry point for people who are unsure about rind flavour.

Fully ripe Brie

At peak ripeness, the rind and paste are in sync. The paste is soft and creamy throughout, and the rind tastes savoury, vegetal, and balanced.

This is where Brie really shines.

Overripe Brie

As ripening continues, protein breakdown accelerates. Ammonia builds up. The rind can taste sharp or acrid, and the paste may become overly runny.

This is where many people decide they dislike Brie rind. Often, they’re not wrong. The cheese has simply passed its prime.

Why some Brie rinds taste better than others

Not all Brie is created equal, and rind quality varies enormously.

Factors that influence rind flavour include:

• Milk quality
• Raw versus pasteurised milk
• Age at sale
• Humidity during ripening
• Strain of mould used
• Thickness of the cheese

Mass-produced Brie tends to have a more neutral, less expressive rind. Traditional and artisan Bries, especially those made in the style of Brie de Meaux, often develop deeper, more complex rind character.

If someone claims to hate Brie rind, there’s a good chance they’ve only encountered underwhelming examples.

Is it wrong to cut the rind off?

No. It’s not wrong.

Cheese is meant to be eaten, not endured.

If you genuinely dislike the flavour or texture of the rind, cut it off and enjoy the rest. There’s no moral high ground on a cheeseboard.

That said, if your dislike is based on one unfortunate encounter with an overripe supermarket Brie, it’s worth revisiting the idea. A well-ripened Brie with a balanced rind is a very different experience.

When the rind really matters

There are times when skipping the rind means missing the point entirely.

Baked Brie

The rind acts as a natural container. It helps the cheese hold its shape and prevents complete collapse.

Remove it, and baked Brie turns into molten cheese soup. Still tasty, but structurally chaotic.

Cheese tasting and education

If you’re tasting Brie to understand the style, the make, or the microbiology, the rind is essential. It’s where most of the biochemical action happens.

Judging Brie without tasting the rind is like judging sourdough without eating the crust.

A quick note on ammonia

Ammonia is one of the most misunderstood aspects of bloomy rind cheeses.

A light ammonia aroma is normal and expected in ripe Brie. It’s a byproduct of protein breakdown during ripening.

A strong ammonia smell, however, usually means the cheese is overripe or poorly stored.

If your Brie smells sharp, unwrap it and let it breathe for 20 to 30 minutes. Some volatile ammonia will dissipate. If the smell remains aggressive, the cheese has likely gone too far.

So, should you eat the rind of Brie?

Here’s the clear answer.

Yes, the rind of Brie is edible.
Yes, it’s safe when the cheese is properly made.
Yes, it contributes flavour, texture, and balance.
No, you’re not doing it “wrong” if you cut it off.

But if you want to understand Brie as a cheese, not just a soft dairy product, you should eat it with the rind at least once. Properly ripe. At room temperature. Without rushing.

That white rind isn’t decoration. It’s a living system. It’s controlled decay doing something beautiful.

Once you understand what’s living there and what it’s doing, it becomes much harder to scrape it off without thinking twice.

If this kind of cheese science is your thing, you’ll probably enjoy my 30-day Eat More Cheese Challenge. It’s about tasting with intention, learning without snobbery, and building confidence with cheese that goes far beyond the rind debate.

Your Brie will never quite look the same again.

References and further reading

If you’d like to dig deeper into the microbiology and sensory science behind bloomy rind cheeses like Brie, these sources are excellent starting points:

• McSweeney, P. L. H. (Ed.)
  Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups
  Detailed discussion of surface-ripened cheeses, including bloomy rind systems.
  https://www.sciencedirect.com/book/9780122636530/cheese
• Bockelmann, W., & Hoppe-Seyler, T.
  “The surface flora of smear- and mould-ripened cheeses”
  Comprehensive overview of microbial ecosystems on cheese rinds.
• University of Guelph – Cheese Ripening Resources
  Clear explanations of mould-ripened cheese microbiology and ripening pathways.
  https://www.uoguelph.ca/foodscience/book-page/cheese-ripening
• Institut National de la Recherche Agronomique (INRAE)
  Research on traditional French cheese ripening and microbial succession.
  https://www.inrae.fr/en

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can You Eat the Rind of Brie? A Microbiological & Sensory Deep Dive appeared first on Cheese Scientist.

What type of organism is Geotrichum candidum?

Geotrichum candidum is a yeast-like fungus that straddles the boundary between yeast and mould. Unlike typical yeast, which is single-celled, G. candidum forms a mycelial structure made up of branching filaments. It is classified as a “filamentous yeast” due to its ability to grow in thread-like structures similar to moulds.

This fungus belongs to the family Dipodascaceae and thrives in environments rich in proteins and fats, making it ideal for cheesemaking. Its dual nature allows it to break down complex molecules in cheese, contributing to the formation of both the rind and the soft, creamy interior of surface-ripened cheeses.

Its unique characteristics make it indispensable in crafting cheeses like Camembert and a large number of French goat’s milk cheeses.

Here’s a table comparing mould and yeast:

How does Geotrichum candidum get into cheese?

Cheesemakers introduce Geotrichum candidum to cheese in several ways, depending on their desired results.

1. Direct inoculation: Spores are added directly to milk or curd during cheesemaking. This ensures G. candidum is present from the beginning of the process.
2. Surface application: After moulding, cheesemakers spray or brush a solution containing spores onto the cheese surface. This guarantees even coverage for consistent rind formation.
3. Co-inoculation with other microbes: G. candidum is often paired with Penicillium camemberti or Brevibacterium aurantiacum. These organisms work together to ripen cheese and add complexity.
4. Natural colonisation: In some traditional cheeses, G. candidum naturally settles on the cheese from the environment. While unpredictable, this method adds a unique, artisanal touch.
5. Cross-contamination: Rind cultures can transfer via tools, ripening racks or shared cheesemaking environments. Actually, many farmhouse cheeses rely on this “house flora” for character.

Influence on organoleptic properties of cheese

This yeast doesn’t just create the rind of surface-ripened cheeses; it also generates unique aromas and flavours. Let’s take a closer look at this impact.

Rind development

Once introduced, Geotrichum candidum begins to grow on the cheese’s surface. Once activated by the moisture and nutrients in the cheese, it forms hyphae, which are branching, thread-like structures. These hyphae spread across the surface, creating an intricate mycelial network.

This texture serves more than just aesthetics—it helps regulate the cheese’s moisture. G. candidum reduces excessive surface moisture, preventing spoilage while maintaining the ideal conditions for ripening.

Aromas

As G. candidum metabolises the cheese’s surface, it releases enzymes that break down proteins and fats. This produces characteristic aromas, such as:

• Mild mushroom notes.
• Hints of earthiness or nuts.
• A subtle tang that balances the cheese’s creaminess.

These aromas make surface-ripened cheeses like Wabash Cannonball and Valençay so irresistible.

Flavour development

The fungus also contributes to flavour. Its enzymes soften the cheese and create a creamy, melt-in-your-mouth texture. Over time, G. candidum mellows the cheese’s acidity, replacing spiciness with richness. This complex interplay of flavours makes every bite a sensory delight.

Perfect conditions for Geotrichum candidum

To thrive, Geotrichum candidum needs the right environment:

• Moisture: Cheese surfaces must stay moist to support fungal growth.
• Temperature: It prefers ripening temperatures between 10–15°C.
• Salt: Moderate salting ensures balance, preventing overgrowth.
• Humidity: High humidity (85–95%) is essential for a healthy rind.

Cheesemakers carefully control these factors to achieve consistent results.

Is it safe to eat?

Yes, Geotrichum candidum is safe to eat. This yeast-like fungus is considered non-pathogenic and is widely used in the food industry, particularly in cheesemaking, due to its ability to enhance flavour and texture.

However, people with compromised immune systems or severe allergies should exercise caution with any surface-ripened cheese, as its live cultures could pose a risk in rare cases. For most people, Geotrichum candidum is entirely safe and a delicious component of artisanal cheeses.

3 fun facts about Geotrichum candidum

1. It’s a multi-tasking mould: While best known for its role in cheesemaking, Geotrichum candidum is also used in other industries. It can break down organic matter, making it valuable in environmental applications like composting and bioremediation.
2. It can eat CDs: G. candidum has an incredible ability to degrade polycarbonate, the material used to make CDs and DVDs. This makes it a fascinating candidate for reducing plastic waste, showcasing its potential beyond the cheeseboard.
3. It can ‘bloom’ differently: Depending on temperature and humidity, G. candidum forms different types of rinds. It can range from fine wrinkles to thicker, fuzzy layers.

This versatile microorganism proves that science and deliciousness can go hand in hand!

Can you buy Geotrichum candidum to use at home?

Yes, you can buy Geotrichum candidum for home cheesemaking. It is readily available through cheesemaking supply companies and online retailers.

These are typically sold as freeze-dried spores in small sachets or as part of mixed starter cultures, designed for use in a variety of surface-ripened cheeses.

Where to buy Geotrichum candidum

1. Cheesemaking Supply Stores: Many specialty stores stock G. candidum for home cheesemakers. They often offer guidance on using it for specific cheese styles.
2. Online Retailers: Websites like Cheesemaking.com, The Cheese Maker, and other niche stores stock G. candidum. You can find options tailored for beginners or advanced cheesemakers.
3. Mixed Cultures: Some starter culture blends include G. candidum with other moulds like Penicillium camemberti. These blends are ideal for making cheeses like Camembert.

Using Geotrichum candidum at home

• Direct Inoculation
  • Add the spores to milk or curd during the cheesemaking process.
  • Follow the recommended dosage on the packet for best results.
• Surface Application
  • Dilute the spores in sterilised water or saline solution.
  • Spray or brush this mixture onto the cheese surface after moulding.
• Storage
  • Store unused G. candidum in the freezer to maintain its potency.
  • Use within the shelf life indicated on the packaging.

Tips for success

• Maintain proper temperature (10–15°C) and humidity (85–95%) during ripening.
• Ensure clean tools and surfaces to prevent contamination.
• Monitor the cheese closely to avoid overgrowth or ammonia smells.

With Geotrichum candidum, home cheesemaking becomes even more rewarding. Whether you’re crafting Camembert or a farmhouse-style cheese, it’s a must-have for experimenting with flavour and texture.

Homemade Camembert cheese recipe using Geotrichum candidum

Here’s a beginner-friendly recipe for making Camembert cheese at home. This soft, surface-ripened cheese relies on Geotrichum candidum for its distinctive wrinkly rind and creamy texture.

Ingredients

• 7.6 litres (2 gallons) of pasteurised whole milk (not ultra-pasteurised)
• 1/4 tsp mesophilic starter culture
• 1/16 tsp Penicillium camemberti
• 1/32 tsp Geotrichum candidum
• 1/4 tsp calcium chloride (diluted in 1/4 cup cool, non-chlorinated water, optional for pasteurised milk)
• 1/4 tsp liquid rennet (diluted in 1/4 cup cool, non-chlorinated water)
• Cheese salt

Equipment

• Large stainless steel pot
• Thermometer
• Long knife for cutting curds
• Large spoon or ladle
• Camembert moulds (hoops)
• Cheese mat
• Ripening box

Instructions

1. Heat the Milk: Pour the milk into a sterilised pot and heat it slowly to 90°F (32°C). Stir gently to prevent scorching.
2. Add Cultures and Moulds: Sprinkle the mesophilic starter, Penicillium camemberti, and Geotrichum candidum over the milk. Let them rehydrate for 2–3 minutes, then stir thoroughly.
3. Add Calcium Chloride (Optional): If using pasteurised milk, add diluted calcium chloride. Stir gently to ensure it’s well mixed.
4. Coagulate the Milk: Add the diluted rennet and stir gently with an up-and-down motion for 30 seconds. Cover the pot and let the milk set for 90 minutes at 32°C (90°F). The curd should be firm enough to cut when ready.
5. Cut the Curd: Use a long knife to cut the curd into 1-inch (2.5 cm) cubes. Let the curds rest for 5 minutes to firm up.
6. Transfer Curds to Moulds: Gently ladle the curds into Camembert moulds placed on a draining mat. Fill the moulds evenly and allow the whey to drain naturally.
7. Flip the Cheese: After 4–6 hours, flip the cheeses in their moulds. Continue draining for another 6–8 hours.
8. Salt the Cheese: Remove the cheeses from the moulds and sprinkle salt evenly on all sides. Let them rest for 24 hours in a cool place.
9. Age the Cheese: Place the cheeses on a ripening mat inside a ripening box. Age them at 50–54°F (10–12°C) with 85–90% humidity for 3–4 weeks. Flip the cheeses every 2 days to encourage even rind development.

Notes

• Geotrichum candidum contributes to the wrinkly rind and soft texture, adding earthy and nutty flavours.
• After ageing, store the cheese in the refrigerator to slow ripening.

Enjoy your homemade Camembert, featuring the unique contribution of Geotrichum candidum!

Conclusion

Geotrichum candidum is a quiet yet essential partner in cheesemaking. It transforms bland curds into rich, aromatic masterpieces. Whether creating Brie’s velvety rind or adding complexity to goat’s cheese, this fungus is indispensable.

Next time you savour a slice of Camembert, think about the magic of Geotrichum candidum. Want to learn more about the science behind cheese? Visit Cheese Scientist blog section for insights into your favourite dairy delights.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Using Geotrichum candidum To Make Wrinkly Rinded Cheeses appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s comprehensive guide to cheese rinds → 

What is Gruyère?

Gruyère cheese holds a hallowed place in the world of artisanal cheeses. Named after the picturesque Swiss district of Gruyère, where it originated centuries ago, this semi-hard cheese has gained global recognition for its exceptional quality and distinctive taste. 

Gruyère is renowned for its nutty, slightly sweet, and fruity taste profile, which intensifies as it ages. Moreover, its texture is firm yet pliable, with occasional small crystalline bits that add a delightful crunch.  

This versatile cheese is a true culinary powerhouse, equally at home in a fondue, melted on a sandwich, or enjoyed on a cheeseboard accompanied by dried fruits and crusty bread. 

You can read all about how this pressed cheese became one of Switzerland’s most famous exports here. 

What type of rind does Gruyère have?

Gruyère cheese has a natural rind that forms during the cheesemaking process. Without a doubt, the cream-coloured rind embossed with “LE GRUYÈRE” is just as iconic as the cheese itself.

After the curds are formed and pressed, the cheese wheels are typically brined or dry salted. During this time, the surface of the cheese starts to dry out and forms a protective layer known as the rind.

As the cheese ages, its rind develops and interacts with the environment, allowing various microorganisms to colonise its surface.

You can read more about cheese rinds in our comprehensive guide here.

Rind composition for Gruyère

Molecular

The molecular composition of the Gruyère cheese rind is complex and contributes to its unique organoleptic properties. Since this cheese has a natural rind, its composition is actually the same throughout its paste and rind.

Therefore, Gruyère’s rind consists of a combination of proteins, fats, minerals, water and other organic compounds present in the cheese. The main difference between the rind and the rest of the cheese is the lower water content.

Microbial

The microbial composition of Gruyère rind can vary depending on factors such as the specific cheesemaking process, environmental conditions and ageing duration. Common bacteria found in the rind of Gruyère cheese include species like Brevibacterium aurantiacum¹, which contribute to the distinctive aroma and flavour development.

During maturation, an affineur regularly washes the rind of Gruyère with a saltwater mixture. As a result, the conditions on the cheese’s surface become very hospitable to B. aurantiacum. 

Another isolated bacterium on the surface of Gruyère is Corynebacterium glyciniphilum¹. This particular microbe makes a significant contribution to the brick red colour that appears on the rind of this Swiss cheese.

Other bacteria and fungi may also be present, and their interactions contribute to the overall complexity of the cheese’s flavour profile. 

Is it safe to eat Gruyère’s rind?

The rind of Gruyère cheese is generally safe to eat, although personal preferences may vary. The formation of the rind is a natural process, and it is an integral part of traditional cheesemaking. However, it is important to note that the rind can contain microorganisms, including harmless bacteria and moulds. 

While these microorganisms are generally safe and contribute to the cheese’s flavour, individuals with specific dietary restrictions or compromised immune systems may choose to avoid consuming the rind.

One such category is pregnant women who can reduce their risk of exposure to Listeria by removing the cheese’s rind before eating. You can read more about cheese rind consumption in pregnancy in our dedicated post here.

What does the rind of Gruyère taste like?

The rind of Gruyère cheese typically develops a firm and slightly coarse texture as it ages. It can become dry with an average moisture content of 28%. And form a protective layer that helps preserve the internal moisture of the cheese. The texture may vary depending on the age of the cheese, with younger cheeses having a thinner and less developed rind.

Regarding flavour, the rind of Gruyère cheese contributes significantly to its overall taste. The presence of specific microbial communities contributes to the development of flavours commonly associated with Gruyère. These flavours can include nutty, fruity and slightly earthy notes. The rind’s interaction with the cheese also helps enhance the depth of flavour as the cheese ages.

Learn more about the incredibly complex flavours of Gruyère in our dedicated post here.

Conclusion: you can eat the rind of Gruyère

In conclusion, the rind of Gruyère cheese forms naturally during the cheesemaking process and contains a complex composition of proteins, fats, minerals and microorganisms. It is generally safe to eat, but individual preferences and dietary considerations may influence its consumption.

So, tell me. What do you do with the rind when eating Gruyère? Leave a comment below. 

Reference

¹Bacterial Community Diversity & Structure Associated with The Cheese Rind – Lei Wei, Rebecca J. Rubinstein et al.  

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can You Eat The Rind of Gruyère Cheese? (Microbial Analysis) appeared first on Cheese Scientist.

SEE ALSO: What do you call the different parts of cheese? → 

What is cheese rind?

In simple terms, the rind is the outside of the cheese. But there are many different types of cheese rinds. Overall, the rind plays an important role in both protecting the inside of the cheese and also texture and flavour development as it matures.

Different types of rind

Natural

Unsurprisingly, a natural rind is one that forms naturally around the cheese as it ages. As a matter of fact, you can find natural rinds on a number of different types of cheeses. Some popular examples are soft white mould cheeses like Brie and Camembert. And soft washed rind cheeses like Epoisses, Langres and Taleggio.

In all of those examples, the rind assists in proteolysis (the breakdown of milk proteins) to create the texture of the cheese. Because of this, we refer to such cheeses as surface-ripened cheeses.   

Having said this, soft cheeses aren’t the only type that can form a natural rind. Pressed cheeses such as Cheddar and Parmigiano Reggiano develop a natural rind as they mature.

Moreover, washed rind pressed cheeses like Gruyère, Comté and Raclette develop a natural rind that is influenced by the brine (salt water) solution that cheesemakers wash them in. The brining favours the growth of specific bacteria on the surface of the cheese which produce a sticky brown/orange rind.   

Clothbound

The remaining types of rind we’ll be looking at are created by human intervention. The first one is the traditional practice of wrapping Cheddars in cloth. Actually, this practice originates either in England or the USA (depending on who you ask) and forms a breathable barrier around the cheese.  

As the Cheddar matures, it develops unique aromas and flavours that can be credited to the lard they’re coated in and the cloth that they’re wrapped in. Of course, this type of rind is not edible and you should remove it before you eat the cheese. 

Wax

Finally, we have wax rinds. This particular type of rind is formed by applying a melted wax mixture to the outside of the cheese as soon as it is made. As the wax cools down, it forms a protective layer around the cheese.

This practice is very common with Dutch cheeses like Gouda and Edam. But you can also find wax rinds on certain Cheddars and blue cheeses.  

The main benefits of coating a cheese in wax is to protect it from external elements and trap more moisture inside. Hence, you will often find that a waxed Cheddar will be softer and less crumbly than a clothbound one. 

Which cheeses have an edible rind?

The best way to answer this question is to have a look at some of the most popular cheeses around the world. For each cheese, we will give you a little bit of background and describe the rind. And, of course, we will let you know whether you can eat the rind or not. 

Disclaimer

All of our edible rind recommendations do not take into account pregnancy, lactose intolerance and milk protein intolerance. You can read more on our recommendations for those conditions by clicking on each individual one.

Brie

Without a doubt, Brie is one of the most popular soft cheeses from anywhere in the world. This soft white mould cheese from Ile-de-France has a bloomy natural rind consisting largely of Penicillium candidum.

And, yes, you can most definitely eat this rind. As a matter of fact, I would urge you to because some of the most intense and beautiful flavours from Brie will be found on the rind. Look out for earthy and mushroom notes with the most subtle of crunches. 

Brillat-Savarin

Brillat-Savarin is a decadent triple cream cheese that originates from the Bourgogne region of France. Once again, this is an example of a soft white mould cheese consisting of both Penicillium camemberti and Geotrichum candidum.

As was the case with Brie, the natural rind on Brillat-Savarin is not only edible, it is delicious! 

Camembert

The final soft white mould cow’s milk cheese on our list is Camembert. Undoubtedly, Camembert is just as famous as Brie. And its natural rind is also made up of Penicillium candidum.

Of course, you can eat this beautiful rind. And I’d go as far as to say that you should eat it. Watch out for even more intense flavours of mushroom and forest floor than with Brie. 

Clothbound Cheddar

Next, we have the world’s most popular cheese, Cheddar. For the purpose of this exercise, we’re looking at a very specific type of Cheddar, Clothbound Cheddar. As we mentioned earlier, some traditional Cheddars from the UK and the USA are wrapped in cloth before maturation.

And mark my words when I say that you do not want to eat this cloth!  

Having said that, we’ve categorised Cheddar under “Partly” because you can still eat the rind that is under the cloth. In fact, you will get a beautiful earthy flavour from this part of the cheese. And, of course, you can eat the rind of any Cheddar that has not been wrapped in cloth or coated in wax. 

Comté

Comté is a pressed cooked raw milk cheese that originates from the Jura mountains in France. As a matter of fact, this traditional mountain cheese is one of France’s most popular AOP cheeses.

During maturation in high altitudes caves, Comté develops a rustic rust-coloured rind. And, this rind is not only edible, it is spectacular! Look out for tantalising nutty and fruity flavours. 

Epoisses

We were going to have to talk about washed rind cheeses at some point! So, let’s start with France’s most famous (or is it infamous?) washed rind, Epoisses de Bourgogne. This monastic cow’s milk cheese is washed with Marc de Bourgogne during maturation to produce a sticky, pungent, brick red rind.

And you can definitely eat its rind. A word of warning though, some people find it a bit too strong. Brace yourself for a robust brothy and meaty flavour. 

Gorgonzola

Northen Italy’s Gorgonzola is one of the world’s most famous blue cheeses. In most countries, you will be able to buy two types of Gorgonzola: Dolce and Piccante. And all forms of this cow’s milk blue cheese usually come wrapped in foil.

Once you’ve removed the foil, you will uncover a beautiful natural rind. While it does not have the intense flavour that some of the rinds above do, Gorgonzola’s rind is still very much safe and fun to eat. 

Gouda

Let’s take a little detour via the Netherlands to talk about their most famous cheese, Gouda. This pressed uncooked cheese finds its roots in South Holland and is traditionally wrapped in wax. As was the case with Clothbound Cheddar, we have classified Gouda as “Partly”.

While you definitely do not want to eat the wax rind, you can peel this layer off to reveal another rind. This hardened layer of cheese is actually edible, but its texture can make it quite hard to eat at times. 

Grana Padano

Grana Padano is a grossly underrated pressed cooked cheese that comes from the Po River Valley in northern Italy. It is often mistaken for another cheese from the region that is much more famous. But we will get to that one a little bit later. 

During maturation, wheels of Grana Padano form a thick natural rind that will probably break your teeth if you try to eat it. But that does not mean that you have to discard it. Indeed, Grana Padano rind is a great addition to vegetable stock or pasta sauce because it is packed with a lot of the flavours found in the cheese. 

Gruyère

Switzerland’s most famous cheese would have to be Gruyère. This traditional raw cow’s milk cheese finds its roots in the Swiss Alps and is matured at altitude. Similar to Comté, large wheels of Gruyère age at altitude and form a rustic natural rind.

Actually, some of the best flavours (sweet, grassy and nutty) of this cheese will be round in its edible rind. So, you want to make sure that you give it a try.

You can read more about Gruyère’s rind in our comprehensive post here.

Mahón

Mahón is the first of two Spanish cheeses that we will be talking about. This traditional cow’s milk cheese comes from the Mediterranean island of Menorca. And most wheels of Mahón (artisanal and commercial) are rubbed in a mixture containing olive oil during ageing.

As a result, the cheese forms a hard, almost waxy rind that should not be eaten. 

Manchego

By far, Manchego is Spain’s most famous and popular cheese. This sheep’s milk cheese from La Mancha is made in iconic moulds that have a herringbone texture on them. As the cheese matures, it is also rubbed in an olive oil mixture to form a hard rind.

Moreover, a number of commercial Manchego produces also add a wax layer to the outside of their cheese. For that reason, you will probably not want to eat the rind of this cheese. 

Mimolette

While we are on the topic of inedible rinds, let’s have a look at the most spectacular one of them all, Mimolette! Hailing from northern France, Mimolette is made using an adapted Edam recipe.

During maturation, tiny cheese mites are allowed onto the surface of the cheese to form a rugged, almost moon-like, rind. Of course, you will want to remove this rind before you enjoy the cheese. 

You can read more about the spectacular rind on Mimolette cheese in our dedicated post here.

Mont d’Or

Next, we have the cheese that has been dubbed the Holy Grail of seasonal cheeses. Indeed, Mont d’Or is a soft washed rind cheese from France that finds its way onto most cheese buckets lists around the world.

This iconic raw milk cheese is wrapped in a spruce bark during ageing to keep its contents together and form an eye-catching ripple on its top surface. 

We’ve classed Mont d’Or as “Partly” because you obviously cannot eat the spruce bark that is wrapped around it. But you can actually enjoy the natural rind that forms on the cheese. Actually, I would urge you to grab a spoon and scoop a layer of rind with the paste when tasting this cheese. 

Ossau-Iraty

Without a doubt, Ossau-Iraty is one of my favourite French cheeses. This sheep’s milk pressed cheese is produced in the Basque region of France and is a celebration of the local terroir. During maturation, Ossau-Iraty forms a crunchy cream-coloured rind that you absolutely need to try.

In fact, the best way to enjoy this cheese is to cut a piece of cheese (rind and paste) and put it on a piece of bread spread with cherry paste. Heavenly! 

You can read more about this historic Basque cheese here.

Parmigiano Reggiano

All hail the undisputed King of Italian cheeses! Parmigiano Reggiano is a traditional raw cow’s milk cheese that comes from northern Italy. Just like Grana Padano, it is a grana-style cheese that has a long maturation period (up to 36 months). As a result, it forms a very hard natural rind. 

And as was the case for Grana Padano, you do not want to bite into a piece of Reggiano rind. But it is a phenomenal addition to stock and sauces. Actually, you can even deep fry (or air-fry) pieces of Reggiano rind to make a delicious snack. 

Pecorino Romano

Next, we have another matured Italian cheese, this time made with sheep’s milk. And like Grana Padano and Reggiano, Pecorino Romano has a hard natural rind. Occasionally, the cheese comes wrapped also in a layer of wax.

While Pecorino rind is not as hard as the first two cheeses we mentioned, it is still not very enjoyable to eat. But you can definitely still cook with is in a similar way as Grana Padano and Parmigiano Reggiano. 

Rogue River Blue

In 2019, Oregon’s Rogue River Blue was crowned the World Champion of Cheese. And this unique American blue cheese is very much worthy of its title. After forming the wheels of cheese, Rogue Creamery coat eat one in Syrah leaves soaked in pear brandy.

As the cheese ages, those flavours diffuse through its paste. While eating grape leaves might seem unusual to some, we strongly urge you to give it a try. You will get an explosion of flavour together with a playful bit of crunch. 

Roquefort

Blue cheeses don’t get much more famous than this iconic raw sheep’s milk cheese from Aveyron, France. As is the case for most blue cheeses, Roquefort forms a delicate natural rind during maturation. But once the cheese is ready for consumption, the affineur cuts it in half and wraps it in foil. 

Because of this, most pieces of Roquefort will only have a very thin rind that will look quite similar to the rest of the cheese. Of course, this rind is absolutely safe to consume and it is delicious! 

Sainte Maure de Touraine

If you’re thinking that this cheese looks different to all the others with edible rinds, you would be right. Indeed, Sainte Maure de Touraine is a goat’s milk log cheese that is dusted in ash before affinage.

The end result is a gorgeous wrinkly log with patches of grey and white. And the rind around it is safe to eat. While the ash plays a major role in the aesthetics of the cheese, it is mostly flavourless.  

Sbrinz

In many ways, Sbrinz is the Swiss take on the Italian grana-style cheeses. This stellar, ultra-hard cow’s milk cheese is aged between 18 to 24 months. Over time, its texture loses moisture and becomes quite hard and crumbly.

And Sbrinz forms a very though natural rind. Unsurprisingly, the rind is too tough to eat raw but makes a great addition to hearty soups and vegetable stock. 

Stilton

Stilton is one of England’s most famous cheeses. This cow’s milk blue finds its roots in Derbyshire, Leicestershire and Nottinghamshire. And it forms a stunning natural rind during maturation that would put Gorgonzola and Roquefort to shame. 

Eating Stilton rind is a quintessential part of the savouring experience. My serving suggestion would be Stilton (paste and rind), green pear and a piece of dark chocolate. And be sure to wash it all down with a glass of fortified wine or dark beer. 

Valençay

The final cheese we’re looking at is the (almost) pyramid-shaped goat’s cheese from France, Valençay. In a similar manner to Sainte Maure de Touraine, cheesemakers from the Loire region dust the surface of this cheese with vegetable ash before ageing.

And the natural wrinkly rind that forms around the cheese consists largely of Geotrichum candidum. And this edible rind is a must-eat if you want to experience the essence of Valençay in its entirety. 

Most cheese rinds are edible

Thank you for reading our comprehensive post on cheese rinds. As you can see, most cheese rinds can (and should) be eaten. And quite a few of the ones which you might not want to eat can still be used in cooking.

Do you agree with our classification of cheese rinds? What’s your favourite rind to eat? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can You Eat Cheese Rinds? (23 Popular Cheese Examples) appeared first on Cheese Scientist.

SEE ALSO: 100+ cheese terms that all cheese lovers should know → 

Cheese Rind

Let’s start our exploration with the part of the cheese we all see first, the rind. In simple terms, the rind is the outside of the cheese. But there are many different types of rinds.

Overall, the rind plays an important role in both protecting the inside of the cheese and also texture and flavour development as it matures. We’ll get back to that a bit later. 

Natural Rind

Unsurprisingly, a natural rind is one that forms naturally around the cheese as it ages. As a matter of fact, you can find natural rinds on a number of different types of cheeses. Some popular examples are soft white mould cheeses like Brie and Camembert. And soft washed rind cheeses like Epoisses, Langres and Taleggio.

In all of those examples, the rind assists in proteolysis (the breakdown of milk proteins) to create the texture of the cheese. Because of this, we refer to such cheeses as surface-ripened cheeses. 

Having said this, soft cheeses aren’t the only type that can form a natural rind. Pressed cheeses such as Cheddar and Parmigiano Reggiano develop a natural rind as they mature.

Moreover, washed rind pressed cheeses like Gruyère, Comté and Raclette develop a natural rind that is influenced by the brine (salt water) solution that cheesemakers wash them in. The brining favours the growth of specific bacteria on the surface of the cheese which produce a sticky brown/orange rind. 

Clothbound Rind

The remaining types of rind we’ll be looking at are created by human intervention. The first one is the traditional practice of wrapping Cheddars in cloth. Actually, this practice originates either in England or the USA (depending on who you ask) and forms a breathable barrier around the cheese. 

As the Cheddar matures, it develops unique aromas and flavours that can be credited to the lard they’re coated in and the cloth that they’re wrapped in. Of course, this type of rind is not edible and you should remove it before you eat the cheese. 

Wax Rind

Finally, we have wax rinds. This particular type of rind is formed by applying a melted wax mixture to the outside of the cheese as soon as it is made. As the wax cools down, it forms a protective layer around the cheese.

This practice is very common with Dutch cheeses like Gouda and Edam. But you can also find wax rinds on certain Cheddars and blue cheeses. 

The main benefits of coating a cheese in wax is to protect it from external elements and trap more moisture inside. Hence, you will often find that a waxed Cheddar will be softer and less crumbly than a clothbound one. 

Cheese Skin

You’re probably thinking that we’ve already talked about rinds and the outside of cheese. Why do we have skin next? Well, there’s a subtle but very important distinction between rinds and skin.

Skin is a term that is used to describe the outer surface of pasta filata cheeses such as Mozzarella, Scamorza and Caciocavallo. It refers to the thin outermost layer on the cheese that tends to form within a few days of production. 

You will also find a skin on the hugely popular pasta filata cheese from Puglia, Burrata. This particular wonder is made by filling up a Mozzarella sheet with Stracciatella (Mozzarella shreds) and cream. The outer Mozzarella sheet is referred to as a skin. 

Paste (Pâte)

Now that we’ve discussed the outside, let’s explore the inside of cheese. Indeed, the part that’s under the rind is the paste (or pâte in French). Moreover, this term applies to both soft and firm cheeses. And sometimes, within the same cheese, you can find a range of textures within the paste.  

The perfect example of this is in a surface-ripened cheese like Brie. As it ages, the part of the paste under the rind softens first. Eventually, the ripening reaches the middle part of the cheese.

As a matter of fact, the best time to enjoy a Brie is when at least half of its paste is soft and creamy and the centre is still a bit firm and chalky. 

Core (Coeur)

Speaking of the centre, the middle part of a pressed cheese is referred to as the core (or coeur in French). In cheeses such as Parmigiano Reggiano, Pecorino Romano and certain matured Goudas, this is the most prized part of the cheese. The reason for this is because it is packed with flavour and often has the best melt-in-your-mouth texture. 

With the advent of industrialisation, machines are often used to cut pressed cheeses like Gouda. For the machine to work, the core of the cheese is often removed beforehand. And, in Europe, you can buy the core separately.  

Blue Veins

Next, we have veins. Blue veins to be more specific. Unsurprisingly, you will find these in blue cheese and they make a significant contribution to the aroma, texture and flavour of such cheeses. For those blue veins to form, it takes a combination of a mould called Penicillium roqueforti, oxygen and a loose curd structure within the cheese. 

Cheesemakers add the mould P. roqueforti is added to their milk before turning it into cheese. However, on its own, it will not form blue pockets and veins. The cheese needs to have a loose texture to allow the formation of small pockets of air. And, during ageing, cheeses like Stilton and Roquefort are often pierced with a steel rod to let oxygen in.

All of those elements combine to create blue pockets and veins throughout the paste of such cheeses. 

Eyes (Openings/Holes)

Such beautiful eyes! Yes, that’s what we call those holes that are present in some Swiss cheeses (such as Emmentaler), Gouda and Havarti. The eyes in those cheeses are very much intentional and are formed by the release of carbon dioxide inside the paste during maturation.

In the case of Emmentaler, the eyes are very large and are formed by a secondary starter culture called Propionibacterium freudenreichii subsp. shermanii.  

On the other hand, the smaller eyes in Gouda are formed when Lactococcus and Leuconostoc strains convert citric acid in the milk into carbon dioxide. Unlike in Emmentaler, those bacteria produce less carbon dioxide and, hence, make smaller eyes. 

Creamline

Finally, we’ve got the creamline. This particular part of cheese appears in soft cheeses at the spot where the paste meets the rind. With some soft white mould cheeses, the proteolysis process is most pronounced just under the rind. As a result, the texture softens much faster there than in the core of the cheese. 

As you can see with the image above, when the cheese is ready to be eaten, its core is still quite chalky. But the creamline is already oozing spectacularly. As a matter of fact, this textural contrast is very much desirable and enjoyable. 

Conclusion

Thank you for reading our article on the different parts of cheese. As you can see, there is so much to love about every type of cheese. What’s your favourite part? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post The Different Parts of Cheese (Inside & Outside) appeared first on Cheese Scientist.

SEE ALSO: What does goat cheese actually taste like? →

A mould called Geotrichum candidum

Those wrinkles are caused by a mould called Geotrichum candidum. As a matter of fact, G. candidum (affectionately known as Geo) is a fungus that belongs to the human microbiome group. However, it can be used in cheesemaking in a number of different ways. 

Cultures can be added to the milk, brine or even sprayed onto the surface of the cheese. Within 10 days of inoculation, the mould spreads across the entire surface of the white cheese, forming a velvety coating. 

Why is my cheese so wrinkly?

That is when it really gets to work. The mould breaks down a number of amino acids in the curd and produces ammonia which reduces the acidity of the cheese.

It also invites Penicillium candidum (a white mould you will find on cheeses like Brie and Camembert) to colonise the surface of the cheese.

All those events cause the rind on the surface to become more undulating  as the cheese matures. 

More than just a pretty cheese

As well as making an aesthetic contribution, Geo also has an impact on the aroma (sweet and buttery) and flavour (yeasty) of the cheese. 

Some classic examples of cheeses made using this mould in France include the famous triple cream, Brillat-Savarin, the goat’s milk log Sainte-Maure-de-Touraine and the cute and small Saint-Marcellin. 

The most spectacular example made here in Australia has to be Holy Goat’s La Luna. The ring-shaped soft matured goat’s milk cheese has got the most perfect wrinkles you can find on a cheese! In the US, look out for Wabash Cannonball and Coupole. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Is My Cheese So Wrinkly? (What Is Geotrichum candidum?) appeared first on Cheese Scientist.