do you eat the rind of gruyere cheese do you eat the rind of gruyere cheese

(unless, of course, they couldnt, for which I explain below.). Cut it into thin slices that your guests can enjoy. Many types of cheese are made using moulds from the Penicillium group, including surface-ripened cheeses such as brie and camembert as well as blue vein cheeses. The Quest for Texas Best is Open, Chama Gaucha Brazilian Steakhouse Debuts in North Texas, Eating and Drinking This Weekend: Val's Cheesecakes, a Foodie Market and an Omakase, Restaurant Beatrice: From Authentic Seafood Boils to Sinfully Indulgent Chicken and Waffles. Theres a little confusion when it comes to cheese, and its all about the exterior. Gruyre is a hard cheese from Switzerland. We reached out to the experts at Murrays Cheese in New York to get to the bottom of this tough problem. Gruyre is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind. . In a word: yes. What are your favorite cheese rinds? "I would feel incredibly guilty telling them I didn't eat a third of their cheese.". Home | About | Contact | Copyright | Privacy | Cookie Policy | Terms & Conditions | Sitemap. Stephanie Vermillion The Obvious: Cheese rinds that are coated or made up entirely of edible substances like herbs, peppercorns, or nuts are made to be eaten. These rinds are meant to be eaten, as they are integral to the flavor and the overall experience of the cheese. Take it out of the fridge between 30 minutes and 1 hour before serving. Don't buy the Brie. In a word: yes. OR - Gruyere which has a nice nutty flavor. Required fields are marked *. These are perhaps the most neglected rinds, due to their often-objectionable appearance and odour, but next time give it a try with a good slab of the inner cheeseit will be a game-changer! do you eat the rind of gruyere cheese. Arneis. Anything you can do with the everyday favorite, cheddar, you can do with Gruyre just with more flavor. Make sure the cheese has a flat surface to melt in front of the fire. Riesling. Heres what Katie Kirby, director of marketing at Murrays, said: We like to say that all rinds are edible, but not all are palatable. The seal guarantees that the cheese was produced in Switzerland, and that the cheesemakers respected all the quality requirements. Let us know in the comments! Due to its mild taste, it is particularly appropriate as an appetizer too. Gruyre is best served in a cheese course. Read more on washed rind cheese and how they are formed here. "Cheesemakers work tirelessly on creating and improving their recipes, which includes the rinds," she says. The cheese and dark chocolate combo really worked well. Cheese Types with Edible Rinds The rinds of these styles of cheese are safe and delicious to eat: Bloomy rind cheeses like Brie, Camembert, and Trillium Forget Roasted Marshmallows. do you eat the rind of gruyere cheese. Do not pair it with fish or seafood. Although nearly all cheese has an edible rind, sometimes it can have a very strong flavour complexion. In simple terms, a rind is the outside layer on a cheese that forms during the ageing process, similar to the way a crust forms on a loaf of bread whilst being baked; furthermore, it is essential in helping the cheese on its heady journey to maturity. It is a typical product from the canton of Fribourg. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. The process, which is literally like roasting marshmallows over your stove burner but instead with leftover cheese rinds, creates crispy, cheesy rinds that you can top on your soups and salads. While they are food safe according to Kirby theyll likely detract from your cheese-eating experience. I'm always unsure whether to eat the rind or not. There are of course a few rinds you never want to eat. Can you root elderberry cuttings in water? And as the exteriors get more and more robust, the rind lovers slowly lose their enthusiasm for the taste of mold and time. Whether or not you choose to eat the rind on a cheese varies on the type of cheese, the type of rind, and the type of taste buds you possess. The point re-enforces the notion that the best way to determine whether or not you should eat a rind is simply to taste a little. Just toss the rinds in while the sauces simmer and remove what's left of the rinds before serving. At the end of the day, it really comes down to your personal preference. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese. It is named after the town of Gruyere, in Switzerland, although some do maintain that it is a French cheese. Why not? These have the same flavours throughout. You should feel free to enjoy flavored rinds, washed rinds, and bloomy rinds as part of your cheese eating experience. Most rinds (except for wax, cloth or bark which I have seen people actually eat, by the way) are naturally edible and will enhance a cheeses overall flavor. With hard cheeses, the rinds are usually tough, chewy, and not incredibly tasty, but it has been said that the best pieces of cheese youll find in a wheel of Parmigiano-Reggiano are the ones closest to the rind. For example, molds will dominate on a natural-rind cheese, while applications of salty brine on washed rind cheeses create the perfect habitat for certain salt-loving bacteria and yeasts. We all have asked the question: When exactly is it alright to eat the cheese rinds? No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Then again I've seen them cut the crusts off of bread too. Raclette is a semihard cheese and Gruyre is a hard cheese that is aged for at least six months and up to 24 months. It has a sweet but slightly salty flavor and often has a creamy texture. . I buy the large 5-pound blocks of Tillamook cheddar and sometimes in the fridge it will start developing the white coating on the exposed sections. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. We came up with a list of cheeses you should definitely eat enthusiastically, rinds your should eat enthusiastically if you enjoy, and rinds that really have no business in your belly. How Do You Get Rid Of Hiccups In 5 Seconds. Gouda lovers shouldn't eat the wax covering, but Dutch cheesemaker and consultant Mewis Hettinga says the rind is fair game to eat although it's best to remove about half a centimeter of the rind first. It's a cheese that can do no wrong in our eyes. Accompany it with charcuterie, and bread or crackers. Aging also makes the texture harder and slightly grainy. Because after all, its all about how good the cheese (and its rind) tastes to you. What do you eat on a fasting mimicking diet? At least, that's what Emma Young, U.K. cheesemonger, wholesaler and blogger tells her readers. (In other words, they dont taste good; even though theyre safe, they arent meant to be eaten.). (unless, of course, they couldn't, for which I explain below.) These complement creamy, nutty nature of the cheese. Three useful tools from the Academy Of Cheese to help you taste cheese like a pro. Can the army help you get into medical school? However, don't throw it out you can cook with that rind and get a ton of flavor from it. But here are some points to consider when choosing whether or not to be unkind to that rind. Slice and serve immediately with a chilled glass of champagne. Skip the rind on one of these carefully aged cheese and you'll be missing on the best part. This red wine has a great complement in Swiss, Brie, Grner, and Muenster cheese pairs. We continue our exploration of cheese from around the world with a look at Gruyere today. It is sweet in taste with salty notes. Properly stored, Gruyre can last for up to 3 or 4 weeks. A cheese rind forms during the cheesemaking process. Therefore they enhance the earthy salty flavour of the cheese and should be eaten. For some cheeses, a vast range of flavours can be distinguished depending on proximity to the rind, for example, the horseradish flavours of a Quickes Vintage Cheddar are more noticeable on the rind, whilst the buttery notes are more discernible near the centre. What? Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. Often displaying sticky, orange and pungent skins, the Taleggios and Epoisses fall into this category. Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. Yep, that's right. Cheese Grotto makes internationally award-winning cheese storage pieces. As a general rule, if the rind is soft and creamy, youre good to go. Cheeses rubbed in ash also tend to have edible rinds. The surface texture of the rind comes from the cheesecloth used during making the cheese. However, freezing affects the taste and texture of the cheese. But what is The live rind then breaks down the fat inside to yield a soft, beautiful cheese. The other cantons that are allowed to produce it are Berne, Jura, Vaud, and Neuchtel. So how do you really know if you should be eating the stuff? Depending on the type whether it be bloomy, washed, or natural I always recommend at least trying a small portion to see what flavor, if any, the rind adds. She describes the flavor of the rinds on well-aged cheeses as very unpleasant, and the texture? It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish. Cheese rinds are food safe and edible. Washed rinds are the best style to eat! Why? Now, just because a rind is edible doesnt mean is it flavorful or will enhance your cheese-eating experience. In the freezer, Gruyre can last for about 6 months. Can you eat the rinds? CELEBRATE WITH WOMEN MAKERS. You should feel Skip to content FAQS Clear Primary Navigation Menu this link is to an external site that may or may not meet accessibility guidelines. It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio. You can't really reuse it. I hang with a bunch of rind slicers. Once it finishes blooming, a soft skin forms on the exterior. Don't hesitate to try even a tiny nibble of any natural rinds you come across . How do you eat Appenzeller cheese? What is Fresh Cheese? Cheese rinds are natural and usually edible, as opposed to other things that cover cheese, such as wax, cloth, and leaves, that are inedible. Natural rind cheeses like Tomme de Savoie, Fresh cheeses like chevre, fromage blanc, and quark, Fresh pasta filata cheeses like mozzarella and burrata, Rindless, internally-ripened styles like block cheddar and American Swiss, Waxed-rind cheeses like Goudas and cheddars, Very long-aged natural rind cheeses like Parmigiano or, I recommend you make it a habit to taste the rind of any new cheese you meet to see if you like it. Now, a cheese with a tough exterior, like Parmesan, is another story entirely. Whats The Difference Between Dutch And French Braids? If its hard as a rock, bite cautiously. In fact, the question here shouldnt be can I eat the rind, more like should I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. If you're talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese absolutely eat the rind. The sweetness of these fruits is excellent against the nuttiness of the cheese. Still Lambert reminded me that, while not appetizing, the material was food grade wax, and eating it was not dangerous in any way. Nice article but why stop immediately and just eat the paste? Whilst the cheese matures, the rind will form naturally. connect4education register; don't be a felix cdcr video; westfield knox redevelopment 2020 Unopened, it can last for 1 or 2 months. 55+ Easy Dinner Recipes for Busy Weeknights. Nope. Washed rind cheeses can be hard or soft, but both varieties have a distinguished red-orange outer hue. That ubiquitous brie, for instance, is encased by a rind of penicillium bacteria, which imparts a soft, tender rind that tastes a bit like mushrooms. Chicken. Gruyre, hard cow's-milk cheese produced in the vicinity of La Gruyre in southern Switzerland and in the Alpine Comt and Savoie regions of eastern France. Buy that cheddar. Others, like feta cheese, aren't given time to ripen (and therefore form a rind) before serving. Camembert? Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds . The best Gruyre must come from Switzerland. Even the sharpest chompers can't get through hard cheese rinds like Parmesan; that's why chefs often repurpose these flavor-packed morsels in stocks and broths. , the culture is often applied directly during aging to help the rind form. akvarium startpaket arken zoo; r utsikten frn glittertind webbkryss; byta specialistlkare Bloomy Rinds The soft, almost velvety rinds that you see on soft cheeses like Brie and Camembert are made from yeast, fungus, or mold spores that bloom when the cheese is in a humid environment. There are different styles of rind that form depending on the style of cheese. Velvety. The rinds of these styles of cheese are safe and delicious to eat: Some cheese styles are made without rinds, so the entire cheese is edible: Some types of cheeses have inedible rinds. The live rind breaks down the cheese on the interior, making it creamy and dreamy. is Parmigiano Reggiano the Same as Parmesan. However, it is best to avoid wax and paper style rinds, for example on a cheese like Manchego. Gruyre goes well with potatoes, shallots, onions, or tomatoes. While the smooth, snowy coat on a wedge of Brie might seem homogeneous, rinds are actually the result of successive layers of microbes like molds, bacteria, and yeasts working their magic on the outside of a cheese. https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-recycle-cheese-rinds-original-ideas/. However, the layer of wax ensures the cheese doesn't dry out too much due to air. Store dishes with cooked Gruyre in the fridge. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. We prefer to eat Langres with crackers or as part of a cheeseboard, but weve also seen it as an ingredient in baked eggs, in tartiflette, baked like a Camembert and even as a topping on pizza! 16. Roast Your Leftover Rinds, 4. Your guests will enjoy watching the bubbling cheese! In this case, theres no rind to worry about, and the entire cheese can be eaten. Simply add into the simmering pot. Redhead Creamery | Lucky Linda Clothbound Cheddar, Women's History Month Cheese Subscription Box, Valentine's Day Cheese and Chocolate: The Perfect Pair, The Best Sparkling Wine and Cheese Pairings for New Years Eve, I have a question about cheddar. This type of cheese rind . But if the rind changes the flavor, or improves the experience, go for it. After few minutes, put the cheese in an oven (thermostat 8 : 240C). Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds are more than edible. Its flavor gets more complex with aging. Store Gruyre in the fridge. The outer rind of goat cheese develops crusty, edible forms that are standard practice for the cheese-making process. While most rinds are edible, some are better for cooking than eating. Perfect for grating into soups, stews and risottos. This curd is then either brined to create a hard rind or waxed. It also has a Consorzio stamp with the scripture Fontina, proving the quality the cheese. It can have quite a strong smell because of the process that creates its rind. As 'the Spruce Eats' suggests, Can you eat the rind of Jarlesberg cheese? If you're wary of adding too much slurry, start with a small amount and . Cheese is not mold nor is it the by-product of mold. Hi friend, in order to find those cheeses you'd have to find a cheese maker who uses milk from cows that fit that profile. Cheeses rubbed in ash also tend to have edible rinds. "It depends on if you like the way it tastes." Young says tossing the rind is like ordering carbonara then removing every strand of tagliatelle. The cheesemaker may brush or pat the cheese down to prevent certain moulds or yeasts growing, or they might wash the rinds with brine or oil to kick-start the personality of the cheese within. Comt is a French cow's milk cheese made from unpasteurized milk. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. But not for everyone else to pick around: leave it on your own plate! Keep them in an airtight container in your freezer and add them to soups and stews for an umami boost, or save up a stash and make parmesan broth. Edible but not all that tasty. Normally, the younger varieties tend to melt better than the aged ones. So which cheese rinds should you eat? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Shislers Cheese House, 55 Kidron Rd. Reblochon Cheese is a soft, washed-rind cheese with a mild taste. Tag us @cheesegrotto on Facebook, Instagram, and Twitter and let us know! While not technically the rind of the cheese, these coatings should be removed before eating. Its aging time usually varies between 5 and 12 months. Add any vegetable you like such as carrots and onions. Ideally, place the cheese in a sealed container too. These rinds form when the artisan cheese is continually bathed in a solution (like a salt water brine), creating an environment on the outside of the cheese where a variety of controlled bacteria can thrive. Appenzeller in a Wide Variety of Foods This cheese melts beautifully and is often used as a topping for seasoned potatoes, salads and pasta dishes. Gruyere Cheese is a hard, yellow cows milk cheese. There is a wide variety of different styles of cheese, each of them with a unique composition and flavour profile. You can pair Gruyre with most meats. I recommend you make it a habit to taste the rind of any new cheese you meet to see if you like it. We also sell beautiful American artisan cheeses and accompaniments as gifts and subscriptions. Bake in a preheated 375F oven for 20-35 minutes. This bad cheese etiquette is actually misguided; with the greedy culprit very often thinking that they are getting the best of the cheese. Everybody understands the stuggle of getting dinner on the table after a long day. Bring it to a boil and simmer for up to two hours." The woman had watched Rachel Ray, who said adding the rinds from cheeses to a broth is a great way to enhance a soup. If you have a wheel of Brie, cut it in half, then slice each half into wedges. Roast Your Leftover Rinds, These Cheese Rinds Are Meant to Flavor Other Foods. Comments Off on do you eat the rind of gruyere cheese; June 9, 2022; do you eat the rind of gruyere cheese . Then, Ill share the guiding principle that you can use for any cheese, whether you know its provenance or not. The flavors and aromas of a natural rind are an expression of the unique cave environment in which it was aged, which is certainly something to be savored. As long as the cheese rind doesnt fall into that last categorywax-coated or so hard you couldnt really chew itits up for eating. On some cheese varieties, the rind is actually formed during the cheesemaking process which means it's made from the ingredients used to make that cheese. The finest blue cheese and the washed rind type of cheese should be avoided. Because Gouda cheese features a wax rind, you can typically peel the rind away easily. Please note, comments must be approved before they are published, Trending Searches Firefly Farms | spring brook farm | marin french cheese co | cheese knife | healthy cheese | cheese and wine | harbison cheese | meadow creek farm | monthly cheese subscription | Rush Creek Reserve | Pleasant Ridge Reserve | Deer Creek Cheese | cheese storage | best cheese storage | cheese cave | cheese cellar | cheese box | cheese subscription | best cheese subscription | cheese of the month club | quarterly cheese club | cheese club | Cheese mold | marin french cheese | cheese knife set | artisan cheese | Clothbound Cheddar | italian style cheese | specialty cheese | cream cheese mold | artisan vegan cheese. Cheese Underground is a blog and podcast written and co-produced by Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. And wanting to keep up the appearance that you are well-versed in the world of cheese consumption, you do not dare to ask. "Just taste a little bit, you'll be fine. Cheese rinds are food safe and edible. Rachel loves a good cheese and wine session. She has a personal mission to taste as many cheeses as possible and to encourage this passion in others. After opening it, wrap it in plastic or in aluminum foil. Take a breath too, but a big bite of Brie couldn't hurt. Not "can" but "should" you eat cheese rind? Other good options are Gouda, Monterey Jack, Fontina, Parmesan cheese, or even Velveeta. It is a typical product from the canton of Fribourg. Spread the apple pie filling on top of the brie. While they are food safe according to Kirby they'll likely detract from your cheese-eating experience. Yes, you can consume the rind of Camembert, Brie, or any soft-ripened cheese. Offers may be subject to change without notice. status. Steps in the production are Separating; Draining most of the way before pressing the curd. The first is bloomy rind, which is the white fuzzy stuff you'll find on Brie and Camembert. The ideal red wine pairing is with Pinot Noir. Sure, you can just dig around the inside of a Brie round and leave the rind behind, but you dont have to. But if you're also like me, you might look at a wedge of Parmesan, admiring the dark yellow exterior, and think, "wait, can I eat that part?" Learn more about the world of specialty cheese with Cheese Grotto! The texture is smooth and creamy and the taste is slightly nutty with a hint of coffee. . If you are serving it as part of a cheeseboard, try to include fruits such as pears, apples, and grapes. Present it with a serving knife to slice it. It would be nice seeing people more rational regarding eating. Tips to be the ideal host or the perfect guest at the dining table. A wonderful melting cheese, Gruyre is also ideal for fondues and dips. As you might have guessed, fontina cheese also has PDO status just like Parmesan. create the perfect habitat for certain salt-loving bacteria and yeasts. You can substitute Emmental, Jarlsberg, or Raclette What she thought was a true rind resulted in a molten layer of wax that floated on the top of her stockpot not exactly good eats. Synthetic rinds are used to prevent a natural rind from forming in the cheese-making process, giving you cheeses like cheddar or Gouda that have a consistent texture throughout. Check out this delectable recipe for Parmesan Rind broth here: https://www.jamesbeard.org/recipes/parmesan-broth-with-greens-beans-and-pasta. These include: Note that although parm rinds shouldnt be eaten raw, you can definitely use them in cooking! Go to Recipe. Its totally fine to trim them off and focus on the paste if thats what you prefer. The exterior surfaces of cheeses dipped in wax, like many Goudas and some aged cheddars, dont come into contact with air thanks to that waxy coating, meaning that these microbes cant develop. But if youre talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe so they CAN be eaten, but they arent necessarily enjoyable.. Melt it on top of burgers, red meat, or cooked vegetables. Hard cheese (such as Parmesan) Semi-hard cheese (such as Gouda). used kompact kamp mini mate for sale. I never thought to put Parmesan rind in soups or stocks. jazzercise calories burned calculator July 1st, 2021 by July 1st, 2021 by The molds grow to cover the exterior surface and break down the fats and proteins in the cheese from the outside in. Place the wheel or wedge on a cutting board. Perhaps you can leave yourself sometime to think, learn from an unusual experience. Another edible style, the washed rind found on most stinky cheeses, is actually created to enhance their flavor. Lisa Speer, Palm Beach, Florida. Photos: Mark Wahlberg Braved Nasty Dallas Weather and Served Shots at La Neta, H-E-B Wants to Make You Famous, Baby! Today, she and her husband, Uriah, own and run Firefly Coffeehouse & Artisan Cheese in their hometown of Oregon, Wisconsin, and are committed to building a community gathering place for folks who like good coffee, good food & good cheese. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 2012-2023 On Secret Hunt - All Rights Reserved A single serving is a slice of around 28 grams, which contains 116 calories. Such as baked potatoes, asparagus, or tomatoes. These rinds are meant to be eaten, as they are integral to the . Chop it up and add it to your next soup. The Rude Index identifies and ranks negative behaviors. The mould spores on the cheese react with the oxygen in the air. "Don't Toss Those Cheese Rinds! Perhaps the best advice Ive ever received about tasting cheese and eating rinds came from Daphne Zepos, who led a tasting seminar at the 2010 American Cheese Society conference. When we make our Bolognese, we throw our extra rinds into the saucepot and let them cook in there for 6 hours to get the flavors into the sauce itself. For example, the rinds of Gruyere and Comt are generally not eaten. Using a fork is perfectly acceptable too. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! If youre talking about a bloomy rind, a washed rind, a goat cheese or a blue cheese absolutely eat the rind. Cloth, paper and wax materials aren't poisonous, but they aren't food or even a true rind, either. Slice Gruyre into bite-sized pieces or cubes. This particular wax is shaped and moulded to replicate the original baskets the cheese matured in hundreds of years ago.Wax rinds are inedible. One of the most common questions I was asked when I sold cheese for a living was Can I eat the rind on this? I didnt mind the question: I understood the question. https://www.tastingtable.com/691354/leftover-cheese-rinds-soup-stock-food-waste/. Some, like the hard rind on Parmesan cheese, are better used for cooking since the firmness could nearly break a tooth. Although rinds are edible, the question you need to ask yourself is, do I really want to eat it? Society is full of people who like Brie in theory but abstain because they don't like to eat around the rind. In addition, natural rinds are also commonly found on blue cheese. Cheeses like Colby and cheddar ripen in plastic film, which prevents rind formation. Whether you want to eat them or not, well, thats completely up to you. Keep any surface of the cheese protected from the air. Lambert told the story of a customer who called her store asking for help with a soup that had gone haywire. James Beard semifinalist chef Sara Jenkins has a delectable recipe for Parmesan broth, which calls for around six to eight Parmesan rinds. But first, what exactly are cheese rinds? Gouda and Parmesan may be delicious, but they hardly scratch the surface when it comes to cheese varieties and rind options. This makes it a great cheese for a fondue with white wine and garlic. Add into a silky cauliflower or broccoli soup. It is also excellent for adding comfort to a dish of mac and cheese. Your email address will not be published. MARCH IS WOMEN'S HISTORY MONTH. Gruyere is a nutty, fruity raw cow's milk cheese, aged for a minimum of five months. Other rinds however, are a little less palatable "Some rinds are dusty gray and brown," Lambert points out. I used to sell cheese at an artisan cheese shop and people would ask this question a lot. Take a little nibble of cheese with the rind and let your taste buds guide you. Place the brie wheel in the center of the puff pastry dough. Other cheese, such as Feta, are rindless because they are not allowed to ripen. A medium score (4-7) means that the behavior risks making you look inelegant and unsophisticated. Make a one-time donation today for as little as $1. CELEBRATE WITH WOMEN MAKERS. Heat the Marc in a little casserole without boil. Because it melts so well, it is also an excellent cheese to incorporate into baking. The only reason you might not want to eat a bloomy rind is if the rind has separated from the cheese somewhat, has a gritty texture, has bloomed dark-colored mold, or sports an ammoniated flavor. Just remember, the cheese, not the rind, should take the spotlight. A rind might form naturally, as a result of the initial salting and exposure to air and will help the cheese from drying out further. The Brilliant Secret to Making Better Mashed Potatoes, 65 Super Easy Finger Foods to Make for Any Party. Most commonly found on aged cheeses, for example, Comte and Gouda, these are slower forming rinds. Ham. Gruyere Cheese meltsvery well. If the rind forms naturally, why doesn't every cheese have a rind? Unoaked Chardonnay. It is sweet in taste with salty notes. Reblochon has a nutty taste that remains in the mouth after its soft and uniform centre has been enjoyed. Its one of the most frequent questions we get when we teach cheesetastings: How do you know when to eat the rind of a cheese?