PrintAll You Ever Wanted to Know About Cheese Rinds
Ever eat a slice of cheese but stop at the rind, unsure of whether or not it's safe for human consumption? Zoe Brinkley of New York City-based cheese shop Murray's Cheese reassures you that yes, you should try eating the rind ("Do you like it? Then eat more. Do you have wax and shreds of cloth in your teeth? Don't eat that one"), before going on to identify different rinds and why they exist. Look at the Affineur's Concept Map to get a quick glance at cheese taxonomy.
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5 Comments:
Anyone else here use the rinds from their Parmesan and Pecorino cheeses in Pasta Fagioli, Spaghetti sauce, or Minestrone? I save them in a bag in the freezer, and when I make any of those recipes, I toss in a good-sized chunk and let it simmer away. It gives just the right salty/cheesy backnote, and what doesn't melt in makes a great cook's treat! --- Yummy.
Brownie at 12:07PM on 05/15/08
I love the rinds on brie and other softer cheeses... it's practically the best part!
modysoul at 12:11PM on 05/15/08
@Brownie Yes! Great way to make stocks!
jamieforrest at 12:22PM on 05/15/08
I love the rinds on Brie and other bloomy rinds, but I can't stand the rinds on washed rind cheeses like Livarot or Taleggio (though the Époisses rind is tasty). I generally stay away from the rinds on more firm cheeses, blue cheeses, and "natural" rinds (like Tomme de Savoie and similar cheeses). And of course you don't want to eat rinds that have wax or plasticote on them.
jamieforrest at 12:24PM on 05/15/08
i was lectured by my first boss, a french chef, for not eating day-old baguette and cheese rinds. do not waste good food!
dmarina at 3:25PM on 05/15/08