Can You Eat Cheese Rinds?

If you’re a cheese lover, chances are you often find yourself with leftover cheese rinds, particularly from cheeses like parmesan or pecorino. Instead of tossing them away, you might actually be able to eat or use them elsewhere! So, let’s answer the most important question first, which cheese rinds are edible?

Many cheese rinds are edible, including natural, washed, and bloomy rinds (such as those found on brie or camembert, for example). However, wax rinds on cheeses like Edam, and bandages on traditional Cheddar and Stilton, should be removed before eating. Leaf-wrapped rinds (such as Cornish Yarg) can be edible depending on personal preference.

Read on to learn more about which cheese rinds are edible, plus, some great ways to use up your leftover cheese rinds!

Are Cheese Rinds Edible?

Whilst many rinds are technically edible, not all are enjoyable to eat. Likewise, there are some cheese rinds that you should definitely not eat! We explore each type of cheese rind in more detail below:

1. Natural Rinds

Natural rinds form as a result of the cheese ageing process. They are usually safe to eat but can be tough and chewy. Examples include:

• Parmigiano-Reggiano: While the rind is very hard, it is edible and can be grated or used in cooking to flavour sauces and stews.
• Cheddar: If aged, the rind is edible but might be a bit tough. If your cheddar cheese has a bandage-wrapped rind, it should not be eaten.
• Comté: The rind is edible but can be quite strong in flavour, and sometimes be bitter.
• Goats Cheese: Most aged or semi-ripened goats cheeses have a natural rind, which are usually soft and chewy.

2. Bloomy Rinds

These rinds are soft and white, often found on cheeses that have been ripened with mould. Examples include:

• Brie: The white, bloomy rind is edible and adds a mild (and delicious) mushroom-like flavour.
• Camembert: Similar to Brie, the bloomy rind is safe to eat and contributes to the cheese’s earthy flavour profile.

If you’d like to learn more about the cheeses above, read our helpful blog: Camembert VS Brie – What’s the Difference?

3. Washed Rinds

Washed rind cheeses are treated with a brine or alcohol solution during ageing, which is completely intentional, and makes up a large percentage of their flavour profiles. Examples of washed rind cheeses include:

• Gruyère: The rind is edible but is often removed due to its hard texture. You could instead use it to flavour soups.
• Reblochon: The rind is edible and contributes to the cheese’s creamy texture and strong aroma.
• Raclette: Raclette cheese has a hard washed rind that is completely fine to eat. Traditionally, this cheese is melted, and you can do so with the rind on or off.
• Taleggio: The rind is edible and contributes to the cheese’s pungent flavour.
• Epoisses: The washed rind is very strong-smelling but completely edible. Some people may insist that this cheese is eaten with the rind on!

4. Wax Rinds

Wax rinds are inedible and are used to protect the cheese during ageing and transport. They should not be eaten under any circumstances! Examples include:

• Gouda: Often covered in red or yellow wax. The cheese inside is delicious, but the wax should be discarded.
• Edam: Typically encased in red wax, Edam’s rind should be removed before eating. If your child is taking Baby Bells to school, make sure you let them know (trust me, I’ve learned from experience!).

5. Bandaged Rinds

Bandaged rinds are cheese cloths applied to the cheese surface during ageing, providing a barrier and helping to form the rind. While the cloth itself is not edible, the rind that forms underneath can be. Examples include:

• Traditional Cheddar: Wrapped in cloth, the cheese underneath can develop a dry and flavourful rind, which is technically edible but often quite tough.
• Blue Cheese: Some blue cheeses, like Stilton, may have a bandaged cloth or foil rind, which, when removed, reveals a delicious mould coating which is indeed edible.

6. Leaf-Wrapped Rinds

Some cheeses are wrapped in leaves, which impart unique flavors to the cheese. The leaves themselves can be eaten, but this usually comes down to personal preference. The cheese directly underneath the leaves is often delicious and infused with their essence. Examples include:

• Banon: A French goat cheese wrapped in chestnut leaves and often soaked in brandy. The leaves are inedible, but they protect and flavour the cheese.
• Hoja Santa: A Mexican goats cheese wrapped in Hoja Santa leaves, giving it a distinctive flavour. The leaves are usually removed before eating.
• Cornish Yarg or Wild Garlic Yarg: Whilst it might seem unusual, you can absolutely eat the rinds on these cheeses – and they are utterly delicious and contribute to a wonderful flavour profile!

7. Herb and Spice Rinds

These rinds are coated with herbs, spices, or other flavorings, adding an extra layer of taste to the cheese. These coatings are generally edible and enhance the overall flavour profile. Examples include:

• • Herbed Goats Cheese: Often rolled in herbs like thyme, rosemary, or edible flowers. The rind often determines the flavour profile of the goats cheese.
  • Pecorino Pepato: An Italian cheese studded with black peppercorns, creating a spicy, edible rind.

• Roule: Roule is a fresh, cream cheese which is usually seen with a garlic & herb coating, however you may also spot some varieties in supermarkets offering a paprika & pepper coating, or tomato & basil coating.

8. Ash Rinds

Some cheeses are covered in a layer of edible ash (it sounds strange, but trust me!), which can help with the ripening process and add a unique flavour. Examples include:

• Morbier: A French cheese with a distinctive line of ash through its centre. The ash is edible and imparts a mild, earthy flavour.
• Kidderton Ash: This goats cheese is speckled with black ash to promote a distinctive mottled coat. It is completely edible and adds a tangy note to the cheese.

Here’s How To Use Leftover Cheese Rinds

Cheese rinds often find themselves discarded after the rest of the cheese has been enjoyed. However, these seemingly useless bits hold a wealth of flavour and potential! Here are some of our favourite ways to use leftover cheese rinds:

• DIY Cheese Crisps: Microwave your Parmigiano Reggiano rinds for about a minute, and they’ll puff up into delicious, crisp-like snacks (thank you TikTok!).
• Enhance Stocks and Broths: Add to simmering stocks for rich, umami flavour.
• Boost Pasta Sauce: Toss into tomato-based sauces for added creaminess and depth.
• Savoury Risotto: Simmer with broth to enrich the flavour of your risotto.
• Flavourful Gravy: Add to a chicken or vegetable gravy for an umami boost.
• Unique Fondue: Melt into fondue alongside other cheeses for an extra depth of flavour.
• Infuse Olive Oil: Place in a bottle of olive oil for a few days for gourmet-infused oil.
• Jazz Up Sauerkraut: Add to sauerkraut during fermentation for a savoury hit.

 

Cheese Tips & Tricks From Savery Grazing

Now that you’re equipped with all the essential tips for handling cheese rinds, you can confidently enjoy every part of your cheese. If you’re looking for more cheese tips and tricks, check out our blog. For more foodie inspiration, keep up to date with us on Facebook, Instagram, or Pinterest.

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