topic Re: Rind on cheese in Kitchen

Rind on cheese

Jeannie29 — Wed, 24 Feb 2016 04:23:24 GMT

I love to try new kinds of cheese, usually from Sams Club. I really wish it would state on the package if the rind is edible. Sometimes I take a bite of a new cheese and realize there is wax on the end (I don't fall for this trick very often, but it's gross when I do). Is there an easy way to tell which is edible and which is a bad prank?

Re: Rind on cheese

beach-mom — Wed, 24 Feb 2016 04:57:11 GMT

I love all kinds of cheese, but I'll admit, I would never consider eating the rind. I didn't know there were any that were edible. I cut it off with a cheese knife.

Re: Rind on cheese

Jeannie29 — Wed, 24 Feb 2016 05:01:25 GMT

My latest find was a Merlot cheese. The rind was purple and had a wonderful Merlot flavor. I was glad I gave the rind a small sample!

Re: Rind on cheese

sunshine45 — Wed, 24 Feb 2016 05:12:08 GMT

love the rinds on brie and most blues.

pretty much any rind on cheese is edible if it is a natural rind or a rind that has been allowed to bloom. some of them though can be quite pungent and you may not want to eat them.

definitely avoid the wax or plastic rinds.......think gouda.

hard rinds like those on a good parmesan can be thrown into your sauces to give them extra flavor.

Re: Rind on cheese

Jeannie29 — Wed, 24 Feb 2016 05:21:03 GMT

Sometimes you can clearly see the wax, other times I wish the packaging would state, eat or don't eat lol

Re: Rind on cheese

ECBG — Wed, 24 Feb 2016 06:03:05 GMT

@Jeannie29 wrote:
My latest find was a Merlot cheese. The rind was purple and had a wonderful Merlot flavor. I was glad I gave the rind a small sample!

@Jeannie29*******What you ate was a "specialty" cheese.

The wax you see is there to seal the cheese of from air, germs, and of course, insects. On you tube, you might find it interesting to see how cheese is processed and aged.

Re: Rind on cheese

PamelaSue72 — Wed, 24 Feb 2016 10:06:02 GMT

I will often throw a cheese rind into a pot of soup while it's simmering, then fish it back out before serving.

Re: Rind on cheese

wagirl — Wed, 24 Feb 2016 16:45:59 GMT

If I buy a chunk of parm cheese, I save the rind for my soups. I haven't heard of the other types of cheese rinds you can do that with altho it would have to be from a hard rind cheese, wouldn't it?

Re: Rind on cheese

MadameQueen — Wed, 24 Feb 2016 17:09:51 GMT

I have seen on cooking shows where they add the parmesan rind to soups. I use Locatelli Romano. The other day I scraped the paper label off the Romano and added it to potato soup. It tasted great. I guess all different kind of rinds are food safe but might not be tasty.

Re: Rind on cheese

Campion — Thu, 25 Feb 2016 10:21:09 GMT

I really agree with you--for example, Parmesan rind is a good additive to soup broth but not if it's waxed.

I also despise waxed fruit. I test by rubbing a bit with my finger. If the fruit has an oily, waxy feel, I assume it was sprayed with vegetable wax for longer shelf life. I don't want to eat fruit peel with that on it.

....

debic — Thu, 25 Feb 2016 12:25:43 GMT

I generally take a potato peeler and scrape off the end to see if it's wax.

@Campion I use that fit vegetable wash and dissolves the wax.

Re: Rind on cheese

HonnyBrown — Fri, 26 Feb 2016 13:19:21 GMT

You can save the rinds to make a broth or stock. Bon Appetit magazine had a recipe a few years ago.