The rinds of cheeses such as Gruyere and Comté, for example, are rarely consumed. If you’re looking for a cheese with a softer rind, such as Epoisses, Brie, or even Banon’s leaf-wrapped cheese Banon, we definitely recommend trying the rind.

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What is the rind on Gruyere?

Cheeses that are aged in temperature and humidity-controlled rooms naturally dry out their exteriors. An outer crust, or rind, develops as a result of this process. The formation of the rind is closely observed by the cheesemakers, who may use oil or other natural ingredients to rub it as it forms.

What is Gruyere cheese rind made of?

Brie and Camembert’s velvety rinds are made from spores of yeast, fungus, or mold that bloom when the cheese is kept in a moist, warm environment.

How do you use Gruyere rind?

Soups and stocks benefit from the addition of cheese rinds, which are usually thrown away. Parmesan and pecorino rinds will soften and flavor your soup or stock as it simmers. If you like cheese sprinkled on top, you’ll probably like it in the broth, too.

Should I eat the rind on cheese?

The rinds of cheese are safe to eat and don’t contain any harmful bacteria. But only a few of them can be eaten. There is nothing wrong with eating cheese with flavored or washed rinds, as well as cheese with bloomy rinds.

Can you eat the rind on Taleggio cheese?

Named after its place of origin, Taleggio is the embodiment of Italian tradition. In contrast to the creamy interior, the rind is edible and can be eaten. Both in terms of flavor and texture, they combine seamlessly to create a unique experience. The final product is creamy and slightly sour.

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