Gruyere and Comté’s rinds, for example, are usually not eaten. The rinds of some cheeses, such as Epoisses, white bloomy rinds like Brie, and even soft leaf-wrapped cheeses like Banon, are definitely worth a taste.

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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. In time, this hardens into a rind that covers the entire cheese. 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 have velvety rinds thanks to the growth of mold, yeast, or fungus spores when the cheese is stored in a moist environment.

How do you use Gruyere rind?

You can use cheese rinds in your cooking instead of throwing them away. Cheese rind, such as that from Parmesan or Pecorino, will soften and impart flavor to your soup or stock as it simmers. If you like cheese sprinkled on top, you’ll probably like it in the broth, too.

Should you eat the rind on cheese?

Eating cheese rinds does not pose a health risk. Some, on the other hand, are only meant to be consumed. 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?

Taleggio, which gets its name from the valley in which it was born, embodies the best of Italian tradition. The rind, which is edible, contrasts greatly with the creamy interior. Blending these two flavors and textures creates a unique flavor and texture experience. The final product is creamy and slightly sour.

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