C h e e s e R i n d
The rind of a cheese is usually very distinctive. Although fresh cheeses generally have no rind at all, most cheeses fall into one of four groups:
"Artificial" Rinds
"Artificial" rinds are those, which do not arise from the cheese itself. The substance used to coat the cheese can be organic -such as herbs or leaves; or inorganic -such as wax or ashes.
Dry Natural Rinds
These are formed when the curds at the edge of the cheese dries out. They can be brushed or may be "bandaged" to make them coarse or grainy in texture; or they may be oiled to create a smooth and shiny texture. Generally these rinds are tough and thick.
Washed Rinds
Cheeses are washed with water, brine, wine, beer or sometimes a line of cultures in order to develop a growth, which is "smeary" in appearance. It can vary from yellow to dark red in colour depending on the intensity of the treatment and is usually softish and damp to touch. Often has a strong aroma and rarely eaten.
Soft Bloomy White Rinds
Growth on soft moulded curds is regularly brushed off until a desired thickness of rind is achieved. The rind is pure, white and dry to the touch when the cheese is youngest, darkening with age. The rind may or may not be eaten. |
