Cheese rind: Can we eat it?

There are different types of cheese with different types of rind. Most cheese rinds are edible and are an important part of the cheese, as they are usually where the flavor and aroma are concentrated.

To be clear, let's look at the characteristics of the rind of the main types of cheese:

• Smoked rind: has a golden color due to the action of the smoke. It is edible and concentrates the aroma of the smoke. Example: smoked Provolone
• Painted rind: some cheeses have a painted or resin-covered rind. Most are edible, but can be removed if you don't feel like it. Example: Kingdom cheese
• Wax or paraffin-coated cheeses: although they don't harm the consumer's health, they can alter the texture of the cheese, so it's best to remove them before consumption. Example: Babybel
• Cheeses with a white moldy rind: The rind can be eaten without any problem as it is a beneficial fungus. Example: Camembert
• Natural rind: can be smooth and thin or have some fungus. If the fungus is white or gray, it can be eaten normally. If you prefer, you can wash the rind and dry it with a paper towel. If the fungus is suspicious, yellowish or ochre in color, it is recommended to remove the rind. Example: colonial or artisanal aged cheese.
• Charcoal rind: some cheeses have a charcoal rind. This charcoal is suitable for use in food and can be eaten without any problems. Example: Full Moon