Cheese Judged by the Rind or Crust

By Linda Bramble  

While you can’t judge a book by its cover, you can judge a cheese by its rind or crust.  A soft-ripened cheese like Camembert, has a thin crust that’s been sprayed  or exposed to molds so that it ripens from the outside rind inward.  Some cheeses have a rind that is orange-hued.  These have been washed or immersed in a solution of brine, wine, beer or brandy.  Italian Tallegio is a wash-rind example.  

Natural rind cheeses, such as English Stilton, create their own rind.  The edibility of a cheese’s rind is a matter of taste, says Steven Jenpkins in his book Cheese Primer.  Soft rinds like Camembert or Brie are usually eaten.  

“The rind of Stilton is obviously un-edible,” says Jenkins, “while that of Reblochon is a matter of personal preference.” 

Unless you like the flavour of mold, he advises, cut it off.  Similarly, most washed, brushed or natural rinds are not only unclean, they are gritty.  If in doubt, cut it out.