Do you rind?
Do you Rind?
To eat or not to eat?
That is the question. One I am asked regularly.
Rinds come in an array of colours and textures. Some are white and velvety like on a soft triple cream. Some smooth and beige. Others gnarly and mottled or sticky or stinky. The one thing all rinds have in common is that they are intrinsic to the flavour of the cheese.
Encouraging the rind to grow is the job of an affineur, a French word for cheese maturer.
At The Cheeseboard, this happens in our cave. Sadly, ours is not a natural cave like the ones in Roquefort of Cheddar. Instead, we recreate the environment of a limestone cave by managing temperature, humidity and airflow. Once in the cave, each cheese is turned, washed and brushed with its individual care protocol that changes as it ages and the rind develops.
So, Can you Eat the Rind?
Yes, absolutely. The rind is a natural part of the cheese and is 100% eatable. However, eating the rind by itself can be a bit intense.
For the best experience, eat the rind with the rest of the cheese. Taking a bite of the whole cross-section gives you the full flavour experence. My advice is, don't leave the rind behind.
97 Sandgate Road, Albion QLD, Australia 0484 289 819
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