A rind might form naturally, as a result of the initial salting and exposure to air and will help the cheese from drying out further. If you have a wheel of Brie, cut it in half, then slice each half into wedges. The woman had watched Rachel Ray, who said adding the rinds from cheeses to a broth is a great way to enhance a soup. If you don't eat the rind, you're going about cheese all wrong. However, it is best to avoid wax and paper style rinds, for example on a cheese like Manchego. Gruyere goes best with slightly sweet white wines like Chardonnay, Riesling, or dessert wines. You can accompany it with charcuterie, such as Prosciutto or Speck. Other good options are Gouda, Monterey Jack, Fontina, Parmesan cheese, or even Velveeta. "Just taste a little bit, you'll be fine. It is made by heating raw milk in a copper vat, adding rennet and separating the curds and whey. While many commodity-scale cheeses (your supermarket cheddars, for instance) are aged this way, this technique is also used by artisan makers to produce certain internally ripened cheeses. Try it in your next quiche for extra flavor. A tough Parmesan rind will bring sharp, cheesy flavor to extra-virgin olive oil without disrupting the consistency. Anything you can do with the everyday favorite, cheddar, you can do with Gruyre just with more flavor. Instead, it smells a little yeasty and so strongly cavey, it stirs up wells of fromage-passion in my heart so strong, its almost inappropriate. As the cheese ages, the surrounding air dries the exterior of the cheese, effectively causing a crust to form. Don't buy the Brie. In other words, yes you can eat this whole, entire wheel of Brie cheese. do you eat the rind of gruyere cheese. The rinds of these styles of cheese are safe and delicious to eat: Some cheese styles are made without rinds, so the entire cheese is edible: Some types of cheeses have inedible rinds. It also has a Consorzio stamp with the scripture Fontina, proving the quality the cheese. Cheeses, Bloomy rind cheeses like Brie, Camembert, and, Washed rind cheeses like Taleggio, Epoisses, and. Just make sure any wax or cloth is removed from these cheeses before you give the rind a nibble. Cheeses rubbed in ash also tend to have edible rinds. What cheese do you use for raclette? Eating the cheese rind is very much dependent on your personal tastes. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheeses flavor. You should feel Skip to content FAQS Clear Primary Navigation Menu If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. Ugh, sorry for even going there. (Save those rinds for making stock!) local news and culture. Hard raw cheeses are the least risky because their low moisture content isnt a good environment for bacteria to grow. The Obvious: Cheese rinds that are coated or made up entirely of edible substances like herbs, peppercorns, or nuts are made to be eaten. The finest blue cheese and the washed rind type of cheese should be avoided. Cheese Grotto makes internationally award-winning cheese storage pieces. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Do not worry about overdoing the grilling, either. We tapped into Young's decade of cheese experience to find out. It is a typical product from the canton of Fribourg. What do you eat on a fasting mimicking diet? After opening it, wrap it in plastic or in aluminum foil. Stephanie Vermillion On some cheese varieties, the rind is actually formed during the cheesemaking process which means it's made from the ingredients used to make that cheese. Where soft bloomy and washed rind cheeses are concerned, the outer rind is part of the cheese, adding texture and flavor. Nice article but why stop immediately and just eat the paste? Cut it into thin slices that your guests can enjoy. There are a few types of cheese rind that you shouldn't eat. If you can remove it easily, its man-made and probably not too tasty. As the name suggests, rinds of this nature form naturally. We came up with a list of cheeses you should definitely eat enthusiastically, rinds your should eat enthusiastically if you enjoy, and rinds that really have no business in your belly. The rind is totally edible. The molds grow to cover the exterior surface and break down the fats and proteins in the cheese from the outside in. OR - Substitute with raclette cheese. You can add it to pasta, risotto, or soup. Essentially, theyre the result of a cheeses exposure to air. Thus, freeze Gruyre only if you plan to use it for cooking. For a washed-rind cheese like the stinky Limburger, consuming the rind makes the flavor significantly stronger. Well, wonder silently no more. 4 Ways You Can Totally Use Them" Used the ganache as fillings for dipped bon bons. The curds are placed into molds, salted in brine and smeared with bacteria. It pairs well with fresh fruit, such as apples, pears, or grapes. Save my name, email, and website in this browser for the next time I comment. Unopened, it can last for 1 or 2 months. Roast Your Leftover Rinds, 4. A palate of vast complexity, Gruyere enjoys ever evolving nuances. Modern Etiquette And People Skills For Every Occasion. Brush the top well with the rest of the butter. When we make our Bolognese, we throw our extra rinds into the saucepot and let them cook in there for 6 hours to get the flavors into the sauce itself. Whilst the cheese matures, the rind will form naturally. It is what some call a stinky cheese with a strong odour. So how do you really know if you should be eating the stuff? If the rind looks suspicious, try peeling it off. Although nearly all cheese has an edible rind, sometimes it can have a very strong flavour complexion. Known as a "mountain cheese," Comt is one of France's finest and popular cheeses. That said, we definitely recommend trying the rinds of certain types of cheesesfor example, softer washed-rind cheeses like Epoisses, white bloomy rinds like Brie, and even soft leaf-wrapped cheeses like Banon. Records indicate that this cheese has been around since 12th century. This is because this styles of rinds are minimum intervention and are only monitored by cheesemakers. is Parmigiano Reggiano the Same as Parmesan. Therefore they enhance the earthy salty flavour of the cheese and should be eaten. I'm always unsure whether to eat the rind or not. How do you like to eat Gruyere Cheese? The mould spores on the cheese react with the oxygen in the air. That bacteria is responsible for the reddish color and funky smells of the rind, but it also promotes ripening and flavor development. A Zinfandel wine can be paired with . Rinds, simply put, are the outside layer that form on a cheese during the cheesemaking and aging process. Go to Recipe. Skip the rind on one of these carefully aged cheese and you'll be missing on the best part. This type of cheese rind . We also sell beautiful American artisan cheeses and accompaniments as gifts and subscriptions. jazzercise calories burned calculator July 1st, 2021 by July 1st, 2021 by Perhaps one of the most-asked questions posed by cheese eaters everywhere is: Do I eat the rind? The answer to this question, like all good questions, is, It depends.. A French cheese known as Ossau Iraty is made with ewe milk and popular for its sweet, creamy and grassy flavour. A single serving is a slice of around 28 grams, which contains 116 calories. Using a fork is perfectly acceptable too. Bacon-Gruyere Smashed Potatoes. Now that you know all about which cheese rinds are edible, youre ready to conquer your next cheese plate with confidence! Lambert told the story of a customer who called her store asking for help with a soup that had gone haywire. Gruyere Cheese is also called for as the preferred topping for French onion soup, quiche and chicken cordon bleu. In other words, we have the rind to thank for the cheese itself. Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds . The short answer: yes, for the most part. The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin. Bloomy rinds typically form on white mould cheese (think Brie and Camembert) and are edible. Your email address will not be published. As the Spruce Eats suggests. Three useful tools from the Academy Of Cheese to help you taste cheese like a pro. With nuts such as pecans. 14 May 2020. I eat the rind of lindburger and I think it gives it the true flavor it was meant to have. The cheesemaker may brush or pat the cheese down to prevent certain moulds or yeasts growing, or they might wash the rinds with brine or oil to kick-start the personality of the cheese within. Or . You should feel free to enjoy flavored rinds, washed rinds, and bloomy rinds as part of your cheese eating experience. Don't eat that again. Although nearly all cheese has an edible rind, sometimes it can have a very strong flavour complexion. The seal guarantees that the cheese was produced in Switzerland, and that the cheesemakers respected all the quality requirements. Let us Know. But what is When fully aged, it has small cracks and a slightly grainy texture. As a result, they are pungent, stinky and packed with flavour. If you prefer the strong, earthy flavour Brie or Camembert, eat the rind. In the freezer, Gruyre can last for about 6 months. Let us know in the comments! 1. The outer rind of goat cheese develops crusty, edible forms that are standard practice for the cheese-making process. The rinds youll find on Fontina and Gruyere are not only some of the most flavorful, but they also require the most effort and close attention. Synthetic rinds are used to prevent a natural rind from forming in the cheese-making process, giving you cheeses like cheddar or Gouda that have a consistent texture throughout. The popularity of Merlot has skyrocketed in recent years. The most important etiquette rules on how to serve and eat Gruyre. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Sure, you can just dig around the inside of a Brie round and leave the rind behind, but you dont have to. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. After the meal and before the dessert. Riesling. This red wine has a great complement in Swiss, Brie, Grner, and Muenster cheese pairs. Normally, the younger varieties tend to melt better than the aged ones. Cheesemakers bathe the cheese in a specific brine, often with salt or alcohol, then let the rind form with these flavors over time. When Gouda cheese is made, it's coated in wax before being set out to dry and age. Theres a little confusion when it comes to cheese, and its all about the exterior. But not every cheese develops a rind. "It's more like cardboard.". Yes, you can (and should) eat the rind. Because it melts so well, it is also an excellent cheese to incorporate into baking. Heat the Marc in a little casserole without boil. How do you know if cheese rind is edible? The white rind you are used to seeing on a brie or camembert is formed from these two being added to the milk. It is named after the town of Gruyere, in Switzerland, althoughsome do maintain that it is a French cheese. The shelf life of cheese is between 2 and 36 months, and in some cases, it is even longer. Raclette and a young Gruyre share a creamy and nutty flavor, while an aged Gruyre is more earthy and grainy. It is one of our favorite imported cheeses and we know that many of our customers love being able to get hold of this Alpine cheese right here in Ohio. As 'the Spruce Eats' suggests, Since the rind naturally forms during the cheesemaking process, nearly all are technically edible. Gruyre is made from unpasteurized cow's milk. Once you know what to look for, you can determine whether or not the rind is edible even if you dont recognize the exact cheese on your plate. These include Fresh cheeses, such as Feta or Halloumi, that havent been aged for long enough to develop a rind and vacuum-packed block cheddars. Check out this delectable recipe for Parmesan Rind broth here: https://www.jamesbeard.org/recipes/parmesan-broth-with-greens-beans-and-pasta. After this cheese has formed its natural rind during the maturation process, the cheese is placed in the barn with the animals, straw and all. The cheese is made from Italian cow's milk and sold fresh and . But here are some points to consider when choosing whether or not to be unkind to that rind. Just toss whatever is left of the rind after your stock boils down in the trash. View Complete Answer Can I eat feta when pregnant? MyRecipes.com is part of the Allrecipes Food Group. . Gruyre is a hard cheese from Switzerland. These rinds are meant to be eaten, as they are integral to the flavor and the overall experience of the cheese. Other rinds however, are a little less palatable, "Some rinds are dusty gray and brown," Lambert points out. " Substitute for Appenzeller cheese Emmenthal which is another Swiss cheese. Please copy/paste the following text to properly cite this HowStuffWorks.com article: Cheese rinds come in a few different forms. After all, some cheeses, like creamy burrata, tangy chevre, and snackable block cheddar, dont have any rind at all. Not "can" but "should" you eat cheese rind? They can last for up to 3 to 5 days. Do not pair it with fish or seafood. Part of HuffPost Food & Drink. It would be nice seeing people more rational regarding eating. But plenty of our favorite cheeseslush Camembert, funky Taleggio, savory Parmigianodo have an exterior coating or crust thats different from the paste inside. While most rinds are edible, some are better for cooking than eating. What does Gruyere cheese compare to? Whats The Difference Between Dutch And French Braids? The rind is sticky with a natural orange colour. Do not remove the rind before serving. If you'd like to remove the rind, trim it off. What she thought was a true rind resulted in a molten layer of wax that floated on the top of her stockpot not exactly good eats. In a word: yes. There's got to be more out there than my beloved Comte! However, the knowledge I had gained through experience and training, whipped up with a predilection toward adventure and more than just a frugal attitude towards food waste, my answer was always the same..YES, YES, YES! Perhaps you can leave yourself sometime to think, learn from an unusual experience. Veal. Whether or not you choose to eat the rind on a cheese varies on the type of cheese, the type of rind, and the type of taste buds you possess. These rinds are meant to be eaten, as they are integral to the flavor and the overall experience of the cheese. Can you eat the rinds? Sauvignon Blanc. You could grate it to serve with pasta or salads, as it is not too overpowering. . Gruyre is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind. You can add Gruyre to many baked recipes. These rinds tend to be nutty and beefy in flavour, which act to intensify the umami-rich characteristics of the cheeses, whilst their often-crunchy nature can add an interesting texture to the tasting. Did you like it? This didnt happen by chance; their seductive inners are essentially the crazy result of all the micro-organisms in those fluffy external moulds getting busy with the proteins and fats inside; effectively maturing the cheeses from the outside in. However, the taste of Langres is distinct and pleasant but not aggressive. Required fields are marked *. It's like an outer shell for cheese. Such rules help avoid behaviors that can disrespect hosts or guests, or make you look unpolite. If you scorch the rind, thats preferable. These are perhaps the most neglected rinds, due to their often-objectionable appearance and odour, but next time give it a try with a good slab of the inner cheeseit will be a game-changer! Most cheeses have edible rinds. At least, that's what Emma Young, U.K. cheesemonger, wholesaler and blogger tells her readers. So, if you, like me, strive toward zero food waste, chuck it in your broccoli soup or Bolognese for a salty, umami kick (see Waste Not Want Not below). As long as the cheese rind doesnt fall into that last categorywax-coated or so hard you couldnt really chew itits up for eating. So just remember, when it comes to rind, if its soft and creamy, dont be shy. Gruyre is a hard cheese from Switzerland. So which cheese rinds should you eat? "The rind accounts for a large percentage of the cheese itself, and if it's edible, it should definitely be eaten, even if it isn't eaten in exactly the same context as the cheese itself," Young says via email. For example, my husband eats every rind of every cheese, every time it is offered. Aged Gruyre? We prefer to eat Langres with crackers or as part of a cheeseboard, but weve also seen it as an ingredient in baked eggs, in tartiflette, baked like a Camembert and even as a topping on pizza! Now I need some Brie. Unless you're surrounded by a bunch of cheese nerds, the answers that come back likely have as many holes as a cartoonish slice of Swiss. Can you eat washed rind cheese? Cheeses rubbed in ash also tend to have edible rinds. Jeanne is an award-winning journalist, former spokesperson for the Wisconsin Department of Agriculture, and was the specialty cheese buyer for Metcalfes Markets in Wisconsin. , the culture is often applied directly during aging to help the rind form. 2023 Academy Of Cheese | Legal | Privacy policy, Photo: Keirnan Monaghan and Theo Vamvounakis, RACHEL HOLDING ACADEMY OF CHEESE WRITER, Chiswick Cheese Market Cheesemakers Grant, https://www.godminster.com/blog/what-can-you-do-with-cheese-wax/, ps://www.tastingtable.com/691354/leftover-cheese-rinds-soup-stock-food-waste/, The Importance of Language in Cheese Tasting (English language version). All of these are apt descriptors for soft-ripened or "bloomy rind " cheeses, those luscious cheeses that are aged from the outside in . The rind of the cheese is the outer 'crust' or shell of the cheese. Take a little nibble of cheese with the rind and let your taste buds guide you. Some may consider this too strong, but Young says it's all part of the cheesemaker's vision. But not for everyone else to pick around: leave it on your own plate! So most of the time, rinds are different all of the time? CELEBRATE WITH WOMEN MAKERS. The sweetness of these fruits is excellent against the nuttiness of the cheese. Perhaps the best advice Ive ever received about tasting cheese and eating rinds came from Daphne Zepos, who led a tasting seminar at the 2010 American Cheese Society conference. The exact microbial populations on a naturally aged cheesea bloomy, washed, or, wheelshift and change over time, and the types that grow depend on how the rind is treated. create the perfect habitat for certain salt-loving bacteria and yeasts. You can't really reuse it. Simply toast the rind over a flame, like you would a marshmallow, then tuck into the tasty, melted nuggets, or toss them through a salad, in the same vein you would croutons. Eating the cheese rind is very much dependent on your personal tastes. For example, the rinds of Gruyere and Comt are generally not eaten. Its pleasant, but not overwhelming, flavor makes Gruyre the perfect cheese for baking. While not technically the rind of the cheese, these coatings should be removed before eating. The flavors and aromas of a natural rind are an expression of the unique cave environment in which it was aged, which is certainly something to be savored. The process, which is literally like roasting marshmallows over your stove burner but instead with leftover cheese rinds, creates crispy, cheesy rinds that you can top on your soups and salads. Then, Ill share the guiding principle that you can use for any cheese, whether you know its provenance or not. Tastes like shit, huh? Our Beer Collection Try a More Unusual Cheese Pairing Today! How Do You Get Rid Of Hiccups In 5 Seconds. Remove the rind when slicing or preparing cheese to avoid it being eaten by mistake. Covered by a natural rind, the texture of the body is dense during its youth, becoming flaky and somewhat granular as it ages. It poses no health risk if accidentally ingested. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. While they are food safe according to Kirby they'll likely detract from your cheese-eating experience. In the case of bloomy rinds, the culture is often applied directly during aging to help the rind form. Raclette and Gruyre are both Swiss Alpine cheeses and are often interchangeable in dishes that require melting cheese. The live rind then breaks down the fat inside to yield a soft, beautiful cheese. Comments Off on do you eat the rind of gruyere cheese; June 9, 2022; do you eat the rind of gruyere cheese . Gruyre cheese melts very well. Paula Lambert, the woman behind the Mozzarella Co. in Deep Ellum answers simply. These rinds are meant to be eaten, as they are integral to the . Typically, harder cheeses like cheddar also have edible rinds. (Save those rinds for making stock!) This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions. If you still cant be convinced to snuffle that crust, try one of these easy cheesy recipes and learn to rejuvenate your repudiated rinds! It should have an AOP (appellation dorigine protge) seal on its packaging. Dallas' independent source of The only reason you might not want to eat a bloomy rind is if the rind has separated from the cheese somewhat, has a gritty texture, has bloomed dark-colored mold, or sports an ammoniated flavor. The point re-enforces the notion that the best way to determine whether or not you should eat a rind is simply to taste a little. You are also agreeing to our Terms of Service and Privacy Policy. "Are we supposed to eat the rind or not?" These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese. Serve Gruyre in large slices. At the end of the day, it really comes down to your personal preference. And wanting to keep up the appearance that you are well-versed in the world of cheese consumption, you do not dare to ask. Skip the rind on one of these carefully aged cheese and you'll be missing on the best part. If the rind forms naturally, why doesn't every cheese have a rind? There is a wide variety of different styles of cheese, each of them with a unique composition and flavour profile. It adds a distinct creamy texture and subtle sweetness to cheese-infused comfort foods, like quiches and gratins. https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-recycle-cheese-rinds-original-ideas/. Gruyre, hard cow's-milk cheese produced in the vicinity of La Gruyre in southern Switzerland and in the Alpine Comt and Savoie regions of eastern France. Most other types of cheeses will feature a rind. The ideal red wine pairing is with Pinot Noir. Now, just because a rind is edible doesnt mean is it flavorful or will enhance your cheese-eating experience. 16. She describes the flavor of the rinds on well-aged cheeses as very unpleasant, and the texture? Forget Roasted Marshmallows. Some cheese varieties like blue cheese have specific species of mold that are intentionally added during the cheesemaking process to enhance the flavor of texture. 4. Surely you've asked the question while eating funky cheeses with friends. Yes, you can eat gruyere rind! This is absolutely true if you have a Ziploc bag full of parmigiano reggiano ends in your fridge, but this woman was hanging onto the waxy exteriors of Gouda and Edam. With a sweet yet nutty flavour, and an amazing funky tang, it's got more complexity than an Agatha Christie novel, but maintains that super moreish and a texture smoother than silk (complimented by that dreamy crunch for more aged versions). A wonderful melting cheese, Gruyre is also ideal for fondues and dips. do you eat the rind of gruyere cheese. Nope. You probably won't like the way it tastes. Cheese is a beloved food, and no one wants to see perfectly edible cheese go to waste. This concoction, which requires several days of rind immersion before it's ready, can be used as a dipping sauce or salad dressing. However, the layer of wax ensures the cheese doesn't dry out too much due to air. Valid substitutes include Gouda, Emmental, or Fontina. Join our cheese community today. This rind however should be avoided if it is starting to turn orange in colour, and has an ammonia smell. Tag us @cheesegrotto on Facebook, Instagram, and Twitter and let us know! Place the wheel or wedge on a cutting board. Chop it up and add it to your next soup. 1) The rind with wax might give an unpalatable taste (depending on how large) but it would probably be safe to pull it out and eat the rest. "It's super simple," Young says. Store dishes with cooked Gruyre in the fridge. We all have asked the question: When exactly is it alright to eat the cheese rinds? Reblochon AOC is perfect for winter dishes as the classic Tartiflette, a delicious baked gratin thats traditional in Haute Savoie. to a cheese, and they can really enhance your experience. To make this red wine stand out, serve it with Brie, Camembert, and Danish Blue cheese. However people are not always used to seeing them, and can find them a bit scary! These have the same flavours throughout. this link is to an external site that may or may not meet accessibility guidelines. Just like leftover rinds can enhance soups and stock, they can also breathe new life into everyday items like olive oil. I used to sell cheese at an artisan cheese shop and people would ask this question a lot. However, don't throw it out you can cook with that rind and get a ton of flavor from it. If you like the flavour, great; however if the rind smells or tastes unappealing, do not eat it. Its rinds are white and soft at times, but sometimes even fuzzy. These Cheese Rinds Are Meant to Flavor Other Foods No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. This relates to that disagreeable habit of cutting off the nose, (the pointy tip of the wedge). Offers may be subject to change without notice. Red meat. "I know die hard turophiles who eat the rind no matter whatand there are those who mostly avoid. If you are hosting, follow Gruyre etiquette to serve it to your guests appropriately. Other rinds however, are a little less palatable "Some rinds are dusty gray and brown," Lambert points out. If you are a guest, respect the etiquette rules to properly eat and enjoy it. The surface texture of the rind comes from the cheesecloth used during making the cheese. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. Heres what Katie Kirby, director of marketing at Murrays, said: We like to say that all rinds are edible, but not all are palatable. Can you root elderberry cuttings in water? Join the Observer community and help support Add into a silky cauliflower or broccoli soup. The first is bloomy rind, which is the white fuzzy stuff you'll find on Brie and Camembert. Once it finishes blooming, a soft skin forms on the exterior. Eating cheese should be enjoyable and delicious, and if a particular rind just isnt your thing, thats okay. However, freezing affects the taste and texture of the cheese. Don't hesitate to try even a tiny nibble of any natural rinds you come across . Now, a cheese with a tough exterior, like Parmesan, is another story entirely. Still Waiting for Your Order? This curd is then either brined to create a hard rind or waxed. How do you know if cheese rind is edible? Check out La Cucina Italias website for some additional practical and easy to follow tips on how to use up those cheese rinds. Especially considering the fact that most people will start with a negative prejudice on eating rind. It combines well with pasta, risotto, soup, or some pizza recipes. Juni 2022 / Posted By : / brentwood middle school dress code / Under : . But if you do find yourself leaving the rind behind, toss that cheese shell into a soup or try out this cheese stock recipe rather than letting it go to waste. Alone, Reblochon can be matched with many bread varieties and goes well with the wine of Savoie. There are different styles of rind that form depending on the style of cheese. If its hard as a rock, bite cautiously. Slice and serve immediately with a chilled glass of champagne. How do you eat Appenzeller cheese? Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds are more than edible. Some cheese, like Manchego, ages in a protective wax coating. It can have quite a strong smell because of the process that creates its rind. Dallas Observer's The Morning After Brunch. It is not harmful to eat the rind. These Cheese Rinds Are Meant to Flavor Other Foods, Special Offer on Antivirus Software From HowStuffWorks and TotalAV Security, If You Don't Eat These Rinds, You're Going About Cheese All Wrong, These Cheese Rinds Are Better for Cooking Than Eating, Forget Roasted Marshmallows.