Do you eat the rind on cheese?

[Kenazo]

Just wondering...gouda..brie...whatever...

 

[amnesiac]

Sometimes, like on brie. But when it's the wax rind, I tend to avoid it.

 

[NikPreviousAcct]

Cheese doesn't have a rind. If it's wrapped in plastic, remove the plastic. If it's coated in wax, removed the wax. If it's coated in bread or just old and hard on the outside, it's still good. Would you call that a rind? If so, I guess so. It's part of the cheese meant to be eaten; why not eat it?

 

[Kenazo]

sorry nik but obviously you have not eaten much cheese...cheese like brie has a rind which is not wax (like some gouda or is it edam with a red wax). As I understand it is a natural rind, and it may be developed by dipping the cheese in something also...

 

[FrustratedUser]

Originally posted by: Kenazo
sorry nik but obviously you have not eaten much cheese...cheese like brie has a rind which is not wax (like some gouda or is it edam with a red wax). As I understand it is a natural rind, and it may be developed by dipping the cheese in something also...

You mean the 'white stuff' on Brie, right?
Yes that is supposed to be eaten. It is part of the cheese and it will grow back on the cheese (make a cut and in a few days the cut is covered with it).
It's fungus.


Mmmmmm, real cheese.

 

[Kenazo]

exactly. see the thing is that when I buy something like St. Andres or a brie, I spread it...now what to do with the rind? eat it straight?

 

[NikPreviousAcct]

Originally posted by: Kenazo
sorry nik but obviously you have not eaten much cheese...cheese like brie has a rind which is not wax (like some gouda or is it edam with a red wax). As I understand it is a natural rind, and it may be developed by dipping the cheese in something also...

I've actually eaten quite a bit. Brie is one of my favs. But, since you can see that I asked about it, I wasn't sure if that would be considered a "rind" since most "rinds" are formed naturally. Now that I know that the rind on Brie is formed naturally, I would classify the rind as being... well, a rind. My asking was to see if rinds can also be unnatural like a bread coating or wax, etc.

Just because I don't know how to classify a cheese rind doesn't mean I've not eaten it before. I know lots of people who drive cars their whole lives and wouldn't know how to check the oil if their life depended on it.

 

[Scarpozzi]

mmmm.....cheeese rind.

I think the key here is whether or not it tastes good. Most cheeses are either coated in wax or mold and I usually don't buy cheeses that cost enough to have either.

 

[Kenazo]

k nik. I just saw the mention of unwrapping the plastic and Kraft singles came to mind, and I just wrote you off

 

[FrustratedUser]

Originally posted by: Kenazo
exactly. see the thing is that when I buy something like St. Andres or a brie, I spread it...now what to do with the rind? eat it straight?

Eat it with the rest of the cheese on your cracker or sandwich. It's good! Throw in a good red wine and you're good to go.


Brie + wine =

 

[UNCjigga]

Who would win, Pork Rinds vs. Cheese Rinds?

 

[FrustratedUser]

Ofcourse there are other types of cheese that is coated in wax. Those are not the same 'type' as brie.
Take the wax off.