Should You Eat the Rind?

Published on Thursday, October 23, 2008, by CHOW Video Team / Edit Post

Should You Eat the Rind?

Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip on this topic was hotly debated on Chowhound, so we look forward to hearing thoughts on this one.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |10 Comments

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  • I was married to a Frenchman for 9 years. His family in France would not eat the rind if they didn't know who cut it. If they got a piece that was not whole (not a whole wheel or complete cheese) they didn't trust it and didn't eat the rind. If they bought the whole round, then they would eat the rind.

  • I use Parmesan rinds when I make minestrone. I don't eat the rinds. I just simmer them in the soup and then toss them.

  • As the French often say: the worse it smells, the better it tastes!

  • Moldy rinds on aged chevre is supposed to be good to eat as it is considered important to the cheese's flavor.
    A lot of the orange colored rinds (washed-rind) are kind of bitter, but you can still eat them.

  • I'm a "rind eater", however the main reason eating rinds is looked down upon is the fact that there is a substantial amount of bacteria on the rinds from the many people that handle them all the way down the supply chain. The soup idea might be the best way of using it.

  • Shit, folks I know eat the rind on hard cheeses too. Save in freezer until you have a bunch and then toss into soups, or melt and scrape.

    Trust thyself.

  • Good advice if you're just trying to get people to feel safe eating brie, but you could lose some of the best flavors out there. For full enjoyment and your money's worth, here's a guideline: If it tastes good, eat it. If you think it might taste really good when you get used to it - eat it. Most of us disliked our very first sip of coffee and now look at us. If it's too hard for your teeth but...+READ

    Good advice if you're just trying to get people to feel safe eating brie, but you could lose some of the best flavors out there. For full enjoyment and your money's worth, here's a guideline: If it tastes good, eat it. If you think it might taste really good when you get used to it - eat it. Most of us disliked our very first sip of coffee and now look at us. If it's too hard for your teeth but it still tastes good, cook it into soup or sauces. If it tastes like some strange odor it protected the cheese from (soap, meat), cut it off. Cheese picks up odors easily even through packaging, and some sloppier markets use strong smelling disinfectants, or store cheese with other foods. If it tastes like wax, it is - cut it off - it won't hurt you to get a bite or two, but who likes wax?. If in doubt about any cheese, ask your cheesemonger. If you're pregnant or breastfeeding, stick to pasteurized stuff and consult your doctor.-COLLAPSE

  • We needed a VIDEO to tell us that you can choose to the rind on soft cheeses but leave hard rind cheeses behind? Oy vey!

  • hobomike, the point is to offer a clear CHOW tip to this question.
    The video does so beautifully.

  • WTF? If you feel like eating it, EAT IT. If you don't, well...you don't need permission. Why are we so freakin' insecure?