do you eat the rind of gruyere cheese do you eat the rind of gruyere cheese

Natural rinds on blue cheese are a little more palatable as they have only had a few months to form. We also sell beautiful American artisan cheeses and accompaniments as gifts and subscriptions. Learn more about the world of specialty cheese with Cheese Grotto! If You Don't Eat These Rinds, You're Going About Cheese All Wrong, 2. In fact, the question here shouldn't be "can" I eat the rind, more like "should" I eat the rind, because (unless the cheese is coated with an inedible substance like wax or cloth), rinds are totally safe to eat. The wax on these wheels should be removed before eating. 2023 BuzzFeed, Inc. All rights reserved. As unpleasant as that may sound, these rinds are crucial in forming the creamy cheeses we love, as well as providing a mild, pleasant flavor and a bit of structure to the soft cheese inside (especially after its been oven-baked). https://www.tastingtable.com/691354/leftover-cheese-rinds-soup-stock-food-waste/. Due to its mild taste, it is particularly appropriate as an appetizer too. The bloomy rind is naturally made from a combination of mold, yeast or a yeast-like fungus that blooms into little flowers on the exterior and eventually forms a cohesive skin. Burgers. Parmesan or Gruyere rind can be frozen to throw into your next batch of stock. Depending on the type whether it be bloomy, washed, or natural I always recommend at least trying a small portion to see what flavor, if any, the rind adds. Gruyre etiquette is the set of rules to properly serve and eat Gruyre. And wanting to keep up the appearance that you are well-versed in the world of cheese consumption, you do not dare to ask. The popularity of Merlot has skyrocketed in recent years. Yes, the rind is generally safe to eat Unless there is wax, cheesecloth or paper on the rind, Bivins says you don't need to worry about getting sick if you take a big bite out of the rind of your cheese, which Food & Wine has pointed out before. quite often, no two rinds, are the same. Aging also makes the texture harder and slightly grainy. Pour approx 125ml Champagne from the bottle into the specially-designed dip in the top of your Langres (you may wish to rest your Langres in a bowl to catch the drips). Such as baked potatoes, asparagus, or tomatoes. The other exceptions are cheeses aged in vacuum-sealed plastic. Edible but not all that tasty. The cheese is easier to cut at this stage. jazzercise calories burned calculator July 1st, 2021 by July 1st, 2021 by 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! 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. She has a personal mission to taste as many cheeses as possible and to encourage this passion in others. Some cheese, like Manchego, ages in a protective wax coating. this link is to an external site that may or may not meet accessibility guidelines. Valid substitutes include Gouda, Emmental, or Fontina. Become a member to support the independent voice of Dallas In the case of bloomy rinds, the culture is often applied directly during aging to help the rind form. If you are a guest, respect the etiquette rules to properly eat and enjoy it. Your email address will not be published. The best Gruyre must come from Switzerland. How Can I Download Entry Permit In Qatar? This was my response: Eat the rind. par | Juin 16, 2022 | east bridgewater town election 2021 | valleydale hot dogs | Juin 16, 2022 | east bridgewater town election 2021 | valleydale hot dogs Some varieties, such as Brick and Colby, are ripened in plastic film or other protective coating to prevent rind formation. If youve a collection of rinds, eg Stilton, Gruyere, Parmesan etcmelt into your next bechamel for a complex variation to Cauliflower cheese or lasagne. Such rules help avoid behaviors that can disrespect hosts or guests, or make you look unpolite. Its flavor gets more complex with aging. Known as a "mountain cheese," Comt is one of France's finest and popular cheeses. 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! As a result, they are pungent, stinky and packed with flavour. A French cheese known as Ossau Iraty is made with ewe milk and popular for its sweet, creamy and grassy flavour. Why not? With hard cheeses, the rinds are usually tough, chewy, and not incredibly tasty, but it has been said that the best pieces of cheese youll find in a wheel of Parmigiano-Reggiano are the ones closest to the rind. 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. Thus, freeze Gruyre only if you plan to use it for cooking. The rind is totally edible. The first is bloomy rind, which is the white fuzzy stuff you'll find on Brie and Camembert. Bake in a preheated 375F oven for 20-35 minutes. As a general rule, if the rind is soft and creamy, youre good to go. OR - Substitute with raclette cheese. , like many Goudas and some aged cheddars, dont come into contact with air thanks to that waxy coating, meaning that these microbes cant develop. Of the raw cheeses, fresh cheeses (like ricotta, cream cheese, and goat cheese) are the riskiest, followed by soft cheeses, and semi-soft cheeses, he says. For example, the rinds of Gruyere and Comt are generally not eaten. If you're like me, youll agree that few sights are more beautiful than a fully loaded charcuterie board, complete with every variety of cheese from smoked Gouda to Taleggio. Spread the apple pie filling on top of the brie. 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 2012-2023 On Secret Hunt - All Rights Reserved It is great on a cheese platter. Because Gouda cheese features a wax rind, you can typically peel the rind away easily. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Photos: Mark Wahlberg Braved Nasty Dallas Weather and Served Shots at La Neta, H-E-B Wants to Make You Famous, Baby! Cut it into thin slices that your guests can enjoy. Perhaps you can leave yourself sometime to think, learn from an unusual experience. The species of Penicillium that are used to make cheese do not produce the antibiotic penicillin. These rinds are meant to be eaten, as they are integral to the flavor and the overall experience of the cheese. local news and culture. Any combination . They are full of flavor! This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. The sweetness of these fruits is excellent against the nuttiness of the cheese. Bring it to a boil and simmer for up to two hours." The rind is where all of the flavor is concentrated, . There's got to be more out there than my beloved Comte! Use it to infuse a veggie broth, then use this broth to make a mushroom risotto or other veg risotto that lets the flavor come through and compliment it. 55+ Easy Dinner Recipes for Busy Weeknights. "It's super simple," Young says. For example, my husband eats every rind of every cheese, every time it is offered. Some, like the hard rind on Parmesan cheese, are better used for cooking since the firmness could nearly break a tooth. Washed rind cheeses can be hard or soft, but both varieties have a distinguished red-orange outer hue. Join the Observer community and help support Just remember, the cheese, not the rind, should take the spotlight. Just toss the rinds in while the sauces simmer and remove what's left of the rinds before serving. We continue our exploration of cheese from around the world with a look at Gruyere today. Its one of the most frequent questions we get when we teach cheesetastings: How do you know when to eat the rind of a cheese? Tag us @cheesegrotto on Facebook, Instagram, and Twitter and let us know! MyRecipes.com is part of the Allrecipes Food Group. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. 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. Therefore it is best to avoid eating this rind! Forget Roasted Marshmallows. Gruyre cheese melts very well. There are of course a few rinds you never want to eat. Other rinds made of wax or cloth can generally be removed and discardedthese rinds are there to protect the cheese along its aging journey. It is fine on its own. On average, Gruyre contains 413 calories per 100 grams. These rinds, which can include wheels of cheese rubbed with cocoa, Merlot or cinnamon, give an extra kick to a particular cheese. The mould spores on the cheese react with the oxygen in the air. What do you eat on a fasting mimicking diet? These include: Note that although parm rinds shouldnt be eaten raw, you can definitely use them in cooking! 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. Bloomy Rinds The soft, almost velvety rinds that you see on soft cheeses like Brie and Camembert are made from yeast, fungus, or mold spores that bloom when the cheese is in a humid environment. Society is full of people who like Brie in theory but abstain because they don't like to eat around the rind. Whether you want to eat them or not, well, thats completely up to you. Go to Recipe. Gruyre is one of the most common cheeses in fondues. Gruyere Cheese meltsvery well. The rind of the cheese is the outer 'crust' or shell of the cheese. A medium score (4-7) means that the behavior risks making you look inelegant and unsophisticated. Now I can approach my cheese with more confidence. Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. Finally, you can add it grated to salads. But if you try the rind and you dont like it, no sweatyou dont have to eat it! You can serve it with honey, jams, or mustard. Natural rind cheeses like Tomme de Savoie, Fresh cheeses like chevre, fromage blanc, and quark, Fresh pasta filata cheeses like mozzarella and burrata, Rindless, internally-ripened styles like block cheddar and American Swiss, Waxed-rind cheeses like Goudas and cheddars, Very long-aged natural rind cheeses like Parmigiano or, I recommend you make it a habit to taste the rind of any new cheese you meet to see if you like it. So most of the time, rinds are different all of the time? independent local journalism in Dallas. Roast Your Leftover Rinds, 4. The same way you wouldnt eat the outside of a Mini Babybel, look out for inedible rinds made of wax, plastic, cloth, etc. Even with the mild rind of a brie cheese you've undoubtedly encountered a few friends who carefully cut their way around the snowy white outer layer to get at the good stuff inside, while others almost savor the rind. Chicken. MARCH IS WOMEN'S HISTORY MONTH. In the freezer, Gruyre can last for about 6 months. Gruyere (pronounced groo-YEAH) cheese is absolute perfection. Cheese Underground is a blog and podcast written and co-produced by Jeanne Carpenter, an American Cheese Society Certified Cheese Professional. I eat the rind of lindburger and I think it gives it the true flavor it was meant to have. July 1, 2022; I never thought to put Parmesan rind in soups or stocks. Still the rinds are perfectly safe to eat, so if you're a masochist and you like the flavor, as well as the act of digging gunk out of your molars, by all means, dig in! Gruyre is made from unpasteurized cow's milk. . 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. 14 May 2020. The surface texture of the rind comes from the cheesecloth used during making the cheese. Surely you've asked the question while eating funky cheeses with friends. The other cantons that are allowed to produce it are Berne, Jura, Vaud, and Neuchtel. Bacon-Gruyere Smashed Potatoes. Daphne says no matter what type of cheese youre tasting, always dig into the heel the portion between the rind and paste, which is any cheeses most vulnerable spot. That one bite will lead you to discover the true taste of a cheese, and is like going into the church through the trap door.. The cheese is then ripened for at least two months at room temperature, generally on wooden boards. I recommend you make it a habit to taste the rind of any new cheese you meet to see if you like it. Anything you can do with the everyday favorite, cheddar, you can do with Gruyre just with more flavor. And what are the best ways to use others? Where soft bloomy and washed rind cheeses are concerned, the outer rind is part of the cheese, adding texture and flavor. to a cheese, and they can really enhance your experience. If you have a wheel of Brie, cut it in half, then slice each half into wedges. Just toss whatever is left of the rind after your stock boils down in the trash. But the rind potential doesn't stop there. 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. 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. The rinds on blue cheeses can also be eaten and can enhance the flavour. Rinds play a critical role in a cheese's development, and are a part of it's personality. Buy that cheddar. Eating the cheese rind is very much dependent on your personal tastes. Since the rind naturally forms during the cheesemaking process, nearly all are technically edible. Parmesan is edible all the way through and in fact, its been found that the tastiest part of Parmesan is closest to the rind but that doesnt mean the whole thing is enjoyable to eat. Most commonly found on aged cheeses, for example, Comte and Gouda, these are slower forming rinds. Using a fork is perfectly acceptable too. A crucial factor in Gruyre etiquette is to serve the best product possible to your guests. do you eat the rind of gruyere cheese. Alone, Reblochon can be matched with many bread varieties and goes well with the wine of Savoie. Yes, you can eat gruyere rind! As the Spruce Eats suggests. The cheese and dark chocolate combo really worked well. Originally, fontina cheese comes from Aosta Valley in the Italian Alps. A high score (8-10) means that the behavior has the potential to trigger a conflict with others. Eating the cheese rind is very much dependent on your personal tastes. Gruyere Cheese is a hard, yellow cow's milk cheese. But now you'll have a rich broth for soups, as the base for risotto or to make a pan sauce. But some taste better than others. A cheese rind forms during the cheesemaking process. What does Gruyere cheese compare to? You can accompany it with charcuterie, such as Prosciutto or Speck. Add into a silky cauliflower or broccoli soup. What cheese do you use for raclette? . Cheese rinds are natural and usually edible, as opposed to other things that cover cheese, such as wax, cloth, and leaves, that are inedible. It hasnt killed me yet. Normally the green label Fermier Reblochon goes well on a cheeseboard and the red label is the Reblochon to cook with.For a hearty lunch with a french crusty baguette try. Veal. (unless, of course, they couldn't, for which I explain below.) In short, the answer is yes, cheese rind is edible, but there are a lot of intricacies. And if youre still not convinced, then please dont be one of those that noses the brie; cut a full wedge, then trim off the rind. Substitute for Appenzeller cheese Emmenthal which is another Swiss cheese. (unless, of course, they couldnt, for which I explain below.). Note that some cheeses are aged wrapped in cloth or leaves. All of these are apt descriptors for soft-ripened or "bloomy rind " cheeses, those luscious cheeses that are aged from the outside in . Gruyre is a hard cheese from Switzerland. 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. Keep any surface of the cheese protected from the air. 4 Ways You Can Totally Use Them" 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. Nope. It is often the cheese in the French Croque Monsieur. A Gruyere rind can be very, very hard, so it's a good idea to cut it off. It's like an outer shell for cheese. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. I'm a rind eater It's part of the cheese. It's a cheese that can do no wrong in our eyes. Most other types of cheeses will feature a rind. Unoaked Chardonnay. These rinds form when the artisan cheese is continually bathed in a solution (like a salt water brine), creating an environment on the outside of the cheese where a variety of controlled bacteria can thrive. The white mold is Penicillium camemberti (a.k.a. 16. If you can remove it easily, its man-made and probably not too tasty. For example, all soft cheeses, which typically have a bloomy rind, and similar in colour to the cheese. Essentially, theyre the result of a cheeses exposure to air. Cheese rinds are food safe and edible. When it comes to soft cheeses, you'll be tempted to buy the Brie. The live rind breaks down the cheese on the interior, making it creamy and dreamy. I buy the large 5-pound blocks of Tillamook cheddar and sometimes in the fridge it will start developing the white coating on the exposed sections. Accompany it with charcuterie, and bread or crackers. But first, what exactly, But not every cheese develops a rind. Can the army help you get into medical school? 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. No two people, no two cheese types, and quite often, no two rinds, are the same. Since taste is so subjective I headed back to Oak Lawn's favorite cheese shop to corner Rich Rogers and get a better handle on the specifics. The resulting crunchy bits will add a further dimension of flavour to the musty, off notes that the rind adds (what do you mean, you dont eat the rind?). Ham. Personally, Im a bit pickier about which rinds I eat. To answer that question, we should consider the different types of rind: Think of a Brie de Meaux or Wigmore and their deliciously creamy interiors. You can eat the rind on brie cheese. do you eat the rind of gruyere cheese. "I find not eating bloomy rinds odd," she says. . Even with goats' cheeses coated in ash, there's absolutely no harm in . If the rind looks suspicious, try peeling it off. Tastes like shit, huh? Cheese Types with Edible Rinds The rinds of these styles of cheese are safe and delicious to eat: Bloomy rind cheeses like Brie, Camembert, and Trillium As 'the Spruce Eats' suggests, These Cheese Rinds Are Better for Cooking Than Eating, 3. As the name suggests, these rinds form with very little intervention from the cheesemaker. While they are food safe according to Kirby theyll likely detract from your cheese-eating experience. You could grate it to serve with pasta or salads, as it is not too overpowering. If you are hosting, follow Gruyre etiquette to serve it to your guests appropriately. Cheeses rubbed in ash also tend to have edible rinds. Washed rinds are the best style to eat! We reached out to the experts at Murrays Cheese in New York to get to the bottom of this tough problem. 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. Even better, make a Croque Monsieur by using gruyere and ham in a toasted sandwich. Can you eat the rind on Jarlsberg cheese? This rind however should be avoided if it is starting to turn orange in colour, and has an ammonia smell. Just make sure any wax or cloth is removed from these cheeses before you give the rind a nibble. It should have an AOP (appellation dorigine protge) seal on its packaging. Other rinds however, are a little less palatable "Some rinds are dusty gray and brown," Lambert points out. Riesling. Gruyre is formed in large wheels of 70 to 80 pounds (32 to 36 kg) with a brownish, wrinkled natural rind. Keep in mind this is also the man who eats lemon and lime wedges like they were candy, rind and all. Whilst the cheese matures, the rind will form naturally. For some cheeses, a vast range of flavours can be distinguished depending on proximity to the rind, for example, the horseradish flavours of a Quickes Vintage Cheddar are more noticeable on the rind, whilst the buttery notes are more discernible near the centre. Now that you know all about which cheese rinds are edible, youre ready to conquer your next cheese plate with confidence! Edible rinds fall into 3 categories: bloomy rinds, washed rinds, and natural rinds. Gouda and Parmesan may be delicious, but they hardly scratch the surface when it comes to cheese varieties and rind options. "Just taste a little bit, you'll be fine. You can add it to pasta, risotto, or soup. First, Ill give you the short answera cheat sheet you can use the next time youre meeting a new-to-you cheese in a style you recognize. Melt it onto small pieces of toast to eat with French Onion Soup or put it into a grilled cheese sandwich. rind is naturally made from a combination of mold, yeast or a yeast-like fungus. If a rind does not look or smell appealing to you, or the texture is too hard or chewy, dont eat it. Read more: Why Is Goat Cheese Put in That Awful Vacuum-Sealed Packaging? Please copy/paste the following text to properly cite this HowStuffWorks.com article: Cheese rinds come in a few different forms. Do not pair it with fish or seafood. So which cheese rinds should you eat? Sure, you can just dig around the inside of a Brie round and leave the rind behind, but you dont have to. How do you like to eat Gruyere Cheese? The rind of the cheese is the outer crust or shell of the cheese. One of the most common questions I was asked when I sold cheese for a living was Can I eat the rind on this? I didnt mind the question: I understood the question. Many types of cheese are made using moulds from the Penicillium group, including surface-ripened cheeses such as brie and camembert as well as blue vein cheeses. Aged Gruyre? Can you eat the wax of Brie? Once it finishes blooming, a soft skin forms on the exterior. 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. So just remember, when it comes to rind, if its soft and creamy, dont be shy. I've steeped parm rinds in cream to make a chocolate ganache and it's excellent. Can you eat goat's cheese skin? What happens if you eat wax on cheese? The exact microbial populations on a naturally aged cheesea bloomy, washed, or natural rind wheelshift and change over time, and the types that grow depend on how the rind is treated. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. Home | About | Contact | Copyright | Privacy | Cookie Policy | Terms & Conditions | Sitemap. But if youre talking about something like a wax-wrapped gouda or a cloth-bound cheddar, both rinds are food-safe so they CAN be eaten, but they arent necessarily enjoyable.. | Designed & Developed By : Ginger Domain. However, don't throw it out you can cook with that rind and get a ton of flavor from it. Younger Gruyre can be added to pizza too. Cheese is a beloved food, and no one wants to see perfectly edible cheese go to waste. If you'd like to remove the rind, trim it off. Reblochon AOC is perfect for winter dishes as the classic Tartiflette, a delicious baked gratin thats traditional in Haute Savoie. These are things that cover the cheese, as opposed to forming naturally during maturation. They can last for up to 3 to 5 days. Your email address will not be published. As the cheese ages, the surrounding air dries the exterior of the cheese, effectively causing a crust to form. Can you eat washed rind cheese? Gratin dishes such as potato dauphinoise will benefit from some slices of the cheese, as would butternut squash or sweet potato dishes. Other good options are Gouda, Monterey Jack, Fontina, Parmesan cheese, or even Velveeta. Let us know in the comments! P. candidum), which offers these cheeses their particular bloomy rind. Ive been eating it lately so hopefully its okay. You can pair Gruyre with many beverages. The rind of Gruyere cheese is not edible. I used to sell cheese at an artisan cheese shop and people would ask this question a lot. You can pair Gruyre with most meats. 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. "Don't Toss Those Cheese Rinds! A parmesan rind, however, although natural, will have thickened up so much in the 24 months of aging, that it is impossible to bite through. The exception to the above are naked cheeses. The curds are placed into molds, salted in brine and smeared with bacteria. Other rinds however, are a little less palatable, "Some rinds are dusty gray and brown," Lambert points out. " Not "can" but "should" you eat cheese rind? Brie is naturally soft, so bringing it to room temperature will make cutting it easy. After opening it, wrap it in plastic or in aluminum foil. Lisa Speer, Palm Beach, Florida. Or . The Cheese Rinds You Can and Cant Eat Off a Charcuterie Board. However, the taste of Langres is distinct and pleasant but not aggressive. Hard raw cheeses are the least risky because their low moisture content isnt a good environment for bacteria to grow. 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. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Cloth, paper and wax materials aren't poisonous, but they aren't food or even a true rind, either. Just like leftover rinds can enhance soups and stock, they can also breathe new life into everyday items like olive oil. 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. Slice and serve immediately with a chilled glass of champagne. If the flavor and texture of the rind enhances the experience of eating the cheese, the answer is yes. A palate of vast complexity, Gruyere enjoys ever evolving nuances. Comments Off on do you eat the rind of gruyere cheese; June 9, 2022; do you eat the rind of gruyere cheese . Whilst the cheese matures, the rind will form naturally. Yep, that's right. You can't really reuse it. You probably won't like the way it tastes. Orrville, OH 44667. Save my name, email, and website in this browser for the next time I comment. Opening with full-bodied, fruity tones, the flavors slowly journey towards earthy and nutty with a soft finale to finish. Redhead Creamery | Lucky Linda Clothbound Cheddar, Women's History Month Cheese Subscription Box, Valentine's Day Cheese and Chocolate: The Perfect Pair, The Best Sparkling Wine and Cheese Pairings for New Years Eve, I have a question about cheddar. Cheeses with soft rinds like Brie, Camembert and certain goats often referred to as bloomy rinds are more than edible. Steep those tough parmesan rinds in Extra virgin olive oil for several days for a ready-to use salad dressing or dip for bread. But first, what exactly are cheese rinds? Can you eat the rinds? All of these will enhance the flavor of the cheese without overpowering its more delicate elements. The cheese: If you cant find cheese specifically made for raclette, use any really good melting Swiss cheese, such as Gruyere or even Appenzeller. The rinds on these cheeses, think Brie and blue cheese, are an essential part of the cheese's flavor. Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. do you eat the rind of gruyere cheesehow long was comics unleashed on the air. Ideally, place the cheese in a sealed container too.