Rinds are an important part of what makes cheese unique. As a cheese ages, its exterior can develop into a flavorful, textured layer that helps shape the character of the cheese inside. But not every rind is meant to be eaten—and some can pull double duty in the kitchen long after the cheese is gone.
A cheese rind develops during cheesemaking and aging. It may form naturally through exposure to air, develop from molds or bacteria, or be added as a protective coating such as wax or cloth. And knowing which is which is the key to knowing what belongs on your plate.
Edible Rinds
Bloomy rinds are the soft, white, velvety coatings found on Brie and Camembert. Created by beneficial molds, they bring delicate mushroom-like notes and help the cheese ripen from the outside toward the center.
Washed rinds get their character from regular washes of brine, beer, wine, or spirits. Époisses, Taleggio, and Limburger are classic examples. Their aromas can be powerful, but the rind itself is edible and adds savory, salty complexity.
Natural rinds develop as the cheese ages and dries. You’ll find them on cheeses such as aged Cheddar, Parmesan, and Tomme de Savoie. They can be rustic, dusty, hard, or slightly bitter. They’re generally safe to eat, although the texture may convince you otherwise.
Inedible or Non-Edible Rinds
Some rinds aren’t actually rinds at all—they’re protective coverings.
Wax on cheeses such as Gouda, Edam, and some Manchego should be removed before eating. The same goes for cloth or plastic coverings found on certain cheddars and commercial cheese blocks. These materials protect the cheese but aren’t meant to become part of the snack.
How Can You Tell Which Rinds to Eat?
A simple rule: if the rind developed naturally during aging, it’s generally edible. If it was added as packaging or a protective coating, remove it.
Soft and velvety? Give it a try. Dry and rustic? Taste a small piece with the cheese. Waxy, shiny, or plastic-like? Off it goes. And if it’s simply too tough to bite, there’s no prize for powering through it.
Of course, edible doesn’t always mean enjoyable. Your palate gets the final vote.
A rind is a little bit of a multitasker. It protects the cheese, helps develop flavor, influences texture, and contributes to the look and character that make each cheese unique.
And even when you don’t want to eat it, don’t toss it just yet.
Creative Ways to Use Cheese Rinds
Hard cheese rinds can bring serious savory depth to the kitchen. Drop a Parmesan rind into soups, stocks, or broths as they simmer. Add one to risotto for extra nutty richness, or let it gently cook in a pasta sauce before removing it.
It’s a delicious reminder of one of the best principles in artisanal food: use what you have, waste as little as possible, and let good ingredients keep working long after you think their job is done.
When in doubt about a rind, ask your cheese monger. They may just convince you that the part you’ve been cutting off is the part worth keeping.