Many people love cheese. However, some have a slight aversion to the rind. Its taste is quite pronounced and its texture is much firmer than that of the heart of the cheese (soft and melting as desired), the contrast is not always unanimous. As a result, the rind of the cheese often ends up in the trash. However, the rind of the cheese is edible. To stop throwing away and reuse your leftovers, limit waste and (re)cook!
The crust is edible
The rind of cheese is mold, or at least “good mold,” which is not harmful to health. How does it form? By a simple natural phenomenon during the maturation of the cheese. Among them, we find cheeses with so-called “soft” paste (like Camembert or Brie), and those with “hard” paste (like Tomme, Saint-Nectaire or Comté). The rind of soft cheeses is generally not a problem since it is soft and almost blends in with the texture of the heart of the cheese. What about hard rinds? The more the rind matures, the more small white or gray marks appear on the top of the cheese. This aspect is not that of a poor quality product, but the sign of an even more pronounced taste. In Italy, for example, it is customary to dip spaghetti in a wheel of Parmesan, so that, when in contact with the heat, they are well impregnated with the flavors of the rind!
Reusing cheese rind in cooking
The crust of the cheese in “parmesan”
Why not save your cheese rinds to make parmesan? Grate it into fine crumbs and use it to sprinkle your next plate of pasta with clams for example! The particular, almost ashy taste of the cheese rind will go very well with the iodized notes of seafood.
Cheese rind in soup
If we often add croutons for crunch, herbs to enhance the taste, or cheese to melt in soups, whether hot or cold, add cheese rind. In the mouth, it will add “crunch”, a strong taste to spice up the soup, and of course, the cheesy note that we love so much! Note that the cheese rind does not melt as quickly as the heart of the cheese. Enough time to smell both the aromas and the texture of the cheese in the soup. Ideal, right?
The rind of the cheese in sauce
To add depth of flavor to your sauces, incorporate cheese rinds. Grated or melted beforehand in the microwave, in basil pesto or pepper sauce, your meals will never have had so much character.
The crust of the cheese in a crouton or crumble
By grilling the cheese crusts in a pan, they will become crispy enough to be added to a Caesar salad for example. A great tip to replace traditional bread croutons. Otherwise, sprinkle as a crumble on a soup, pie or savory cake.
In short, don’t neglect the cheese rind, cook it!
