On a single crumb of cheese rind there are more than 10 billion microbes: that’s more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould. But it is misunderstood and underrated, and often removed and discarded. Though it can be intense, it’s almost always edible, unless it’s grown new mould or contains synthetic plastic, wax or cloth, which should be removed.
Like an apple or slice of bread, the skin, crust or rind add texture, flavour and nutrients to the eating experience. Sometimes, even I can’t stomach a really strong rind though, and another approach is necessary – like my blue cheese rind vinaigrette, where that pungent rind comes into its own, flavouring the dressing beautifully without overpowering it.
