Should You Eat the Rind on Cheese?

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iStock

To eat the rind or not eat the rind, that is the question everyone wonders before diving into a sumptuous cheese plate. The rind is the outside layer that is part of the cheese’s aging process. It’s sort of like the crust on bread—it’s part of the cheese so you can in fact, and absolutely should (depending how adventurous your palate is), eat it. Well, that is unless of course the rind is made out of wax, bark, or cheesecloth. Yuck.

The rind is where the ripening starts, which is why a cheese’s most complex and often most pungent tastes (and smells) live there.

There are four major kinds of edible rinds: bloomy, washed, natural, and dry. Within each of these categories are oodles of fascinating subcategories. The rind can tell you the story of how the cheese was made and a great deal about the flavor profile before you even bite into it.

Bloomy Rinds

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These are the soft, sometimes fuzzy rinds that grow on the outside of familiar cheeses like Brie and Bucheron. Cheesemakers add a solution of bacteria, like Penicillium candidum, to the outside of the cheese which causes mold to then bloom and grow until it hardens all around the cheese. The bacteria breaks down the fat and gives the cheese a beautiful creamy texture. Depending on the type of milk, you may get notes that are buttery and Chardonnay-like (cow), tangy and peppery (goat), or citric and sweet (sheep).

Bloomy rinds are some of the most approachable rinds out there...even if they can sometimes look a little funky. The fuzz is totally fine so long as it’s not yellow, orange, red, or dark blue/black. If it gives off a strong ammonia-like smell, then step away from the cheese. If the rind looks like a brain...eat it. That’s just the Geotrichum fungus doing its job, and it’s delicious. Mmmm...braaaaaains. Or rather, mmmmm…Chabichou.

Washed Rind

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These bad boys are exactly what they sound like...cheese that’s been washed. The affineur (cheese master who works on the ripening process) bathes the cheese in a solution that ages and forms the thick orange skin and it results in a strong, meaty flavor. The solution varies and depends on what kind of flavor the cheesemaker is going for. Classics like Taleggio and Limburger are washed in a simple saline brine and though their smell is quite strong on the outside, their inner texture and taste is often smooth. Usually the longer they sit, the funkier they get (hello, Epoisse). Many artisan cheesemakers go wild with washed rinds and can lovingly cover their cheese with wine or beer. Now that’s a rind worth tasting.

Natural Rinds

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These are the rinds that grow with much less human interaction than bloomy or washed rinds. These kinds can be sharp and firm (Cabot’s Clothbound Cheddar) or creamy and crumbly (Gorwydd Caerphilly, Stilton). Their rind is formed simply by the natural process of aging and depends on the humidity and temperature of the cave in which they’re sitting. Air and a little bit of moisture often do the trick, though sometimes cheesecloth or leaves are wrapped around the wheel and mold tends to grow there—remove those before eating! These rinds are dry, earthy, and surprisingly complex.

Dry Rinds

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Hello Parmigiano Reggiano, my old friend. These firm, natural rinds are meant to keep mold out and simply let the cheese age into its hard, sharp perfection. These rinds aren’t the most palatable, but they make great additions to soup stock, stews, or slow-cooked pasta sauces to add some creaminess.

Fuel Your Cold Brew Obsession With This Elegant, Efficient Coffee Maker

Brrrewer
Brrrewer

The sun is scorching, the days are endless, and the gentle clinking of ice cubes in a glass of cold brew coffee sounds like chimes at the gates of heaven itself.

A beverage so divine deserves to be created by a machine to match, right? Meet Brrrewer, a coffee maker that will provide you with the smoothest, sweetest, richest cold brew coffee you’ve ever had—and it’ll do it in just four hours.

Brrrewer uses the cold drip method to brew coffee in which coffee grounds are suspended between two microfilter membranes. Water is poured over the top membrane, then slowly filters through the coffee grounds and drips out from the bottom membrane. The top membrane ensures that the water is evenly distributed among the coffee grounds, and the bottom membrane allows only the water-turned-coffee to fall into the carafe below, without any of the gritty residue. (That gritty residue is often a result of the full immersion method, which is popular among those with French presses; basically, you just steep your coffee grounds in cold water for 12 to 24 hours, strain out the grounds, and drink.)

The carafe is encased in a second layer of glass, providing thermal insulation and keeping your coffee cold for longer than a regular glass bottle or pitcher. And you can cross “coffee filters” off your shopping list—the microfilter membranes do that job already.

The Italy-based team at Essense designed Brrrewer with elegance and minimalism in mind, so it won’t throw off the aesthetic groove of your kitchen. In fact, it might enhance it. Also, it’s manufactured from a combination of borosilicate glass and BPA-free Tritan plastic; in other words, it’s extra-sturdy and environmentally friendly.

Mixologist Francesco Corona, five-time Italian “Coffee in Good Spirits” champion and world championship finalist, worked with Essense to develop special cocktail recipes for Brrrewer, which you can find in the paperback book, available on its own for $17 or with Brrrewer (the book and coffee maker combo is $78). Order Brrrewer by itself for $67 here, or see other purchase options from Kickstarter.

If four hours is more than you’re willing to wait for cold brew, check out Ninja’s Hot & Cold Brewed System, which can make it in about 15 minutes.

Mental Floss has affiliate relationships with certain retailers and may receive a small percentage of any sale. But we choose all products independently and only get commission on items you buy and don’t return, so we’re only happy if you’re happy. Thanks for helping us pay the bills!

‘Budget Meal Planner’ Website Shows You How to Eat Well on $5 Per Day

DragonImages/iStock via Getty Images
DragonImages/iStock via Getty Images

Eating on a budget is often associated with instant ramen, fast food, and other meal options that offer a lot of convenience and not so much nutrition. But finding cheap, healthy ingredients at the grocery store is far from impossible: Many healthy staples—like brown rice, canned black beans, eggs, bananas, and sweet potatoes—can be purchased for less than $1 per serving. The one downside to buying fresh ingredients is that some planning is required to get them on the plate. You may still have to do the shopping and cooking yourself, but by using the website Budget Meal Planner, you won't have to worry about brainstorming new meal ideas each week.

According to Lifehacker, every meal plan on Budget Meal Planner can be made for less than $5 a day—which is roughly equivalent to the average food stamp allotment in the United States. Every meal plan includes grocery lists and recipes for seven days worth of breakfasts, lunches, and dinners. The plans on the site are broken down into different themes, including mushroom, Thai, Tex-Mex, potato, and Mediterranean. The recipes listed may be cheap and healthy, but they don't skimp on flavor. With Tex-Mex, you'll get chicken tacos, stuffed bell peppers, and chili. Choose Thai and enjoy Thai chicken cabbage wraps with peanut sauce and Thai yellow chicken curry.

The site includes meat-free options as well. Just select "vegetarian" beneath the "meal plans" tab for vegetarian versions of Budget Meal Planner's recipes lists. The vegetarian take on the Thai meal plan, for example, uses tofu instead of chicken and mushrooms instead of beef.

All of the meal plans on the website are free, but you can support the project by donating to the creator's Patreon. Patrons also have the opportunity to suggest new meal plan themes they'd like to see each week.

Budget Meal Planner publishes a new themed meal plan every Friday, and you can subscribe to the website's newsletter to stay updated. Here are some more helpful tips for planning your meals.

[h/t Lifehacker]

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