News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. For more from St. Louis Magazine , subscribe or follow us on Facebook , Twitter , and Instagram. BOX St. Louis, MO Skip to main content. Home Dining Ask George: Can and should you eat the rind on cheese? There are many delicious cheeses that have a distinctive rind around the edge. The question is, can or should you eat it? The answer is that unless the rind has some sort of fabric or solid material in it e.
Washed cheeses adds additional flavour to the rind of the cheese. Camembert Calvados for instance, is dipped in Calvados Apple Brandy then surrounded by a layer of breadcrumbs. Epoisses has a distinctive orange rind which is from the Marc de Bourgogne it is washed in. Langres is washed continually in brine and Annatto to give it a distinctive orangey rind which helps deliver complex flavours.
In cases such as these we recommend eating these rinds, to enjoy the full flavour of the cheese in the manner that it was intended. Some rinds develop because the mould concentrates over a long period, and this makes them a bit tough. Stilton , for instance, develops a hard and brittle outer shell with a texture and taste very different to the cheese inside.
Be adventurous with all cheese and enjoy it more! Gets stuck in teeth but still quite delicious. To me, the rind of Taleggio in particular, should always be eaten. Below the line, you can happily kid around, but no excessive butting or repeated ramming. And gruff trolling is most unwelcome — it gets my goat.
Goat's cheese is, of course, a very varied product. You can get fresh, unpasteurised cheeses that are light, lemony and as soft as snow, which taste lovely tossed together with broad beans, peas and mint. There are goat's milk blue cheeses, camemberts and goudas. Some crumble like feta, others are as hard as mature cheddar. There are even although, as an intelligent individual, I am sure you never buy them , goat's cheeses pre-mixed with herbs and chillies that are soft, spreadable and as anodyne as cream cheese.
I won't, however, be discussing any of those. Presuming you can actually find any at a time when, apparently, the global goat teat has all but dried up. You require a slice of about 2. These rounds should be placed on marginally smaller discs of thick, rustic toast and — rather than oven-baking, which creates a sloppy cowpat of cheese — flashed under a very hot grill to create a sweet, caramelised surface on top. Please note: you do not need to sprinkle the goat's cheese with balsamic or — yes, I have actually been served this — sugar, to heighten the effect.
It is fine on its own. Do not worry about overdoing the grilling, either. If you scorch the rind, that's preferable. 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 don't eat the rind?
It is a total rip-off.
0コメント