cheese and rind
 

Which cheeses can one eat the rind?

How can you telll whether a cheese rind is
edible, if you've never seen it it before?

I always clip it.

---
Rich

cheese and rind
 

RichD wrote:
> Which cheeses can one eat the rind?
>
> How can you telll whether a cheese rind is
> edible, if you've never seen it it before?



If it's too hard to chew, don't eat it.
If it's made of plastic, paper, or rubber, don't eat it.
If it's soft, try it to decide if you like it. (I frequently don't, but
I can be fussy that way.)


It would take too long to list all the soft rind cheeses. I could
answer your question better if you gave me the name of the cheese you
were wondering about.


--Lia

cheese and rind
 

"RichD" > wrote in message
ups.com...
> Which cheeses can one eat the rind?

Brie and Camembert, for sure, and any that have that soft kind of
white crust.
>
> How can you telll whether a cheese rind is
> edible, if you've never seen it it before?
>

Take a bite.

> I always clip it.
>

Live dangerously.

Life is short.

Cheese is wonderful.

cheese and rind
 

On Jun 25, "cybercat" > wrote:
> > Which cheeses can one eat the rind?
>
> Brie and Camembert, for sure, and any that have that soft
> kind of white crust.
>
> > How can you telll whether a cheese rind is
> > edible, if you've never seen it it before?
>
> Take a bite.

there's the rub...

see, I'm thinking about catered type situations...
there's always wine and cheese, but the cheese
is perhaps unfamiliar... it's not a moment for
experimenting, you know?

Plus, they never provide any sharp utensils (the
War On Terror must be fought on the home front),
just those douchewad 'cheese knives', sharp as
ping pong balls, and one doesn't want to make a
scene trying to slice off the rind.

I note that others face the same quandary,
as often at these functions, the wine and bread
and fruit will disappear, but the cheese wheels
remain virginal...

> > I always clip it.
>
> Live dangerously.

You folks are wild and crazy!

> Life is short.

And livng dangerously will lengthen it?


> Cheese is wonderful.

Then why is "cheesy" a perjorative?


--
Rich

cheese and rind
 

RichD wrote:
> Which cheeses can one eat the rind?
>
> How can you telll whether a cheese rind is
> edible, if you've never seen it it before?
>
> I always clip it.

*All* cheese rind is edible... wax/paper/plastic coverings/wrappings
are not rind. Even wax coverings are edible, just not very palatable,
although some of the cheeses with very thin wax coatings are eaten
with the wax. But that metalic foil on your brick of Veveeta and the
jar from your Cheez-Whiz is not edible. I can already tell from the
replies on this thread that the only cheese rfc'ers actually know are
fast food burger cheese... none even know what's cheese rind because
they've never met any up close and personal.

Thanks for posting this question... you surely exposed a whole lot of
phoneys.

Sheldon

cheese and rind
 

Julia Altshuler > wrote:
>
>If it's too hard to chew, don't eat it.

Nor grate it.

>If it's made of plastic, paper, or rubber, don't eat it.

Or wax. Sometimes the wax is too much like the cheese.
Won't hurt you, but no flavor.

--Blair

cheese and rind
 

RichD > wrote:
>see, I'm thinking about catered type situations...
>there's always wine and cheese, but the cheese
>is perhaps unfamiliar... it's not a moment for
>experimenting, you know?

When in doubt, just take the gooshy part.

--Blair

cheese and rind
 

RichD wrote:
> Which cheeses can one eat the rind?
>
> How can you telll whether a cheese rind is
> edible, if you've never seen it it before?
>
> I always clip it.
>
> ---
> Rich
>
Italians save their parmigiano and romano cheese rinds (they freeze
well) and pop them into asimmering stew or simmering minestrone soup to
add additional flavor. Before serving the dish, the rind is removed and
discarded.
Mickey

cheese and rind
 

Mickey Zalusky wrote:

> Italians save their parmigiano and romano cheese rinds (they freeze
> well) and pop them into asimmering stew or simmering minestrone soup
> to add additional flavor. Before serving the dish, the rind is
> removed and discarded.

Here (parmigiano reggiano area) we dice them and just let 'em in the soup /
minestrone and eat them up with the veggies. If the soup has to be cooked
too little a time to make the rinds soften, just put the rinds in water the
day before.
I have never used rinds in a stew, but maybe someone else does.
Another good use for a good piece of parmigiano rind is the grill: just put
it on the grill with the inner side down, when it starts to melto turn it up
and grill it with the outer side down. It gets soft and chewy, a nice touch
for a grill / barbecue.
--
Vilco
Think pink, drink rose'