NWR - Cheese Rinds

[Scott Kraft]

I'm curious how Disorderists approach the question of whether or not to eat various edible cheese rinds and if to eat, which ones.

I've found my tastes have changed and I prefer not eat rinds most of the time.

 

[Eden Mylunsch]

I've found that one's tolerance for consuming cheese rinds is in direct correlation to the arc of one's tolerance of brett, weird foods that you used to eat just for the sake of them being weird and grossing other people out, and the collecting of wine with high scores from vaunted critics. ie: it's all personal preference.

-Eden (stuff that would be fait accompli several years ago doesn't even get past the "might consider it" list nowadays)

 

[Scott Kraft]

The very phrase "done deal" has meant the death of the done deal.

 

[Kevin Roberts]

I can go either way about eating most rinds by themselves, however I am a huge proponent of throwing parm-reggiano rinds into soups of (nearly) all types. I would also like to thank whoever at the local coop decided to package reggiano rinds by themselves (and sell them for $3.99/lb.) Score!

 

[Scott Kraft]

originally posted by Kevin Roberts:
I can go either way about eating most rinds by themselves, however I am a huge proponent of throwing parm-reggiano rinds into soups of (nearly) all types. I would also like to thank whoever at the local coop decided to package reggiano rinds by themselves (and sell them for $3.99/lb.) Score!

Yes, I thought about mentioning this. The umami provided by p-r rinds to soups and stews is priceless yet ridiculously cheap.

 

[Thor]

Used to eat bloomy rinds and the very occasional washed rind. Will now only rarely eat the former, but will still eat the latter if it's very, very fresh. If there's a rind wrapping that's intended to be edible, I'll usually eat it. With bloomy rinds, I've found that I just don't enjoy the textural damage they do to the cheese anymore.

Oh, and ^2 to rinds in soup.

 

[Keith Levenberg]

Funny question from a guy named Kraft! Is this market research for new natural Kraft singles?

 

[Scott Kraft]

Hmm. Yeah. The Kraft jokes - never heard 'em before.

 

[VS]

No rind please, we're Spanish.

 

[Scott Kraft]

originally posted by VS:
No rind please, we're Spanish.

Interesting. I'm trying to think of how many Spanish cheeses even have edible rinds. Most seem hard and waxy.

 

[MLipton]

originally posted by Scott Kraft:

originally posted by VS:
No rind please, we're Spanish.

Interesting. I'm trying to think of how many Spanish cheeses even have edible rinds. Most seem hard and waxy.

In Germany, on the other hand, all the Rind is edible.

Mark Lipton

 

[Jeff Grossman]

I like rinds. Tougher ones often have more flavor. Washed or bloomy can be too bitter but I'll usually give it a try.

 

[VS]

originally posted by MLipton:

originally posted by Scott Kraft:

originally posted by VS:
No rind please, we're Spanish.

Interesting. I'm trying to think of how many Spanish cheeses even have edible rinds. Most seem hard and waxy.

In Germany, on the other hand, all the Rind is edible.

Mark Lipton

Doch, aber Rind kommt ohne 'rind'.

OTOH, zillions of edible rinds in the forlorn southwestern corner of Europe: torta del Casar, garmillas, liva, conejero, xenestoso, tou dels til-lers, gamoneu, tronchn, mahn, ibores, cabrales, picn, titar, cassoleta, arza-ulloa, tetilla, de cabra del Titar, casn, afuega'l pitu...

 

[Scott Kraft]

originally posted by VS:

OTOH, zillions of edible rinds in the forlorn southwestern corner of Europe: torta del Casar, garmillas, liva, conejero, xenestoso, tou dels til-lers, gamoneu, tronchn, mahn, ibores, cabrales, picn, titar, cassoleta, arza-ulloa, tetilla, de cabra del Titar, casn, afuega'l pitu...

What a showoff!

 

[VS]

And I won't eat the rind on any of them.

 

[Ian Fitzsimmons]

originally posted by Keith Levenberg:
Funny question from a guy named Kraft! Is this market research for new natural Kraft singles?

Satan tempted me thus; I bade him get behind me.

 

[John DeFiore]

originally posted by Scott Kraft:

originally posted by Kevin Roberts:
I can go either way about eating most rinds by themselves, however I am a huge proponent of throwing parm-reggiano rinds into soups of (nearly) all types. I would also like to thank whoever at the local coop decided to package reggiano rinds by themselves (and sell them for $3.99/lb.) Score!

Yes, I thought about mentioning this. The umami provided by p-r rinds to soups and stews is priceless yet ridiculously cheap.

OK, this is straying way off topic, but though I like the P-R rinds in soups and stews, If you haven't tried it give Miso paste a try for the umami. It works in almost any type of soup or stew. Maybe with a few P-R rinds too. Of course if it's Miso soup it's already a done deal.

John

 

[Rahsaan]

originally posted by John DeFiore: If you haven't tried it give Miso paste a try for the umami. It works in almost any type of soup or stew.

I do that sometimes, although I'm more likely to use soy sauce because miso has such a strong flavor. Or maybe it's because I don't always have miso but I always have soy sauce around.

 

[Tom Glasgow]

originally posted by Rahsaan:

originally posted by John DeFiore: If you haven't tried it give Miso paste a try for the umami. It works in almost any type of soup or stew.

I do that sometimes, although I'm more likely to use soy sauce because miso has such a strong flavor. Or maybe it's because I don't always have miso but I always have soy sauce around.

Soy is milder than miso?

 

[Rahsaan]

originally posted by Tom Glasgow:

originally posted by Rahsaan:

originally posted by John DeFiore: If you haven't tried it give Miso paste a try for the umami. It works in almost any type of soup or stew.

I do that sometimes, although I'm more likely to use soy sauce because miso has such a strong flavor. Or maybe it's because I don't always have miso but I always have soy sauce around.

Soy is milder than miso?

I guess it depends on the miso. But that has been my experience. But maybe it's because I mainly use miso at the end of cooking to retain all the complex flavors.

Either way, they're both great.