Page 9 - EI Catalog 2018-2019 Revised flipbook 7-18-18

Serving Cheese
Rinds
Rind is the exterior of the cheese, but in some
cases there is no rind. A rind is like the skin or bark, protecting the interior of the cheese, the paste. It keeps it from drying out too quickly or even helps to mature the cheese itself. Natural rinds can be simply the dried exterior, but often they are the results of molds and yeasts working to form a coating, which can be a crucial part of the curing or ripening period, integral to texture and flavor.
Do not be afraid of molds on natural cheese!
Molds & Yeast
Mold is part of the very nature of natural cheese. These molds make cheese special, unique and flavorsome. It can be of many colors, coating the rind, growing there to be part of the living organism that is real cheese! Most often the rind of the cheese is not eaten, but pared away. White molds cover
Brie and Camembert, blue molds run deep into blue cheeses, grey molds inhabit the rinds of many natural cheese, along with yeasts and other microflora.
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CHEESE • CHEESE