You can have the crust, the cheese or not to eat?

It has been a recurring discussion in many a kitchen table: is it okay to use the rind of the cheese is to eat it? looking for it to find out.

The cheese is made by milk, starter culture and rennet added. The proteins in the milk to clump together, which causes the curd is formed. This is the essence of the dish. The curd is put in kaasvaten done. This is followed by the brine. The salt gives the cheese not only taste, but also has a firm crust.

A yellow coating, this is not meant to be eating

Before the cheese matures, it becomes in some cheese – in any case, most of the Dutch cheese – a yellow layer is applied, in order to protect them against fungi and bacteria. “The yellow coating is a type of plastic, polyvinyl acetate, to be exact,” says Thom Huppertz, professor of dairy foods at the University of Wageningen.

Of these cheeses, you can get the crust to eat it

  • Gouda cheese
  • Edam cheese
  • On …
  • Camembert cheese
  • Munster
  • Morbier

“The product is very often, even though it was at a low and safe concentration of the antifungal agent natamycin were added. Although it is possible that the health is little harm to the coating of food to eat, it is not meant to be. It is nothing more than a container. The dry, hard crust that is under the coating that you have to eat.”

The foreign cheeses are, have, however, an edible rind

However, this also applies to the hard rind of the foreign cheeses are, which is usually not a coating? “The core of most of the foreign cheeses are, it is a very good edible”, the answer kaaskenner Ed Chavernac, aka ‘the Frenchman’.

“With cheese it can be lots of things added to it. Wine, raisins, and a distillate, and mushrooms. This will determine the flavor of the cheese. The crust that develops as the cheese ripens, it and thus keep it from drying out. This allows the crust to be very strong in taste, it. And the longer it is on the shelf is, the thicker the crust. Some people may think that the crust is not good, the taste is too strong.”

The rind on cheeses such as brie and camembert, can be in accordance with Chavernac just to eat. (Image: 123RF)

Rinds of brie and camembert cheese flavours are strong

The rind of the witschimmels, such as brie and camembert, you can go ahead and eat it, according to Chavernac. The same is true for cheese with a reddish rind, called the roodbacteriekazen, such as the one Itself. The crust tastes great, although strong, but it is good to eat. “Even with the gray rind of morbier, a semi hard cheese, which is a aslaagje added to it, it is edible.”

This cheese can be, the crust is better not to eat

  • Comte
  • Days
  • Emmenthal
  • Parmesan cheese

From the cheeses, such as comte, beaufort, emmenthal, and parmesan cheese to Chavernac the core though, it is better not to eat it. “It is very hard and difficult to eat. The rind of comté has, in addition, are often a ammoniakachtige taste, which is not to be recommended.”

See also:
The facts and myths about the melted cheese

Use your common sense

There are a number of cheeses without a rind, which, for that reason, the discussion does not apply. Cheese, and cheddar cheese, for example, those maturing in one sleeve. The same is true, increasingly, for the Dutch manufacturer of cheese, that is, without the coating, the shelves are located.

Chavernac: “the Fact is that it’s quite simple: use common sense. You will find the crust to be too strong in flavor, too tough and hard to eat, just don’t do it. On the other hand, it’s also not a bad idea for you to push the limits and make new kaassmaken in the crust to be discovered.”

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