Can you eat goats cheese rind

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. This cheese I tend to suck rather than bite and is absolute perfection.

Once cut, the cheese revealed should be left for a while which really brings out the flavour and smoothness. I discovered this cheese in the last few years and it seems to be the only one I want to buy and eat now. When I was little the local co-op used to cut Cheshire cheese from the round and it often had the soft cotton in the rind and I enjoyed that too.

However not many people are aware that in small artican cheeseries there is an established colony of cheese mites that enjoy wandering over the cheese and munching — and excreting? I once ate some blue Stilton and got and awful sore throat so I stay away fro blue cheeses now. Your email address will not be published. Choose one of our selected boxes , perfect for yourself or a gift….

Join our cheese club and receive a regular delivery direct to your door…. There is a great variety in types, including different ages, moulds and rinds.

Fresh variants are pronounced and vibrant, often enjoyed within a few days of production. Like overgrown forage, the blue veins cover their ivory-coloured centre, extending piquancy throughout. The texture is smooth and creamy, creating a distinct sensation. Curious about the world of cheese? Here's everything you need to know about how to store, serve and cut cheese! How do you store your cheese — and what are the signs that the cheese has gone bad?

Get the answers here! This cheese knife guide shows you what cheese knives to choose for different types of cheese. You can of course use regular knives, but there is just something about having the right tools for the job!

Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. The idea, therefore, of scattering oily walnuts, pine nuts or pecans across the salad is cloying lunacy. As is coating the salad or glazing the cheese with some sort of sweet honey concoction or, worse still, making like it's and zigzagging across the plate with a syrupy balsamic reduction. What are you going to do next, vote for New Labour?

It is too much, too sickly. There is a reason why dishes with pointed, contrasting sweet and savoury components are rare, and that is because a happy reconciliation between the two is highly unlikely.

Lightly dress your salad items with a sharp emulsion of olive oil, lemon juice and dijon mustard, then scatter a few pumpkin seeds across the top. That is all you need to do. Summer evenings, before the real sweltering heat kicks in, but when, at 7pm, you not me; I would rather stick pins in my eyes , are convinced that it is still warm enough to eat outside.

Dry, zesty white wines of such vivacious acidity that they put your saliva glands into overdrive eg sauvignon blanc. Pale ales or similarly citrusy craft brewed lagers. Iced water for the designated driver. How to eat: goat's cheese salad.

This month How to Eat is going vegetarian and sorting out the goat's cheese salad. Do you grill it or bake it? Eat the rind or daintily peel it off? Drizzle it in honey and balsamic? Or pair it with its brethren, beetroot and red onion? Goat's cheese salad: like this, but with the rind on, please.

Defining goat's cheese salad Goat's cheese is, of course, a very varied product. The cheese You require a slice of about 2. The salad So, we've settled on what we're doing with the goat's cheese, but what of the complementary salad it will sit on? Dressing and toppings For all it is tart, goat's cheese is still cheese. Plate Well, not a plate, but a wide shallow bowl with a sizeable rim.