Is it better to eat the rind of the cheese or to throw it away?

It all depends on the type of cheese and its rind. Some cheese coatings aren't edible at all and plastic may even sometimes be used. For instance, you should never eat the rind of Gouda or Babybel, as both are coated in paraffin wax.

But what of the "edible" crusts?

Even within the category of edible cheese crusts, some will be more enjoyable to eat than others. Hard-rind cheeses, such as comté or emmental, might not make for the most pleasant eating experience; their rinds are definitely an acquired taste.

There's also the fact that certain cheeses are intended to be eaten with the rind. This is the case with many soft cheeses, like Camembert, Livarot or Pont-l’Évêque, to name a few of Normandy's best offerings. But even on harder cheeses, eating the rind may well come with some advantages for your metabolism!

A healthy dose of bacteria

Cheese rinds are a veritable nest of bacteria; they may come from the milk, the environment around the cheese, or even have been deliberately added to affect the flavour or texture of the cheese. These bacteria are probiotic and will help to strengthen your microbiome.

As such, eating the rind of certain cheeses can be a very positive thing, as it can help to solidify your immune system.

An unhealthy dose of bacteria

Despite the positives, you should always be wary of the environment in which the cheese has been kept. Poor preservation or hygiene standards can compromise the quality of bacteria or introduce pollutants, potentially making you ill. Sensitive people (young children, pregnant women and the elderly) are better off avoiding the rind, particularly if the cheese wasn't properly packaged or kept in a clean environment.

For everyone else, it's simply a question of preference. Do you enjoy eating the rind? Then go for it!

The upcoming New Year might be a good time to enjoy a lovely platter of Norman cheeses.