There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, how it will taste, how old it is, etc.?
Simply by looking at a piece of cheese, what can you deduce?
You can learn a lot from the rind of a cheese.
http://cheese.about.com/od/howcheeseismade/tp/cheese_rinds.htm There are three types of rind: Bloomy, washed, and natural. While I don't think it is technically a rind I would also list waxed as a category.
Bloomy rinds are formed when molds and such that grew during the cheese aging are smashed flat. Usually such cheeses will have unique textures because of the action of the mold. Think of the creaminess of brie as an example. The rind is edible if it is in good condition.
Washed- the cheese is wiped with vinegar or similar while it ages.
Natural- The top layer of the cheese is allowed to dry as the cheese ages. Parmesan is a good example of this.
Waxed- Wax is applied to inhibit drying and mold growth. It is common with many semi firm to firm cheeses and doesn't tell you much except the favorite color of the cheese marketing people. Cheddar is almost always waxed.
Some cheeses don't have a rind at all- this generally means that they weren't aged. Cream cheese, queso fresco are examples. Mozarella and feta are both brined and so don't have rinds.
Of course- it is a good thing when you can see any rind at all as odds are good that the cheese wasn't mass produced for an undiscriminating clientele.
We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I really have no idea what it's made of. Is it chemical? Is it organic? Maybe fungus or bacteria? In that case, what kind (and would eating too much of it be unhealthy)? I've seen the question Are you supposed to eat the rind of Brie cheese?, but none of the answers mention what the rind is made of.
I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. So far I have tried wrapping the mixture in 2 layers of cheese cloth and scraping/sifting the sugar out from the bundle but this takes a long time and the cheese cloth develops holes that the rind also goes through. Is there an easier way to accomplish this?
Possible Duplicate: Does kimchi go bad? I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point?
what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had... the latter very much, while I absolutely love the former. What I want to know: How does this substitution work? How far does it go (is it limited to braised food)? Is it reversible? What chicken
I just bought my first juicer today and I'm having a blast experimenting with the different favors. I'm looking at all these juice recipes and they all say to peel the rind off of the citrus fruits when juicing as they leave a very sour flavor. I don't mind extra sour things, so my question is, what nutrients am I gaining if I keep the rind on when juicing the whole fruit (eg oranges, lemons, limes, etc)? Is it still better to leave the rind off when juicing?
Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some say sour cream, some say a mixture of those, etc. While I think the authentic cheese would be a Serbian one, I discovered that the Serbian cuisine has a version of each of those kind of cheeses. Which Serbian cheese is the used cheese for making urnebes and (assuming I won't get my hands on that kind of cheese) what is its best substitute?
I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should use combine it with something else. One combo that I thought of is swiss-chard and the cheese. And now that I know about this combo, I can try them in meatballs, or maybe make a pesto to eat with a steak. Do you know any other swiss-chard combination...) Sorry about all the details, but that's why I'm stumped, given that most uses for this cheese seem to involve the things I can't eat. Thanks for your help.
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? Does it act like a filler (since it's cheaper than sugar)? Is it to prevent lumps? Does it help with texture? Does it do something else? If this question is too broad, assume I'm only talking about frosting, since that's a frequent use of this sugar.
Is it okay to freeze individually packaged string cheese? I'm less concerned about what it does to the taste of the cheese, and more concerned about the safety of freezing the cheese with the plastic. I heard that there are certain plastics that should not be frozen, which is why I'm concerned. If I had the name of the plastic being used, I'd probably be able to search for its safety online. However, the manufacturer does not list the type of plastic being used. I've tried several searches online, but nothing yielded anything useful.