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Do You eat the SOFT Rind on Goat's Cheese?

Or more accurately, are you SUPPOSED to? You know, the stuff that looks like white paper!

Stuff like this:



And, if you ARE supposed to eat it, what exactly IS it?


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  1. Yes, you're supposed to eat it, and it's a natural rind that forms as the cheese matures.


    Edited to say "Yes, you CAN eat it, but you don't have to." :-)

    1. Some of us cheeseheads out here think that's the best part. On the other hand, it gives some people gastric distress. It's your call.

      1. Oh yes! And the more carefully the cheesemakers matures the cheeses, and the more delicate the culture(some use penecillin, some use another, I forget what), the more tasty, and soft, the rind...Mmmm, especially the layer of paste under the rind.
        If the cheese is more dried out, like a crottin, try slicing it so you have rind to put broiler side up, and toast it on a slice of baguette. The rind will cramelize, and the cheese underneath becomes gooey. Add a dab of figpaste, or put it on a salad like a giant crouton

        2 Replies
        1. re: galleygirl

          Oh my, galleygirl. My mouth is watering. Great ideas.

          I eat the rind when it is fresh or can't be avoided because of the rind to cheese ration. However, I don't like it as it ages ... however melted on a slice of toast with a dab of figpaste ... I might reconsider.

          1. re: galleygirl

            "The rind will cramelize, and the cheese underneath becomes gooey. Add a dab of figpaste, or put it on a salad like a giant crouton."

            That sounds incredible!

          2. I get an allergic reaction to rinds on any cheese.

            5 Replies
            1. re: MuppetGrrl

              How do you know if you're allergic?


              1. re: TexasToast

                My throat and sinuses get horribly itchy immediately after eating it.

                1. re: MuppetGrrl

                  Okay, well I'm not allergic then. Yay!


                  1. re: TexasToast

                    since penicillin is in some cheese, people who are allergic to penicillin could be allergic to these cheeses.

                    my bf cant have penicillin medication, but has always been ok with cheese. mmmm cheese.

                    1. re: cupcakez

                      In all instances I've read about, the strain of penicillin in cheese is completely different from the antibiotic to which people are allergic. (I wanted to eat some gorgonzola but I am deathly allergic to penicillin, so I've read up a fair bit on this matter. The gorgonzola was delicious and I'm still here!)

            2. Sure, just as you would the rind of a brie or other soft-ripened cheese.

              2 Replies
              1. re: BobB

                Actually, after close observation of the cheese eaters in French restaurants, I came to the conclusion that the majority of French people (who certainly know their cheese) do NOT eat the rind of most cheeses. One exception seems to be ash-covered cheese. My feeling is that if you like it, eat it. If not, don't.

                1. re: pikawicca

                  Wait, so are you saying the majority of the French eat ash-covered cheese rind? Wierd.

              2. Seems like most of the above posters are "eat the rind" camp. It is a personal preference. There are strong disagreements even among the most knowledgeable cheese experts on "should one eat the rinds".

                1. Not me - I find it foul. I cut every speck off.

                  1. So I guess what I'm hearing is while you CAN, it's a personal preference, depending on the type of cheese and type of rind, and even the French disagree.


                    1. Correct. Except that the pictures of the cheeses you provided links to are of the "edible, even by the French variety" ;)

                      7 Replies
                      1. re: galleygirl

                        What would be the "inedible, for French or American" variety? :-)

                        1. re: LindaWhit

                          Any cheese with a wax rind, probably.

                          1. re: Humbucker

                            Wax rind on goat cheese? I may have misread galleygirl's post, but I was thinking she was referring to a goat cheese that has an inedible rind and was curious as to what kind. I don't think I've ever seen a wax rind on a soft goat cheese. Isn't it more for a hard cheese?

                            1. re: LindaWhit

                              And by wax rind, you mean the red stuff on Edam?


                              1. re: TexasToast

                                That's what I was thinking Humbucker meant.

                          2. re: LindaWhit

                            I usually don't eat the rind on cheeses made from pasteurised milk. Most of the time, they look, feel and taste like plastic. I'll eat the rind on raw milk cheeses if it doesn't seem too foul, and that all depends on how much wine I've had. Wine = Courage.

                            1. re: SnackHappy

                              I have a confession to make while I wont eat wax rinds I will eat ALL rinds no matter how hard. There I've said it and I am not ashamed.