Which types of cheese leather are edible?
Hruta cheese and whatever it has, can offer significant traces of the character of the cheese itself. Rinda - and its visual and olfactory qualities - can tell the basic idea of texture, taste, age and freshness or its lack. It is therefore wise to become familiar with different types of cheese leather and be able to recognize whether their consumption is appropriate or desirable in this respect.
There are many ways to categorize cheese: by country, taste, texture, even the degree of odor. Another way is to classify with cheese bark as follows:
No bark: fresh cheeses have no bark at all. These include whey cheeses, milk cheeses, and stretched cheese of cottage cheese. These humid, mild cheeses generally have lower fat than other cheeses. THEJ, are popular cheeses for use in cooking and baking. The presence of molds on fresh cheese suggests that it is around its prime number and its taste and smell reflect it.
Blooms Rind: These soft injuries have a velvety white bark sometimes colored with red or brown spots. They ripen from the outside and the texture of the paste ranges from flexible and thick to pudding. This edible bark is created by spraying cheese penicillium candidum before the start of a short aging process. Examples of cheese cheese characterized as White Bloom can be observed on goat cheeses of Brie, Camembert, Cooleeney and Capricorn.
Rinded Rind: Holding of these usually semi -leather cheeses are pungent, sometimes sticky or bold and uniquely colored, from pink red to orange to brown. These cheeses are injured by the ripening process bathed or mistake in beer, wine, brandy, solace or other liquid. Washing these cheese leather facilitates the growth of certain beneficial bacteria that help to ripen and taste cheese.
Some versions of the Washed Cheese Skins are tasty and contributeIt eats for the overall experience of food cheese. Others, however, are clearly unfavorable in taste or texture. Taste a little. If the taste of the bark improves the cheese, eat it. If this is taken away from the pleasure of eating cheese, just cut off the bark away. Examples of wash cheese leather can be found on the eyes, Epoisses, Raclette and Taleggio.
Natural Rind: These barks are created by the cheese itself during the maturation process. Neither washing nor reinforced by intentional mold application, whatever the spores from the environment rooted on the natural bark. Many of these fluctuations of natural cheeses can be quite very flavored, as they create, are the varieties that are a relatively lengthy period. Natural cheese games - other than those that include substances - are edible but not necessarily tasty. Taste again a little. If the texture or taste is unsatisfactory, avoid bark consumption. Examples of cheeses that make up natural bark include St. Nectaire, Testun, Stilton and Mimolette.
ofŘejmé: cheese bark, which are covered or made up of exclusively edible substances such as herbs, pepper or nuts, are made to consume. Ashy Rinds, such as those who meet on many goat cheeses, are made of vegetable ash and are considered safe for consumption.
On the other hand, cheese bark is made of twigs, fabric or wax - for example on Edam or Gouda - unifiable and should of course be discarded.