Is It Safe To Eat Cheese Rinds?
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- Опубліковано 15 чер 2016
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In this video:
Whether or not you should eat a cheese rind depends entirely on your taste, as even the most unpalatable rinds are in no way poisonous or dangerous to eat. Often imparting a unique and even complementary flavor, consuming the rind along with the headline act is frequently recommended for some cheeses. On the other hand, not everyone enjoys the flavor or texture of even the mildest rinds, and, in fact, several prominent cheese experts discourage rind consumption altogether.
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www.chowhound.com/post/cheese-...
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www.cheesesociety.org/i-heart-...
data.oecd.org/agroutput/meat-...
www.healthyeating.org/Milk-Dai...
www.thekitchn.com/the-cheesemo...
www.foodrepublic.com/2013/01/1...
cheeseunderground.blogspot.com...
www.seriouseats.com/2014/06/ch...
dinersjournal.blogs.nytimes.co...
tablematters.com/2014/06/19/ea...
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Now that you've learned the truth about cheese rinds find out whether mice actually like cheese or not by watching this video:
ua-cam.com/video/9jiAzShQpsc/v-deo.html
Thanks for answering some important questions..
A camembert making video.
ua-cam.com/video/atOpLj-q5nA/v-deo.html
My cat loves blue brie. I eat the rind, it has a distinguished ammonia flavor. But I do not feed it to my cat
Short answer: yes. It all depends on taste.
In case you don’t want to watch the whole video.
Love me some Kraft singles rinds. Gotta be careful though cause if you try to cook with them the rind burns up and leaves a burnt plastic kinda smell.
WHAT? I have been peeling them off. I'll have to try leaving them on next time I make a grilled cheese.
are you sure it's not actually plastic
+Meanbirds
Well, all Kraft cheeses are made from crude oil, so it is very difficult to draw the line. Unlike EU authorities, the DoA regards Kraft packaging and lead paint generally as edible, but as having low nutritional value.
PS: Stop hating on birds. They are weaker than yourself and might is not right.
+The Kaiser time for the KFC
Hey he was kidding! No need to list the actual ingredients
From a former cheese monger...soft ripened cheeses like brie, camembert, go for it! You mentioned wax coated cheese like Gouda, I usually peel the was off and take a very small amount of the rind. Good call on the Parmesan. Some other cheeses like Gruyere that people melt in soup or fondue, take as little off as possible, the darker portion near the rind has the best flavor. And no, laughing cow doesn't count!
I was not aware that Jesus came in so many varieties.
P B lmfao how does this comment not have more likes
Lol
Blessed are the cheese makers
Cheeses christ
🤣🤣🤣
Cheese rinds from brie, camembert and other aged European cheeses, contains vitamin K2 that are crucial to cardiovascular function...
Yep so eat them, better than Monsanto and Roundup
I adore Comte and Chausee cheese along with rinds!
And camembert tastes great.
K2 is essential for the proper absorption of vitamin D3
I like to freeze cheese rinds to use later in soups, etc. They can also be finely grated and used as a flavoring
what is the flavor
Misha Bear I imagine it would taste like cheese
@@stephnes2505 U need to understand!! Different cheeses taste like different components!! Like umami, salty, bitter, sweet, like vegetable stalk, like mushroom, like nutty, like buttery, just plain milky etc etc!! So even if someone's not a cheesemonger or cheese expert its common knowledge that cheese tastes can vary!!
@@mishabear703 U need to understand!! Different cheeses taste like different components!! Like umami, salty, bitter, sweet, like vegetable stalk, like mushroom, like nutty, like buttery, just plain milky etc etc!! So even if someone's not a cheesemonger or cheese expert its common knowledge that cheese tastes can vary!!
@@meghasinghaniahmu i dont eat cheese, im allergic to dairy thats why im asking.
today I found out that there seems to be mofos that think cheeserindes are poison.
Yeah, WTF? Since when is this even a question? Who scrapes the outer layer off of a piece of brie?
Actually here for the vast majority of the cheeses it says "Crust not edible" on the packaging, which I hoped they would explain in the video
Those who do are showing their gourmet knowledge and looking down on people eating the crust. Those are stupid people thinking a lot of themselves.
Is penicillin not a severe allergy to some? He did mention that being on one of them right?
+Jessica Because who carries survival of the fittest
Video over in 20 seconds. Answer yes. End of story.
Please watch the video, there is so much more information provided than just yea it's safe to eat the rinds.
Thank you for describing flavor vs "taste."
This is important to those with olfactory conditions.
There are people who have talked to me about umami "taste," since I am now anosmic, and it is indeed A FLAVOR.
Your talk about texture is also wonderful, as it is something even I still have.
I love your channel. Thank you.
I can't wait for new years. It's the one time of year I can justify buying fancy cheese.
Fishhunter2014
Did you get your New year's fancy cheese?
Wingedshadowwolf Yes. Yes I did. It was delicious.
Err, not to sound too snotty, but Brie is nothing special. Good, yes, but no special.
Pecorino crudo, Cave-Emmental, Old Amsterdam Gouda, Grûyere Intense, Grau-Bündner Cave Cheese (as distinctly different from what is sold as 'Swiss Cheese' in the USA), a delicately aged 12 month (or older) Original Cheddar, certain types of Camembert, and a few others drift toward the fancy cheese types. But if you ever get your hands on an original south Italian Burata, then you will have found the really fancy ones. Even a Parmigiano Regiano is nothing all toooo special.
Oh, and as a BTW: calling something in the form of cheese a 'Swiss Cheese' in the USA is about as specific as asking for 'American Car' at your local car dealer.
There is NO single truely 'Swiss Cheese' from Switzerland with a certain definitve taste, except possibly in the minds of certain US advertisement agencies and restaurant owners.
The Swiss cheeses are far too diverse to come under a single heading, much less only one single type.
RustyDust101 Well, it's about the best I can get in my area. Without going over $12/lb that its.
RustyDust101 I think you would appreciate Yarg, a Cornish cheese from Britain that has a rind of nettle leaves...its my absolute favourite...very subtle and delicately flavoured...
I am so Happy that I found this channel... so informative in so little time... great work!...
I like the idea of using cheese rinds as broth inhansers for soups and such. It even sounds really good.
enhancers ? wtf is inhansers? do you inhale them? snort them?
Standard in Italian cuisine to use parmesan rind like this. In fact all more traditional cooking uses the principle of (almost) nothing ever getting thrown away. Saves money, saves time wasted on shopping, creates new incredients, flabours and textures on the fly and more importantly for me, is fun to experiment with. And in the age of consumerism is a bit of a lost art.
And yes, there are cheese rinds which are too violent to eat even for me. Some cheese, especially when stored well beyond their best-before date may develop a pretty massive smeell of ammonia. That may go away when used in cooking but is overwhemling when eaten as-is.
@@AtticusDenzil 🤓
I knew a camembert maker in France who kept cheeses on an unrefrigerated shelf at home for several years and occasionally cut a small piece and kept it in his mouth for several hours enjoying the strong flavour.
Eric colens III Sorry Eric, As a typical American, you are wrong, AGAIN!!!!! I am Canadian. The way we spell flavour is the way the word was created by the English. You Americans think you invented everything but ALAS!!! not. You eventually changed the word and now you think your spelling is correct. That's not the at things work. Nevertheless have a Merry Christmas!!
What a pleasant exchange of sectionalist jests. Why can't the whole Internet be this passive-agressive and lighthearted?
Ikr, the comment section will probably be more enjoyable and less cancerous unless the channel itself is a cancer. :v
+Claude Maassen I see that you're trying to dispel the evil stereotype that Canadians are a friendly lot. Erik's comment was a bit of friendly jest and you responded with hostility for no reason.
Primalxbeast+ I didn't say anything that wasn't true.
A special note for cheese enthusiasts, cheese is actually best eaten COOL, not cold. The taste buds in your tongue and the fats in the cheese bond better when not fresh out of the fridge. And if you want to knock your own socks off, try slightly warm brie with apple slices, or GOOD prosciutto, or even in thin slices on a BLT. Fucking magical.
I always enjoy the professionalism Simon has when he presents. He would certainly make an excellent presenter at a school or science fair. I imagine - if not already- there may be some teachers in public schools or otherwise that would be more than happy to tune their smart-boards to this channel. Keep up the excellent work!
very informative, keep up the great work.
10 out of 10! Real information! Real food! Really useful!
You guys need a series of AP U.S. History videos so I can spend all my time on this channel while studying. Just kidding, it seems impractical, but I do love this channel and Simon's voice.
So true. Would approve.
Samuel Richardson READ
Good one Simon. I've always wondered about the brie rind.
Simon keep up the good work! You have a great knack for coming up with questions that I myself have. With regard to ammoniated brie, a friend once tried to convince me that ammoniated brie was preferable. He also liked limburger cheese which my grandmother called "stinky cheese". What's the attraction of that?
Harry Schaefer there's a cheese my 4 year old LOVES (but can't have, cuz like me, she's allergic to milk/dairy) called Mimolette. It smells like old socks, but she adores it for some weird reason. Stinks up the fridge something awful.
This channel makes some very interesting videos on esoteric topics.
I am a subscriber to your biography channel which I enjoy very much, probably have 50 of them saved, but this was a nice switch. As long as you do both, I would greatly appreciate.!
Thank you for this info.
Good info! Thank you!
You said it was perfectly safe to eat tinfoil and plastic rinds..
i noticed that too
Gordon Chin Assuming you don't choke and the plastic isn't sharp, it might just pass through. I wouldn't eat aluminum, though.
I'm not sure about the tinfoil, but I do know you can eat a plastic rind and be okay because I did that as a child. lol oddly enough, I did that because the plastic rind had tinfoil over it and I thought I'd taken all of the wrapping off....kept thinking what a hard rind it had and how there wasn't much flavour. Oops!
Most rinds that look like plastic are in fact just basic candlewax. They submerge the whole cheese into a wax bath to keep oxygen out and increase the longevity of the cheese. At least here in the Netherlands they often do so.
DrDaMoZ No, often a layer of plastic is painted on after the wax. And antibiotics are sprayed on sometimes as well. So it's not really advisable to eat those rinds... but why would you want to anyway? It's not tasty
Good one Simon ! Also do you have any top tenz on the most and least popular cheeses ? If not I think it would be cool to see the results on top tenz
Great video thank you!!
Thank you. Good information for me as a cheese lover.
I didn't know you could talk so long about cheese rinds, and that there are "cheese experts" who recommend eating them last. JUST EAT THE RIND WITH THE REST OF THE CHEESE!!! why are people even afraid of cheese rinds? if you say "because it's mold", then I would reply that bread has holes thanks to mold, alcohol exists thanks to mold, mushrooms are just mold fruit. I'm not saying that all fungi (the scientific term for mold and mushrooms) are healthy, but cheese has existed for thousands of years. if its surface was poisonous, we would have dropped the idea after the first idiot who ate cheese died.
Eat your cheese people but not the moldy bread.
It's not about mold, it's about the stinking aroma and bitter/funky taste!!
Why did it take you to talk about cheese for me to get a full appreciation for your spoken English????
That instance in it self is hilarious
😂😂😂
I _love_ them. They're always in short supply in my familly :).
Funny how mold tastes glorious on good cheese...
I love the rind, especially on bree, it's got so much more kick and I like the hardness of it.
I love Vieux Pane cheese rinds.. So fresh and tastes amazing cold or room temperature or cold rind and warm gooey inside.
I feel you 😏👏!
I LOVE SIMON, I am always guaranteed to learn something new!!!!
Great video. As always.
+Today I Found Out. I am addicted to your channel! Love this video on cheese rinds, but it would have benefited greatly by subtitles spelling the names of the cheeses. Is it Tom de Savoi or Tomp de Savois or something else? Anyway thanks so much for the great videos!
I catch about half your videos and feel pretty knowledgeable. I can not imagine what the host has learned over the years
Sainte Maure de Tourraine has a scary grey rind, and I thought it looked absolutely virulent, like a little log of pure bacteria, but it is just covered in wood ashes. I would try some, but they don't sell it around here. Mainly I just look at pictures of cheeses, and I have a cheese screensaver. The rind of Milbenkäse is crawling with mites, how appetizing!
Awesome info, Simon
I always throw the parmesan rind into any sort of tomato based sauce to impart flavour. Once it has simmered for an hour, the rind becomes soft enough to eat! Like a hot gummy cheesy delight.
Tried eating a parmesan rind. Couldn't take a bite, but it came in handy later when I needed to hammer a nail in.
The rind is my favorite part of Camembert.
I had the best Roquefort cheese in Brittany France many years ago. It had a nice green/blue mould with candied fruit on the outside too. I've never tasted the same kind of Roquefort since. Has anyone else had similar?
Love the babybel cheese rinds. Though i always seem to have a little bit of indigestion afterwards. They are colourful as well. Like red, yellow..
OMG ur eating wax stop, babybel shell is wax
Brie and Coulommier cheese are two of my favorites. Bree I prefer without the rind but Coulommier actually goes well with the rind. I usually enjoy Brie on some nice carroway rye or by itself and I like Coulommier on captains wafers as the buttery flavor of the captains wafers goes really well with the nutty mushroom flavor of the Coulommier.
I am a fan of cheese rinds - Camembert is just a posh "cheeze wizz" without the rind. A very mature Stilton rind is a bit too much ammonia for me, but is great when making a blue cheese sauce or something like that.
The funny thing is the inedible rinds like the bright red or yellow wax on Edam & Gouda were not the least bit inedible to me as a young child. I loved eating the bright colours, never did me any harm!
I now also remember this white matrix peg board toy with loads of coloured plastic pegs - I swallowed many of them and I guess my mum had to deal with it afterwards. I'm pretty sure that would be banned now but this was the 1970's. Thankfully kids can still eat Edam & Gouda wax to this day. ;)
Yeah - Cheese Rinds, I've done them all... Even the plastic ones.
That ammonia flavour puts me off even though I love Brie
The kids are lucky to have you. Most of us had a guardian that could tell us these things about the food we were preparing to enjoy. I didn't know that there were folks that had brie readily available at their local supermarket that thought the rind was toxic - that's kinda sad. Though I fear now you've emboldened them to the point that they'll no longer take the wax of their babybel cheese. LOL!
Was devouring the rock hard rind of a block of parmesiano regiano while watching this
Would you please make your videos available in Canada? I'm currently visiting The States & took the opportunity to watch your videos.
Thanks so much bcs I have 2 extra large Brie cheese circles that I didnt know how to use or slice or eat. It taste great but I was nervous abt them.
When I first tried brie I had a person suggest NOT to eat the rind. I avoided it for years until one day I ate it by accident and enjoyed it since.
great video!!!
YOU PRONOUNCED GOUDA RIGHT, THANK YOU
-greetings from a person who lives in the country in which Gouda is stated
how long is it safe to keep brie at room temp in a sealed container? thanks!
I appreciate that you don't bait the answer to the video title til the end. it makes me feel like you respect the viewers right to not want to be strung along.
The way he says rinds gives me life
1:06 "Fresh Jesus like ricotta cottage chesee and feta" :D
Had stumbled across this video after trying to figure out why I couldnt get the "paper wrapping" off this brie i just bought.
I always toss the butt of a finished parmesan cheese (only the rind bit) in a tomato sauce for pasta, even if it mostly stays in one chunk and you discard it afterwards, while cooking the sauce it imparts awesome flavor to the sauce
I throw in a rind of parmesan cheese to a pot of minestrone soup and fish it out again before serving. Delicious!
I love the flavor the rind adds.
The rind is the best part of stilton. Wonderful texture and flavour.
What's the sitch on port salut? Is that a rind or some kind of paper? (Love the cheese but I'm a little leery of eating something that actually has the cheesemaker's logo *printed* on it.)
dadoctah This is what I came to this video to find out. Sadly no mention. Apparently the rind is edible wax ( en.wikipedia.org/wiki/Port_Salut ). I'm not sure how safe the inks are but as it tastes vile, I avoid it.
Me, who is allergic to penicillin, just finding out that the mould for cheeses like brie has penicillin in them: I see... A possible nice way to die!
I think it different kind of penicillin ...
different type
Actually the rind on brie cheese is not normally sprayed on but on certain cheep cheeses it often is so that it doesn’t have to be aged as long, the sprayed rind is thicker and chewier
I don't really care for rinds, but grating the rind of parmesan when making alfredo sauce from scratch works pretty nicely.
Creative pronunciation of the words Parmesan and Gouda.. 10pts!
i didnt catch, so is it safe to eat the non natural wax coating? even though it doesnt taste nice?
Wow dude, you’ve come a long way.
Wouldn't eat the wax/plastic rind of most Dutch cheese (like Gouda).
I do. I love me a good bitta Edam rind.
Potato Durp Probably not. It's only a thin layer of plastic. However, sometimes there are antibiotics sprayed on as well, and that's really best not to ingest too much of. So maybe cut it off from now on :)
would the Penicillin rinds cause a reaction to those allergic to it?
We have cheese parties occasionally and have found that very small pieces of cheese make the best samples seeming to blossom in the mouth better than large pieces. Evaluations and comparisons are easier and better. Odd but in this case .... less is more.
Didn’t think about this till now.
I'm allergic to penicillin (it makes me break out in hives) and I had no idea brie contained it, and I often eat brie without any sort of reaction. Can anyone explain this?
Maybe not enough to make a reaction
Your pronunciation of Gouda was surprisingly good for an English speaker, compliments from The Netherlands.
Yes, so much better than saying "goo-da". That makes me cringe.
Now he can learn to pronounce cheese
Please do a video on the nasopharyngeal port.
I never even questioned if it would be bad to eat a rind. I honestly couldn't imagine eating Jarlsberg without it. It is a pain to scrape off the paper though.
Hmmm...I'm not dead yet, & ate a whole baked Camembert last night, rinds & all !😁
Wallace & Gromit would not doubt love the way you say cheese........just hearing you makes me hanker for a nibble of Wensleydale!
The way his mouth moves is very Wallace and Gromit like
I tried for years to appreciate brie, but no matter how fresh it is I get a whiff of ammonia the first bite, rind, center cut, it doesn't matter.
when this man talks, he looks like wallace from wallace and gromit
I guess the real question is how do I tell plastic rind from hard, natural rind?
I love the rind on all cheeses. In some cases I like the rind better than the cheese itself. When I was a kid I used to grate Sardo cheese for my grandfather since I would get to eat the hard rind. Even now when I grate Grana parmesan or peccorino romano I eat the rind. Most of the blue veined cheeses I eat don't have a rind to the best of my knowledge. Or maybe I just eat it out of habit. For me cheese is better than candy or pastry!
I'm allergic to amoxicillin, but I've never gotten sick from the penicillium on brie or camembert.
I always eat cheese with rinds as long as they're dry... Keep your cheese away from water, enough is enough 😉 Also I must say it took me quite awhile before I did because one of our teachers at school thought it's funny to show us the rinds through a microscope 😵 once you see them bacterias run all over the place (there are just as many in the cheese by the way but in the rinds it's a packed house) it takes ages to forget about it. Now remember this is one of the best ways to protect your body! Ever since I've been eating cheese with rinds I never had any use for antibiotics and flu has no grip on me.
So you are saying it’s healthy to eat the brie rinds?
Never shy away from the rind.
I can answer this question in one sentence: You can eat all cheese rinds, just don't eat any synthetic "packaging" material.
Cheese experts who discourage to eat any rinds? Anyone who does that just can not be a cheese expert.
Gruyère rind is great. You can make stock out of Parmesan rind
I always thought eating cheese rinds was akin to eating the cork from a bottle of wine
He was *extra British* in this video
I could watch cheese videos all day.
I like the rinds of blue cheeses the best. The rest, not really. Many not the rind, but the cheese near it tastes really complex.
I just tried laura chenel soft ripened goat cheese creamy brie and it has ammonia.
My first experience I can't stand it and it made me choke and stop breathing from the ammonia. I just learned I'm allergic to penicillin and now I hope I don't die.
i LOVE Parmesan rinds! even with a mild dairy allergy i could live off of wheels of that stuff!
Start nibbling at the center, and munch your way outward, until the flavour is too much. Heh. Fnarr.
Plagg from miraculous: CAMEMBERT YOUR THE CHEESE OF MY dREAMMMSSSSS
Mmmmm Camembert 'Homer Simpson drool'
Thanks
I had to Google wtf a cheese rind was. Thanks.