04/08/2026
Naturally made cheeses vary in shape, size, taste and of course texture - both internal and external. The different types of rinds might come across as confusing to many. And with that arises the question - whether they are edible or not, whether they should be consumed or discarded.
We have broken things down here visually, to give you an idea of the various kinds of rinds one may encounter when it comes to artisanal cheeses. The first four types of rinds are completely edible and adds to the flavour profile and texture of the final cheese. However, what needs to be kept in mind is that these cheeses are living entities, thus, ever evolving with their microbial activities.
Some leaf wrapped cheeses are edible (like the one pictured here) while others may have a mere outer covering of a leaf aiding in the aging process. The latter type of rind needs to be discarded. Cheese wax is a synthetic coating used to arrest any microbial action while the cheese wheel ages and this rind needs to be discarded prior to consumption. This method of coating cheese with wax is used by many commercial cheese makers and some natural cheese makers as well.
Do check our website to know more about the cheeses we make and the different types of rinds we work with.
(Natural cheese, natural rind, cheese rind, edible rind, artisan cheese, know your cheese, small batch)
