Cheese
Rinds
The rind is formed during the ripening process. It provides protection against humidity loss, harmful bacteria and damage due to handling. Plus, it adds flavour to cheese, and yes - it’s edible!
Washed: Refers to the process by which the rinds of certain cheeses are washed periodically during ripening, resulting in the coppery or beige colour of Mamirolle and Oka.
Bloomy: A white, velvety ring usually found on soft cheeses. It's produced by spraying the cheese surface with penicillium.
Waxed (edible paraffin or non edible): The wax is sprayed on or hand dipped to protect the curd.
Mixed: Refers to a blend of moulds or bacteria or other elements that a producer can use to provide a different rind structure for flavour and aroma.
