Cheese

Rinds

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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.


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