Q: Are cheese rinds safe to eat?
Oz Says: As long as what's on that platter isn't wrapped in wax, cloth, paper, or straw, dig in. Rinds are often made to be eaten, says Sarah Spira, of the American Cheese Society. The slightly fuzzy, "bloomy" covering of Brie, for instance, helps the cheese soften and mature in flavor. It's created by an edible mold in the penicillin family (but has no medicinal properties). What about cheeses in ash or leaves? Ash is edible, and if the leaves are soft and easy to bite through, that means they're designed to be consumed, too.
Edible Rinds You Might Not Even Know You're Eating
- Brie rinds should be soft and almost fluffy to the touch.
- Gouda is wrapped in wax that won't be delicious but won't hurt you if you accidentally swallow some.
- Manchego is sometimes waxed (like this one). In that case, avoid the rind for taste's sake.
- Stilton rinds are often harder than you'd want to eat, but they're fine to try.
This story originally appeared in the December 2016 issue of Dr. Oz The Good Life.
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