How To Create A Natural Rind On Your Cheese

Embark on a journey into the fascinating world of cheesemaking with “How to Create a Natural Rind on Your Cheese.” This guide unlocks the secrets to crafting cheeses with beautiful, flavorful, and protective natural rinds. Forget the wax coatings and plastic wraps; we’ll delve into the art and science of coaxing nature to create a unique, edible shield around your homemade creations.

From understanding the different types of natural rinds – like bloomy, washed, and hard rinds – to mastering the crucial steps of aging, washing, and turning, this comprehensive guide equips you with the knowledge and techniques needed. We’ll explore the roles of molds and bacteria, the importance of environmental control, and how to troubleshoot common rind problems. Get ready to transform milk into artisanal cheese with character and complexity.

Understanding Natural Rind Cheese

A natural rind is a crucial characteristic of many artisanal cheeses, contributing significantly to their flavor, texture, and overall experience. This rind develops through the cheese’s interaction with its environment during aging. It’s a dynamic process involving the growth of molds, yeasts, and bacteria on the cheese’s surface, creating a unique and complex flavor profile.

Defining Natural Rind Cheese

Natural rind cheese is distinguished by its rind, which forms organically as the cheese ages. This rind isn’t applied or created artificially; it’s the result of the cheese interacting with the air, humidity, and the environment of the aging room. This interaction allows for the growth of naturally occurring molds, yeasts, and bacteria, which break down the cheese’s surface proteins and fats.

This process gives each cheese a distinctive character.

Differences from Other Rind Types

Unlike natural rinds, other types of cheese coatings are applied to the cheese. These coatings serve different purposes, such as protecting the cheese from drying out or preventing the growth of unwanted molds.

• Waxed Rinds: These are common and are created by dipping the cheese in a wax coating. Waxed rinds are primarily used to seal the cheese, preventing moisture loss and controlling the ripening process. They offer a smooth, uniform surface and don’t contribute significantly to the cheese’s flavor.
• Cloth-bound Rinds: Cheese is wrapped in cloth, often muslin, during aging. The cloth helps to control moisture levels and allows for some air circulation. The cloth itself can become a home for molds and bacteria, influencing the cheese’s flavor.
• Washed Rinds: These rinds are regularly washed with brine, alcohol, or other liquids during aging. This encourages the growth of specific bacteria, like
  -Brevibacterium linens*, which contribute to the cheese’s distinctive aroma and flavor, often associated with pungent, earthy notes.

Examples of Popular Natural Rind Cheeses

Many well-loved cheeses boast natural rinds, each with a unique character shaped by its origin and aging process.

• Comté (France):
• Flavor Profile: Comté is a hard, mountain cheese with a complex flavor profile. It often exhibits nutty, fruity, and slightly sweet notes, with a range of nuances depending on its age.
• Origin: This cheese comes from the Jura Massif region of France.
• Gouda (Netherlands):
• Flavor Profile: Gouda can range from mild and creamy to sharp and caramel-like, depending on its age. The natural rind contributes to its nutty and sometimes crystalline texture.
• Origin: Gouda originates from the Netherlands.
• Cheddar (England):
• Flavor Profile: The flavor of cheddar varies widely based on age, from mild and creamy to sharp and tangy. The natural rind develops slowly and contributes to the cheese’s earthy notes.
• Origin: Cheddar cheese originated in the village of Cheddar, Somerset, England.

Essential Equipment and Ingredients

Creating a natural rind cheese requires a specific set of tools and ingredients. These elements, when combined with proper techniques, facilitate the growth of beneficial molds and bacteria on the cheese surface, leading to the development of a flavorful and protective rind. Careful attention to cleanliness and sanitation is paramount to ensure the success of the cheese-making process and the safety of the final product.

Essential Equipment

Proper equipment is crucial for the successful creation of a natural rind cheese. These tools assist in various stages, from milk handling and curd formation to aging and rind development. Here’s a list of essential equipment:

• Stainless Steel Pot: Used for heating and pasteurizing milk. Stainless steel is preferred due to its non-reactive properties, which prevent unwanted flavors from transferring to the milk. Choose a pot with a heavy bottom to distribute heat evenly.
• Thermometer: A reliable thermometer is essential for accurately monitoring milk and whey temperatures throughout the cheese-making process. Digital thermometers are generally preferred for their ease of use and accuracy.
• Cheese Vat (Optional): A dedicated cheese vat provides precise temperature control and simplifies the curd-making process. While not strictly necessary, it can significantly enhance control and consistency, especially for larger batches.
• Curd Knife: A long, thin-bladed knife, often with wires, is used to cut the curd into specific sizes, influencing the final cheese texture. Different knives may be used for horizontal and vertical cuts.
• Cheesecloth: Used for straining whey from the curds and draining the cheese. Cheesecloth also helps to shape the cheese during the early stages of aging.
• Draining Mat: These mats allow whey to drain away from the cheese while providing air circulation. This helps to dry the surface of the cheese, which is crucial for rind formation. They can be made of plastic or other food-safe materials.
• Cheese Molds: Molds are used to shape the cheese and provide support during the initial draining and aging phases. They come in various shapes and sizes, depending on the desired cheese style.
• Press (Optional): A cheese press applies gentle and even pressure to the cheese, helping to consolidate the curds and expel excess whey. This is particularly important for firmer cheeses.
• Aging Cave or Refrigerator: A controlled environment with specific temperature and humidity levels is essential for aging the cheese and developing the rind. A dedicated aging cave is ideal, but a refrigerator can be adapted.
• Humidity Control Equipment: This includes a hygrometer (to measure humidity) and potentially a humidifier or dehumidifier to maintain the correct humidity levels within the aging environment.
• Brining Container (Optional): For cheeses that require brining, a food-grade container is needed. The container should be large enough to fully submerge the cheese in the brine solution.
• pH Meter (Optional): A pH meter allows for the precise monitoring of acidity during the cheese-making process, helping to ensure the correct environment for rind development.

Essential Ingredients (Beyond Milk and Cultures)

Beyond milk and the specific cultures used to start the cheese-making process, other ingredients play a vital role in creating a natural rind. These ingredients influence the cheese’s flavor, texture, and rind development.

• Salt: Salt is a critical ingredient for several reasons. It controls moisture content, inhibits undesirable bacteria, and promotes the growth of beneficial mold and bacteria on the rind. It also contributes to the flavor of the cheese. Salt can be added directly to the curd, used in a brine, or applied to the surface of the cheese.
• Calcium Chloride (Optional): Used to improve curd formation, particularly when working with pasteurized milk, which can sometimes lack sufficient calcium. It helps the milk coagulate more effectively, leading to a firmer curd.
• Annatto (Optional): A natural food coloring derived from the seeds of the achiote tree. It can be used to impart a reddish-orange color to the cheese, which can influence the appearance of the rind.
• Geotrichum Candidum (Optional): A mold that is often used in combination with other cultures to promote the development of a bloomy rind, such as those found on Camembert and Brie cheeses. It contributes to the characteristic texture and flavor of these cheeses.
• Penicillium Candidum (Optional): Another mold used to create bloomy rinds. It grows on the surface of the cheese, creating a white, velvety coating. Different strains of
  -Penicillium candidum* can influence the flavor and appearance of the rind.
• Brevibacterium linens (Optional): A bacterium used to wash the surface of cheeses like Limburger and Munster. It contributes to the development of a reddish-orange, sticky rind and imparts a pungent aroma and flavor.
• Brine (Salt Water Solution): Used for washing the surface of some cheeses or for immersing the cheese to control moisture and promote rind formation. The salt concentration is crucial for controlling the growth of microorganisms on the rind.

Importance of a Clean Environment and Sterilization Procedures

A clean and sterile environment is non-negotiable for successful cheese-making. Contamination from unwanted bacteria or molds can ruin the cheese, leading to off-flavors, undesirable textures, and even health risks. Strict adherence to sanitation protocols is essential throughout the entire process.

• Cleaning Surfaces: All surfaces that come into contact with the milk, curds, or cheese must be thoroughly cleaned and sanitized. This includes countertops, cutting boards, utensils, molds, and aging shelves.
• Sterilizing Equipment: Sterilization kills all microorganisms, including spores. This is often achieved by boiling equipment in water for a specific time or using a food-grade sanitizing solution.
• Using Sanitizing Solutions: Food-grade sanitizers, such as a diluted bleach solution (followed by thorough rinsing) or a commercial sanitizing agent, are used to sanitize equipment and surfaces. Follow the manufacturer’s instructions for proper dilution and contact time.
• Personal Hygiene: Practicing good personal hygiene is also critical. Wash hands thoroughly with soap and water before handling any cheese-making equipment or ingredients. Wear clean clothing and avoid touching your face or hair during the process.
• Air Quality: Consider the air quality in the cheese-making and aging areas. Minimize drafts and air circulation to prevent the introduction of unwanted microorganisms.
• Dedicated Equipment: Ideally, dedicate specific equipment for cheese-making only. Avoid using the same utensils or equipment for other food preparation, which could introduce contaminants.

The Cheesemaking Process: From Curd to Rind

The journey from milk to a naturally rinded cheese is a fascinating one, a delicate dance of chemistry and craftsmanship. The cheesemaking process is not just about transforming milk into a solid form; it’s about cultivating a living ecosystem on the surface that creates the unique flavors and textures we associate with these cheeses. Understanding each step, from curd formation to aging, is crucial for achieving a beautiful and flavorful natural rind.

Critical Steps Impacting Rind Formation

Several key steps during cheesemaking profoundly influence the development of a natural rind. These steps control the moisture content, pH, and the availability of nutrients on the cheese surface, all of which affect the types of microorganisms that colonize and contribute to rind formation.

• Curd Handling: The way the curds are cut, cooked, and drained directly impacts the final moisture content of the cheese. Higher moisture levels generally favor softer rinds, while drier curds tend to produce harder rinds. For example, a cheese like Camembert, with a high moisture content, will develop a soft, bloomy rind, whereas a drier cheese like Parmesan will develop a hard, natural rind.

• Salting: Salting, whether by dry salting or brining, plays a critical role. Salt inhibits the growth of undesirable bacteria and molds while promoting the growth of beneficial microorganisms that contribute to rind development. The salt concentration also affects the moisture gradient within the cheese, influencing rind texture. For instance, dry-salted cheeses often develop a more complex rind due to the slower, more even distribution of salt.

• Draining: Proper draining is essential. The draining process impacts the cheese’s internal moisture content, which is a major factor in determining the type of rind that will form. Efficient draining leads to a firmer curd, resulting in a drier cheese that favors a harder rind.
• Pressing (if applicable): Pressing, which is used for certain cheese types, further influences moisture content and curd structure. The pressure applied affects the density of the cheese, which, in turn, influences rind formation. A more densely pressed cheese typically has a less porous structure, which can affect the types of microbes that can colonize the surface.

Methods for Handling Curd

Preparing the curd properly is a critical stage in the cheesemaking process. The methods employed directly impact the final cheese structure, moisture content, and ultimately, the type of rind that develops. The techniques used vary widely depending on the desired cheese style.

• Cutting the Curd: The size of the curd pieces influences how much whey is expelled. Smaller curds release more whey, leading to a drier cheese, while larger curds retain more moisture. This step is crucial; smaller curds contribute to harder rinds, while larger curds contribute to softer rinds.
• Cooking the Curd: Cooking the curds gently raises the temperature, further expelling whey and firming the curd structure. The cooking temperature and duration impact the final moisture content and, consequently, the rind. Higher cooking temperatures result in drier cheeses and harder rinds.
• Stirring the Curd: Regular stirring prevents the curds from matting together and ensures even whey expulsion. This promotes uniform moisture content throughout the cheese, which is essential for consistent rind development.
• Draining the Curd: Draining removes the whey, which is a critical step in reducing moisture. The method of draining, whether by using cheesecloth, molds, or other techniques, affects the final moisture content.

Initial Aging Steps: Temperature and Humidity Control

The initial aging period is a crucial phase where the cheese begins to transform, and the rind starts to develop. Careful control of temperature and humidity is essential during this stage to encourage the growth of desired microorganisms and prevent the growth of undesirable ones.

• Temperature Control: Temperature affects the rate of microbial growth and enzymatic activity within the cheese. Cooler temperatures (around 45-55°F or 7-13°C) generally slow down rind development, while warmer temperatures (60-70°F or 15-21°C) accelerate it. The specific temperature range will depend on the cheese type and desired rind characteristics. For example, a washed-rind cheese may require a warmer initial aging period to encourage the growth of Brevibacterium linens.

• Humidity Control: Humidity plays a significant role in determining the moisture content on the cheese surface, which in turn influences the type of rind that forms. High humidity (85-95%) is often preferred for cheeses with soft, bloomy rinds, as it prevents the cheese from drying out too quickly. Lower humidity (75-85%) is often used for harder rinds, allowing the surface to dry and promoting the growth of specific molds and bacteria.

• Airflow: Adequate airflow is essential for distributing humidity and preventing the growth of unwanted molds. The aging room should have proper ventilation or air circulation. For example, a cheese aged in a cave with natural airflow will develop a more complex and diverse rind compared to one aged in a sealed environment.
• Turning and Washing (if applicable): Turning the cheeses regularly ensures even rind development and prevents moisture buildup on one side. Washing the cheese surface with brine or other solutions introduces beneficial microorganisms and helps control the rind’s microbial population.

Promoting Rind Growth

Developing a beautiful and flavorful natural rind is a crucial part of the cheesemaking process. It’s not just about aesthetics; the rind acts as a protective barrier, influences the cheese’s texture and flavor development, and contributes to its overall character. This section delves into the key techniques of washing, brushing, and turning, all vital for fostering a healthy and desirable rind.

Washing the Cheese

Washing the cheese during aging helps control the surface flora, encouraging the growth of desirable molds and yeasts while inhibiting unwanted ones. The choice of washing liquid significantly impacts the rind’s characteristics.The effects of different washing liquids:

• Brine: Washing with a salt brine (typically 3-5% salt) encourages the growth of
  -Brevibacterium linens* and other coryneform bacteria, leading to a reddish-orange, sticky rind and a pungent, often meaty aroma. This is commonly used for washed-rind cheeses like Taleggio or Munster.
• Whey: Using whey (the liquid byproduct of cheesemaking) provides nutrients that support the growth of various surface molds and yeasts. This can create a more complex and diverse rind, potentially leading to a more nuanced flavor profile. The resulting rind can range in color and texture, depending on the specific microbes present.
• Alcohol (Wine, Beer, Spirits): Alcohol washes introduce alcohol to the rind, which can inhibit certain molds and promote others. This can also contribute unique flavors and aromas derived from the alcohol. Wine-washed cheeses often develop a reddish hue, while beer-washed cheeses may have a more yeasty character. The alcohol content of the wash will influence the rind development.
• Water: Washing with water can help to remove excess salt or unwanted surface growth. It’s a gentler approach, often used for cheeses that are not intended to have a strong, washed-rind character.

The washing frequency depends on the type of cheese and the desired rind characteristics. Generally, washing is done every 1-7 days during the initial aging period. The frequency may decrease as the rind matures. When washing, use a clean cloth or sponge dampened (not soaked) with the washing liquid. Gently wipe the entire surface of the cheese, ensuring even coverage.

Brushing the Cheese

Brushing the cheese is a key step in shaping the rind and controlling the surface flora. It helps to remove unwanted molds and yeasts, promote even drying, and encourage the growth of the desired organisms.Purpose and frequency of brushing:

• Purpose: Brushing removes unwanted molds, spreads the desirable microbes, and helps control moisture levels on the rind’s surface. This is crucial for even rind development.
• Frequency: The frequency of brushing varies depending on the cheese type and the desired rind characteristics. Some cheeses, like bloomy-rind cheeses, are brushed very little, while others, like washed-rind cheeses, are brushed more frequently. A typical schedule might involve brushing every 2-7 days during the initial aging phase.

The choice of brush is also important. Use a brush with soft bristles that won’t damage the cheese’s surface. A natural-bristle brush is often preferred. Brush gently, using light pressure, to avoid removing too much of the rind or creating an uneven surface. The direction of brushing doesn’t matter significantly; the goal is to distribute the surface cultures evenly.

Turning the Cheese

Regularly turning the cheese is essential for even aging and rind development. It prevents the cheese from developing flat spots or uneven moisture distribution.Best practices for turning the cheese:

• Frequency: During the initial aging period, turn the cheese daily or every other day. As the rind develops and the cheese ages, the frequency can be reduced to once or twice a week.
• Technique: Carefully lift the cheese and flip it over. Ensure the cheese is placed back in the aging environment with equal exposure to air and humidity on all sides.
• Surface Contact: If the cheese is placed on a surface (like a wooden board), ensure the surface is clean and that the cheese doesn’t stick to it. Consider using cheese mats or turning the cheese on clean surfaces.
• Observation: While turning, observe the cheese for any signs of mold growth, moisture issues, or other irregularities. This allows for timely adjustments to the aging environment or washing/brushing schedule.

Turning is a simple but critical step. The cheese should be handled gently to avoid damage to the rind. Proper turning ensures that the cheese ages evenly and develops the desired flavor and texture.

Culturing the Rind

Culturing the rind is where the magic truly happens, transforming a simple cheese into a complex and flavorful creation. The molds and bacteria that colonize the surface are responsible for the distinctive aromas, textures, and appearances that define different natural rind cheeses. This section delves into the fascinating world of these microscopic organisms and how to nurture them.

Types of Molds and Bacteria in Rind Development

The surface of a natural rind cheese is a dynamic ecosystem, populated by a diverse array of microorganisms. These organisms work together, contributing to the cheese’s unique characteristics.

• Geotrichum candidum: This yeast-like fungus is often the first to colonize the rind. It creates a velvety, white or slightly off-white surface. Geotrichum consumes lactic acid, raising the pH of the rind and creating a more hospitable environment for other molds and bacteria. This process helps to soften the cheese from the outside in.
• Penicillium candidum: This is the primary mold responsible for the characteristic white rind of cheeses like Brie and Camembert. It grows quickly, forming a dense, white layer. Different strains of Penicillium candidum can produce rinds with varying textures and appearances. For example, some strains might result in a fluffy rind, while others produce a more compact one.
• Penicillium glaucum: While less desirable than P. candidum in some cases, P. glaucum can contribute to the development of blue cheese rinds. It often presents as blue, green, or gray-green mold. It is important to control the growth of P. glaucum in cheeses where a white rind is desired, as it can spoil the appearance and flavor.
• Brevibacterium linens: This bacterium is the star of washed-rind cheeses like Munster and Taleggio. It produces the characteristic orange or reddish-brown color and pungent aroma. B. linens thrives in humid environments and consumes amino acids, contributing to the complex flavors of these cheeses.
• Yeasts: Various yeasts, such as Debaryomyces hansenii, also play a role. They can contribute to flavor development and help to control the growth of undesirable molds. Yeasts often appear as a thin, slightly sticky film on the rind.

Introducing and Encouraging Culture Growth

Introducing and nurturing the right cultures is crucial for developing a successful natural rind. The environment you create and the methods you use will determine which organisms thrive.

• Starting with a Good Culture: Purchase commercial cheese cultures from reputable suppliers. These cultures are often freeze-dried and contain specific strains of molds and bacteria. Follow the manufacturer’s instructions for rehydrating and using the culture.
• Creating the Right Environment: Humidity is key. Aim for a humidity level of 80-95% in your cheese cave or aging environment. This prevents the rind from drying out and encourages microbial growth. Temperature is also important; generally, aging cheeses at 50-55°F (10-13°C) is suitable for many natural rind varieties.
• Washing the Rind (for washed-rind cheeses): For washed-rind cheeses, the surface is washed regularly with a brine solution containing salt and sometimes other cultures, like B. linens. This washing encourages the growth of the desired bacteria and helps to control other organisms. The frequency of washing varies depending on the cheese and the desired outcome.
• Brushing the Rind: Brushing the rind with a soft brush helps to remove excess moisture and promote air circulation. This can encourage the growth of certain molds and bacteria.
• Turning the Cheese: Regularly turning the cheese ensures even rind development and prevents moisture from accumulating on one side.
• Using a Starter Cheese: Some cheesemakers use a “starter cheese” approach. A small piece of cheese with a desirable rind is placed in the aging environment to help inoculate the other cheeses. This can accelerate the colonization of beneficial microbes.

Visual Signs of Healthy and Unhealthy Rind Development

Observing the rind’s appearance, texture, and smell is crucial for monitoring its development and identifying any problems.

• Healthy Rind Characteristics:
  • Color: The color should be consistent with the type of cheese. For example, a Brie should have a white rind, while a washed-rind cheese should be orange or reddish-brown.
  • Texture: The texture should be appropriate for the cheese. A Brie rind should be velvety, while a washed-rind cheese might be slightly sticky.
  • Smell: The smell should be pleasant and characteristic of the cheese type. For example, a washed-rind cheese should have a pungent, slightly barnyard-like aroma.
• Unhealthy Rind Characteristics:
  • Undesirable Colors: The presence of off-colors, such as green, black, or excessive mold growth, can indicate problems. Black mold is often a sign of contamination and should be addressed immediately. Green mold can also be undesirable and may indicate an imbalance in the rind’s microbial community.
  • Off-Textures: A slimy, overly wet, or excessively dry rind can indicate problems. Slime may suggest the presence of undesirable bacteria. Excessive dryness can lead to cracking and uneven rind development.
  • Unpleasant Smells: Ammonia-like or overly strong odors can indicate problems. An overly ammoniacal smell may suggest that the cheese is breaking down too quickly or that the rind is not developing correctly.
• Addressing Problems:
  • Mold Problems: If undesirable molds appear, gently brush them off. Increase air circulation or lower the humidity to discourage their growth.
  • Slime: Wipe the rind with a salt brine solution. Increase air circulation.
  • Ammonia: Increase air circulation. The cheese may be too warm or the humidity may be too high.

Controlling the Environment

The environment in which your cheese ages is absolutely critical to the development of a beautiful and flavorful natural rind. Temperature and humidity work in tandem to influence the growth of the desired molds and bacteria, and to control moisture loss. Understanding and managing these factors is essential for successful natural rind cheesemaking.

Ideal Temperature Ranges for Aging Cheese

Different types of natural rind cheeses thrive in different temperature ranges. These temperature variations directly affect the rate of ripening and the activity of the microorganisms responsible for rind development. Maintaining the correct temperature is paramount for achieving the desired texture, flavor, and appearance.* Bloomy Rind Cheeses (e.g., Brie, Camembert): These cheeses typically prefer a cooler environment, often between 4-8°C (39-46°F). This lower temperature slows down the ripening process, allowing the bloomy rind to develop gradually and evenly.* Washed-Rind Cheeses (e.g., Taleggio, Epoisses): These cheeses often age at a slightly warmer temperature, around 10-14°C (50-57°F).

The higher temperature encourages the growth of the bacteria that contribute to the characteristic aroma and flavor of these cheeses, as well as helping the rind to soften.* Hard Cheeses (e.g., Gruyère, Cheddar): Hard cheeses often require cooler aging environments, similar to bloomy rind cheeses, generally between 7-13°C (45-55°F). Cooler temperatures allow for slow moisture loss and the development of a firm, flavorful rind.

Some may also benefit from a slightly warmer temperature during the early stages of aging to promote initial rind development.* Blue Cheeses (e.g., Roquefort, Stilton): Blue cheeses often age in cooler environments, around 7-10°C (45-50°F), similar to hard cheeses. The cooler temperature allows for the slow development of the blue mold and reduces the rate of moisture loss.

The Role of Humidity in Rind Development

Humidity plays a crucial role in natural rind development by controlling the rate of moisture loss from the cheese. Proper humidity levels prevent the cheese from drying out too quickly, which can lead to a cracked rind, and also prevent excessive moisture, which can promote the growth of undesirable molds.* Too Low Humidity: This will cause the cheese to dry out too quickly.

The rind will become hard, crack, and potentially inhibit the growth of desired molds and bacteria.* Too High Humidity: This can lead to excessive moisture on the surface of the cheese. This can encourage the growth of unwanted molds and bacteria, potentially spoiling the cheese.* Optimal Humidity: The ideal humidity levels vary depending on the cheese type, but generally, a range of 80-95% is considered optimal for natural rind cheeses.To maintain the correct humidity, cheesemakers often use specialized aging rooms or controlled environments.

Using a hygrometer to measure humidity is crucial, and adjustments can be made using humidifiers or dehumidifiers, depending on the need. Cheese caves or even a refrigerator with appropriate humidity control can work well. The goal is to maintain a stable environment that supports the desired rind development.

Optimal Aging Conditions for Several Natural Rind Cheese Varieties

The following table provides a guide to the optimal aging conditions for several natural rind cheese varieties. These are general guidelines, and slight variations may be necessary depending on specific recipes and environmental factors.

Cheese Variety	Temperature (°C)	Humidity (%)	Aging Time (Weeks/Months)
Brie	4-8	90-95	4-8 weeks
Camembert	4-8	90-95	3-6 weeks
Taleggio	10-14	90-95	6-10 weeks
Epoisses	10-14	90-95	6-8 weeks
Gruyère	7-13	85-90	3-12+ months
Cheddar	7-13	75-85	2-18+ months
Roquefort	7-10	90-95	2-3 months
Stilton	7-10	90-95	2-3 months

Troubleshooting Rind Problems

Developing a natural rind is a rewarding process, but it can also present challenges. Mold growth, discoloration, and other issues can arise, potentially affecting the cheese’s flavor and appearance. Understanding common problems and how to address them is crucial for success. This section provides insights into identifying, preventing, and correcting rind issues, ensuring your cheese develops beautifully and tastes delicious.

Mold Overgrowth

Mold is essential for many natural rinds, but excessive or undesirable mold can spoil the cheese. Identifying and managing mold overgrowth is key to maintaining quality.Mold overgrowth can manifest in several ways:

• Unwanted Mold Species: The presence of molds like
  -Penicillium glaucum* can lead to off-flavors and undesirable textures. These molds often appear as blue, green, or black patches.
• Excessive Growth of Desired Molds: Even beneficial molds, such as
  -Penicillium candidum*, can become problematic if they grow too aggressively, leading to a slimy rind or overpowering flavors.
• Spotting and Discoloration: Unusual spots or discoloration, such as pink, orange, or yellow hues, can indicate the presence of unwanted bacteria or molds.

Preventing mold overgrowth involves several strategies:

• Maintaining Proper Humidity and Temperature: The ideal conditions vary depending on the cheese type, but generally, humidity should be between 75-95% and the temperature between 50-55°F (10-13°C). Consistent monitoring and adjustments are essential.
• Good Air Circulation: Adequate airflow helps prevent mold from settling and growing excessively. Use a fan to circulate air within the aging environment.
• Regular Washing and Brushing: Regularly wash or brush the cheese rind with a brine solution to control mold growth and encourage the development of desired molds.
• Using Starter Cultures and Rind Washes: Introduce beneficial molds and bacteria through starter cultures or rind washes to outcompete undesirable microorganisms.
• Sterilizing Equipment: Thoroughly clean and sanitize all equipment, including aging shelves and surfaces, to prevent contamination.

If mold overgrowth occurs, take the following steps:

• Identify the Mold: Try to identify the type of mold present. Reference cheese-making resources or consult with an expert if necessary.
• Adjust the Environment: Increase airflow, reduce humidity, or adjust the temperature to discourage unwanted mold growth.
• Wash or Brush the Rind: Gently wash or brush the rind with a brine solution to remove excess mold.
• Apply a Rind Wash: Apply a rind wash containing beneficial bacteria or molds to help re-establish a healthy rind.
• Monitor Closely: Keep a close eye on the cheese to ensure the problem doesn’t return. If the overgrowth persists or worsens, consider discarding the cheese.

Undesirable Colors and Discoloration

Rind discoloration can be caused by various factors, including the presence of unwanted microorganisms, changes in pH, or environmental conditions. Addressing discoloration promptly is important for maintaining the cheese’s appearance and flavor.Common causes of rind discoloration include:

• Pink or Red Discoloration: This can be caused by the growth of
  -Brevibacterium linens*, which is often desirable in washed-rind cheeses, but can become excessive and lead to a strong, ammonia-like odor.
• Orange or Yellow Discoloration: This can be due to the presence of
  -Geotrichum candidum* or other yeasts, or even the development of
  -B. linens* in different conditions.
• Green or Blue Discoloration: Indicates the presence of unwanted mold species, as previously discussed.
• Black or Brown Discoloration: Can be caused by the growth of certain molds or bacteria, or by the oxidation of the cheese.

Preventing undesirable colors involves:

• Controlling Humidity and Temperature: Maintaining the correct environmental conditions helps to prevent the growth of unwanted microorganisms.
• Using Starter Cultures and Rind Washes: Introducing beneficial microorganisms can help to outcompete those that cause discoloration.
• Washing and Brushing: Regular washing or brushing with a brine solution can help to control the growth of unwanted microorganisms.
• Monitoring Air Circulation: Adequate airflow helps to prevent the growth of mold and bacteria.

If discoloration occurs, consider the following actions:

• Identify the Cause: Try to determine the cause of the discoloration by examining the cheese and researching potential culprits.
• Adjust the Environment: Modify the temperature, humidity, and airflow to discourage the growth of the offending microorganisms.
• Wash or Brush the Rind: Gently wash or brush the rind with a brine solution to remove the discoloration.
• Apply a Rind Wash: Apply a rind wash containing beneficial bacteria or molds to help re-establish a healthy rind.
• Monitor Closely: Keep a close eye on the cheese to ensure the problem doesn’t return.

Rind Cracking and Drying

Cracking and drying of the rind can compromise the cheese’s texture and flavor. This is often caused by insufficient humidity, excessive airflow, or uneven drying.Common causes of rind cracking and drying:

• Low Humidity: Insufficient humidity can cause the rind to dry out and crack.
• Excessive Airflow: Too much airflow can lead to rapid drying of the rind.
• Uneven Drying: Uneven drying can cause stress on the rind, leading to cracks.

Preventing rind cracking and drying involves:

• Maintaining Proper Humidity: Ensure the humidity in the aging environment is within the recommended range for the cheese type.
• Controlling Airflow: Use a fan to circulate air, but avoid excessive airflow that can dry out the rind.
• Turning the Cheese Regularly: Regularly turning the cheese helps to ensure even drying.
• Adjusting the Environment: Adjust the temperature and humidity to slow down or speed up the drying process as needed.

If rind cracking or drying occurs:

• Increase Humidity: Increase the humidity in the aging environment to help rehydrate the rind.
• Reduce Airflow: Reduce the airflow to slow down the drying process.
• Brush with Brine: Brush the rind with a brine solution to help rehydrate it.
• Monitor Closely: Keep a close eye on the cheese to prevent further cracking or drying.

Off-Flavors and Aromas

Off-flavors and aromas can arise from various issues, including contamination, the growth of undesirable microorganisms, or improper aging conditions. Identifying the source of the off-flavors and aromas is essential for addressing the problem.Common causes of off-flavors and aromas:

• Contamination: Introduction of unwanted bacteria or molds.
• Undesirable Microorganism Growth: The presence of microorganisms that produce off-flavors.
• Improper Aging Conditions: Temperature and humidity outside the optimal range.

Preventing off-flavors and aromas:

• Maintaining Sanitation: Strict hygiene practices during the cheesemaking process.
• Using Starter Cultures and Rind Washes: Promoting beneficial microorganisms.
• Controlling the Environment: Maintaining optimal temperature, humidity, and airflow.

Addressing off-flavors and aromas:

• Identify the Cause: Determining the source of the off-flavors and aromas.
• Adjust the Environment: Modifying the aging conditions.
• Discard if Necessary: If the off-flavors are severe or the cheese is unsafe, discard it.

Managing Cheese with an Undesirable Rind

Sometimes, despite your best efforts, a cheese rind may develop in a less-than-ideal way. It’s essential to know how to manage such cheese and determine if it’s salvageable.Tips for managing cheese with an undesirable rind:

• Assess the Severity: Evaluate the extent of the problem. Is it a minor discoloration, or is the rind severely affected?
• Evaluate the Interior: Check the cheese’s interior for any signs of spoilage, such as off-colors, textures, or odors.
• Consider the Cheese Type: Some cheese types are more forgiving than others. For example, a bloomy rind cheese might tolerate some minor imperfections, while a washed-rind cheese may require more careful management.
• Trim the Rind: If the problem is localized, you may be able to trim away the affected portion of the rind.
• Wash the Rind: Washing the rind with a brine solution can sometimes remove undesirable molds or bacteria.
• Adjust Aging Conditions: Adjust the temperature, humidity, and airflow to slow down or reverse the problem.
• Consult with an Expert: If you are unsure about what to do, consult with a cheesemaking expert for advice.
• Know When to Discard: If the cheese is severely affected or shows signs of spoilage, it’s best to discard it. Safety is always the top priority.

Variations and Techniques

Creating a natural rind cheese opens up a world of possibilities, allowing for a diverse range of textures, flavors, and appearances. The final character of the rind is influenced by various factors, including the cheesemaking process, the environment in which the cheese matures, and the cultures introduced. Understanding these variations enables cheesemakers to craft cheeses with distinct personalities.Different rind styles offer unique sensory experiences.

These styles can be broadly categorized, each presenting a distinct profile shaped by the methods used in their creation.

Bloomy Rinds

Bloomy rinds are characterized by a soft, downy, and often white or cream-colored surface. This appearance is the result of a mold, typically

• Penicillium candidum* or
• Penicillium album*, which grows on the cheese’s surface. These molds contribute to the cheese’s flavor and texture, often resulting in a creamy interior.

Cheeses showcasing bloomy rinds include:

• Brie: A classic example, Brie features a white, edible rind and a creamy, buttery interior.
• Camembert: Similar to Brie, Camembert has a bloomy rind, but often possesses a more earthy and mushroomy flavor.
• Saint-Marcellin: This cheese, often sold in small ceramic pots, has a bloomy rind that develops as it ages.

The characteristics of bloomy rind cheeses are:

• Appearance: Covered in a soft, white, or cream-colored downy mold. The rind can be thin and delicate.
• Texture: The rind is soft and edible. The interior of the cheese typically becomes increasingly creamy and runny as it ripens.
• Flavor Profile: Flavors range from mild and mushroomy to earthy and slightly ammonia-like, depending on the cheese and its age. The rind contributes a distinct flavor that complements the interior.

Washed Rinds

Washed rind cheeses undergo a process where the cheese surface is regularly washed with a brine solution, alcohol (like beer, wine, or brandy), or a combination of both. This washing encourages the growth of specific bacteria, primarily

Brevibacterium linens*, which gives the rind its characteristic color, aroma, and flavor.

Examples of washed rind cheeses include:

• Taleggio: A washed-rind cheese from Italy, Taleggio is known for its pungent aroma and creamy texture.
• Munster: Originating from the Vosges mountains, Munster has a distinctive orange rind and a strong, savory flavor.
• Époisses: This French cheese is washed with Marc de Bourgogne, resulting in a sticky, orange rind and a rich, complex flavor.

The key characteristics of washed rind cheeses are:

• Appearance: The rind typically ranges in color from orange to reddish-brown, often appearing slightly sticky or moist.
• Texture: The rind can be slightly sticky and soft, while the interior of the cheese varies in texture from creamy to firm depending on the type and age.
• Flavor Profile: Washed rind cheeses often have strong, savory flavors that can range from meaty and bacon-like to pungent and earthy. The aroma is typically quite strong, sometimes even overpowering.

Hard Rinds

Hard rinds are typically developed through a combination of factors, including pressing the cheese, aging it in a cool, dry environment, and often, the presence of specific cultures. The cheese’s surface dries out, creating a firm, protective rind. These rinds can be natural, developing from the environment and the cheese’s own cultures, or treated with wax or other coatings for protection.Examples of hard rind cheeses include:

• Cheddar: A classic example, Cheddar develops a firm, natural rind over time.
• Parmesan (Parmigiano-Reggiano): This cheese has a hard, granular rind that is inedible.
• Gouda: Gouda can have a natural rind or be coated in wax, but the aging process contributes to a hard, protective exterior.

The defining characteristics of hard rind cheeses are:

• Appearance: The rind is typically firm, dry, and may be a variety of colors depending on the cheese and aging conditions. It can be smooth or slightly textured.
• Texture: The rind is hard and often inedible. The interior of the cheese can vary in texture, from firm and smooth to crystalline and crumbly.
• Flavor Profile: The flavor profile is dependent on the type of cheese and its age. Flavors range from mild and nutty to sharp and complex. The rind itself doesn’t contribute much flavor.

Aging and Maturation: The Time Factor

The aging process is where the magic truly happens in cheesemaking. It’s during this phase that the curd transforms, developing the complex flavors and textures that define a natural rind cheese. The duration of aging, coupled with environmental factors, dictates the final character of the cheese. Patience is key; time allows the enzymes and microorganisms to work their wonders.

Flavor and Texture Development

The aging time profoundly influences both the flavor and texture of natural rind cheeses. The longer the cheese ages, generally, the more intense and complex the flavors become. The texture also evolves, shifting from firm and fresh to softer, creamier, or even crumbly, depending on the cheese type and aging conditions.

Changes During Aging

During aging, several key changes occur within the cheese:* Proteolysis: Enzymes break down proteins, creating peptides and amino acids. These compounds contribute to the development of savory, umami flavors.* Lipolysis: Fats are broken down, releasing fatty acids. These contribute to the complex flavor profile, providing notes of butter, nuts, and even floral aromas.* Moisture Loss: The cheese loses moisture, concentrating flavors and affecting the texture, often leading to a firmer consistency.* Rind Development: The rind itself undergoes changes, with the growth of molds and bacteria contributing to both flavor and texture.

The rind also acts as a barrier, controlling moisture loss and influencing the cheese’s internal environment.

Aging Stages of a Specific Cheese: Gruyère

Let’s examine the aging stages of Gruyère, a classic Swiss cheese, to illustrate how time impacts the cheese’s characteristics:* 1-3 Months (Young Gruyère): The cheese is relatively mild, with a slightly sweet and nutty flavor. The texture is firm and dense. The rind is developing, with a pale, yellowish color.* 4-6 Months (Semi-Aged Gruyère): The flavor intensifies, developing more pronounced nutty and fruity notes.

The texture softens slightly. The rind becomes more defined, with a slightly rougher texture.* 7-9 Months (Aged Gruyère): The flavor becomes more complex, with earthy, savory, and even slightly pungent notes emerging. The texture is still firm but with a more crystalline structure. The rind is darker and may exhibit a slightly uneven appearance.* 10+ Months (Extra-Aged Gruyère): The flavor is intensely complex, with pronounced savory, nutty, and even spicy notes.

The texture becomes crystalline and crumbly, with the presence of tyrosine crystals (protein crystals). The rind is darker and harder.

Storage and Care of Natural Rind Cheese

Now that your natural rind cheese has aged to perfection, proper storage and handling are crucial to maintain its quality and flavor. These practices will ensure your cheese remains a delightful culinary experience, from the first cut to the last bite.

Maintaining Optimal Storage Conditions

After the aging process, the environment continues to influence the cheese. Temperature, humidity, and airflow all play a role in how the cheese matures and develops its flavor profile.

• Temperature Control: The ideal storage temperature for most natural rind cheeses is between 40-50°F (4-10°C). This range slows down the aging process, preventing the cheese from drying out or becoming overly ripe too quickly. A dedicated cheese drawer in a refrigerator is often the best option, as it provides a more stable temperature than the main compartment.
• Humidity Management: Maintaining proper humidity is essential to prevent the rind from drying out and cracking or, conversely, from becoming overly moist and developing unwanted molds. Aim for a humidity level of 80-90%. You can achieve this by using a crisper drawer in your refrigerator or by storing the cheese in a cheese-specific storage container with a lid.
• Airflow Considerations: While cheese needs some airflow to “breathe,” excessive exposure to air can dry it out. Wrap the cheese loosely in cheese paper or parchment paper, then place it in a container. Avoid wrapping the cheese tightly in plastic wrap, as this can trap moisture and promote mold growth.
• Placement in the Refrigerator: Avoid storing cheese near strong-smelling foods, as it can absorb those odors. Keep the cheese away from raw meats and seafood to prevent cross-contamination.

Handling and Cutting Natural Rind Cheese

How you handle and cut your natural rind cheese directly impacts its quality and the enjoyment of eating it. Here’s how to approach these tasks:

• Gentle Handling: Handle the cheese gently to avoid damaging the rind or altering its texture. Avoid dropping or bumping the cheese.
• Clean Utensils: Always use clean knives and cutting boards to prevent contamination. This is especially important for cheeses with active rinds.
• Proper Cutting Techniques: The cutting method depends on the cheese’s shape and desired presentation. For wedges, cut from the center outward, ensuring everyone gets a portion of the rind and the paste. For wheels, cut wedges from the center, leaving the rind intact to help preserve moisture. For rectangular blocks, slice from the end, perpendicular to the rind.
• Rind Considerations: The rind is an integral part of the cheese’s flavor profile. Some rinds are edible and delicious, while others are best discarded. Research the specific type of cheese you have to determine the edibility of the rind. If the rind is edible, enjoy it! It adds texture and complexity. If it’s not edible, simply trim it off before eating.

• Re-wrapping after Cutting: After cutting, re-wrap the remaining cheese in fresh cheese paper or parchment paper to maintain its moisture and protect it from drying out.

Best Practices for Storing and Serving Natural Rind Cheese:

• Storage: Store natural rind cheeses in a dedicated cheese drawer or a container with a lid in the refrigerator at 40-50°F (4-10°C) with 80-90% humidity. Wrap the cheese loosely in cheese paper or parchment paper.
• Handling: Handle cheese gently and use clean knives and cutting boards.
• Cutting: Cut wedges from the center outward for wedges, or slice from the end for rectangular blocks.
• Serving: Bring cheese to room temperature (60-70°F/16-21°C) for about 30-60 minutes before serving to allow the flavors to fully develop.
• Rind: Research the specific type of cheese to determine if the rind is edible.
• Leftovers: Re-wrap cut cheese in fresh cheese paper or parchment paper.

End of Discussion

In conclusion, creating a natural rind on your cheese is a rewarding endeavor that merges art and science. By understanding the process, from curd to rind, and embracing the nuances of aging and environmental control, you can produce cheeses that are not only delicious but also visually stunning. Armed with this knowledge, you’re well-equipped to embark on your cheesemaking journey and enjoy the fruits of your labor.

Now, go forth and create your own edible masterpieces!