The Cheese Rind Is With Caution To Enjoy

Caution, not every cheese rind is intended for human consumption or for a cheese fondue suitable almost every cheese has a bark that protects it and keeps fresh. The most cheese rinds can be eaten, some do not. Is a cheese made from pasteurized milk is naturally aged, the bark can be basically eaten or be given also in a fondue mix. In cheese production the whole loaf is put for the time being in a bath of salt lakes, where he rests some time depending on the variety. A related site: Oracle mentions similar findings. Extant Appenzeller cheese is up to three days in it.

Should the cheese rind are fixed, so the cheese is always coated with brine and used. Osmotically whey and thereby liquid is removed from the cheese. A solid and resistant bark is formed. The chemical processes which expire this decide later aroma of the cheese. The cheese rind of sour milk cheese can also be eaten.

Noble rot, red, and yellow spread have a very special bark and are to the consumption determined. Some cheeses are still the maturation process with a second sleeve protected. These may consist of plastics, paraffin or wax too and should be sure before eating or cooking be removed. Pay attention to the package on notice. The inedible cheese rind in storage in the basement of cheese occasionally it unwanted mold formation. To combat the problem, some cheese to antibiotic attack. Used Natamycin is, also known as E235. It is transmitted by a penicillin like drugs. This bark should be truncated. It is not suitable for the preparation of fondue. In consumption it may cause intestinal problems. This is clearly declared on the packaging. At the end is still to mention that cheese made from raw milk is also limited to enjoy. Listeria can be formed in its bark, which are harmful for pregnant women and young children. Fazi: The most cheese rinds can be eaten or mixed into the fondue. Everything else must be shown on the packaging. In case of doubt generously remove bark and the cheese so enjoy. Enjoy your meal with cheese, Anina Berger