Fancy cheese question

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jenbusick
jenbusick Posts: 528 Member
in Food and Nutrition
OK, "cheese" for me is typically the pre-sliced, sandwich-ready stuff from Sargento and Kraft, yanno? But yesterday I bought some fancy cheese -- the stuff that comes not-yet-sliced, with the rind still on it (Kaltbach raw-milk gruyere, actually...man that's tasty stuff! It's in the database, too, just in case anybody's curious). I had to buy a slicer, too, since I didn't own one. And I have a question. A few questions, actually.

When I use this cheese, am I supposed to cut the rind off? Slice it but leave it in the rind? How close to the rind is the cheese edible? Anything else I need to know about buying/using cheese this way (I've been contemplating buying parmesan this way and grating it myself, so...)?

I went ahead and sliced some of it today, to make monte cristo sandwiches, as an experiment. OH MY WORD THAT WAS GOOD! And less than 400 calories, too. OH MY WORD THAT WAS GOOD! Never had anything like that before. Yep, been playing with my food :-)

TIA, Jen

Replies

  • teanabean
    teanabean Posts: 168 Member
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    Yum! that stuff is awesome! My husband introduced me to a Swedish cheese. Its hella expensive but worth it! he just cuts the rind off and I think its edible just as close to the rind as you can get
  • photorific
    photorific Posts: 577 Member
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    I haven't had that specific cheese, but in general, yes - the rind is edible. It's really a matter of personal preference. I LOVE brie, and eat the rind... I like the texture contrast. Bon appetit! :drinker:

    Edit - I just re-read and it's a Gruyere... so the rind is just that very thin orange-ish layer, yes?? If so, eat away.
  • determined3138
    determined3138 Posts: 43
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    I love Gruyere and use it in place of swiss. I cut the rind off as close as possible to not waste any cheese. :)
  • jenbusick
    jenbusick Posts: 528 Member
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    I love Gruyere and use it in place of swiss. I cut the rind off as close as possible to not waste any cheese. :)

    My husband said "Gruyere is French Swiss cheese," which made me laugh. That Kaltbach stuff is to DIE for!
  • tigersword
    tigersword Posts: 8,059 Member
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    Rind is optional, it depends on the cheese. Some are harder and less palatable than others, similar to skin on fruit. Also, make sure it's an actual rind and not a wax coating. :laugh:

    Also, you really bought a slicer? Chef's knife, only thing you need for cheese, unless it's an exceptionally hard one, than a chisel could work.

    Gruyere isn't French, it actually IS Swiss. :wink:
  • shesnotthere
    shesnotthere Posts: 117
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    It depends on the cheese, but usually they are edible. There are exceptions - Parmesan rinds for example aren't really edible, but they can be added to soup while it's simmering to add flavor and then removed before serving. For other cheeses it's perfectly ok to not want to eat the rind, even if it is edible. For example, some people love the rinds of brie and Camembert, while others find them unappetizing.
  • melaniecheeks
    melaniecheeks Posts: 6,349 Member
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    Some rinds you can, some not.

    Edam (red wax skin) - peel it off. Camembert or brie (whitish crust) eat! Though you dont have to - my fiance doesn't like that bit. Gruyere I think has a peel off wax variety.

    We live opposite a garden centre/ food market that specialises in local produce. They have a fab cheese counter, and frequently discount by up to 70% near the end of the day, so we love experimenting with new cheeses. Such a variety!
  • infamousmk
    infamousmk Posts: 6,033 Member
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    I eat the rind on my gruyere!
  • kitinboots
    kitinboots Posts: 589 Member
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    I live in France - land of cheese and wine. Mmmmm I'm pretty sure it's my favourite food :)
  • jenbusick
    jenbusick Posts: 528 Member
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    Thanks, y'all! This is really helpful!

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