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What exactly is a cheese rind?

Category: Cheese
Les croutes de nos fromages

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Did you know that at La Fromagerie, we have 4 types of cheese rind? There are many types of cheese rind in the cheese world. But what are these rinds, what is their purpose, how are they formed? Are they edible? We get a lot of questions about these special outer layers, so let’s clear things up.

Washed rind

A washed rind is our most common one, used on most of our firmer cheeses. This one is quite literally created by washing the cheese as often as needed with a brush and water. The cultures the cheese contains will effectively produce a controlled mold and yeast layer that is then washed to smooth it down and give it the even finish needed to preserve the cheeseā€™s unique flavor and texture. Although we donā€™t recommend eating this type of rind due to possible graininess and bitterness, it is perfectly eatable, so the choice is yours!
Croƻte lavƩe

Bloomy rind

A bloomy rind is what coats our brie-styled cheeses. The culture called Penicillium is what creates this cloud-like finish that is, essentially, a mushroom! This rind has a very mild taste and is meant to be eaten and enjoyed alongside the creamy interior of the cheese.
Croƻte fleurie

Mixed rind

A mixed rind refers to a rind that has been bloomed, then washed, then let bloom again. We have one cheese with this rind, and it is our Roubine de Noyan, a brie type. This rind is meant to be eaten as well; it is a little bit more flavorful than the full bloomy rind.
Croƻte mixte

Coating rind

Lastly is our coating rind, which is used for our St-Paulin, Mouton Noir and Port Royal cheeses. These cheeses, being interior ripened, do not develop a rind on their own therefore they must be coated in a protective layer. These rinds are painted with the coating and once the coating dries, it becomes a thin, stretchy-wax texture. Although this coating is nontoxic and tasteless, we do not recommend eating it.
Croƻte d'enduit

No Rind

Our 3 Cristalia cheeses do not have rinds, the reason being that they are interior ripened and vacuum sealed for preservation instead. They are also more easily recognizable this way!
Pas de croƻte

  • ā€œBeautiful cheese storeā€

    ā€œWow, who would believe that just next to the border, away from main roads there is a beautiful cheese store offering unique and delicious cheeses produced right there. Thanks to the American Yelpers who actually wrote reviews about it, as I discovered its existence using Yelp rather then using the colourful local tourist maps. I may have been ignorant that Fromagerie Fritz Kaiser exists, but this is not the case for the rest of the Quebec population.

    The store although very spacious was crowded. People kept coming and buying kilograms of cheeses. Yet service was fast and efficient. The speciality of the fromagerie is raclette, but they also have varieties of other cheeses. Some of the cheeses are available on the counter for tasting. We were also offered to try the cheeses we were interested in, which we ended up buying of course. Prices are competitive. I’m certainly coming back as I did not buy every single cheese type and I definitely feel I have to try them all, including the St Ambroise beer washed one. For now the aged Douanier is the absolute winner! ā€

    Y Dessi V

    Dessi V.

    Yelp

  • ā€œEven if it's out of your way, make a special trip!ā€

    ā€œThe tour guide at nearby Fort Lennox recommended this fromagerie, and we loved it! We grabbed some bread and cookies to go along with our cheeses, then had a picnic lunch on their table across the street. We had a raclette, green peppercorn cheese, and a goat milk brie.

    Even if it’s out of your way, make a special trip!ā€

    Y Catherine H

    Catherine H.

    Yelp