"On a single crumb of cheese rind there are more than 10 billion microbes: that's more microbial cells than there are people on Earth. Cheese rind is an intensified expression of the cheese, with a powerful flavour and highly concentrated community of good bacteria, yeast and mould."
"Though it can be intense, it's almost always edible, unless it's grown new mould or contains synthetic plastic, wax or cloth, which should be removed. Like an apple or slice of bread, the skin, crust or rind add texture, flavour and nutrients to the eating experience."
"Blue cheese rind is a flavour bomb that can be a little intense by itself, but when mixed into this super simple French-style vinaigrette comes into its own. This creamy, funky dressing is great on a number of dishes."
Cheese rind contains over 10 billion microbes, surpassing the global human population. It enhances flavor and texture but is often discarded. While some rinds can be intense, they are generally edible unless contaminated. Rinds add nutrients and can be creatively used in recipes, such as blue cheese rind vinaigrette, which transforms waste into a flavorful dressing. This vinaigrette pairs well with various dishes, showcasing the potential of cheese rinds in culinary applications.
Read at www.theguardian.com
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