Also cut away natural cheese rind

Cut natural cheese rind thin for hygienic reasons

06/09/2013

If cheese has a naturally rind, it is edible in most cases, but it is advisable to cut it off for hygienic reasons. An expert of the „Aid Consumer Information Service“. Cheeses containing plastic film or paraffin wax, as well as cheese preserves treated with the preservative natamycin, should always be removed as it is harmful to consume.

Natural cheese rind may contain bacteria and dust
Usually a natural cheese rind is edible. However, in some cases, manufacturers apply the preservative natamycin (E 235) to the bark to protect the cheese from mildew. „A natural, untreated cheese rind is harmless to health, but would not be a pleasure in my eyes“, explains Rüdiger Lobitz from „Aid Consumer Information Service“ in Bonn to the news agency „dpa“. Therefore, the expert advises to always cut away the cheese rind of cut and hard cheese thinly. „The bark is aromatic and very hard.“

Even if the bark is edible, it would remove Lobitz. „The cheese rests on the shelf during ripening and is exposed to natural air circulation and is touched, albeit with plastic gloves.“ The cheese rind may come into contact with bacteria and dust and cause problems, especially in people with weakened immune systems and during pregnancy.

On the other hand, the edge of red smear cheese such as Romadur and soft cheeses such as Brie or Camembert are very suitable for consumption. This Käserinde consist of a so-called Kulturschimmelrasen. An ash cover, as is often found in goat cheese from France, prepare no problems, explains the expert.

German experts criticize preservative natamycin on cheese rind
On the other hand, the use of the preservative natamycin is questionable, according to many experts. Lobitz also advises against the consumption of cheese rind, which was treated with the medium used in medicine as a broadband mycotic. „For hard cheeses such as Emmentaler cheese or mountain cheese, for sliced ​​cheese such as Gouda or Edamer and semi-hard cheese such as butter or mushroom cheese, the bark may be treated with natamycin to prevent mold“, he reports. Since natamycin could penetrate up to five millimeters deep into the cheese, the edge should be cut away generously.

Recently, German authorities criticized the lack of information about natamycin to the consumer. The State Food Safety Authority of Mecklenburg-Vorpommern discovered the agent in the bark in almost half of a total of 85 cheese samples. In one sample, even the maximum permitted quantity was exceeded. However, the Scientific Committee on Food (SCF) considers natamycin to be harmless on cheese rind and sausage casings provided the product is only applied to the finished product. However, a maximum of one milligram per square centimeter may not be exceeded. German experts see the use of natamycin much more critical. (Ag)