Another day, another delightful tangle of letters and definitions to unravel! There’s nothing quite like the satisfaction of cracking a particularly stubborn
crossword clue
, is there? Today’s session led us down a truly delectable path, straight into the fascinating, flavorful world of artisanal cheesemaking. The
crossword puzzle clue
that sparked this exploration was a real gem, prompting us to ponder a culinary concept that’s both common and surprisingly nuanced: cheese with an edible rind.
It’s a topic that might seem straightforward at first glance, but delve a little deeper, and you discover a rich tapestry of tradition, microbiology, and pure sensory delight. When you encounter a
crossword clue
like this, it’s not just about recalling a specific name; it’s about understanding the very nature of cheese and its remarkable outer layer.
So, what makes a cheese rind edible, and why do some boast this delightful quality while others are best left untouched? The answer lies largely in the cheesemaking process itself. Edible rinds aren’t just an afterthought; they are an integral part of the cheese’s maturation, contributing significantly to its aroma, texture, and complex flavor profile.
Broadly, edible rinds fall into a few primary categories. There are the bloomy rinds, perhaps the most iconic example of an edible exterior. These are typically soft-ripened cheeses, often inoculated with cultures like
Penicillium candidum
. This benevolent mold creates that characteristic fuzzy, white bloom on the surface. Far from being a flaw, this rind is a living, breathing part of the cheese, actively breaking down the proteins and fats within, transforming the cheese from the outside in. The result is a creamy, often gooey interior and a rind that offers earthy, mushroomy, or sometimes even slightly vegetal notes, complementing the richness of the paste. Next time you’re solving a
crossword clue
related to soft cheeses, think of these beauties.
Then we have the washed rinds. These cheeses undergo a unique aging process where their surfaces are regularly washed, often with brine, beer, wine, or spirits. This washing encourages the growth of specific bacteria, notably
Brevibacterium linens
, which are responsible for the pungent, often “stinky” aromas associated with these cheeses. But don’t let the aroma deter you! The rinds of washed-rind cheeses are typically soft, sticky, and vibrant in color – ranging from orange to reddish-brown – and are absolutely edible, adding a depth of savory, meaty, or umami flavor that perfectly balances the often creamy, robust interior. They’re a favorite subject for a tricky
crossword clue
for a reason!
Finally, there are natural rinds, found on many aged, harder cheeses. These rinds form simply from exposure to the cellar environment, developing a robust, often rustic texture. While not all natural rinds are pleasant to eat (some can be quite thick or tough), many are perfectly edible, adding a nutty, earthy, or even tangy complexity. Think of the beautifully craggy exteriors of some aged cheddar or alpine-style cheeses; these contribute to the cheese’s overall character. Identifying these characteristics can be key to unlocking the answer to a challenging
crossword clue
.
Understanding the intricacies of cheese rinds not only enhances our appreciation for these culinary masterpieces but also sharpens our skills for solving future puzzles. Because when a
crossword clue
points to something as specific as “cheese with an edible rind,” knowing the science and artistry behind it gives you that undeniable edge. It’s a wonderful reminder that every crossword is an opportunity to learn something new, often something incredibly delicious!
Available Answers:
BRIE.
Last seen on the crossword puzzle: Washington Post Crossword -Wednesday’s Daily By Gerry Wildenberg / Ed. Patti Varol