We explain if the consumption of the cheese crust has health risks or if it can be consumed without worrying.
“Can we eat cheese crust?” . This is the question that comes back constantly when you find yourself facing the cheese department of the supermarket! In France, where cheese is a real culinary institutionsome beliefs have hard skin. And with the impressive diversity Cheeses from France, it is not surprising that consumption rules vary from product to product.
Beyond the tastes in themselves, there are also some Principles to be respected. The cut In particular, one of the acts of good manners at the table. We appreciate not to be systematically endowed with the cheese crust If the guests were used in the rules of the art.
Let’s face it, the cheese crust is not the part that everyone is tearing. Some around it carefully, especially because of its taste (its aroma and its texture may surprise), but also by doubt: Is it really edible?
The continuation after this advertisement
Life in the cheese crust!
Images and videos of micro insects or bacteria circulating cheerfully in galleries dug on the cheese crust traumatized more than one person. It was only necessary to make quick shortcut With other very specific specialties such as the famous Casu Martzu de Sardinia and its asticots.
But there is, however, nothing abnormal to that. Indeed, the production and l‘refining many French cheeses involve microorganisms Or even mites that develop in particular on the cheese crust. This contributes to the preservation and at the good maturation product.
This barrier also allows the cheese to be not contaminated by other organizations which are much less desirable. Consuming the crust of a cheese therefore has in itself Nothing dangerous. No poisoning specifically linked to this habit is noted.
The continuation after this advertisement
Tips to better break the crust
Do not worry if you are used to eat the crust cheese. It is even a source of good probiotics For the digestive system. Taste level, it contributes to thetaste experience. The thickness and texture can be factors impacting the choice of each.
However, there are cheeses of which this peripheral layer should above all not be removed. Cut it cheese crust on one Camembertand Brie or even a Maroilles (among others), It is to remove part of the identity of the product.
For other typical cheeses Reblochon or even for the Saint-Nectairethe crust also brings a real taste interest. When it is done thickeron inches For example, its consumption can be less pleasant, but it is A matter of taste.
The continuation after this advertisement
In the case of certain cheeses with pressed pasta such as a County refined or a Gruyèreèrethe very hard crust is difficult to chew. However, it can be used for soup. No waste! Obviously, the synthetic crusts wax not to be eaten !
Read also:
Kitchen editor
For me, cooking is a perfect way to create a link and discover new cultures. Combining travel and culinary explorations is obvious. Unpublished flavors and …
