Why Do Some Cheeses Have Rinds? A Guide to Bloomy, Washed and Natural Rinds

Sep 23 2026

The best quality cheeses have a variety of characteristics which make them unique, and while our favourite cheese might appeal to us due to taste, aroma or texture, it isn’t usually due to the rind. But the rind has a very important role and is essential for the overall character of some of the most popular French cheeses.

How is the rind produced?

Rinds can be produced naturally or artificially, and have a dual purpose, to protect the cheese and to add flavour to it. Rinds provide a contrast in texture and in most cases are edible, but this is also a part of the cheese that doesn’t appeal to some people. It is a personal decision of course, however, in some cases you are really missing out if you choose not to eat the rind. Some international cheeses, such as Mozzarella, Feta, Burrata and Cheddar don’t have a rind and that contributes to how they are enjoyed, but equally, a distinctive rind really adds something to a good quality cheese.

A rind is effectively a community of microbes and organisms which grows on the outside surface of the cheese. They are microscopic populations which help to break down the fats and proteins in the cheese, and therefore they have a great influence over taste, texture and flavour as the cheese ages. Air circulation and salting creates an outer crust which protects the cheese and prevents it drying out too fast, while also developing a flavour and aroma profile all of its own. There are a variety of types of rind, most prominently, rinds that are described as bloomy, washed and natural. So let’s look at those in more detail.

Different types of rind on French cheese

Bloomy – This a softer, white rind formed naturally from penicillin which forms on the surface as a light, fluffy mould during shorter aging processes. This is seen on soft cheeses such as Brie de Meaux and Coulommiers and the rind doesn’t affect the texture of the cheese too much. This type of rind is very much intended to be eaten, particularly because it doesn’t easily separate from the creamy cheese. However, it will have a slightly sharper, more acidic taste than the cheese itself, which contributes greatly to the flavour of the cheese, and hence is definitely worth trying.
Washed – A washed rind is deliberately produced by the cheesemaker by washing the cheese in a solution such as brine. This was originally done to stop mould forming. This will produce a sticky and coloured rind, often orange in colour and with more aroma than the cheese wheel it protects. Washed rinds tend to be harder, thicker and more crunchy, but still very edible, though not to everyone’s taste. They can be found on relatively soft and smooth cheeses, though the texture will grow firmer the closer you get to the rind. Good examples of washed rinds can be seen in Morbier and Beaufort cheese.
Natural - Natural rinds are a broader category and these tend to form on cheeses with a longer ageing process, such as Comte and Tommes de Savoie. These can be very hard rinds and smell and taste very pungent, hence they can be an acquired taste, though it is advisable to take a small nibble to taste just to experience it.

In addition to these staple rinds, you can get other artificially flavoured rinds and also rinds described as ‘inedible’. People might put many rinds in this category, but this technically refers to very waxy rinds which aren’t meant to be eaten, or cheese deliberately dressed in paper or cloth.

Rinds are a personal choice, but do add something to the cheese-eating experience so it is important to at least try some and develop a preference. Order a range of French cheeses from Sodiaal UK and work out what your favourite rind preferences are.