Raclette, gratin, croque-monsieur or even roasted camembert: it’s impossible to imagine autumn and winter without melted cheese. But one question divides fans: should the crust be removed before melting it? According to Eva Vacheau, dietician-nutritionist, the answer depends less on the taste than on the nature of the cheese. Not all crusts are equal: some are great tasting, others should stay away from the pan or oven.
No nutritional content hidden in the crust
First of all, let’s remember that from a nutritional point of view, the rind does not provide more protein or calcium than the rest of the cheese, contrary to what we sometimes hear. “So, there is really no particular point in eating it. And then, some fermented crusts can be a little difficult to digest for people who are sensitive or prone to bloating.” Crust or no crust, it’s more a question of taste or safety.
Crusts that can be kept without problem
“The thin, supple and natural crusts are perfectly edible, even melted”, explains Eva Vacheau. These crusts have not undergone any chemical treatment and contain safe natural ferments.
They melt harmoniously, bring a caramelized touch and enhance the taste of the cheese. Among the good students:
- The reblochon And the young Saint-Nectairewith soft and natural washed rind;
- Brie And the camembertwhose flowery rind (often at Penicillium camemberti) develops delicate aromas;
- Small thin-crusted goat cheesesslightly tangy.
“These rinds contribute to the rich taste of the cheese and pose no problem when cooking. A real asset for lovers of fondue or gratinated toast” admits the expert.
These crusts that we cannot keep (oust!)
On the other hand, some crusts have no place in a hot dish. “Hard, highly fermented or processed crusts should be avoided”warns the specialist. They do not melt, become bitter, and can even release undesirable compounds when heated.
To ban in your recipes:
- Hard and long-maturing cheeses such as the refined county, the beaufort, parmesan, the old cantal Or abundance ;
- Very odorous washed rind cheeses like
the munster, l’epoisses Or
the livarot ; - Rind cheeses waxed or laminated such as the mimolette,
gouda, edam or the famous
B abybel.
These scabs are often treated with antifungal agents like natamycin (E-235) or covered with wax and paraffin. These treatments protect the cheese from mold, but they are not intended to be consumed, much less heated.
The right reflex: choose a natural cheese
For those who like to savor the melted rind without asking any questions, Eva Vacheau advises favoring organic raw milk farm cheeses, not surface-treated. “So if you want to eat the crust, you know it is natural and without additives”concludes the nutritionist.