date:May 12, 2014
The rind is the boundary layer between a cheese and its environment. It hosts a variety of microorganisms that comprise the microbiome: a symbiotic community whose members perform different tasks. Some break down proteins and fats on the rind, for example, creating volatile sulphur and ammonia compounds that are responsible for the intensive odour of some types of cheese.
There are different curing methods for cheese. Some, like Limburger, Tilsiter and Appenzeller, need specific bacteria on the