But why there no crust on the cheese ? A quoi sert elle ? What exactly is this layer that most of the time we prefer not to eat…
We offer you to discover two studies by the first scientists born in Boston and the second Theix in the Puy de Dôme (Cocorico Auvergne 😉 ).

At the time the mode is hornless cows, you say to yourself that these laboratory planning to create SaintNec without crust ? Et bien non, research has shown that it is essential to protect the cheese because of bacteriological attacks !
Whew the great Saint Nectaire will not follow the trend of small sanitized Kiri dress silver paper, nor cow (which is also fed) Crusted customized aluminum (de stickers à son effigie…).

The overseas researchers : Harvard Medical School from Boston

In an article (English) U.S. web magazine CultureCheeseMag, Will Firtman interview Rachel Dutton (HMS) PhD Massachusetts, où onset your :

When you eat the rind of a cheese, you consume more microbial cells there are stars in the sky.

Even if everyone is not a fan of comets and asteroids AOP, this humorous quote perfectly illustrates the research of PhD but not that…

The aim of the thesis is to first familiarize the general public to the benefits of all these bacteria and fungi which develop on cheese. We are ourselves a nest of bacteria and microbes, so why ask a cheese to be free ?

A microscopic community life

It also speaks of this micro community, kind of network that forms a biofilm creating its own environment. This biofilm communicate, thanks to chemical signals, it also has a system of self to repel germs or bacteria pathogens. It is also a permeable zone, exhaust valve for regulating the gas and internal moisture. Everything is of course depending on the environment cheese and care it receives during its maturation, the author talking about micro-gardening, each refiner its bacteriological garden and microcosm. Crust and concentrates undesirable regulate and thus keep The heart inoculated food.

If we refocus a bit on the Saint Nectaire, cheese from birth to consumption is framed by European health standards. It is controlled and analyzed over the entire production chain in order to avoid any risk, that it is dairy farmer or. Eaten throughout France and beyond, if there is so little intoxication among followers, sachez que all the honors back to Biofilm, INRA confirms this, read a little lower…

Beyond gastronomy and the study of the maturation of a dairy product, PhD rather see the cheese as an object and a research tools on the microbial world. She said it could advance the science in the field of microbiology and why not one day allow to cure certain diseases.
In response to sa citation an incentive proverb : Where theres a rind theres a way.

Work INRA Theix

Marie-Christine Montel and his team unit cheese research offers us another similar study on the life that unfolds in the crust.
INRA Clermont Ferrand has been scientifically proven in one of his studies that the crust is a war zone where a unified army to put bad bacteria unwanted microbes.
Research also shows that natural enzymes are more efficient than their industrial counterparts deal with harmful bacteria, explained that during the laboratory tests, if the bacteria are not common front, in other words they are separated from each other (for example during pasteurization), together they formed the shield becomes more permeable attacks. Listeria could even according to INRA easier to grow in cheeses made from pasteurized milk than in raw milk. Another victory for the “farmer” !
Sources : INRA – ForumLabo.

And therefore necessarily, if it's good for cheese is good for me ? Well it is not because we are talking about bacteria and microbes from the beginning of this article that we now see the crust with fresh eyes and doubt its taste…

Is that edible ?

If most of the time it is not eaten, yet it is edible. Whatsoever kind or in food preparation : The Diner for example.

Cheese lives, compound of bacteria, yeast… it is this life that gives it its unique taste…

AND you ? You eat the crust ? Or not ?